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The Basics of Restaurant Kitchen Supply

Updated on February 14, 2013

When considering the necessities of restaurant kitchen supply, there are certainly some elements that stand out and are more obvious than others. There are of course the types of standard equipment that no self-respecting restaurant should be without; these items include, but are not limited to, a well-functioning range, as well as an oven and grill, and a deep-fryer. Additionally, having effective reach-in and walk-in refrigerators, as well as some type of freezer, will turn out to be necessary for most restaurant operators. In this article, a broad range of restaurant kitchen supplies will be discussed at length for the benefit of beginning restaurateurs, or more experienced ones looking to gain a fresh perspective on their business.



Knives and Cutlery:

As even a non-restaurant affiliate will probably be able to tell you, the knives and cutlery that you use in your kitchen will have a palpable effect on the efficiency and quality of your work in all areas of food preparation. To utilize inadequate cutlery in your kitchen is to impose on yourself, and your business, a serious and substantial disadvantage. There are available a multitude of different types of knives and cutlery, each piece generally having a specific purpose or use within your restaurant's kitchen.


Depending on the product orientation of your restaurant, you made need certain types of cutlery, while not needing other types. Of the range of knives and cutlery available, the most prominent subdivisions are seafood knives, chef's knives, boning knives, paring knives, cleavers, butcher knives, and utility knives. Depending on the nature of your restaurant, and what types of food are prepared and served there most exclusively, you may require certain knives that other restaurateurs may not. It all comes down to determining what your individual cutlery needs are.



Plates and Bowls:

The plates and bowls that you use in your restaurant are very important to the successful embodiment of the aesthetic you seek to create for your establishment. They will help to set a tone for the atmosphere of your restaurant, and accent the presentation of your various different dishes. These include the entree plates and pasta bowls, appetizer and dessert plates, as well as the all important salad plates.


Of course, we cannot leave out the mixing bowls and their usual counterparts, the whisk. These are the bowls that will be used in food preparation, rather than being used in the final plating of a dish. A good mixing bowl can truly make the difference in efficiency with regard to plating times and effectiveness in your restaurant's kitchen.



Restaurant Kitchen Supply Miscellaneous Necessities:

When discussing the necessities of restaurant kitchen supply, we have already acknowledged that some elements are more obvious than others. We will now begin to discuss the components of a complete kitchen supply arsenal that may be more elusive, or less obvious, to some. These items will obviously tend to vary in their necessity according to what type of restaurant is being addressed, but for the most part they are all items that have a general place in any well-functioning kitchen.


1. The Pizza Paddle - whether your restaurant specializes in pizza or offers it as an appetizer, or offers a flatbread dish, the pizza paddle is a very important but occasionally overlooked piece of equipment.


2. Ladles, Tongs and Spatulas - these may seem a bit like more obvious items, and in some cases perhaps they are, but without any of them many kitchen tasks will be rendered more difficult, and in some cases, impossible. A high quality ladle is crucial for being able to very accurately and efficiently meter out portions of soup or stew being sold in your restaurant.


3. Saute Pans, Sauce Pans, and Soup/Stock Pots

Having adequate saute and sauce pans along with well-made soup pots is critical in terms of being able to effectively create the sauces and other products that will flavor your dishes, as well as conveniently contain the soups/and stocks that will be utilized in your food items.


4. Rubber Floor Mats, Cleaning Cloths, and Hand Soap/Sanitizer dispensers - these three staples of restaurant kitchen cleanliness and safety are not to be overlooked. Without the proper cleaning and sterilization equipment, your restaurant could easily be in danger of committing health code violations. The rubber floor mats are absolutely essential for any restaurant kitchen, primarily because of all the slippery/hazardous liquids and oils that typically end up on the floors of restaurant kitchens.

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