Monday, September 20, 2010

Design Before Equipment

I can't stress it enough... If you do your due diligence with defining your restaurant or food service concept, have an idea of the square footage of your commercial kitchen and eating area, then you can have a design drawn up to visualize your space. With this drawing, complete with the type of equipment you need, you can get competitive bids from several equipment companies.

Of course you can get the design from the equipment company perhaps at no charge or little charge, but remember they make their money from the sale of equipment.

Drawings first, then equipment bids. Who does the drawings? An independent food service consultant or designer. You get the design and layout that you want, with great expertise thrown in. Then when you get all your bids you will be comparing apples to apples.

- Frank Stocco