The choice of equipment for an establishment is an individual matter, depending mainly on the format of the establishment. Not every manufacturer’s website can contain information about all existing and possible tools, much less tell what is used for what and how important each device is for the job. We tried to talk about the main aspects and basic equipment for opening a cafe.
There is no need to skimp on equipment, but this does not mean that you need to choose only the most expensive. And it is better not to consider used equipment for air conditioning, heating and ventilation systems.
It’s especially not worth taking such risks when opening your first establishment, when you still don’t know how and what should work and how profitable it will be for you.
And remember: any expensive restaurant equipment must be profitable, and you should buy it only after making all the calculations.
General requirements for catering equipment
Professional restaurant equipment is expensive and is not always available, so it is worth purchasing it after making all the calculations, taking into account the following factors:
- number of seats in the hall;
- kitchen area;
- establishment format;
- menu content.
Count the number of seats
This way you will determine the maximum load of kitchen equipment and the capacity of the cabinets. The choice of furniture for the hall also depends on this.
Assign a specific area to the kitchen area
It directly affects the configuration of kitchen equipment. For example, in small rooms you simply technically cannot supply everything you need; you will have to sacrifice something or select smaller refrigerators, stoves, etc.
Remember that staff must move freely around the kitchen. If the space is too limited, it is better to look for more ergonomic furniture and equipment for cafes and restaurants.
Calculate throughput to strike a balance between food quality and cooking speed. This way you will understand whether it is worth paying extra for more functional and powerful models.
Create a menu and decide on the number of items
For some dishes you will need special equipment: barbecues, grills, dough mixers, dispensers, etc.
Modern systems for restaurants are multifunctional and combine, for example, a grill, a hob and a cutting surface. This saves space significantly.
However, restaurateurs who are not willing to pay for the newest and most modern equipment will have to sacrifice some equipment.
Accounting system for cafes and restaurants on a tablet
Print receipts, maintain inventory records and instantly accept orders
Equipment requirements:
- compliance with sanitary standards;
- long service life;
- high-quality manufacturing materials;
- trusted manufacturer;
- availability of guarantee.
The kitchen in a cafe is a complex structure where everything should be located as conveniently and ergonomically as possible; nothing superfluous, only the essentials. To help you out a little, we've prioritized your kitchen appliance requirements.
- Functions of each piece of equipment . For example, for a small cafe or bar you will need a bar counter with a coffee grinder, a mixer, a built-in refrigerator, a juicer, a blender, an ice maker and a food processor. For an establishment of any format - an automated program for a restaurant or cafe.
- Operating conditions for equipment . As a rule, the kitchen has high humidity and high temperature. Therefore, the quality of materials and assembly of equipment greatly influence operation.
- Verified manufacturer . It is advisable to buy equipment only from manufacturers or official dealers who sell one or two brands.
Another tip: monitor the prices of equipment. You need to know at least two prices for each piece of equipment to understand which is cheaper.
The list of equipment for opening a cafe directly depends on the format of the establishment. A coffee shop cannot do without high-quality coffee machines, and a bakery needs good ovens. Cuisines of the world: Chinese, Georgian, French, etc. - require specific equipment. For example, to prepare Italian pizza you will have to buy a pizza press , a refrigerated table, a dough mixer and an oven - traditional, rotary, tunnel or portable.
When you have definitely decided on the format of the establishment, you can begin to analyze the menu , because some items may turn out to be unsuccessful. If you want to open, for example, a fast food restaurant, should you initially introduce corn dogs, cono pizzas or pancakes to the menu?
For these dishes you need to buy special equipment, so it’s worth remembering again:
- what initial investments did you plan;
- what is your kitchen area;
- What kind of payback are you expecting?
If these menu items are not USP (unique selling propositions) or “chips” of the establishment, then it is better to refuse them.
Promoting a cafe on the Internet
The main source of information about catering establishments is the Internet. New establishments often open in Moscow. How to ensure effective promotion of a cafe on the Internet?
Simple rules on how to promote a cafe online:
- Create a website.
The rules of a good website are a simple interface, appetizing photos, menus, prices and up-to-date information about ongoing promotions and events. Entrust the creation and promotion of your website to professionals. - Promotion of the cafe on social networks and Instagram.
Entrepreneurs consider this method of promotion to be effective. On social networks, hold simple competitions: a discount for reposting, coffee for all subscribers, etc. - Reviews.
If there is a well-known blogger who fits your target audience, arrange a review. - City information systems.
Promoting cafes and restaurants through reference systems is another effective method. Often visitors simply look for an establishment that is nearby. Be sure to post information on 2Gis, Yandex and Google maps, Local Hero and other major resources. - Thematic sites and forums.
Now forums are losing their relevance. But resources dedicated to restaurant business reviews are gaining momentum. The most famous and visited is Foursquare. Collaborate actively.
The main methods of promoting a cafe on the Internet are discounts and gifts for subscribers and free invitations to events. The Internet is ruled by photographs. Make detailed photo reports from all events on social networks and on the website. Visitors will search for themselves and post photos. Also post attractive photos of your cafe's food.
Professional kitchen equipment
It is worth choosing technological equipment after studying the sanitary standards for catering. There are certain standards for kitchen equipment, established on the basis of fire safety rules and sanitary standards.
A chef's working day often lasts longer than the establishment itself is open. All kitchen appliances work for about the same amount of time, so everything should be as optimized and reliable as possible.
For example, the kitchen should be divided into workshops that cannot be walk-through. The exception is workshops connected by sequential technological processes.
Refrigeration equipment should also be placed in such a way as to prevent the meeting of raw materials, finished products and semi-finished products. Cutting boards should be marked accordingly, for example “CM” for raw meat.
If you do not adhere to the rules for arranging equipment at the beginning of arranging the kitchen space, then the very first inspection by the regulatory authorities will reveal all the shortcomings and you will have to suspend the work of the establishment.
Equipment for restaurants and cafes can be divided into several categories:
- refrigeration;
- thermal;
- bakery and confectionery;
- dishwasher;
- electromechanical;
- bar;
- auxiliary.
This list of equipment for opening a cafe may also include commercial equipment, furniture and utensils.
Menu development for a cafe, stages
Creating a menu for a cafe or restaurant can be divided into several stages. First, a concept is formed: groups of drinks and dishes, positions for each group and price categories. Then a test tasting, after which the key dishes on the menu are selected. The final stage is the creation of technological maps and the choice of optimal serving of the dish to the visitor. We advise you to invite an experienced chef to draw up technical maps, which your cooks will subsequently use.
What should you consider when developing a menu?
- Target audience;
- choice of cuisine;
- establishment format;
- the level of trade margins and the optimal cost of each dish;
- culinary trends.
Refrigeration equipment
The main criterion in choosing refrigeration equipment is whether the equipment properly maintains a certain temperature regime. It is also worth paying attention to tightness, capacity and dimensions.
Refrigeration equipment includes:
- cabinets - for storing food, for displaying in the hall;
- chambers - the body consists of sandwich panels. They are large, so they are more suitable for large establishments. There are also chest freezers;
- tables - allow you to save kitchen space by combining several functions: a horizontal refrigerator with a work surface, a pizza table, a saladette (a table with a gastronorm container for ready-made dishes);
- showcases - confectionery, tabletop, freezer, universal;
- Ice makers are indispensable for bars where you have to work with large volumes of ice. The shape of ice can be varied: cubes, granules, pyramids, etc.;
- Blast freezing devices - for intensive freezing of large quantities of products in a short period of time without loss of taste.
