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Posted by Darrin Bonnett on

All Kitchen Equipment For The Restaurant: The Ultimate Checklist

Are you thinking of setting up your restaurant? Are you thinking about what equipment you will need for your restaurant kitchen?

There are many essential things to do when starting a restaurant. You have to choose a location, design it, hire staff and much more.

Similarly, getting the right equipment for your kitchen is also crucial in starting a restaurant.

For that reason, we have listed all the essential kitchen equipment you need for your restaurant. Having all of these tools will give you a solid foundation to operate your kitchen efficiently.

Kitchen equipment

When choosing your kitchen equipment, be sure to recognize which pieces of equipment your staff will use most often. Feel free to spend money to get high-quality equipment. Otherwise, it could cost your restaurant more money in the long run.

Here is a list of essential cooking equipment:


It’s obvious; every kitchen needs to have an oven. But what kind of oven will you need? This depends on the type of meals your restaurant offers. There are many types of ovens:

  • Commercial oven: Together with the ability to continually and certainly cook or roast meals is eminent for any kitchen. Commercial ovens are workhorses in about any restaurant kitchen once you serve an assortment of snacks from roasts.
  • Convection oven: used to bake things like cakes, pies, bread, etc.
  • Combination Oven – Many cooking methods such as broiling, broiling, frying, and baking can be used.
  • Pizza oven: used to make pizzas or even desserts.


Like ovens, they are also crucial for restaurants. They allow you to cook a variety of recipes. Difference between kitchen and stove?

Cookers are generally integrated with your oven. A stove is a kitchen appliance without an oven. There are two types of kitchens:

  • Gas – These ranges offer a faster cooking speed. The downside is that they carry the risk of fire and accidents. They are also more difficult to clean.
  • Electric – These ranges are easy to use and clean. But they are slower and can result in a higher electricity bill.


First, you need to think about your restaurant kitchen layout while building your ventilation system. For example, you should have vents over your ranges and fryers to suck in all the cooking oil and smoke. On the contrary, you probably don’t need a vent over your kitchen sink.

  • Volumetric airflow
  • Size
  • Electrical efficiency
  • Noise


The steaks and burgers are delicious! If you want to offer them to your customers, you will need a grill. If you plan to use an indoor grill, be sure to design your kitchen layout and ventilation system in a way that you can handle it.


This multipurpose equipment can be very useful for the kitchen of a restaurant. You can use it to defrost any frozen ingredient or reheat prepared foods. It is nice to have a microwave oven in a commercial kitchen.

Other useful kitchen equipment

We have talked about the basic kitchen equipment. Now let’s look at a list of some other useful cooking equipment:

  • Deep Fryer: Useful for preparing fried foods like French fries, chicken fillets, etc.
  • Holding cabinets: used to keep food at a specified temperature before it is ready or served.
  • Toaster: used for many breakfast dishes.
  • Coffee Maker – Even if you are not opening a coffee shop, coffee is a popular drink that your restaurant should serve. It is asked very frequently for breakfast.

Choosing and buying all the equipment for a restaurant can be a stressful and expensive task. Therefore, you can bookmark this web page and access it when planning to buy your kitchen equipment.…

Posted by Darrin Bonnett on

Craft Beer Equipment: The Importance Of Professional Packaging

Small brews, unusual ingredients, and the highest quality standards: the world of craft brewers obeys its own laws.

The terms ‘pilsen’, ‘blonde,’ and ‘wheat beer’ are known to beer fans around the globe. However, others such as ‘India Pale Ale,’ ‘Stout,’ or ‘Porter’ are known only to connoisseurs circles, although this will likely change very soon, as specialty craft beers are currently on the rise.

Before entering the counter, beer goes through several stages of packaging. A single product is packaged in polyethylene packs from 6 to 24 pieces, regardless of the container – reinforced concrete, PET, or glass. For large-sized transportation, beer is packaged in corrugated cardboard or multi-board board boxes. All types of transport are used for transportation: water, air, rail, road.

Also, large batches are poured into barrels. For retail chains, the volume should not exceed 100 liters. Larger barrels are allowed to be stored at wholesalers. The foamy drink is brought to retail tapping points in isothermal tank trucks. The role of large-scale, wholesale beer packaging is purely utilitarian. Its main task is to allow the goods to get from point A to point B safe and sound. For transportation, special wagons and cars are used since shaking negatively affects the quality of the drink.

Beer containers, in contrast to containers for strong alcoholic beverages, have great marketing potential. Beer is a drink that is consumed in large companies and is part of public events. The cultural background of beer consumption allows us to link it with many pleasant events for the mass consumer. The same vodka, cognac, rum, whiskey, and other spirits have more vulnerabilities than beer and are more individual.

Profit analysis for investing large beer equipment from 2016 to 2021

According to estimates, the return on investment in equipment for a large beer in the period from 2016 to 2021 is as follows: the projected rates of return on investment of large beer equipment in 2009,2010, 2011,2012 are 21.52%, 23.74%, 24.25 %, 25.22%, respectively. Overall, as the broader environment of China’s future economy gradually develops, the rate of return on investment in large beer equipment will increase.

Beer equipment – types

Beer coolers. They are used to keep the drink fresh and at the right temperature for as long as possible.

Beer columns. Another type of equipment for dispensing beer, which, first of all, performs an aesthetic function and serves as an excellent way of original serving of a drink.

Bar equipment. It not only speeds up the beer bottling process, keeping it fresh and cool for a fairly long time but also plays an aesthetic role. Every bar or any other drinking establishment has high-tech beer equipment. This includes beer taps, pouring, and pouring heads.

