The biggest problem with used equipment is all the unknowns. Where has the equipment come from, and where has it been stored? If the equipment has been sitting in a damp, humid environment, it could be damaged beyond repair. Similarly, if it has been stored in a dirty or contaminated area, it could be infested with pests or bacteria that could be harmful to your food and therefore your customers. Bringing a contaminated piece of equipment into your space could simply allow the contamination to spread to other parts of your kitchen.
Just because the equipment looks fine, doesn't mean that it is in proper working order. Sellers may try to hide defects or malfunctions to make a sale. This is a huge problem especially when buying used equipment privately, and in these situations, people often end up losing more money than saving.
Another main issue is the warranty. Used equipment generally does not come with a warranty. This means that if something goes wrong with the equipment shortly after you purchase it, you will be responsible for the cost of repairs or replacement. This can add up quickly and negate any savings you might have made by purchasing used equipment.
Aside from the above, used commercial kitchen equipment may not meet current industry standards. As a result, you may have to spend additional money to upgrade the equipment to meet these standards. It is important to research the industry standards and regulations before purchasing any used equipment.
While buying used commercial kitchen equipment may seem like a good way to save money, it is important to consider the potential problems that come with it. Always investigate the equipment's history, inspect it carefully before purchasing, and be prepared for the possibility of repairs or replacement in the near future.
If you do decide to buy used the main items you're going to need to avoid are refrigerators and freezers, and here's why.
We get it, sometimes you simply don't have the extra money to purchase new equipment. That's why we highly recommend leasing. With leasing, you can get brand-new equipment that fits right into your monthly budget. With the right new equipment, your kitchen will become more efficient and save you time and money in the long run.
Contact our team to learn more about leasing options and labour saving equipment!
In short, installation and commissioning takes your project from a collection of equipment and tools to a functioning operation.
This line item includes:
The components for your product will arrive onsite unassembled and will need to be set up. There are many pieces and variables at this point that not only need assembly, but installation. Certain pieces may require specialized equipment to install and calibrate correctly.
Installation and commissioning start when our expert teams assemble, stack, set in place, and secure your equipment. We then work with your team to ensure that all of your systems meet code and function correctly. Finally, we work with local officials to arrange the inspection and certification of your equipment and systems. This allows you to close off work permits and begin operation.
Finally, the complete project is cleaned, and any protective wrapping removed and reviewed to ensure that the fit, finish, and operation meet the specifications and outcome of the customer. This installation process is critical in ensuring not only the practical but emotional success of your project.
At this point, you might be wondering why you shouldn’t eliminate this line item and coordinate everything yourself.
In the same way that a chef can use the same tools and ingredients to produce a superior meal, our team of experts has the experience and resources to avoid a stress-filled project and ensure that your kitchen is finished on time and with everything working properly.
Bear in mind the following points:
A commercial kitchen is a system, not just a few pieces that work independently. Choosing to eliminate the installation & commissioning, or canceling it after the project gets underway, means that you take full responsibility for the assembly, stacking, set-in-place, and securing of the equipment. You would also need to find certified trades and industry experts to ensure that your systems meet code, and that your appliances are commissioned in accordance with the manufacturer guidelines.
SFI Hospitality has a core approach to projects, the No Surprises Approach. When you see the installation and commissioning package on your quote, you know you’re getting the peace of mind that:
In conclusion, building commercial kitchens is part science, part art. There are many projects where doing it yourself would allow you to save money, but a commercial kitchen isn’t one of them.
]]>A few of our staff have been busy reading some amazing, self-improvement books lately, and we wanted to share our thoughts with you. Here are our top picks:
1. "Atomic Habits" by James Clear -Read by Jessica Corney who shares her key takeaways from this book.
"Atomic Habits, is a practical and insightful guide to help readers improve their habits and achieve their goals. The book is divided into four parts: The Fundamentals, The Four Laws of Behavior Change, Make It Obvious, and Make It Satisfying. Clear emphasizes the importance of small, incremental changes in our habits, rather than relying on sudden, drastic transformations.
One of my key takeaways from the book is the concept of habit stacking, where new habits are built on top of existing ones. This helps to make the new habits more automatic and easier to stick to. Clear also stresses the importance of environment design, making small changes in our surroundings to make it easier to form good habits and break bad ones.