There are both blast freezing cabinets and rapid cooling chambers, which practically do not differ in functionality. The cabinets are smaller in size, making them better suited for a professional kitchen.
Almost all refrigeration equipment for restaurants differs in temperature conditions, dimensions, presence and number of additional drawers. Read more about choosing used refrigeration equipment in our separate article.
Heat treatment equipment
For most establishments with a kitchen, this is the main equipment. Heating equipment for opening a cafe is necessary for preparing hot dishes and baked goods. Types of heat treatment of products: frying, pasteurization, boiling, sterilization.
It is too expensive and impractical to prepare all the ingredients separately for each dish, so two types of equipment are used for preparing dishes.
- Independent . Narrowly targeted devices for preparing individual dishes or their components, semi-finished products.
- Multifunctional . This technique is designed for various sequential actions.
Often they also use appliances with multiple work zones, such as a stove with different burners. But today, more and more restaurateurs are switching to combi ovens, which can replace not only the stove.
Thermal technology is divided into the following types:
- stoves - gas, electric, induction, convection;
- combi steamers are multifunctional devices that combine the functions of a stove, deep fryer, oven, and electric frying pan;
- ovens of several sections, which are separated by thermal insulation material, others are simple, with one compartment. In each of the compartments you can prepare different dishes at the same time (meat and fish, baked goods and vegetables, etc.).
There are also additional heating appliances that are optional for the kitchen: sectional equipment for organizing the dispensing of buffet-style dishes, food warmers, deep fryers, rice cookers, pancake makers, etc.
Combi steamers
The combi oven combines several cooking modes : convection, steam processing and their combinations. With this multifunctional device, you can cook food in a variety of ways - from frying to baking.
They are very popular because they replace several types of kitchen equipment: stove, oven, deep fryer and even electric frying pan.
Another big advantage is that they save not only money on the purchase of various equipment, but also the working area of the kitchen. There are even models that significantly reduce overall energy consumption because they run on gas.
Kitchen stoves
Not all establishments will need only a combi oven, especially for restaurants and cafes with a large number of seats and high turnover. Such establishments often use special plates with built-in scales.
Many people install two types of stoves at once: electric and gas, if, of course, gas is supplied to the room. If there are difficulties with gas, you will have to install a cylinder, since some dishes are cooked only over an open fire.
Other dishes require precise adherence to cooking technology; and it’s much easier to do this in an electric oven, because you can regulate the temperature down to a degree.
When choosing, also pay attention to the following points:
- Does the stove have a function to turn off when there is no cookware on the burner: this helps to significantly save on utility costs.
- Instant heating available. For induction cookers, this is a mandatory function; This is precisely their big advantage, because conventional electric stoves take quite a long time to heat up.
- Method and type of installation . There are floor-standing versions of kitchen stoves and more compact tabletop ones. Here prices also differ, and you always have to pay extra to save space. Do not forget that only a specialist can connect an industrial stove correctly.
Ovens
An oven is a device that heats products in accordance with a given program. Using such a cabinet you can cook meat or fish, steamed vegetables and even baked goods. It’s hard to imagine a modern cafe kitchen without such cabinets.
According to the principle of operation, frying cabinets resemble ovens. But if in a conventional oven heat is supplied from below, then in an oven the heat is distributed more evenly, it comes from all sides . This heat treatment option ensures proper cooking.
Cafes usually use multi-section cabinets ; they look like a stack of microwaves. In each section of the cabinet you can prepare a separate dish according to a specially specified program.
Some models, in addition to processing food with temperature, can also process steam, ventilate the chamber and change the temperature during the cooking process.
Small cafe menu - 50 golden rules for working during a crisis
Let's look at 50 “golden rules” for optimizing the menu of a small establishment
1. We cook only what can be put into preparations (vacuum, frozen, just lies under film for a long time)
2. We buy a vacuum sealer, vacuum and store in the black or freeze the workpieces
3. We cook only what we know how to cook well (simple dishes)
4. We do not prepare complex and low-tech dishes such as risotto, tartare, complex salads
5. We strictly adhere to the raw material matrix with a coefficient of 3 (an example of the raw material matrix in the appendix to the webinar)
6. Cook minimally on the stove. Only quick roasting and sautéing
7. We give as much as possible through deep frying, convection oven, combi oven, sous vide.
8. We do not hire professional chefs, except for the production manager or catering technologist
9. We divide the kitchen into front - kitchen and back - kitchen, i.e. for procurement and pre-production.
10. We outsource as much as possible. We buy minced meat, cut up chicken, ready-made puff pastry, meat cut into azu and goulash, chopped pork loin, ready-made sauces (from which, by mixing, we make our own type of “author’s”)
11. We maximize business lunches due to high speed of service (we will increase table turnover, increase the flow of guests, increase revenue and profit)
12. We sell large portions for a business lunch (examples below)
13. We discount the menu daily, including business lunch through compliments (a pie as a gift, a compote as a gift, a bun as a gift, coffee with milk as a gift (instant), an apple as a gift, etc.
14. We are introducing a bonus club with a 15%, or better yet 20% bonus on the card. We exchange discount cards for bonuses, and we cancel discounts even for VIP guests and friends of the owner (let him pay for these bonuses himself)
15. We switch to store-bought confectionery (inexpensive and very high-quality cheesecakes are sold frozen at Metro. There are more than 50 suppliers of frozen cakes and pastries in the Russian Federation). Delifrance, Patifrance, and any products in pastry shops.
16. Desserts: ice cream, fruit salads, pies or waffles in a waffle iron with maple syrup, etc. You are a cafe “about food” and not about a “confectioner”. Buy frozen shares and pies (strudels, charlottes, etc.)
17. Avoid leafy lettuce altogether (no bok choy, lolo rosso, chard, arugula, romaine, spinach, batavia, lettuce, corn, iceberg, frisee, endive, etc.)
18. Work with baked eggplant, cherry tomatoes, cabbage, onions, carrots, apples, parsley, dill, cucumbers, and bell peppers. Apart from “Greek” and a couple of oriental salads with cabbage, cucumbers, preserves, there is nothing else to work with
19. Introduce salads without leafy types: “Chafan” salad, “Gill wood grouse’s nest”, “With baked beets, carrots, cheese”, “with tongue”, “with seafood”, 3-4 variations of vinaigrette with sprat, mushrooms, sauerkraut , “Mimosa”, “Shuba”, warm salads such as ratatouille and ajapsandali.
20. Introduce snacks as independent dishes (chakhokhbili, ajapsandal, sets for beer and vodka, etc.)
21. The shelf life of any semi-finished product must be at least 3 days in a vacuum or frozen
22. Enter lasagnas and casseroles. Serve in large pieces as a stand-alone meal. For example, “Swabian potato casserole with minced veal and tongue,” “Cannelloni lasagna with three cheeses, tomatoes and fried chicken.”
23. More store-bought items – a plate of bruschetta (all toppings frozen) or a plate of mini sandwiches
24. We work a lot with chopping: schnitzels, kupats, sausages, cutlets, zrazy, beefsteaks
25. We work with chops: veal chop, pork chop, chicken chop, turkey chop with bacon crumbles, etc.
26. We work with batters: red fish in batter and egg whites, fish and chips, chicken strips in batter (including spicy ones), champignons in batter, deep-fried, cauliflower in batter, etc.
