The menu and production plan should guide the equipment list. Buying equipment before those decisions are made can leave the kitchen with the wrong capacity or an awkward workflow.
Start with the menu and service
Describe what will be prepared, how it will be cooked and how it reaches the guest or service point. A restaurant, hotel outlet and catering kitchen may use similar equipment for different patterns of work.
Estimate the workload
Record expected volumes and peak periods. Include preparation, holding, replenishment and cleaning. Separate measured demand from estimates that still need checking.
Check the route through the kitchen
Follow goods from delivery and receiving into storage, preparation and production. Then consider service or dispatch, returned items and cleaning. Review the movements of staff as well as food and equipment.
Agree the technical responsibilities
Appointed designers and engineers need the operating requirements to prepare specifications and technical drawings. Confirm who is responsible for utilities, certification and authority approvals.
This article covers operating preparation. Equipment specifications and technical approvals depend on the site and the appointed specialists.
Kitchen equipment and technology selection