Defoamers. They not only optimize and improve the performance of the beer equipment but also improve the level of service. In addition, defoamers accelerate the pouring of the intoxicating drink, which is very important in pubs, where this process is almost continuous.

Beer equipment – recommendations for selection

It is very important that the beer dispensing equipment you choose meets the following parameters:

  • was made from quality materials;
  • had no backlash;
  • beer equipment should optimally ensure the maintenance of the required level of carbon dioxide in the beer at all times;
  • be sure to purchase equipment that is based on the isobaric principle of operation;
  • meet quality and safety standards;
  • contributed to the acceleration of the beer bottling process;
  • kept the temperature necessary for the drink;
  • had an aesthetic appearance.

When choosing beer equipment, you need to pay attention to the material from which it is made, as well as the quality of the equipment assembly itself. Prices for such equipment differ and depend, first of all, on the functionality of a particular object.…

Posted by Darrin Bonnett on

Cleaning Recycled Craft Beer Bottles

Ideally, wash the bottles both inside and out. In cleaning, we are going to make sure that there are no traces of beer, glue from the labels, dust, or anything else that dirties the bottle.

A state free of infection is called asepsis. This is ideal so that we can pour our beer when bottling without running the risk of it becoming infected with some bacteria and ruining the content.

Process, after cleaning each bottle, put a little peracetic acid and shake so that the chemical wet the entire internal surface, finally cover the mouth of the same with plastic wrap (leaving the chemical inside) or ballot the bottle in a FastRack tray where there is a chemical bottom on the tray to cover the entrance of your bottle, with these two ways we make sure that no bacteria can enter that could compromise our beer.

For beer lovers, getting enough bottles to support products can be a complicated and expensive job. This is why sometimes we are not enough to empty ourselves of those we have taken in case or with friends. With which we have to resort to other methods to get them. This can be talking to a bar or boutique restaurant.


Caustic soda and/or Peracetic Acid are HIGHLY CORROSIVE AND TOXIC chemicals. When they come into contact with water, they begin to raise temperatures and generate toxic gases.

Before carrying out this process, make sure to take the necessary care for its handling and control:

  • Use gloves (the thicker …, the better!)
  • If possible, use protective glasses (this is to avoid splashing into the eyes)
  • To sink the bottles, use gloves of long thick plastic to avoid contact between water and skin.
  • When the bottles are to be removed, it is advisable to first get rid of the solution (by tilting the bucket or container and dropping the water into a container, and then removing the bottles one by one.
  • If for any reason they come into contact with the solution, wash with plenty of cold water and visit your bedside doctor.

Last but not least, if you use this method to disinfect the bottles, it is MANDATORY that you then take your time to clean them. Remember that Caustic Soda and Peracetic Acid are toxic, so it is vital that after removing them from the solution, wash them with detergent and some type of brush, rubbing the inside of the bottle well to remove any residue.

It is VERY IMPORTANT to have the bottles very clean before bottling; otherwise, we may get an unpleasant surprise when drinking beer!

Although bottle cleaning is quite a tedious process, it is the last effort we must make so as not to ruin all our previous work.

We have to make the difference between cleaning and asepsis since although they are two similar terms, we must treat them separately.

We cannot replace one for the other, and both cleanliness and asepsis are essential.…

Posted by Darrin Bonnett on

Keys To Keeping Your Restaurant Machinery And Equipment Under Control

The correct operation of the equipment and facilities is one of the heavyweights to achieve an operational and efficient operation in any restaurant. This is especially important for the correct management of orders, without delays or lack of service. Establishing certain protocols in advance, as well as periodic preventive reviews, will help us guarantee daily activity without unforeseen events or last-minute surprises.

Apart from planned obsolescence, there are other factors that can put kitchen equipment at risks, such as intensive use or even unexpected accidents. To ensure good maintenance of the restaurant machinery, we can implement various measures.

Discover some practical ideas to keep the appliances in your premises in perfect condition:

  1. Be attentive to possible changes

Each machine or apparatus necessary for the proper functioning of our restaurant must always be ready to fulfill its function. But this does not prevent them from having a useful life and an expiration period. The work material deteriorates and from time to time requires repair or even replacement. Forcing its operation is not convenient.

  1. Do periodic reviews.

To ensure optimal use and avoid unnecessary outlay, it is important to carry out reviews and audits of the various equipment, as well as of the kitchen facilities and other work areas. For this, it is advisable to establish processes and carry out audits of operations from time to time.

  1. Choose a person in charge within the restaurant team

In addition to having these auditing and business intelligence solutions, it will be useful to have one or more managers in charge of controlling the devices. Restaurants have more and more devices, so this measure is essential to keep them under control.

  1. Find specialists to advise us

Small utensils or appliances can be managed internally, but it is true that we cannot know everything. Surely we lack the knowledge to have the heaviest or professional machinery ready (air conditioning and refrigeration systems, lighting, industrial kitchen facilities, and equipment, etc.). In these cases, we must have the help of experts who carry out follow-ups and audits.

  1. Did something break? Go to the professionals

It is useless trying to fix something on our own if we do not have the necessary training, especially if it is industrial machinery for restaurants. It is advisable to leave our equipment in the hands of qualified professionals who can carry out rigorous control based on the legislation and all those regulatory regulations that establish deadlines and review dates.

Posted by Darrin Bonnett on

It starts now.

We started this business as a way to have fun while also providing a good life for our families.  The restaurant industry has never faced more challenges as governments have gone crazy and decided to attack the restaurant business, which is the economic backbone of the country.

Small business still provided the majority of the jobs in the United States and the restaurant and brewery business is a large creator of these jobs.  Well, despite all odds we are still here and we are still creating and we aim to build something special.  Keep your eyes open and check back with us soon.…