27. We work in deep frying positions. Frying in Ottogi soybean oil - 5 times savings + premium taste of products
28. We work on store-bought frozen bread and bring a bread basket with small bread for free (not buns, but sliced bread). Entering into the calculation of hot dishes
29. There should be 12 types of soups. We freeze all soups in a shocker. We buy a shocker for soups and for deep-frying positions - three levels - the cheapest. There is no money - we take it on credit or in installments. Search here - https://ipelican.com/ru/t/catalog/horeca-equipment/refrigeration-equipment/blast-chiller-and-freezer-cabinets/s/shock-freezer-cabinet Price from 120,000 rubles.
30. We rotate dishes according to ABC analysis and remove positions from group “C” once a month – every two months, replacing them with more marginal ones and more attractive for the guest (we look at group A by quantity)
31. We introduce snack dishes such as shawarma, hot dog, gyros, pita - kebab, bouregov, schnitzel - burgers, etc. They are technologically advanced and easy to prepare.
32. Add 5-7 types of fruit drinks and freeze them in bags
33. We introduce “hot food for a company” - for 2,3,5 people - an assortment of hits in a sizzling large frying pan with various side dishes in the set
34. We do not sell side dishes separately - each hot dish comes with a “forced” side dish. If the guest strongly insists, through the administrator, we change the side dish and fill the dish with another side dish (duplicates of such dishes must be entered into the ACS)
35. We introduce a special gastronomic offer every month - 10 new dishes. We use dishes of Eastern European cuisine: Hungarian, Serbian, Bulgarian. Peoples of the former USSR: Uzbek, Georgian, Armenian, Azerbaijani. We copy dishes from the menu of trendsetters like Ginza Project.
36. Bake and freeze grissini or serve two pieces of salamander-fried mini-baguette with butter and jam in a rosette with a large teapot as a compliment
37. More home-cooked dishes in original dishes. Dishes can change often and this is a good thing. It doesn’t take long to retake the feed and post it
38. All pickles, fermentations, meat and fish plates are made only from purchased or contract products. For my establishments, they gave me minced meat at the market according to my recipe. It is not more expensive if you count the payroll of the meat shop, which needs to be closed and turned into a workshop for frozen semi-finished products.
39. Surprise your guests with taste - look for recipes in cookbooks published before 1970. Look for it in Staraya Kniga stores and second-hand bookstores, according to the ad on www.avito.ru
40. Work through new dishes daily. Constantly look for dishes suitable for them - not necessarily from professional companies. Half of the dishes in the ethnic restaurants of the Ginza Project are “made in Samarkand in the basement”
41. Make a list of products and brands, varieties and calibers that can be on your menu and a list of products and varieties (parts and cuts of meat) that can never get into your cafe (without going through cost)
42. Label all blanks and semi-finished products. Cling film, foil, vacuum bags, disposable trays, plastic containers, gastronorm containers 1/6, 1/9. Buy a gun and shoot the expiration date label.
43. Fire the cleaning lady. The cooks must clean the shop themselves. Every day - to shine. Don't skimp on detergents. Buy the cheapest dome dishwasher from Chuvashtorgtekhnika. A person cannot wash their hands at a temperature of + 85 ° C.
44. Remember - the higher the sanitation, the longer the preparations and fresh products last
45. Do not hire people under 40 years of age to work in the kitchen. Do not accept male cooks. Women cook better, contrary to stereotypes.
46. Never fine people for writing off products unless it becomes widespread. Bracoders - fire them
47. Don't be afraid to use appliances in a small cafe. There is no point in overpaying for a meat grinder if you only pass fish into cutlets and vegetable purees
48. Add baked goods to the menu. Pies, pies, croissants (frozen). People love flour. It's better than pancakes and pizza. Start unwinding for lunches. Soon they will ask you to sell pies to take away
49. Sell what you can sell from the hits of semi-finished products - from dumplings to frozen cutlets
50. Make the most of sous vide: it makes great stuffed peppers and cabbage rolls, meatloaf and lasagne in trays, not just steaks and foie gras.
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Bakery and confectionery equipment
In addition to ovens, bakeries and confectionery shops should have the following equipment:
- dough mixing machine;
- pastry mixer;
- dough sheeter;
- proofing cabinet;
- bread slicer
This list may be shortened or added to with new items depending on the size of the business and the type of bakery.
A full-service bakery will require more equipment than an establishment working with semi-finished products. But for the pastry shop of a small restaurant, it is enough to purchase a basic mixer and oven.
Read more about opening a bakery and choosing equipment for this format in a separate article.
Dishwashing equipment
Dishwashing equipment for opening a restaurant is a must-have item in order to efficiently and quickly cope with washing a large volume of dishes. The main differences between a professional dishwasher and a household dishwasher are: minimal washing time, larger load volume and greater power.
The operating principle of these two types of dishwashers is also different. In industrial equipment, the water used for washing dishes is not drained into the water supply, but is reused for one of the stages of the next cycle.
Thanks to this, not only water and heating energy are saved, but also detergent.
Dishwashers are divided into the following types:
- front loading;
- for washing glasses;
- dome;
- conveyor
Technological equipment
Technological equipment includes:
- refrigeration;
- thermal;
- dishwasher;
- electromechanical;
- bar;
- auxiliary.
Opening a cafe also involves purchasing retail and office equipment, furniture and cutlery for visitors.
Refrigeration equipment
When choosing units of this category, you need to pay attention to their ability to uninterruptedly maintain the set temperature, take into account the internal and external dimensions, and check for leaks.
Refrigeration equipment includes:
- Refrigerated cabinets designed to accommodate products presented in the hall. The cost varies from 12,000 to 98,000 rubles. Moreover, quality does not always depend on price. To a greater extent, the cost of refrigerated cabinets is influenced by their dimensions, capacity, equipment, technical characteristics, and design. Among the reputable ones, the following manufacturers stand out: Polair, Ariada, ШХ-0.7.
- Refrigerators or chests, the components of which are sandwich panels. This equipment is necessary for long-term storage of frozen products. Refrigerators are an excellent choice for large-scale catering. The cost varies from 41,000 to 113,000 rubles. The price is influenced by the size of the unit, its capacity, and the number of temperature modes. An alternative to a refrigerator compartment is refrigerated cabinets.
- Refrigerated tables combine various functions, which allows you not only to avoid wasting time, but also to increase productivity. The price of such equipment ranges from 40,000 to 105,000 rubles, depending on the presence of differentiated temperature conditions, power and dimensions.
- Refrigerated display cases can be mounted on the floor or on a table surface; they can be universal, confectionery, vertical or horizontal. They may differ in original design or have classic shapes. Depending on your financial capabilities, you can purchase a reliable display case in the range from 48,000 to 150,000 rubles. Showcases are divided into low-temperature, medium-temperature and combined.
- Ice generators are indispensable equipment for equipping bars, allowing you to generate ice cubes of various geometric shapes. The price varies depending on the technical characteristics from 70,000 to 102,000, but you can be sure of the reliability of the unit purchased in this price range.
- Blast freezing devices are necessary to freeze the product in a short time without loss of taste. The Russian brand Apach has proven itself well in this category. This is quite expensive equipment, costing from 180,000 to 220,000. It is necessary for establishments that have to freeze up to 20 kg at a time in a short time. products, while avoiding large volumes of evaporation.
Horizontal and vertical refrigerated display cases
Blast freezer cabinet
Heat treatment equipment
To prepare hot treats and baked goods, you will need to purchase heating equipment, which is divided into independent (narrowly targeted equipment) and multifunctional.
As a rule, cafes choose multifunctional equipment with several work areas, designed to perform a number of sequential actions.
