Before you begin receiving and storing food and supplies, you need to create a receiving record. This is a numbered record of items received, including the quantity received, price, date of delivery, and supplier name. Once the records have been created, food items should be transferred to the appropriate storage area. Different types of food require different handling. The types of equipment you need depend on the size of your foodservice operation. Most foodservice establishments have scales, thermometers, and dollies, among other equipment.
There are many types of restaurant ovens available. The kind of restaurant oven that you choose depends on the type of food you serve and the way your restaurant operates. Commercial ovens are built to handle larger volumes of food and have higher power outputs. They can be used for baking, holding food, reheating, and storing supplies. Restaurants with large kitchens typically need a larger oven, while smaller restaurants can use a standard oven.
Commercial ovens are very versatile and come in a variety of sizes and styles. You will need at least one pizza oven if you plan on serving pizza to your customers. Gas ranges are also available if you have enough space. Deep fryers are also a good choice if you plan on frying up customer favorites. Grills and griddles have a flat metallic surface and impart a smoky flavor to food.
There are several types of commercial refrigerators. Some are square and rectangular and come with a range of heights and widths. These units are ideal for restaurants and other small businesses that need to keep foods and supplies cold. Custom-built units are available, but they tend to be more expensive and take longer to deliver. Standard walk-in refrigerators are available in a wide range of sizes, and you can even order one that is smaller than your current kitchen area.
Commercial refrigerators are required for safe storage and for maintaining a temperature range where the food can remain fresh. Food storage can be very expensive, and the space you have is limited. Security must also be tight. Many food service operators are prepared to pay premium prices to suppliers for specialty items, but they still need a way to store food and supplies in an organized and safe manner. Often, the design of the storage space is essential, because a cluttered area can make it difficult to find needed supplies.
To ensure a well-run restaurant, a point of sale is necessary. A point of sale interfaces with a cash register and allows waitstaff to enter orders. It can also be used to track customer orders and tally payments. In addition to a point of sale, you will need a steam table to keep food hot during service. This piece of equipment uses warm water to keep foods warm for several hours.
In addition to scales, thermometers, dollies, and a work table, a receiving record must be maintained. The record should include the amount of each item received, the date it was delivered, and the name of the supplier. After receiving the food, it must be stored properly to prevent spoilage and contamination of the food. Receiving equipment includes scales, thermometers, dollies, and recordkeeping software.
The storage of food and supplies requires shelving units. The materials used in these units must withstand moisture and dampness to keep products safe and sanitary. Here are some considerations to keep in mind when selecting a shelving unit. In order to ensure sanitary storage, choose a wire material that is not susceptible to rust. If moisture and dampness are common concerns, choose plastic shelving.
When designing your shelving, keep in mind the weight and size of the items you need to store. For example, bulk bags of flour should be stored on a dunnage rack near the floor, while small items can be stored on wall shelves close to prep areas. Make sure you consider the placement of shelving units in walk-in freezers and coolers. They should not block the air vents, as this can create warm pockets of air.