1. Chapter 11: Foodservice Equipment Analysis

2. Guidelines for Selecting Equipment Don’t buy it if you do not need it. Purchase equipment when: ▫Required by laws and building codes ▫If customers will be viewing the equipment Consider purchasing equipment that has been liquidated Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

3. Renting vs. Leasing Leasing means renting with an option to purchase the equipment. When renting equipment, there is no option to purchase the equipment. The main reasons for renting and/or leasing equipment: ▫If something goes wrong with the equipment, the foodservice operator does not have to pay for the service call. ▫If the equipment breaks while in operation, the foodservice operator need not pay for the parts needed for repair. ▫When a foodservice operation leases equipment, less operating capital is needed to open the foodservice operation. ▫If your foodservice operation fails, it is better for the operator not to own the equipment, because he or she will not be able to retain the total value or return on investment. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

4. Warranty vs. Guarantee A warranty is issued by the manufacturer and typically protects the major “heart” component(s) of the equipment for up to five years. A guarantee is issued through the dealership where the equipment is purchased. ▫It covers a time period of 30 days to two years, depending on the type of equipment. ▫It protects the small parts of a piece of equipment. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

5. Standard Equipment Standard equipment is equipment that has an established criterion in the foodservice industry. Advantages ▫Greater availability (the equipment is carried by most foodservice equipment dealers) ▫A more affordable price ▫Greater access to spare parts at a lower cost ▫A service history showing that the equipment is durable and has good production capabilities ▫A warranty/or guarantee that extends for a longer period of time than those issued for specialized equipment. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

6. Equipment Analysis Foodservice operators should develop a list of equipment that is essential for producing the menu A foodservice equipment analysis is performed in this way. ▫First the menu is established and meal items to be evaluated (Meal Item) are selected. ▫Next, the number of portions to be prepared (Portion to Prepare) are calculated.  This number is based on the foodservice operation’s capacity, multiplied by the turnover rate, plus a 10 percent growth rate. ▫Once the total customer count is established, the foodservice operator must estimate the number of product portions that will be sold. ▫Because most equipment, equipment catalogs, and company Web sites indicate the production capacity by the hour, an item-per- hour number is invaluable. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

7. Hints for Completing the Foodservice Equipment Analysis The foodservice equipment analysis is to be used only as a guideline. The purpose of the foodservice equipment analysis is to establish the type of foodservice equipment and the capacity of the equipment needed to produce the menu. The foodservice equipment analysis establishes a shopping list for the major, heavy-duty cooking equipment. Smaller pieces of equipment, such as plates, knives, and cups, should be placed on an separate list. Needs will vary greatly, depending on how the chef decides to purchase, prepare, store, produce, and serve food products. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

8. Hints for Completing the Foodservice Equipment Analysis Cont’d Provide excellent ventilation. Circulating fresh air and exhausting smoke, heat, and grease from the air keeps the chefs alert and healthy. Group similar and related tasks close together. When laying out a workstation, the foodservice operator should write out every step that the chef will go through to produce a menu item. Typically food flows through six steps: ▫Receiving ▫Primary bulk storage (walk-in coolers or freezers) and/or secondary storage (reach-in refrigerators or freezers) ▫Preparation (washing, peeling, cutting, chopping, etc.) Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

9. Hints for Completing the Foodservice Equipment Analysis Cont’d ▫Production (cooking the food), and holding the food for service ▫Service (serving the food to the customer) ▫Sanitation (which includes dishwashing, potwashing, and disposal). Grouping storage close to preparation or grouping preparation close to production eliminates wasted steps, motions, and time. When laying out the line, keep the front of each piece of equipment should be flush (even) with the one next to it. If necessary the back of the equipment can be uneven. Fundamentals of Menu Planning 3 rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009