Clear's writing is engaging and easy to follow, with plenty of real-life examples and case studies to illustrate his points. He also includes practical exercises and templates throughout the book to help readers apply the concepts to their own lives.
Overall, Atomic Habits is a valuable resource for anyone looking to make positive changes in their life. It's a refreshing take on the often-overwhelming topic of habit formation, offering practical advice and actionable steps to help readers achieve their goals. Whether you're looking to improve your health, relationships, or career, I would definitely recommend taking a look at this book!"
2. "Our Iceberg Is Melting" by John Kotter - Read by Viktoria Viksner who shares her key takeaways from this book.
"This is a fantastic and easy-to-read book, that we highly recommended to add to your summer booklist. It is important to note that the author -John Kotter is a Konosuke Matsushita professor of Leadership at the Harvard Business School. What is Konosuke Matsushita, you ask? The question is WHO is Konosuke Matsushita?- He was a Japanese businessman who founded Panasonic (an extremely successful company of its time).
John Kotter wrote this book in 2006 and it cannot be more fitting in today's world. The main takeaways from this book can be applied universally, in any business model or even personal life. Each and every single person is unique and responds to change differently. This book provides insight on how to manage different people and its organization through change. The author uses penguins to describe different people and their reactions to change and the unknown. These penguins are co-workers you can recognize in your organization, which makes this book so relatable. The main points in this book are, that as a leader you should consider:
1. Giving each person consideration towards their ideas, recommendations, and concerns. There is a special reason why employees speak up about specific matters. If you miss giving them attention, you may miss the bigger picture. Effective leaders should be able to recognize the bigger picture in most situations. Their employees are the ones that lead them to these bigger pictures through their ideas, recommendations, and concerns. Simply put -it’s teamwork.
2. Observe and record people’s reactions once a change has been communicated. This reaction reveals how people want to be managed through this change. People show us how they want/need to be managed through their reactions. All leaders have to do is pay attention.
3. Hold team meetings, appoint champions, and provide rewards when appropriate. Do not stop at simply making the change; continue measuring & leading the change.
We recommend this book to every individual in hopes of them recognizing themselves and being able to relate to one or several penguins at the same time. This will help not only change your reactions from a subordinate side and/or leadership side as well. If you wish to discuss the main ideas in this book please do not hesitate to contact us via Instagram- we always welcome a book discussion."
3. "Success Secrets of The Sales Funnel" by Ray Leone - Read by Jessica Rumeo who shares her key takeaways from this book.
" This book is a must-read for any sales professional looking to enhance their effectiveness and achieve greater success in their career. Ray Leone presents a concise and logical approach to identifying customer needs and building strong relationships with prospects. The book emphasizes the importance of understanding the value of time, especially in a fast-paced world where buyers have limited time and multiple responsibilities.
The centerpiece of Leone's approach is the "Sales Funnel," which provides a clear process for salespeople to follow, ensuring they ask the right questions to identify prospects' wants, needs, and desires. By doing so, salespeople can eliminate objections before even presenting their product or service. This strategy not only saves time but also increases the chances of closing deals with genuinely interested prospects.
The strength of Leone's method lies in its scientific approach, eliminating guesswork. Instead, it empowers salespeople to sell effectively at an advisory and conceptual level, thereby improving sales hit rates significantly. The method seamlessly integrates processes and skills, equipping sales professionals with interview and questioning techniques to reach their goals systematically.
The book offers ample opportunities for learning and practice, with a focus on perfecting techniques and tactics through coaching. By embedding this method in the sales team and organization as a whole, lasting results are achieved, reflected in both increased closing rates and sales turnover.
In conclusion, "Success Secrets of the Sales Funnel" by Ray Leone is an outstanding resource for sales professionals seeking to elevate their performance and achieve greater success. With its scientifically developed approach and emphasis on building meaningful relationships with prospects, this book provides invaluable insights and techniques that can be applied immediately to improve sales outcomes. Whether you're a seasoned salesperson or just starting, this book is a game-changer that will undoubtedly make a positive impact on your sales career."
4. "Never Split The Difference" by Chris Voss - Read by Janice Corney who shares her key takeaways from this book.
Written by former FBI hostage negotiator Chris Voss, this book is a captivating read and could benefit anyone who wants to improve their negotiation skills.
One of the things I loved about this book is that Voss doesn't just give you a list of negotiation tactics to memorize. Instead, he teaches you the underlying principles behind successful negotiations and shows you how to apply them in a variety of situations. Whether you're negotiating a business deal or trying to convince your kids to eat their vegetables, the techniques in this book will help you get what you want while still leaving the other party feeling satisfied.
