Whether you’re running a small cafe, or a large fine dining establishment, we’re here to help!
No matter how many years of experience that you have, running a restaurant is challenging. It all starts with great recipes, a great staff, and a location that’s easy to find. There are also many other things that you have to do, including monitoring current trends, creating loyal customers, and creating great promotions that will get new people through the front door. And let’s not forget the importance of having a fully-equipped kitchen that will be able to handle all your guests’ orders!
Our team at Don’s Supply is proud to be Arkansas’ leading kitchen supply store, and we have a great selection of premium restaurant equipment for sale. We’ve been in continuous operation since 1969, and we don’t just consider ourselves your restaurant supply store: we consider ourselves your partner! We’ve helped hundreds of new restaurants and bars set themselves up for success, and we’re standing by to add you to our long list of satisfied customers. We carry premium equipment and supplies from the foodservice industry’s top brands, and we service most of what we sell. Here are a few things that we recommend that you keep in mind as you shop for kitchen equipment:
Start with Quality Equipment-It might be tempting to try to get by with inexpensive equipment at the beginning, but this can often be false economy. You’re much better off making an investment in premium equipment, because that extra money that you spend at the start is a lot less than the money that you’ll spend replacing inadequate equipment later. And be sure to make a plan for growth: as your business takes off, you’ll want to be sure that your equipment can handle the additional demand.
Train your Kitchen Staff Thoroughly-Many of the service calls that we get arise from equipment being used in a manner inconsistent with its intended purpose. Be sure that everyone working in the kitchen is trained on the proper usage, care, and maintenance of equipment, and knows how to spot small problems before they become big ones.
Develop a Routine Cleaning and Maintenance Schedule-You should have a cleaning schedule for every shift, and a deep cleaning schedule at least monthly. Be sure that the kitchen staff cleans behind and under equipment, and make sure that you check their work regularly.
If you have any questions, or would like to place an order, contact us online, or at (501) 568-1872.