Installing a new Cooler? How to develop a plan of action.
Planning and buying restaurant equipment involves a lot of decisions. The types of foods being served coupled with food delivery schedules can influence buying decisions for equipment purchases. In addition, future growth of the business must be considered. Usually, a decent sized restaurant will need some sort of walk-in cooler to operate efficiently. Very busy restaurants may also require a walk-in freezer to keep enough food on hand. Pay mind to these considerations before buying.
Cooler
Examining the types of foods being served helps to establish whether a larger cooler is needed. If most of the dishes are prepared with huge amounts of fresh foods, vegetables, and fruits, then a walk-in cooler could be warranted. Also consider that these make it easier to organize and take stock of inventory.
Food deliveries also need to be considered. Less space may be required if food is delivered daily. However, if deliveries are only once a week, a larger unit would be more beneficial.
Freezer
A walk-in freezer is desirable when the majority of meals are cooked from frozen ingredients. In addition, having freezer space makes it possible to take advantage of sales and purchasing in bulk for more savings. Everybody likes a good sale!
Restaurants that use more frozen foods like french fries, seafood, onion rings, hamburger patties and chicken wings should consider purchasing a larger freezer for sufficient storage.
It is better to buy a cooling system that is a little larger than needed. This offers more flexibility and provides room for extra storage when the business expands. If the kitchen has ample space and produces many meals, then a cooler and walk-in freezer could be an advantage.
Thanks to USDA for the picture.
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