Owners and managers of catering businesses or restaurants are likely quite familiar with the different types of catering equipment and supplies including what they are and how they work. If, however, you’re a bit new to the topic and are thinking of going into the business—or maybe you’re just making sure you have all your options covered—you might want to learn more about these items and how they can enhance your catering business’ operation and efficiency.
If you own or manage a restaurant that also plans to operate a catering side to the business, you might be wondering if there is a difference between the equipment and supplies you’ll need to purchase for your restaurant versus the equipment you’ll need for catering events, whether on-site at your main business location or at off-site venues.
Foodservice companies in the process of purchasing catering equipment and supplies sometimes underestimate the issues they can experience if they don’t plan carefully and take some common problems into consideration from the start. For example, does your catering business plan to provide top-of-the-line service but want to stick to a tight budget when purchasing equipment? You don’t want to unintentionally cut any corners and show up to your client’s event only to find your commercial ranges aren’t working. Do you want to offer your clients a menu with a wide variety of specialty items? You might have trouble finding and transporting all the equipment and supplies you’ll need in order to make them all.
When purchasing equipment and supplies for your catering business, the most important thing to keep in mind is how the items you invest will affect the overall ability of your staff to complete a stellar service. You want to make it easy for your staff to prep, store, serve, and clean no matter what the venue might be.