Things we should know about restaurant equipment
In reality, the top upfront cost of buying a new part of kitchen equipment will likely be washed out pretty quickly by some of the challenges a used equipment purchase is prone to bring with it. Only we can decide what is best for our needs and budget, but here are some reasons why buying new is likely to pay off.
Each of them presents issues that could cause our kitchen’s most essential pieces of equipment to fail. If it does in the middle of a meal service, we could lose from several hours to a few days’ worth of business, depending on how long it takes to get our service company out. That does not just mean probable profit losses; it is also likely to produce some ill will or lost faith, and may damage our reputation in the dining community. That may cost us both customer traffic and money long-term.
Get what we need
When we buy new commercial restaurant equipment in Singapore, we can order pieces with specifically what we need, whether that means a stock piece or a custom commercial equipment build. Buying used forces we to take whatever specs are part of the units we can find; even if that means us sacrifice some things – like sliding doors or more burners – to get it. We might try to justify it by telling ourselves it is a good deal, but those savings will disappear quickly if we cannot handle the volume of our customers’ demands.
Most people know the longer you drive a car, the worse it is likely to be on gas mileage. As parts of the engine wear down or out, they do not fire like they used to, meaning it takes more gas to keep going. The same principle applies to kitchen equipment. Wear and tear make it less efficient, meaning it uses more energy or gas. Additionally, newer technology allows manufacturers to develop more efficient pieces, so new definitely wins in this test.
Meet health codes
Restaurant equipment is always developing to offer a better product, whether that means stainless steel surfaces are added so it is easier to clean, coved corners are used so bacteria cannot collect as easily, or ventilation is improved to reduce fire potential. As the technology develops, regulations typically are not far behind. That could mean the used piece we are looking at is ruled out by new health or safety regulations. Overall, new commercial equipment is likely to be cleaner and safer than used, anyway.
Benefits of leasing the restaurant equipment
Leasing huge commercial equipment, like a commercial position dishwasher, will help us save our start up cash for other areas. Instead of paying three thousand dollars for a dishwasher, we could use that money toward our first food order, or our first payroll or our marketing budget. Read more about getting ready to open a new restaurant.
Some leased equipment is free
A leased piece of equipment may be free (as in no monthly lease fee) if we are already buying the company’s product, such as dishwashing chemicals or coffee makers.
No paying for repairs
If the equipment breaks, we do not have to spring for repairs.
Easier to upgrade
When the lease on our commercial restaurant equipment is up, we can get a new model if we choose to renew. To find out more about our Japanese tableware in Singapore click here.