But what really sets "Never Split the Difference" apart is Voss's emphasis on empathy and active listening. He reminds us that negotiations are not about winning or losing, but about finding a mutually beneficial solution. By truly understanding the other party's perspective and needs, you can build trust and rapport, and ultimately achieve a better outcome for everyone involved.
Overall, I highly recommend "Never Split the Difference" to anyone who wants to improve their negotiation skills. Whether you're a seasoned negotiator or a complete beginner, this book has something to offer. So go ahead and give it a read – you won't be disappointed!
We highly recommend all of these books and hope you enjoy them as much as we did!
Choosing the right exhaust hood for a commercial kitchen is crucial for the safety and efficiency of the restaurant. There are several factors to take into consideration when selecting an exhaust hood, such as the size of the kitchen, the type of cooking equipment, and local building codes.
Which Type to Choose
There are two main types of commercial exhaust hoods: Type 1 and Type 2.
Type 1 hoods are designed to remove grease-laden vapors, while Type 2 hoods are intended for use with non-grease producing appliances such as dishwashers or steamers. The main difference between the two types of hoods is the type of cooking equipment they are designed to handle. Type 1 hoods are required for all cooking equipment that produces grease, such as grills, fryers, and ranges. They have a larger exhaust fan and a higher capture velocity to remove the grease-laden vapors effectively. Type 2 hoods, on the other hand, are designed for use with equipment that produces only heat and moisture and not grease.
It's important to note that while Type 2 hoods are not designed to handle grease-laden vapors, they still require regular cleaning and maintenance to avoid the buildup of other contaminants
Size Matters
Firstly, it is important to measure the size of the kitchen and the cooking equipment. The exhaust hood should be able to cover the entirety of the cooking area and be at least six inches wider than the cooking equipment. This ensures that all smoke and grease are properly captured and exhausted out of the kitchen.
Type of Equipment
The type of cooking equipment in the kitchen will also affect the choice of the exhaust hood. For instance, high-heat cooking equipment, such as a charbroiler, will require a stronger exhaust hood than low-heat cooking equipment, such as a refrigerator. In a commercial kitchen with a combi oven, the exhaust hood needs to be deeper to accommodate the extra steam produced. It is also important to consider the volume and frequency of cooking, as this will affect the amount of smoke and grease produced.
Codes and Regulations
Thirdly, local building codes and regulations must be taken into consideration when selecting an exhaust hood. The hood should meet the minimum standards set by the local authorities to ensure compliance with safety and health regulations.
For a quick reference of the codes for Ontario, Canada, see below.
6.2.2.6. Commercial Cooking Equipment
(1) All commercial cooking equipment shall be provided with ventilation systems designed, constructed and installed to conform to nfpa 96, "ventilation Control and Fire Protection of Commercial Cooking Operations", except as required by Sentence 3.6.3.1.(1) and Article 3.6.4.2.
(2) Fire protection systems for high efficiency, high temperature commercial cooking equipment using vegetable oil or animal fat shall conform to,
(a) ANSI/UL 300, "Fire Extinguishing Systems for Protection of Commercial Cooking Equipment", or
(b) ulc/ORD-C1254.6, "Fire Testing of Restaurant Cooking Area Fire Extinguishing System Units".
Above Sourced: BuildingCode.online. The Ontario Building Code | Commercial Cooking Equipment. (n.d.). https://www.buildingcode.online/832.html
Maintenance
It is important to consider the maintenance and cleaning requirements of the exhaust hood. A well-maintained exhaust hood will ensure the longevity of the equipment and the safety of the restaurant. It is recommended to clean the exhaust hood on a regular basis to prevent the buildup of grease and other contaminants. Having a cleaning schedule and making it a routine will ensure the cleaning is done in the most streamlined way possible.
In conclusion, selecting the right exhaust hood for a commercial kitchen requires careful consideration of several factors, such as the size of the kitchen, type of cooking equipment, local building codes, and maintenance requirements. By taking these factors into account, restaurant owners, managers, and chefs can ensure the safety and efficiency of their kitchen operations.
