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The key to building a restaurant brand with staying power is not only creating your competitive edge but also keeping it. Obviously many things go into making that happen, but for your customers it always comes back to the food and the right restaurant equipment makes great food possible.
As our economy is quickly changing so are the likes and dislikes of our clients. When purchasing restaurant equipment, you will need to decide if it is possible to use existing equipment behind the line to adapt to the emerging trends in today’s fierce competition for the consumer dollar. If you are in the restaurant industry, I do not need to tell you that everything about the restaurant industry has changed, is changing and will continue to change. With this being said, it is imperative to become one of the success stories you will need to be the quickest and the best at adapting and keeping your food fresh. As a restaurateur, we need to look into our crystal ball and ask ourselves if the equipment we purchase today has the flexibility to meet the unforeseen needs that could be in front of us.
Use these three simple rules when researching your next piece of restaurant equipment prior to making your purchase:
1. Is the piece of restaurant equipment easy to use? Add-ons and extra features may sound like a good idea but what does it deliver to the operation and the customer aside from extra parts? Are training times increased, is the through-put time getting longer with additional steps and options, and are these extras just more things to repair? One-touch simplicity is the name of the game throughout our fast-casual concepts, which helps maintain efficiency levels during peak periods.
2. What is the quality of the restaurant equipment and what is its output? The least expensive equipment is not always the best choice when you factor in the output. Many of us do not want to hear this in these tight economic times. Be real about what the output will be for the dollars that you are spending. Although you may be a fast-casual operation, faster is not the goal. Faster is a result of developing a winning system using quality restaurant equipment products that allow us to present great food.
3. Will the through-put of this machine meet your goals and expectations? So far, you have determined that the piece of restaurant equipment is easy to use, of high quality but it needs to answer the question of can it reliably serve the needs of 400 consumers during a lunch rush? Assuming that you are not in business to turn people away, your restaurant equipment MUST be able to deliver.
A lot of time and effort must go into purchasing a piece of restaurant equipment. The decision is a big commitment and will help you to determine the success or failure of your venture. You will receive better results if you are able to build good relationships with your suppliers as they will be able to guide you in the right direction. With this being said, DO NOT solely rely on what they say as gospel as what is best for your facility. Remember, it is still your decision to make.
VGS Golf & Country Club Supply has customers in New York, New York, Los Angeles, California, Chicago, Illinois, Peoria, Arizona, Phoenix, Arizona, Philadelphia, Pennsylvania, San Antonio, Texas, San Diego, California, Dallas, Texas, San Jose, California, Detroit, Michigan, Jacksonville, Florida, Indianapolis, Indiana, Hempstead, New York, San Francisco, California, Columbus, Ohio, Austin, Texas, Memphis, Tennessee, Baltimore, Maryland and Fort Worth, Texas.
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