choosing the right commercial catering equipment for your ... - wheels for restaurant dirty dishes

Professional dining is not the same as holding a large party, even unlike running a restaurant.
The regulations and logistics of the service personnel, the Health Department are the most important. you must think about several problems.
The last thing you want to think about is whether you have the right equipment.
The second and last thing you don't want to do is run out of anything, which is a common risk for you to start dining before you're ready.
What food do you do?
On-site catering is very different from mobile catering, you only provide one location.
There are different needs for indoor and outdoor catering, wedding catering will be different from large event catering
The class party is very different from luaus and pig barbecue.
* The first thing you should consider should be cold storage, especially in mobile and outdoor activities.
You must be able to keep all your food at a proper, measurable temperature.
This is not a big problem if you only dine at your restaurant or other fixed location.
In addition to this, you will need to install the appropriate refrigeration equipment on your dining car. For fixed-
Location catering you may need to install additional refrigeration equipmentprepped foods.
* Your second consideration should be drinks, items that are most likely to run out.
Do you have enough ice dispensers?
Can your ice and drink dispenser move if needed?
What is your backup plan?
Do you need extra cold storage for your ice?
How about hot drinks such as coffee, tea or hot chocolate?
Do you have enough machines to make enough quantity?
* If you are mobile, you need to provide sanitary storage for dirty service supplies, and you also need to have a lot of extra stuff on hand if it is broken or other problems. For a fixed-
Location catering, this is not a problem.
* Buffet and seating
There are also different requirements for down dining, and to some extent, self catering is more difficult for restaurants. With sit-
Guests do not see the ups and downs, food levels and preparation.
When you run a buffet, it's hard to predict how much space you will need to run very low around the buffet.
If you are going this way, be prepared to purchase additional buffet equipment, especially the pot
Prepare food for your steam table.
* Depending on the service you provide, you may need additional equipment.
For example, if pizza is cooked in an oven designed for pizza, then pizza is always better and fried chicken cooked in a pressure fryer is faster than chicken cooked in a panfried.
Baked goods require a cupboard in the bakery for proper lifting.
List your requirements item by item before creating a budget.
* In addition to all of this, you will need to consider all the items that come with it: trolley tables, serving dishes, plates and silverware, furniture and accessories, tablecloths, napkins, and any decorative items.
Many of these items can be purchased easily and quickly in restaurants and party supplies stores.
But you should consider buying or leasing your large equipment online.
The savings can be great and you can find everything you need there.