The main types of thermal equipment include:
- Gas, electric, induction and convection stoves. The cost of the slabs varies from 40,000 to 80,000 rubles. The price of the stoves depends on the availability of additional options (built-in scales, auto-ignition, lighting, gas control, instant heating, grill, additional trays, automatic shutdown in the absence of dishes, etc.), the material of manufacture (it is preferable to choose stoves with a solid stamped surface) , installation method (floor-standing or more compact tabletop).
- Combi steamers are units that combine the functions of an oven and an electric frying pan. Allows you to prepare dishes in various ways (cooking, baking, frying). Despite the rather high cost (around 600,000 rubles), the purchase of this equipment will save space in the kitchen, as well as increase kitchen productivity several times.
- Ovens (price range from 20,000 to 70,000 rubles). They are suitable for preparing not only baked goods, but also meat, poultry, fish and vegetable dishes. The cost is influenced by design features. For example, the number of compartments (one compartment or a design of two or more sections in which several different dishes can be prepared at the same time). The power source (electricity or gas) is important. Electrical devices are considered the most optimal, since heating in such cabinets occurs evenly. It depends on the cost and the availability of additional options, for example, a steam generator, which allows you to bake products from yeast dough with excellent taste. The number of programs, the presence of ventilation and steam treatment functions are also taken into account.
Combi oven and stoves with built-in oven
Electric ovens
Dishwashing equipment
Without this position, the work of the cafe will slow down sharply. A professional dishwasher differs from a household dishwasher in that with more power and maximum load, less time is spent on washing dishes. Therefore, the cost of a professional dishwasher fluctuates around 350,000 rubles.
It is worth noting one more difference between dishwashers used in cafes: the water that is washed during the dishwashing process is not drained down the drain, but is used at the stage of preparing the next cycle, which saves energy and detergent.
In addition to dishwashers, you need to purchase dishwashing tubs (there should be from 3 to 5 pieces). Experts recommend giving preference to stainless steel models consisting of several sections (their number is determined by the overall workload of the cafe and the area of the kitchen area). A good option would be a welded bathtub, which consists of a support and a frame. It is affordable in price and lasts a long time.
A drying machine is also necessary if this function is not built into the dishwasher. When choosing, you should take into account the dimensions of the device and room, drying time.
You will also need tables for dirty utensils and shelves for storing clean dishes.
Professional dishwasher
Two-section welded washing bath
Electromechanical equipment
No cook can do without it either. Currently, all kinds of choppers, mills, meat grinders, slicers, mixers and blenders, bread slicers, vegetable slicers, cutters (for making your own sausages) and vegetable peelers have become quite firmly established in everyday use.
Thanks to these devices, cooking time is optimized and labor costs are reduced.
Purchasing the most necessary list of electromechanical equipment in the middle price segment will cost approximately 450,000 rubles.
Meat slicer
Mixers for making cocktails
Bar equipment
The purchase of this type of equipment should be approached no less seriously than the main kitchen equipment, since it is always in plain sight and must correspond to the concept of the establishment.
These are all kinds of devices with the help of which drinks, shakes, coffee, tea, chocolate, etc. are prepared (blenders, thermopots, coffee machines, coffee grinders, juicers, chocolate makers), kegerators (if you plan to sell carbonated draft drinks).
When you decide on bar equipment, you need to be guided by the needs of visitors and the most frequently selected drinks.
On average, purchasing the basic necessities costs 200,000 rubles.
Cocktail mixers, horizontal display case, coffee machine in the bar area
Blender on the bar counter in a cafe
Auxiliary equipment
It is not directly involved in the preparation of dishes, but without it the full functioning of the cafe is impossible.
Let's consider the most necessary positions:
- cutting tables (it is better if they are made of stainless steel);
- cabinets and racks in which kitchen utensils will be stored;
- all kinds of shelves for consumables, drying racks for dishes.
You will have to spend approximately 30,000 rubles on auxiliary equipment.
Separately, it is necessary to say about the dishes.
The cafe must have the following qualities:
- strength;
- safety;
- heat resistance.
The number of dishes purchased is directly influenced by the number of seats in the establishment.
On average, the cost of purchasing dishes will be about 60,000 rubles.
Metal rack for clean dishes
Electromechanical equipment
- grinders of various ingredients: cheese, spices, crackers;
- meat grinders;
- mixers;
- slicers;
- potato peelers;
- vegetable cutters;
- sausage stuffers;
- saws for cutting meat.
Electromechanical equipment for cafes optimizes most technological processes, which significantly saves food preparation time. Basically, such equipment is intended for processing products: meat, fish, vegetables. There is also equipment for a confectionery shop.
Bar equipment
Restaurant bar equipment is used for preparing and dispensing various drinks: cocktails, beer kegs, coffee and tea. Since bar equipment is in plain sight, it, in addition to reliability and convenience, should also be attractive in appearance.
The power and material used to manufacture bar equipment also play an important role and directly depend on the volume of sales of drinks in the bar.
Bar equipment also includes:
- blenders;
- juicers;
- milk mixers;
- coffee makers;
- coffee grinders;
- coffee machines;
- chocolate makers.
Auxiliary (neutral) equipment
Other non-mechanical equipment is classified as neutral:
- production tables - can be installed both in the central part of the room and near the wall. For fish and meat shops, cutting and production tables are used, and waste collection tables are used to clean dishes from food debris;
- cabinets - for storing consumables and dishes;
- racks, dish dryers - for storing dishes, most often placed in a room with a dishwasher;
- carts - serving carts, for collecting dishes, for specific kitchen utensils (baking trays, trays, plates);
- bathtubs for dishes;
- automation systems for cafes and restaurants.
This category also includes packaging machines, garbage cans, insecticidal lamps, water heaters, and hoods.
Dishes
Basic conditions for choosing quality cookware:
- Strength.
- Resistance to sudden changes in temperature.
- Dishwasher safe.
- Long service life.
The amount of utensils needed depends primarily on the number of seats.
However, the form of service of the establishment also plays an important role, because in the hall with the waiters there are three sets of dishes, one of which is in circulation, the second is for banquet, and the third is in the pantry.
In self-service establishments, one set is displayed in the hall, the second is washed, the third is on the distribution line, and the fourth is for banquets.
Dishes can be divided into the following categories:
- porcelain and ceramic dishes - dishes, salad bowls, sugar bowls, salt shakers, gravy boats, teapots, plates for soup, main courses and desserts, cups and saucers, milk jugs, buffet spoons;
- cutlery - forks, spoons, knives;
- tableware - a variety of pots with and without lids, frying pans, stewpans. Made from cast iron and stainless steel. Enameled pans cannot be used in a professional kitchen;
- Gastronorm containers - for storing preparations and ready-made dishes, for cooking and for displaying finished products;
- bar equipment - jugs, glasses, glasses for juice, water and cocktails, cutlery dispenser, spoons, sugar tongs, bottles, glass storage units, ice buckets, shakers, burners, jiggers, etc.;
- kitchen equipment - knives, boards, food containers, sauce bottles, weighing equipment, colanders, ladles, potato masher, bread baskets and more;
- confectionery equipment - sieves for powder, pastry bags with and without tips, cake mats, frames and molds for baking, creating chocolate decorations.
When purchasing tableware, you should ask the supplier if he is ready to provide the same sets for a long period of time, because sets with different designs look ridiculous in the room. Cutlery and ceramic (porcelain) dishes should be combined with each other and support the concept of the establishment.
Bar equipment
What is needed to set up a bar? Before you start purchasing bar equipment, you need to plan its placement in the room and take care of the electricity supply
and decide on the choice of style for the interior. Once these steps have been completed, you can begin arranging the bar.