Fire Suppression
Installing a fire suppression system in a commercial exhaust hood is not only legally required but is also crucial to protecting the safety of employees and customers. Grease buildup in exhaust hoods can easily ignite and cause a fire, which can quickly spread and result in significant damage to the property and harm to people. A fire suppression system is able to detect and extinguish a fire, minimizing damage and reducing the risk of injury.
For more information, contact us today.
One of the biggest trends is the rise of automation and robotics. With the increasing demand for faster and more efficient kitchen operations, many commercial kitchens are turning to automation to streamline their processes. This includes the use of self-cleaning ovens, robotic prep stations, and automated dishwashing systems.
Another trend is the focus on sustainability and eco-friendliness. As consumers become more environmentally conscious, commercial kitchens are finding ways to reduce their carbon footprint. This includes the use of energy-efficient appliances, composting programs, and sourcing local and organic ingredients.
In terms of design, open kitchens are expected to become much more popular. This design allows customers to see the food being prepared, adding a sense of transparency and authenticity to the dining experience. Additionally, the use of technology in kitchen design is expected to increase, with the incorporation of digital menu boards and ordering systems.
The use of data analytics and artificial intelligence is expected to revolutionize the way commercial kitchens operate. By analyzing customer data, restaurants can better understand their customers’ preferences and tailor their menus and operations accordingly. AI-powered kitchen equipment can also optimize cooking times and temperatures, resulting in higher-quality food and decreased waste.
The future of commercial kitchens is exciting and full of innovation. From automation and sustainability to open kitchens and data analytics, these trends are sure to shape the way we dine out in the years to come.
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1. Schiroso Gluten Free Foods
Pierangela Schiroso founded Schiroso Gluten-Free Foods in 2019 after years of creating and refining her famous gluten-free dough. Born and raised in southern Italy, Pierangela pursued her studies in the culinary arts. Their facility is completely gluten-free, soy-free and nut-free with no additives or preservatives. To learn more, visit Schiroso at 40 Winges Road, Unit 2, Vaughan, Ontario or online at https://www.schirosoglutenfreefoods.com/.
2. Café Alexandra
Café Alexandra was founded by Jacquie Moore and named after her daughter Alexandra. From its beginnings in 2019, Café Alexandra continues to provide truly healthy food options in a relaxing environment. They prepare local, quality and mostly organic food that is made fresh every day, while also offering food sensitive options such as gluten free, and vegan meals. Visit them at 555 William Graham Dr, Aurora, Ontario!
3. Food Inspired
Liza is thrilled to be spearheading Food Inspired in Port Hope, Ontario - a fresh food market, with in-dining café services serving fresh and un-fussy meals, based on what’s local, in season and available in the market. Daily, guests enjoy drinks from the coffee bar and a selection of sweet and savory treats from the bakery to complement their food shopping. For those who prefer to cook at home, there are a variety of premade meals. Liza recently retired from a global role in the insurance software industry and in March 2021 she acquired Food Inspired as her next big venture. Traveling the world introduced Liza to a wide array of food concepts and she welcomed the opportunity to bring unique, engaging, grocery meets restaurant concepts to Canada. Visit them online at www.foodinspiredph.com.
4. Espresso 21
Espresso 21 is located at 159E Main St Unionville, ON L3R 2G8, in downtown Toronto. This beautiful café is owned and operated by Kit Chau, and offers a range of freshly baked treats, from decadent pastries to wholesome breads, all made from the finest ingredients. Whether you're in the mood for a sweet indulgence or a satisfying savory snack, they have something for everyone.
5. Tower Coffee
This specialty coffee roaster located in Toronto is owned by Janice Corney. Tower Coffee is all about coffee culture and providing their clients with premium quality coffee. The team of specialist is committed to creating great customer experiences and providing a high level of service and education to their high-end café and restaurants clients. Tower Coffee is also happy to give back to the community whenever possible. Shop coffee online here or visit their showroom at 40 Winges Road, Unit 3, Vaughan, Ontario.
“As the owner of Tower Coffee being able to give back even in the smallest way is the best part of our business. SickKids is a hospital that will always have a special place in my life, from their amazing work when my eldest son developed a tumor, to the care and dedication they gave us when my youngest son was born with kidney issues. Every staff member at SickKids goes above and beyond to provide the best possible care, and service."
At Tower Coffee we would like to say a huge THANK YOU, to the hospital staff at SickKids, we appreciate all you do for the children of Toronto and Canada.
