Running a successful bar or restaurant often means doing the small things well, and paying attention to the details. There are a lot of things that can and will go wrong over the course of an average day, and many bar and restaurant owners feel like “Mr. Murphy” is a member of their staff. But one thing that can be preventable (or at least predictable) is equipment downtime.

Our team at Don’s Supply has been providing premium restaurant equipment at value pricing since 1969, and we love to share our expertise with our clients to help them grow their business. Whether you’ve been in business for as long as we have, or you’re just getting your start, we’re always a mouse click or a phone call away when you have any questions. Here are a few basic tips to help you keep your kitchen equipment working, and keep your customers happy:

You get what you pay for-Even a small restaurant doesn’t need to use consumer grade equipment in its kitchen. It’s not designed to serve a full dining room and run all day every day. This doesn’t mean that you have to buy the most expensive equipment available, but cutting corners is often false economy. Buy equipment that’s designed for a commercial operation, and it will last much longer. It will also be more cost-effective than constantly replacing substandard equipment.

Use all equipment for its intended purpose-Most downtime is caused by using equipment improperly. Be sure that your staff is fully trained on the proper use of all of the equipment in the kitchen, and follow up regularly to ensure that they’re following your instructions.

Clean, clean, clean!-You should have a regular cleaning schedule for each shift, and a rotating schedule for deep cleaning. There’s no such thing as too clean in a kitchen. Be sure also to perform routine preventative maintenance on your equipment so that you can anticipate future service needs.

If you have any questions, or would like to place an order for restaurant food service equipment and supplies, contact us online, or at (501) 568-1872.