First of all, you need to choose a bar counter ; it should decorate the room and naturally fit into the interior. Its size, design and the material from which it is made will entirely depend on the size of the financial investment in the highlight of the establishment. The interior style can be varied, from a French tavern to a student club of interests.
When purchasing bar tables and stools, you should carefully select the material from which they are made. For an interior in an ethnic style, wood is suitable, and for a high-tech style - plastic and chromed metal. For the convenience of bartenders' work, high-quality cabinets, shelves, and bedside tables are needed. The technological equipment of the bar includes main bar equipment and auxiliary equipment. The main ones include:
- coffee machines and coffee makers;
- blenders, juicers, mixers;
- ice makers, refrigerators;
- display cases, freezers, salad bars;
- bar processors.
Auxiliary equipment includes:
- barware - glasses, goblets, mugs, shot glasses, wine glasses, bowls;
- bar thermometers, containers, containers, measuring cups, jiggers, corkscrews, filters, sieve, knives, dispensers;
- serving items - cups and saucers, decanters, vases for dessert dishes, table sets, spice sets, candlesticks, ashtrays.
To attract a large number of visitors, you need to take care of purchasing entertainment technical equipment: karaoke, TVs, dance floor, live music, billiards and others.
Retail store equipment
Trade equipment for canteens, restaurants, cafes are display cases for food. They are divided into thermal and refrigeration . The first option is used to maintain the temperature of the finished dish and prevents it from weathering and drying out. As a rule, such display cases are located near the bar counter.
Depending on the type of construction, the following thermal display cases are distinguished:
- desktop;
- floor;
- multifunctional.
Refrigerated display cases maintain temperatures from −1 to +10 degrees Celsius. They store salads, sushi and confectionery products: cakes, chocolate, pastries, etc. Such equipment can be divided into drink displays, sushi cases, pastry cabinets, ice cream displays.
Equipment and furniture for cafes and restaurants
Hall equipment:
- bar counter;
- tables;
- chairs;
- cushioned furniture;
- chests of drawers;
- cabinets;
- bar chairs.
You can calculate the required amount of furniture if you know how many seats are planned in the hall. It is worth remembering that on average 1.6 square meters of space should be allocated per visitor.
List of furniture for the terrace:
- table for serving dishes;
- tables;
- chairs;
- clothes hangers;
- sofas
Summer furniture for the veranda is made of wood, plastic, rattan, and metal.
List of office furniture:
- lockers;
- computer desk;
- chairs;
- armchairs.
Furniture and equipment for establishments
Hall furniture:
- cushioned furniture;
- cabinets;
- chairs;
- tables;
- bar counter;
- bar chairs.
Having determined the number of seats in the hall, you can calculate the required amount of furniture. The optimal area allocated per visitor in the hall is 1.6.
Furniture for the terrace:
- tables;
- chairs;
- sofas;
- clothes hangers.
For a summer veranda, it is preferable to choose wooden, plastic or metal furniture.
Office furniture:
- cabinets;
- desks for office equipment;
- chairs;
- sofas
Used and new equipment
If you decide to buy some used equipment, do not forget about its wear and tear and subsequent modernization. Once you reach breakeven, your income will increase and it will be much easier for you to afford new equipment.
In addition, there is also the option of renting and even receiving equipment for free - when concluding long-term contracts with product suppliers or connecting a franchise.
For example, you can rent branded refrigerators from beverage manufacturers or coffee machines from leading coffee brands, subject to the purchase of a certain volume of their raw materials per month.
But here you need to be very careful and thoroughly study the terms of such a lease. Sometimes it is more profitable to buy new equipment from a company - to work with constantly breaking devices and at the same time buy products at an inflated price.
Differences by business type
The format of the establishment determines what dishes will be prepared in the kitchen, which directly affects the list of necessary equipment.
- Cafe Restaurant) . The list of equipment is formed after the restaurateur has decided on the choice of cuisine and the chef has drawn up the menu.
Here, the quality and visual presentation of the dishes are in the foreground. Speed of service is less important, although it is undoubtedly relevant. The choice of cuisine (Japanese, Italian, Mexican, etc.) completely forms the list of kitchen equipment.
For example, a Japanese restaurant cannot be imagined without sushi and rolls, so you will have to purchase specialized equipment for preparing and storing these dishes: rice cookers, sushi cases, thermoses for rice.
- Fast food . Hearty dishes and quick preparation. The main guideline is breakfast and lunch. The goal is to quickly and satisfyingly feed the guest. Equipment for fast food: various grills (for example, roller grills for hot dogs, contact pressure grills, kebab grills) and steam tables for French fries, deep fryers. And of course, simple coffee machines.
- Coffee house. The main product is coffee; in addition, there is a large selection of drinks and the sale of additional products: baked goods, snacks, ice cream and fresh juices. In this case, a minimum number of positions in the kitchen is possible. Here you need an expensive and professional coffee machine, and sometimes even more than one, depending on the number of seats and traffic. It is coffee equipment that will be the main cost when opening an establishment.
Coffee shops can also work with semi-finished products or purchase ready-made products: pastries, cakes, sandwiches, etc. To do this, you need to equip the kitchen with a baking oven; for heating, just buy a microwave oven.
- Bakery . The tasks are similar to fast food, but there is a fundamental difference: you need to cook with a reserve, and not according to the fact of the order, and all the products will be of your own production. Semi-finished products are only the filling, so you don’t need to store as much as in a cafe, but more than in a coffee shop. Special equipment for bakeries: deck ovens, dough dividers, proofers, etc.
- Pizzeria . You can’t do without a pizza oven, flour sifters, dough mixers, dough sheeters, and refrigerated tables. You will also need vegetable cutters, slicers, wipers, and pizza presses.
The greater the flow of visitors, the more equipment will be required. It is necessary to optimize the work process in order to obtain a large number of products in a minimum time.
- Dining room (bistro) - in such establishments there are no waiters, so it is important to properly organize the distribution line. It consists of a cutlery rack, a refrigerated counter, a food warmer for second and first courses, a refrigerated display case and a place for the cashier. Also in the hall, as a rule, there are display cases for drinks and teapots.
These are just some of the popular formats. In reality, there are many more, and most likely you will need more equipment for your main product . For example, a grill for meat and chicken in the format of a burger or yogurt maker and blenders if you are opening a juice bar or a pastry shop.
What equipment do you need for a coffee shop?
Any format of a coffee shop needs to be equipped with special equipment. For ordinary kiosks and auto-coffee shops, a minimum set of equipment is required:
- coffee grinder;
- coffee machine;
- a small display case with baked goods;
- container with water.
But full-fledged coffee shops require much more equipment. Let's discuss this in more detail. As an example, let's take as a basis a business project of a coffee shop with an area of 100-150 m².
This is a fairly large coffee shop in terms of area and dimensions. It can easily accommodate 50-60 seats for guests, including a bar counter with all the necessary equipment. It’s good if the cafe also has its own bakery - fresh pastries will be very useful.
The approximate cost of equipment for a coffee shop of this size is 90-120 thousand rubles. But to purchase everything necessary to equip a bakery, you will have to spend from 210 to 300 thousand rubles. This range of investment amounts depends on the quality of the equipment purchased.
Let's consider what equipment should be present in a coffee shop.
Coffee machine
The coffee machine is the main source of income in the cafe. Therefore, it is not worth saving on such equipment. Remember, the miser pays twice.