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#1 The Cocktail/Martini
This glass, just like it's name portrays is used to serve cocktails, mainly without ice. These glasses comes in various designs and sizes but generally feature the same cone shape bowl allowing the taste and smell of the drink to both be inhaled easily. Drink Ideas: Martini, Cosmo, Manhattan, Gimlet, Sidecar.
#2 Margarita
The Margarita is similar to the cocktail glass, and comes in many variations. These are great party glasses and allow drinks to be served with style and playfulness. Drink Ideas: Cadillac Margarita, Blue Lagoon, Margarita.
#3 Highball/Collins
Taller than most glasses and perfect for mixed drinks and cocktails. Generally used with a drink that contains more mixer than alcohol. Drink Ideas: Mojito, Gin & Tonic, Bloody Mary.
#4 Old Fashioned/Rocks
Easy to hold and handle these style glasses have been around for a long time. These glasses are used for short mixed drinks or alcohol on ice. They generally feature a strong sturdy base and straight sides. Drink Ideas: Bourbon Cocktail, Sazerac, Old Fashioned Cocktail, Whiskey on the rocks.
#5 Shot Glass
The shot glass is a very common glass best used for...taking shots. Most shot glasses have solid bases and are very sturdy. They are the perfect glasses for straight shots or for tasting and comparing drinks. Drink Ideas: Jägermeister, Washington Apple, Four Horseman, Kamikaze Shot.
#6 The Cordial
Similar looking to the shot glass to Cordial is a slimmer taller glass. It is used for sweeter drinks such as small layered drink or liqueurs. It is designed to serve a small yet powerful drink in a beautifully elegant glass. Drink Ideas: Dessert wines, Irish Cream liqueurs, Miniature Desserts.
#7 Copper Mug
This mug is the perfect mug specially designed for drinks like the Moscow Mule. The Copper of the mug acts as a thermal conductor and will react with the ice of a cold drink, keeping the beverage perfectly chilled. Similarly if you are drinking a hot drink out of a copper mug it will stay hotter for much longer, which is not always ideal depending on the hot drink. Drink Ideas: Moscow Mule, Original Margarita, Dark N Stormy, Gin & Tonic, Hot Chocolate.
#8 Hurricane
The Hurricane glass is great for fun and more fruity cocktails. It usually flares at the opening like a blooming flower, to allow for creative toppings. The tall nature of the glass and generally larger volume allows for weaker drinks and colorful layers. Drink Ideas: Hurricane, Pina Colada, Blue Hawaii, Hawaiian Sunrise.
#10 Juice
Like the name suggests these glasses are mainly designed for serving juice. They are a popular choice for breakfast juices and are designed as a smaller glass to limit the amount of "sugary" juice that is served. Drink Ideas: Orange Juice, Apple Juice, Mango Nectar, Guava Juice, Fruit & Spinach Smoothie.
#11 Pilsner
The Pilsner was designed to show off a pilsner beer, featuring the light color a pilsner beer presents. The glass is tall, wider at the top and taper down towards the base. This unique cone shape design is not just for looks but allows the beer to keep its carbonation for longer. Drink Ideas: Pilsner Urquell Beer, Summit Keller Pils, Live Oak Pilz, Upland Brewing Company Champagne Velvet.
#12 Goblet
The Goblet has been used for both hot and cold drinks and is a great glass for retaining the beverage temperature, due to its normally thicker walls. It is a glass steeped with history and is often considered fancy old fashioned. Drink Ideas: Water, Irish Coffee, Rum Punch, Belgian Ales.
#13 Red Wine
The red wine glass is designed to be a wider shaped wine glass to allow the maximum amount of oxygen to come into contact with the wine. This allows the flavors in the wine to open up, adding exotic notes to the taste of the wine. Drink Ideas: Argentina Trivento Malbec Reserve, ORENO 2018, Duckhorn Cabernet Sauvignon 2018, Unánime Gran Vino Tinto.
#14 White Wine
White wine glasses are built with smaller openings, and straighter sides as they do not require as much aeration and red wines. They often also have taller stems to keep the consumers warm hand away from the wine/ This allows the wine to remain cool and enjoyable, as white wines are better at cooler temperatures. Drink Ideas: Domaine Lavantureux ‘Bougros’ Chablis Grand Cru 2016, Anselmo Mendes Tempo 2016, Tablas Creek Vineyard Esprit Blanc 2019, Hanna Sauvignon Blanc 2019.
