1. Chapter 5
Catering Equipment

2. Determining Equipment Needs
Millions of dollars are wasted each year by inexperienced operators
Most start up catering companies and most experienced operators develop relationships with rental companies

3. Equipment is determined by
Menu
Beverage Service
Style of Service
Existing Equipment at venue
Number of Guests
Other factors – smokers, pits, etc

4. The Catering Commissary
If Possible – hire a professional kitchen planner
Arrange for maximum efficiency
Menu will dictate equipment – develop before planning
Should have an idea of projected volume
Important – it is generally better to err on the smaller size with the option of expanding

5. Equipment Placement Avoids excessive walking – no more than 10 feet
Close to utility connections
Multipurpose equipment is close to all staff
Frequently used equipment is close at hand
If clients are expected – keep in mind how it would look to them

6. Basic Commissary Equipment
Range Ovens
Grills
Convection Ovens
Combi Ovens (Oven /Steamer)
Restaurant Range –
6 to 10 burner
Heavy Duty
Specialty Range – e.g. wok

7. Cook and Hold Ovens
Microwave
Fryers
Griddles
Tilting Braising Pan
Broiler
Barbeque Grill
Steam Jacketed Kettle
Compartment Steamer

8. Other Appliances Coffeemaker/Espresso/Cappuccino Food Mixers
Handheld Mixers
Food Processor
Food Slicers

9. Major Equipment Refrigerators and Freezers Ice machines
Walk in Coolers and Freezers
Reach in Coolers and Freezers
Pass Through Coolers
Ice machines
Dish Machines/Warewashing
At Minimum must have 3 compartment sink
Garbage Disposal
Utility Sinks
Hoods/Ventilation
Fire and Security Systems

10. Other Equipment Knives, Utensils, smallwares Rolling Racks Prep tables
Shelving
Pots, Pans, etc
Food Safety – thermometers, etc

11. Holding Equipment
Hot Holding –
Hot Boxes/carters
Cambros
Cold Holding –
Refrigerators & Freezers
Ice Chests
Most important is that the equipment keeps food at safe temperatures

12. Transportation Vans Trucks Mobile Kitchens
Fleet should be designed to meet the needs of the busiest times - consider augmenting with rental trucks

13. Front of House Equipment
Banquet tables
Typically seat 6-8 or
Round Tables
Food stations and buffets
Conference tables
18 inches wide vs. 30 inches
Specialty Tables
Serpentines, cocktail highboys etc.

14. Chairs
Linens
Table skirting
China
Glass
Silver or Flatware

15. Other Equipment Tenting Beverage service, Bars, etc Trays
Theme decorations
Staging
Etc

16. Rent or Own Both Have advantages and disadvantages
New catering businesses typically do not have the capital to invest in equipment, etc.
Beware long term costs of lease to own -
Most prefer to put any investment in back of House equipment
Has an effect on pricing

17. Advantages to Renting
No Capital investment No maintenance No Storage More variety of items Rental companies typically have large inventories Easier to pass on costs

18. Advantages to owning Have greater control over delivery times
Rental companies can be short during demand seasons
Is not necessarily well maintained
May not count retuned equipment properly and over charge
Bill at replacement costs for damage
Can discount the costs of your equipment to compete
May be able to rent when not in use
Can use to further the image of the caterer

19. Rental Companies
Prices are for one day (excluding specials) – must return on time
Count and inspect all equipment- note before driver leaves any discrepancies
Do not set up or tear down
Additional fees above street level (elevators)
You are responsible for damage even if client damages it (get insurance. train employees.)
May be COD