The best brands of coffee machines include the following brands:
- Franke;
- Rancilio;
- Faema;
- Futurmat R
The best feature is a Simonelli brand coffee machine. First of all, it is valued for its reliability and high performance.
If we are talking about large coffee shops, then it is better to give preference to automatic or super-automatic machines. They have high power and are capable of preparing up to 200 cups of coffee per hour.
Coffee grinder
For large volumes of coffee sales, a regular coffee grinder is not enough. Here you will need an industrial model with the same performance parameters as the installed coffee machine.
And what is important, the coffee grinder must be equipped with the function of grinding grain to fine-grained fractions to prepare high-quality espresso and have an air humidity sensor. The latter is necessary to control the yield of high-quality grain, which changes taste with changes in humidity. In addition, it is best to give preference to direct grinding machines - without a storage bin.
here the coffee grinder should be written that direct grinding (without a storage bin) is best; the presence of an air humidity sensor is important, as coffee changes taste when humidity changes, from models - Fiorenzato f64e
Be sure to read: Budget for opening a coffee shop
For example, a Fiorenzato f64e coffee grinder would be an excellent option. She is very popular in the coffee business. QuamarM80 Auto would be a good alternative. It has an aluminum body, a dispenser, and a portion counter. The productivity of this model is 10 kg per hour.
QuamarM80 Auto
Refrigeration showcase
Having a refrigerated display case in a coffee shop is a great way to display baked goods, desserts, and snacks.
Many marketers advise choosing refrigerated display cases with glass shelves and lighting for their coffee shops - this will attract the attention of the establishment’s customers and, thereby, help increase sales.
The refrigerated stained glass cabinet model CRYSPI Gamma-2 1500 is considered one of the best-selling brands. The temperature inside the chamber is 0-10°C, the volume of the display case is 1.1. Type of cooling – static. There is an automatic defrosting and condensation removal function. The tabletop refrigerated display case Carboma is also very popular. It is equipped with a ventilation system, thanks to which it is possible to create the most suitable conditions for storing freshly prepared baked goods - the chamber inside does not fog up.
CRYSPI Gamma-2 1500
Thermal showcase
Thermal display cases will help keep food hot, and freshly prepared baked goods will remain fresh for a long time. Thanks to the glass walls, customers will be able to examine the baked goods and choose something to suit their taste. Among the top sellers are the following models:
- UNIS Georgia III 100 double glass. The temperature in the chamber is 30-80°C. The model is equipped with glass sliding doors. Has an automatic defrost function. The type of cooling is dynamic.
- Thermal display cabinet Sirman Vetrinetta D 42. Temperature range: from 0 to 90°C. There is a backlight. 3 shelves that rotate.
- Carboma VT-1.5. Temperature range – from 0 to 60°C. No cooling. Relatively light weight - 34 kg. Fits perfectly into a small coffee shop.
Thermal display cabinet Sirman Vetrinetta D 42
Water softener
A high-quality water softener will be an excellent assistant in preparing large quantities of coffee.
Such a device will purify water from heavy salts and metals and make it as soft as possible. Namely, this is the water needed to prepare a delicious coffee drink. In addition, the presence of a cleaner helps to avoid the formation of scale on the thermostats of coffee machines.
Popular water softener models include:
- EcoWater;
- CANATURE;
- Atoll;
- ORGANIC U 1035 EASY;
- ECOSOFT STANDARD.
In addition to the softener, you will also need a water purifier. A standard fine filter without reverse osmosis is best suited here.
Equipment for mini-bakery
The mini-bakery is equipped with the following equipment:
- Convection oven. With the help of such an oven it is possible to prepare evenly baked baked goods of any kind. It is also possible to reheat already prepared baked goods.
- Proofing cabinet. Necessary for aging yeast dough.
- Dough mixer. Prepares stiff dough in minutes.
- Additional equipment: flour sifting bin, mixer, blender.
When organizing a catering outlet, it is very important to pay attention to the availability of hot water. For this you will need a boiler.
Purchase of equipment
As we already said at the beginning of the article, the price of professional equipment is quite high, so there are several options for purchasing the necessary product.
Purchasing new equipment
An ideal option if starting capital allows. But at a minimum, you should only buy new equipment for ventilation and air conditioning.
Buying used equipment
A good solution if there is not much money to open a restaurant. There are many companies selling specialized used equipment. Before sale, the goods are cleaned and their functionality is checked, but do not forget about the wear and tear of the equipment.
Used equipment will last less than new equipment, but this time will be enough to raise funds to purchase new equipment. Also inquire about the warranty. Even used equipment has a warranty period.
If you decide to buy some used equipment, do not forget about its wear and tear and subsequent modernization. Once you reach breakeven, your income will increase and it will be much easier for you to afford new equipment.
- Rent . There is always the option of renting and even receiving equipment for free - when concluding long-term contracts with product suppliers or connecting a franchise.
For example, you can rent branded refrigerators from beverage manufacturers or coffee machines from leading coffee brands, subject to the purchase of a certain volume of their raw materials per month.
But here you need to be very careful and thoroughly study the terms of such a lease. Sometimes it is more profitable to buy new equipment from a company - to work with constantly breaking devices and at the same time buy products at an inflated price.
- Leasing is a long-term lease with the possibility of subsequent purchase of equipment at its residual value. This specific form of rental will allow you to equip your kitchen with new appliances, despite the small initial capital.
- Loan - to apply, you need to confirm the solvency of the company, plus you will have to pay interest on the loan. The most disadvantageous option of all presented, but sometimes the only possible one.
Total cost of equipment
To help beginning restaurateurs, we have compiled a short list of equipment for opening a mid-segment cafe. Prices are averaged, this will allow you to calculate the real final cost.
Basic kitchen equipment
The approximate cost is 150,000 rubles, or 60,000 UAH.
- Induction oven for pizza with a diameter of up to 34 cm - RUB 26,000. (11,000 UAH).
- Induction cooker with a power of up to 3.5 kW - 9,000 rubles. (4000 UAH).
- Frying surface (contact grill) - RUB 12,000. (5000 UAH).
- Refrigerated table - 50,000 rub. (20,000 UAH).
- Confectionery display case with a volume of 350 l - 55,000 rubles. (22,000 UAH).
Plus a set of additional equipment : a refrigerator, a boiler, a mixer, a meat grinder, a slicer, a vegetable cutter, a juicer, a simple coffee machine, a mixer, an ice maker and a glass washer.
All this will cost approximately 600,000 rubles, or 250,000 UAH. Of course, prices will vary significantly depending on the manufacturer; We have presented, one might say, a budget option.
We go further, add washing baths (one- and two-section), production tables and waste collection tables, racks, exhaust hoods, shelves, a water softener - another 130,000 rubles, or 55,000 UAH.
You also need to buy dishes for cooks (approximately 30,000 rubles, or 12,000 UAH) and also take into account 15,000 rubles. (6000 UAH) separately for knives (by the way, quite expensive consumable equipment).
We add kitchen equipment, serving items and clothes for cooks - 60,000 rubles, or 25,000 UAH.
Crockery and cutlery for the hall is about another 70,000 rubles, or 30,000 UAH.
Total costs will be about 1,000,000 rubles. , or 4,00,000 UAH .
Of course, these are very rough calculations. Much depends on the size of the kitchen and the cafe itself, as well as on your individual preferences.
Don’t forget that you still need to buy furniture for the hall, install ventilation and air conditioning if there are not enough of them in the rented premises.