#15 Champagne
The Champagne glass is generally tall and slender built to keep the fizz for as long as possible. Its height allows decorations and champagne cocktails to be added and displayed easily. Drink Ideas: Champagne Victoire Brut Rose, Moët & Chandon Brut Rosé Champagne, Armand de Brignac Ace of Spades Brut Rosé Champagne, Champagne Victoire Brut Prestige.
Shop Premium Glassware now or just learn more.
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Advantages
Concerns
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]]>The Product
Let’s start with the item you’re physically selling. Whether at a restaurant, café, bar, or other food service area, the food/drink product is what the customer is physically paying for, and therefore it is your job to create a product worthy of its price. A good idea is to create a product with good quality ingredients that is consistent, and something you are proud of.
Presentation is also key for the consumer eye and for advertising. If you can present your product uniquely and effectively you are further ahead than you could imagine. Good presentation is extremely pleasing to the eye, so try to create something different that mystifies or surprises the customer. The customer is then more likely to take pictures which are shared to friends, family, and social media, creating effective and FREE advertising for your business.
Customer Service
As important as the actual product is, customer service can make or break the deal.
Imagine you’re at a café ordering your coffee on the way to work, the barista is snappy, in a rush and as fast as she takes your money, she calls “next” and tells you to step aside. You get your coffee handed to you a few minutes later, without a word, and you leave. In a situation like this nothing besides the coffee was great about your morning, and you probably feel no real reason to go back there besides the coffee, which alone is only powerful to a certain level. Now imagine that you walked into the café, and you were greeted with a warm smile and cheerful “good morning”. Your order was taken, and your name (Fred) was written on your cup with a little smiley face. Once your coffee was made it was handed to you by a cheerful young lady, who looked at your name as she passed you the coffee and genuinely said “I hope you have a great day Fred, come back soon!”.
Instantly you feel a connection to the place, the friendly people and you like the positive culture. You now want to go back not only for the amazing coffee but also because it created a positive impact on your day. Here are four different strategies for your business.
Build your company as a recognizable place for not just the amazing food, drinks but the customer service that creates the personal connection your business needs.
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]]>Renovation projects require making detailed plans that include every detail. You need to have vision and a willingness to execute your plan. When renovating a restaurant, it is important that things are done efficiently in order to get your business back up and running as soon as possible. Efficient work achieves maximum productivity with minimum wasted downtime or expense. You need to know exactly what you want and how much you are willing to sacrifice to get it!
Slow decision making causes delays. There are many small decisions to be made that require immediate attention. Delays waste both time and money for everyone. It is best to plan out every aspect of your renovation from start to finish before you even start. Do not let indecision slow your project down, have an answer ready for every possible decision. Delays are the enemy of progress and there will be unforeseen items that arise and can often invole some extra expense. Be prepared to either pay for extra's or give up something in the initial scope to stay on budget.
You and your selected contractor are both concerned with costs and profitability. Be as specific as possible with your expectations to avoid potential conflicts. Often for the sake of getting a professional to agree to a budget expectations are left vague and then lead to conflict and ultimately unsuccessful project execution.
One of the biggest renovation mistakes is not having a proper budget. It is best to know how much you are willing to spend and an estimate of what the items you want will cost before starting so you can plan accordingly.
Always discuss your budget with your Project Manager and Contractors to ensure what you want is possible and within your budget. It may also help to build some room into the budget in case of unexpected expenses such as additional plumbing, structural work, electrical upgrades, and more.
Ensure that the preparations are done right and in sequence to ensure deadlines are met. Doing any needed fixes prior to finishing will save both money and time. Back tracking due to lack of planning or unexpected fixes due to design change during the process can be fatal to any project timeline.
- What if i can't open on time or have to stay closed for longer?
- What if I fall out with my contractor?
- What if I need to stop the project part way through due to unforeseen circumstances?
Holding back or delaying payments to your contractor or suppliers can be fatal. A single days payment delay can easily cost you a week or more. Trades are in high demand and if you are late on payments they will be quickly reassigned to another project. Contractors typically have to pay for supplies and trades up front or long before the client sees any visual results. It's best to understand that the majority of professionals that you engage to help you on your project whether it be for Design, Project Management or execution of tasks on your project have the best intentions of completing your project in a professional and timely manner.
