That doesn’t mean every restaurant owner should spend as little as possible on every item, but it does mean you should consider where investing more will actually produce a tangible outcome for your team and guests. Money will likely be the greatest determinant in what you decide to purchase for your restaurant. Even though your opening orders will be your biggest, they certainly won’t be your last-those $40 plates that break when you look at them the wrong way and take two months to import will be a pain in your P&L for as long as your restaurant is in operation. The four most important factors to weigh when deciding what to buy are cost, lead time, durability, and brand consistency. Paper and plastic supplies (deli containers, paper towels, toilet paper, to-go boxes and bags).Kitchen small wares (cutting boards, etc.).Cooking utensils (tongs, knives, spatulas, mixers, etc.).Menu covers and paper (food, wine, cocktail).Tabletop decor (vase, votive holder, etc.).Serviceware (tea and coffee pots, marking trays, service trays, water pitchers, salt and pepper grinders, etc.).What you have already picked out with your designer, architect, and contractor? And what is your budget? Here’s an incomplete list of things you’ll probably need: The exact items on your shopping list will depend on your concept.
These tips outline key considerations to help you make smart buys before and after your restaurant opens.
You’ll be buying a whole slew of items that are smaller than a walk-in refrigerator but are just as critical: plates, glasses, uniforms, pots, and pans. Once the work to build your new restaurant has begun, it’s time to decide what you need to buy to equip the front and back of house with everything you’ll need.
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