List of minimum required equipment for a city cafe format
In this article we will talk about what equipment you will need if you are going to open your own catering establishment. Also read our article about what utensils and equipment are needed for your cafe/restaurant. Here is information about the minimum required equipment, since the exact list of equipment will depend on certain factors of your establishment:
- Institution format (cafe, restaurant, coffee shop, bar, etc.)
- Number of seats (50, 100, 150, .200, etc.)
- Kitchen area
- Menu composition,
- and others.
We will consider the list of equipment based on enterprises performing the full production cycle. In restaurants, cafes, canteens with a workshop production structure, special rooms are allocated for the preparation of hot and cold dishes. At low-power enterprises, separate places are created for these purposes in the general production space, but there must be a minimum set of equipment.
| Number of equipment/seats | ||||||
| Hot shop: | The main workshop of a public catering establishment, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products. | |||||
| Equipment | 50 | 100 | 150 | 200 | Atlanta-Service assortment | |
| electric stove | 2 | 2 | 3 | 4 | Order online | |
| frying pan (30l) | 1 | 1 | Order online | |||
| frying pan (70 l) | 1 | 1 | Order online | |||
| boiler on a stand h=500 | 1 | 1 | 1 | 1 | Order online | |
| oven 2-3 (sections) | 1 | 1 | 1 | 1 | Order online | |
| food boiler 60 l | 1 | 1 | Order online | |||
| food boiler 100 l | 1 | Order online | ||||
| food boiler 160 l | 1 | Order online | ||||
| convection oven or combi oven | 1 | 1 | 1 | 1 | Order online | |
| frying surface | 1 | 1 | 1 | 1 | Order online | |
| electric cooker | 1 | 1 | 2 | 2 | Leave a request for CP | |
| steam table | 1 | 1 | 1 | 1 | Order online | |
| fryer | 1 | 1 | 1 | 1+1 | Order online | |
| meat grinder for cooked foods | 1 | 1 | 1 | 1 | Order online | |
| vegetable cutter | 1 | 1 | 1 | 1 | Order online | |
| slicer | 1 | 1 | Order online | |||
| universal kitchen machine | 1 | 1 | 1 | 1 | Order online | |
| refrigerated cabinet V=700 l, t=2-8 C | 1 | 1 | 2 | 2 | Order online | |
| production table I=1200 | 3 | 3 | 4 | 5 | Order online | |
| washing bath 1/530 | 1 | 1 | 2 | 2 | Order online | |
| wall shelf | 2 | 2 | 3 | 3 | Order online | |
| board shelf | 2 | 2 | 3 | 3 | Order online | |
| rack | 1 | 1 | 1 | 1 | Order online | |
| Ventilation umbrellas | 4 | 4 | 6 | 6 | Order online | |
| hand crusher | 1 | 1 | 1 | 1 | Order online | |
| Cold shop: | Designed for preparing, portioning and decorating cold dishes and snacks. The range of cold shop products includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuca, jelly, compotes etc.), cold drinks, cold soups. | |||||
| Equipment | 50 | 100 | 150 | 200 | Atlanta-Service assortment | |
| refrigerated cabinet V=700 l, t=2-8 C | 1 | 1 | 1 | 1 | Order online | |
| refrigerator table | 1 | 1 | 1 | 1 | Order online | |
| refrigerated table (saladette) | 1 | 1 | 1 | 1 | Order online | |
| vegetable cutter | 1 | 1 | 1 | 1 | Order online | |
| slicer | 1 | 1 | 1 | 1 | Order online | |
| cheese grater | 1 | 1 | 1 | 1 | Order online | |
| bread slicer | 1 | 1 | 1 | 1 | Order online | |
| universal kitchen machine | 1 | 1 | Order online | |||
| cutter | 1 | 1 | Order online | |||
| production table I=1200 | 2 | 3 | 4 | 5 | Order online | |
| washing bath 1/530 | 1 | 2 | 2 | 2 | Order online | |
| board shelf | 1 | 1 | 1 | 2 | Order online | |
| wall shelf | 2 | 2 | 3 | 3 | Order online | |
| rack | 1 | 1 | 2 | 2 | Order online | |
| hand crusher | 1 | 1 | 1 | 1 | Order online | |
| Meat and fish shop: | This workshop provides for the processing of meat, poultry, and fish in one room. Given the specific smell of fish products, it is necessary to organize separate processing flows for meat and fish. In addition to separate equipment, there are separate tools, containers, cutting boards marked for processing fish and meat. | |||||
| Equipment | 50 | 100 | 150 | 200 | Atlanta-Service assortment | |
| meat grinder (300 kg) | 1 | 1 | 1 | 1 | Order online | |
| meat grinder (600 kg) | 1 | 1 | Order online | |||
| electric stove | if needed | if needed | if needed | if needed | Order online | |
| cutter | if needed | if needed | Order online | |||
| mince mixer | if needed | if needed | Order online | |||
| meat ripper | 1 | 1 | 1 | Order online | ||
| breadcrumb grinder | 1 | 1 | 1 | Order online | ||
| universal kitchen machine | 1 | 1 | 1 | 1 | Order online | |
| scaler | 1 | 1 | 1 | Order online | ||
| refrigerated cabinet V=700 l, t=2-8 C (or 1200 l) | 1 | 1 | 2 | 2 | Order online | |
| refrigerator table | 1 | 1 | 2 | 2 | Order online | |
| blast freezing | if needed | if needed | if needed | if needed | Order online | |
| board shelf | 2 | 2 | 2 | 2 | Order online | |
| cutting deck | 1 | 1 | 1 | 1 | Order online | |
| production table I=1200 | 3 | 3 | 4 | 4 | Order online | |
| washing bath 1/530 | 4 | 4 | 4 | 4 | Order online | |
| wall shelf | 2 | 2 | 3 | 3 | Order online | |
| rack | 1 | 1 | 3 | 3 | Order online | |
| hand crusher | 1 | 1 | 1 | 1 | Order online | |
| Vegetable (indigenous) shop: | The technological process of processing vegetables consists of sorting, washing, peeling, finishing after mechanical cleaning, washing, slicing. | |||||
| Equipment | 50 | 100 | 150 | 200 | Atlanta-Service assortment | |
| potato peeler (300 kg/h) | 1 | 1 | 2 | 2 | Order online | |
| vegetable cutter | 1 | 1 | 1 | 1 | Order online | |
| vegetable washer | if needed | if needed | if needed | if needed | Leave a request for CP | |
| washing bath (VM-530) | 2 | 2 | 3 | 3 | Order online | |
| production table I=1200 | 2 | 2 | 3 | 3 | Order online | |
| stock item 1000+1000 | 1 | 1 | 2 | 2 | Order online | |
| rack | 1 | 1 | 2 | 2 | Order online | |
| board shelf | 2 | 2 | 2 | 2 | Order online | |
| hand crusher | 1 | 1 | 1 | 1 | Order online | |
The confectionery shop occupies a special place in public catering establishments. As a rule, he works independently, regardless of the hot shop. In restaurants, canteens, and cafes, confectionery shops are organized with a capacity of 3, 5, 8 or 10 thousand products per day. Number of products produced in confectionery shops: up to 3 thousand per day, products are produced from 2-3 types of dough (yeast, shortbread, puff pastry), without cream finishing (short cakes, muffins, puff pastries, etc.). Confectionery shops with a capacity of more than 3 thousand products per day produce products from various types of dough, including cream ones.
