Chapter 5

1. Chapter 5 Catering Equipment

2. Determining Equipment Needs • Millions of dollars are wasted each year by inexperienced operators • Most start up catering companies and most experienced operators develop relationships with rental companies

3. Equipment is determined by • Menu • Beverage Service • Style of Service • Existing Equipment at venue • Number of Guests • Other factors – smokers, pits, etc

4. The Catering Commissary • If Possible – hire a professional kitchen planner • Arrange for maximum efficiency • Menu will dictate equipment – develop before planning • Should have an idea of projected volume Important – it is generally better to err on the smaller size with the option of expanding

5. Equipment Placement • Avoids excessive walking – no more than 10 feet • Close to utility connections • Multipurpose equipment is close to all staff • Frequently used equipment is close at hand If clients are expected – keep in mind how it would look to them

6. Basic Commissary Equipment Range Ovens Grills Convection Ovens Combi Ovens (Oven /Steamer) Restaurant Range – • 6 to 10 burner • Heavy Duty • Specialty Range – e.g. wok

7. Cook and Hold Ovens • Microwave • Fryers • Griddles • Tilting Braising Pan • Broiler • Barbeque Grill • Steam Jacketed Kettle • Compartment Steamer

8. Other Appliances • Coffeemaker/Espresso/Cappuccino • Food Mixers • Handheld Mixers • Food Processor • Food Slicers

9. Major Equipment • Refrigerators and Freezers • Walk in Coolers and Freezers • Reach in Coolers and Freezers • Pass Through Coolers • Ice machines • Dish Machines/Warewashing • At Minimum must have 3 compartment sink • Garbage Disposal • Utility Sinks • Hoods/Ventilation • Fire and Security Systems

10. Other Equipment • Knives, Utensils, smallwares • Rolling Racks • Prep tables • Shelving • Pots, Pans, etc • Food Safety – thermometers, etc

11. Holding Equipment • Hot Holding – • Hot Boxes/carters • Cambros • Cold Holding – • Refrigerators & Freezers • Ice Chests Most important is that the equipment keeps food at safe temperatures

12. Transportation • Vans • Trucks • Mobile Kitchens Fleet should be designed to meet the needs of the busiest times - consider augmenting with rental trucks

13. Front of House Equipment • Banquet tables • Typically seat 6-8 or 10 -12 • Round Tables • Food stations and buffets • Conference tables • 18 inches wide vs. 30 inches • Specialty Tables • Serpentines, cocktail highboys etc.

14. Chairs • Linens • Table skirting • China • Glass • Silver or Flatware

15. Other Equipment • Tenting • Beverage service, Bars, etc • Trays • Theme decorations • Staging • Etc

16. Rent or Own • Both Have advantages and disadvantages • New catering businesses typically do not have the capital to invest in equipment, etc. • Beware long term costs of lease to own - • Most prefer to put any investment in back of House equipment • Has an effect on pricing

17. Advantages to Renting No Capital investment No maintenance No Storage More variety of items Rental companies typically have large inventories Easier to pass on costs

18. Advantages to owning • Have greater control over delivery times • Rental companies can be short during demand seasons • Is not necessarily well maintained • May not count retuned equipment properly and over charge • Bill at replacement costs for damage • Can discount the costs of your equipment to compete • May be able to rent when not in use • Can use to further the image of the caterer

19. Rental Companies • Prices are for one day (excluding specials) – must return on time • Count and inspect all equipment- note before driver leaves any discrepancies • Do not set up or tear down • Additional fees above street level (elevators) • You are responsible for damage even if client damages it (get insurance. train employees.) • May be COD