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]]>The Pandemic has changed the world forever. The industry has drastically changed and evolved over the last two years. Fine Dining is making a comeback but Fast Casual and QSR are still seeing slow growth in segments of the market.
We predict the recovery to be slow and steady. Supply chain is a challenge in every industry and necessitates the need to evaluate. Evaluation of what equipment you will need in both the short and long term are of the utmost importance when planning from both a financial and procurement perspective.
With the labor market in flux investing in equipment that is not too large for where you are today but at the same time increases employee satisfaction and doesn't limit you in the future is critical.
Now is the time to evaluate your sustainable business model. As referred to in one of the past Restaurant Canada webinars it's more than just looking at LTO's (Limited Time Offers) or Menu items to determine what you want to focus on today, it's where you want to be tomorrow that's the question.
Ask questions, if you don't currently have a peer group that you can confide in get one started as soon as possible, it doesn't need to be formal but you need some trusted advisors that want to see you succeed.
There is hope on the horizon and optimism towards the future is growing, grow with it!
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]]>Used equipment is much less expensive and can save you up front costs however, in our experience it can also be fraught with hidden issues that will cost you downtime.
Don't look for the shiniest and pretty looking equipment, go for durability. Your purchases should be based on how the equipment will work to ease the pressure on staff and give you the best return on investment.
There is a good reason why the key components of your kitchen like ovens, grills, and especially refrigeration units should be carefully researched and purchased with the upmost care and planning.
Leasing equipment is another great option that can preserve your capital for other items and often allows you to purchase the right piece of equipment vs. just the what you can afford today. Save money as you get ready to open a new restaurant. Most equipment from coffee machines to combi-ovens qualify for leasing programs as tangible assets.
A commercial kitchen requires careful planning in order to maximize space and promote efficiency. Segmenting your kitchen into stations where each area is intended for preparation of a certain type of food is prepared can be a great asset. In smaller kitchens one area may actually serve as several "stations" based on the time of day.
An integral part of any commercial kitchen is the refrigeration systems. Refrigeration ranges from small under-counter or prep fridges to walk-in refrigerators and freezers, and everything in between. Review your menu and plan carefully for what you will need.
Don't forget your smallwares as part of your budget, these can add up to a significant amount of money and need to be planned for both from a cost and storage perspective.
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]]>Does it matter? Given the fact that companies like Arc Cardinal have been revolutionizing glassware since it created Fully Tempered Glass in 1958 under the name Arcoroc Professional it suffices to say that there are definitely differentiators and companies that are prepared to invest in quality.
Like everything it really depends on your budget and concept. Cheaper or the politically correct “less-expensive” isn’t always the best route when you start discussing things like breakage.
Durable elegance is the order of the day and it may be that there are some signature pieces you choose to invest in that make you stand out from the competition.
You eat with your eyes! It’s important to keep up with the current trends and ensure that you give the best customer experience possible within your menu and budget., Arcoroc is “the professional’s choice.” As a nod to its French heritage and the expertise required in fine dining, the Chef & Sommelier brand of glassware and dinnerware boasts superior material quality and design that allows both chefs and sommeliers to express their talents as they present their food and drink.
With so much innovation in technology and selection in glassware, it’s sometimes hard to keep it all straight. Here is the summary on the different glass types, from strong to strongest;
Why would you spend choose to invest in tableware? It’s simple it’s all about durability! The longevity of quality glass and plateware is a simple equation when you consider that glass and dinnerware breakage in the restaurant is something the entire restaurant staff has to struggle with. From the server who has to sweep up after their guest, the chef who has to ditch all the food on his work space, to the general manager who has to keep ordering new glassware and tableware, broken glass simply puts unnecessary stress on the entire restaurant operation.
And if you still aren’t convinced – reach out to us or book an appointment in our showroom. We’d be happy for you to experience first-hand the superiority of Arc Cardinal glassware.
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]]>We are privileged to have a wide range of clients that support us and in a conversation with one of them who also happens to be a Paramedic he mentioned that they didn't have a budget for coffee at the EMS Station in Hamilton.
These folks are front line, sometime high stress and an integral part of our society. Needless to say we jumped at the chance to offer support to our EMS Stations in various regions across Ontario with donations of Coffee Equipment and our Tower Columbian Coffee to ensure that the frontline staff are taken care of.
The best part of this? It makes you feel so good to give back! After setting up on of the coffee stations at a Hamilton EMS station I had a whole new respect for these frontline people. They are human and deserve to be treated with respect, show some gratitude when you can and support our frontlines.