| Confectionery shop (up to 300 kg/day) | Quantity of equipment | Atlanta-Service assortment |
| Egg-biting | ||
| refrigerated cabinet V=700 l, t=2-8 C (or 1200 l) | 1 | Order online |
| production table I=1200 | 2 | Order online |
| washing bath 1/530 | 5 | Order online |
| stock item 1000+1000 | 1 | Order online |
| rack | 1 | Order online |
| ovoscope | 1 | Leave a request for CP |
| table for collecting food scraps | 1 | Order online |
| hand crusher | 1 | Order online |
| Preparing the dough | ||
| flour sifter | 1 | Order online |
| dough mixing machine (60 l) | 1 | Order online |
| dough mixing machine for short and hard dough | if needed | Leave a request for CP |
| dough mixing machine (more than 100 l) | 1 | Order online |
| refrigerated cabinet V=700 l, t=2-8 C (or 1200 l) | 2 | Order online |
| stock item 1000+1000 | 2 | Order online |
| washing bath 1/530 | 2 | Order online |
| production table I=1200 | 3 | Order online |
| hand crusher | 1 | Order online |
| Preparation of finishing semi-finished products | ||
| electric stove 4 burners | 1 | Order online |
| washing bath 1/530 | 2 | Order online |
| production table I=1200 | 4 | Order online |
| hand crusher | 1 | Order online |
| Cutting dough and baking | ||
| dough divider | 1 | Leave a request for CP |
| dough rounder | 1 | Leave a request for CP |
| combined refrigerating cabinet | 1 | Order online |
| dough sheeter | 1 | Order online |
| bakery cabinet or convection oven | 2 | Order online |
| proofing cabinet | 1 | Order online |
| ventilation pumps | Order online | |
| hairpin confectionery | 3 | Order online |
| pastry table | 2 | Order online |
| production table I=1200 | 4 | Order online |
| washing bath 1/530 | 4 | Order online |
| wall shelf | 2 | Order online |
| rack | 4 | Order online |
| hand crusher | 1 | Order online |
| Proofing and cutting biscuit | ||
| hairpin confectionery | 3 | Order online |
| pastry table | 2 | Order online |
| production table I=1200 | 2 | Order online |
| washing bath 1/530 | 2 | Order online |
| rack | 2 | Order online |
| hand crusher | 1 | Order online |
| Oil stripping | ||
| production table I=1200 | 2 | Order online |
| table for collecting food scraps | 1 | Order online |
| washing bath 1/530 | 2 | Order online |
| rack | 2 | Order online |
| hand crusher | 1 | Order online |
| board shelf | 1 | Order online |
| wall shelf | 2 | Order online |
| Preparing the cream | ||
| medium temperature chamber | 1 | |
| whipping machine (5+60 l) | 4 | Order online |
| washing bath 1/530 | 4 | Order online |
| hand crusher | 1 | Order online |
| Confectionery finishing | ||
| medium temperature chamber | 1 | |
| pastry table | 2 | Order online |
| production table I=1200 | 4 | Order online |
| rack | 6 | Order online |
| hairpin confectionery | 3 | Order online |
| washing bath 1/530 | 3 | Order online |
| hand crusher | 1 | Order online |
| board shelf | 1 | Order online |
| Expedition of finished products | ||
| medium temperature chamber | 1 | |
| rack | 3 | Order online |
| production table I=1200 | 2 | Order online |
Any cafe or restaurant must have a bar counter; below is the equipment necessary to equip the bar area.
| Bar equipment | Quantity of equipment | Atlanta-Service assortment |
| bar counter | 1 | You can order the design of a bar counter |
| coffee maker | 1 | Order online |
| coffee grinder | 1 | Order online |
| coffee machine | 1 | Order online |
| toaster | 1 | Order online |
| microwave | 1 | Order online |
| grill | 1 | Order online |
| contact grill | 1 | Order online |
| pastry shop display | 1 | Order online |
| beer cooler | 1 | Leave a request for CP |
| blender | 1 | Order online |
| bar combine | 1 | Leave a request for CP |
| ice maker | 1 | Order online |
| mixer | 1 | Order online |
| juice cooler | 1 | Order online |
| juicer | 1 | Order online |
| salad bar | 1 | Order online |
| display refrigerator | 1 | Order online |
| water softener | 1 | Leave a request for CP |
| Dishwasher | 1 | Order online |
| low temperature chest | 1 | Order online |
| wine refrigerator | 1 | Order online |
| washing bath 1/530 | 3 | Order online |
| hand crusher | 1 | Order online |
| board shelf | 1 | Order online |
| production table | 2 | Order online |
In order for your cafe to function, you need to pay attention to high-quality equipment. When choosing, you should take into account the reputation of the manufacturer, the availability of warranty and service.
Go to the article “List of necessary utensils and equipment for your restaurant, cafe, bar”
The list of equipment for a cafe may differ depending on the format, but the basic set is the same for all.
You can get advice on choosing equipment from our managers.
And one last piece of advice
The cost of equipment for opening a restaurant or cafe directly depends on what kind of dishes you want to offer to your future customers. The more complex the equipment, the more expensive its repair and maintenance; In addition, you will have to train staff to use the equipment.
Therefore, simple is not always worse. Select all devices for specific tasks, do not try to grab everything at once, it is better to buy something in addition later.
You can also watch our video tutorial on this topic, where we tried to talk about the equipment in a more accessible way.
Production plan
At the initial stage of forming a public catering point, the emphasis is on the following operations:
- Concluding a lease agreement for premises in the city center with an area of 80 sq. m. meters. Previously, there was a small restaurant on this site, which is to our advantage, since global reinstallations are not required.
- Planning and carrying out cosmetic renovations of the premises.
- Purchase of furniture for the main hall.
- Purchase of technological kitchen equipment.
- Kitchen area equipment.
- Conducting personnel selection.
- Obtaining a permit for retail trade, obtaining a license for alcohol.
- Concluding agreements for the supply of food products with wholesale companies.
For convenience, all planned costs are shown in tables.
Table 4. Equipment costs
| Type of equipment | Cost, rub. |
| cooling chamber | 50000 |
| Kitchen equipment and furniture (cutlery, dishes, shelving, hood, kitchen utensils) | 160000 |
| Electric stove | 40000 |
| Pizza oven | 34000 |
| Vegetable cutter | 40000 |
| Mixer | 5000 |
| Microwave | 8000 |
| Kettle | 4000 |
| Coffee machine | 30000 |
| Total | 371000 |
Table 5. Additional costs
| Type of work (payments) | Cost, rub. |
| Monthly payment under the lease agreement | 40000 |
| Tax payments | 30000 |
| Buying furniture for the living room | 36000 |
| Cosmetic renovation of the premises | 90000 |
| Product purchase | 250000 |
| Obtaining licenses and permits | 100000 |
| Staff salaries | 120000 |
| other expenses | 10000 |
| Total | 676000 |
The profitability of a mini-cafe is calculated taking into account all investments and current costs for the first 6 months of operation.
Initial investment in organizing a mini-cafe: 371,000 (purchase of equipment) + 98,000 (advertising) + 676,000 (additional costs) = 1 million 145 thousand rubles.
Monthly costs of a mini-cafe - purchase of products, wages to workers, other expenses. Total expenses for 6 months = 1 million 300 thousand rubles.
Cafe profit for 6 months: 4 million 320 thousand rubles.
Net profit of the cafe for 6 months: 4,320 – 1,145 – 1,300 = 1 million 875 thousand rubles.
Business profitability:
1.875 / 4.320 x 100% = 43%
For a small cafe in the city center, such profitability is a sign of success, good organizational work, smart investments and teamwork.
