Training Manual | General
Information | Getting Kitchen Equipment
Submitted by
Robert Egger on
10/11/2002 Used Equipment
Although used equipment is normally a drag and a mess, you should at
least try to secure some of your equipment this way. I would avoid
stoves or big items like that, unless you can really inspect them
first. Most of the donated equipment we get, that people assure us is
"showroom new" is, more often than not, a big pile of greasy junk - no
lie!!! But, things like shelves, bakers racks, queen mary's, floor
mats, small wares, mixers etc are well worth a romp through a closing
restaurant or used equipment storehouse. I guess the rule of thumb
is... if it was used to cook meat, chances are it's gonna be to "used"
to merit hauling it out. As you build, never turn down a chance to
look through a closing hotel/restaurant - we've found some of our best
stuff on these safaris. Once you've tried to secure used equipment
(call the local restaurant and hotel association to see if they'll
post a request in their newsletters) then it's time to begin to
purchase. Kitchen equipment can be pricey, but many items that once
were out-of-control expensive are really affordable now. This is
particularly true for cryo-vac machines which allow us to hold food
much longer than conventional methods. As you build your business
plan, you should consult with chefs, so that you've got a serious plan
and a serious list of the equipment you will need to meet your goals.
Each kitchen can provide a list of their equipment, so if you think
you need to build beyond the typical kitchen (6 burner stove, tilt
braiser, convection oven, mixer, three door frig...)then I suggest
that you post a question on the chat board and ask for opinions.
Submitted by
Chef Heather Thrift from the
Rhode Island Community Kitchen on 10/11/2002 Local Restaurants
Try all your local area restaurant retailers before you buy brand new.
Some people close down business only three months after being open,
BUT they bought brand new equipment and sell it to make a little
profit back.
Submitted by
Casey Lewis on 10/11/2002
Discounts for Non-Profits
We are currently in the process of developing our program and are
therefore thinking often of kitchen equipment and how we can save
money. We are fortunate to be working with a kitchen consultant who is
very knowledgable about equipment. He has mentioned that some kitchen
equipment companies offer discounts of up to 30 percent for nonprofit
organizations. So, while this might sound obvious, it sounds like
contacting different kitchen equipment companies and inquiring about
their donation policies for nonprofits is a good way to find some good
deals.
Submitted by linda
vogler on 10/11/2002 Donations
We were fortunate to have the use of the Friendship Trays kitchen. It
is an almost brand new kitchen. For some extra stuff and new projects
like the catering business, I have been lucky to get donations of used
equipment. Look to churches doing renovations or country clubs,
sometimes restaurants going out of business will let you have things
at a good price just to recapture a little $. One word of advice, try
to look at the offerings before you send someone to fetch it, we had a
couple of things offered to us that were so bad we realized the people
just were looking for someone to haul it off for free and get the tax
break. The equipment was not usable at all.
Submitted by Kim
Prendergast, A2H on 10/11/2002 Aluminum Pans Through Wilkinson
Wilkinson Manufacturing Company, makers of aluminum, plastic, and foil
wrap Food Service Packaging have developed a special pricing program
for Community Kitchens. The following prices have been established on
commonly used products. Discount prices on additional items can be
established if the need arises. All prices listed are per case for
orders direct from Wilkinson, which will require a large order of
approximately 200 cases. Freight charges are included in the prices.
For smaller orders, the Wilkinson representative will assist you in
finding a distributor in your area and establishing a discounted price
through them, as well. Half-size steam table aluminum pans (100 per
case): Medium depth, (45 GA) $15.58, B76 (Catalog #) Deep, (45 GA)
$16.00, B79 Medium, (40 GA) $14.90, E33 Deep, (40 GA) $15.23, E35 Foil
lids $11.00, B72 Full Size Steam table (50/case) Deep Pans $22.90, C10
Foil lids $15.95, B95 Individual serving pans: Three-compartment foil
pans with cardboard/foil lids (250 pans and lids/case) Low divider
$27.20, C26 High divider $28.90, D59 To view the Wilkinson catalog
on-line, go to www.wilkinson-mfg.com. To place an order, contact
Herman Tammeling at 800-456-4519 ext 240 or htammeling@wilkinson-mfg.com.
For orders smaller than 200 cases, contact Herman to establish a
discounted price through a local distributor. Samples can also be
provided, as needed. For any questions, contact Kim Prendergast at
800-771-2303 ext 189. |