If you know of a Paramedic / EMS Station in Ontario that needs a little boost have them reach out to us at admin@sfih.ca and we will get them coffee!
It's not What you Do it's That you do!
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The price of commercial grade equipment is more expensive (sometimes by a significant amount) and can be a shock especially for new operators. There is a lot of equipment choices (outside the supply chain issues) and quality ranges significantly from manufacturer to manufacturer.
Here are the general basics of what you need to know about the three basic classes of equipment;
Entry Level - Often for start ups or low volume ventures these items will last from five to ten years. Typically not as heavy duty construction or in a number of cases imported products that are truly suited to very tight budget projects or circumstances where a five year life span is acceptable.
Restaurant Grade - Restaurant grade food equipment is typically a step up not the entry level and often is a "Made In North America" with longevity or harsher use environments where it is key that the product can withstand more use. In the case of gas fired appliances some of these are also more efficient and also come with an Energy Star rebate which can help off-set the higher initial cost.
Professional Series - Applications like hotels and convention centers that can have a kitchen running almost 24/7 often opt for the professional series that gives them not only durability but also a custom kitchen look and feel as these appliances are typically designed to work in sets or as a modular system. The advantage of this series is that typically they minimize or eliminate the gaps between equipment pieces and are made to last.
There are many other considerations and you may want to dedicate some time on ensuring that your project is carefully planned to meet both your budget and expectations.
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]]>Finding a dealer that can meet your needs is challenging but we want our customers to be as informed as possible so here are some of the well know reputable dealers in Ontario.
Advantage Restaurant Supply
Offering an extensive selection of state of the art equipment, appliances, cutlery, china, glassware and utensils. Their strong buying power and excellent working relationships with major manufactures means you get the high quality products you require when you need them, at the best possible price.
Canada Food Equipment
As your trusted restaurant supply partner in Toronto and the GTA, Canada Food Equipment Ltd. can equip you with whatever you need to get your entire restaurant up and running. Whether you own a small coffee shop or manage a prestigious restaurant or commercial kitchen, you’ll find our large selection of new and used equipment has everything you need to be successful.
JFS Restaurant Equipment
For more than four decades, JFS has been dedicated to providing their customers with the best equipment and supplies possible for bars and restaurants. Their experience means that they can work with a customer to determine their needs, and what equipment will best fulfill the need.
Nella Food Equipment
Nella Cutlery have been serving Canada's food industry since 1951. They import, manufacture, and distribute a full line of restaurant equipment and supplies used in supermarkets, delis, convenience stores, restaurants, schools, casinos and more. Their goal is to provide customers with ease and convenience and they can be reached via phone, live chat, or email.
Williams Food Equipment
100% Canadian owned and operated family business has been supplying high-quality cookware and kitchenware since 1968. Richard "Dick" Williams came to Windsor in 1952 and started the business and became the top Canadian sales-rep for Berkel Products, 15 years running. This promoted Dick Williams to open his own business in 1968, "Williams Food Equipment Co. Ltd".
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]]>Post covid, what are the real things to be concerned about?
1) Work Environment - Covid has changed things forever, from how we look at things to the work environment we want to be part of. The good news there are some easy fixes. Lets be realistic, everyone has a personal agenda or mission that they are on, it's how well that fits into the work environment that matters. Ask your employees what is really important to them.
2) Supply Chain - From food to equipment, its some what of an unpredictable economy. Be open minded, support local can have an upside where there is a more direct relationship and in most cases a more predictable way to manage your goods and menu items.
3) The New Reality - Covid for many was a reset button, I think for a number of us in a good way. Has it been challenging? Yes! Has there been a negitives from the lack of social interaction over lockdowns? Yes, but we need to confront the new reality of how things work. People in general are more cautious, they have had time to research, explore and in some cases study new areas of expertise.
4) Reconnecting - Suppliers have changed, customers have changed and even personal relationships have changed. Don't assume that you can pick up where you left off. Every new discussion is an exploratory conversation, possible what was needed pre-covid is no longer a need. Be kind, people need to be heard and may have new needs that nobody but themselves are aware of.
Remember to be human, most of us have had life changing experiences over the last year and may still need to build a new support group. Be a friend and in the words of Waldo the Wingman make sure that you have someone's six o'clock! Some day you will need someone to have yours.
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