Undercounter Refrigerator Freezer - beginning a Coffee Shop - equipment Needs
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Undercounter Refrigerator Freezer! Again, for I know. Ready to share new things that are useful. You and your friends.So you have decided on beginning a coffee shop! Congratulations! In my coffee shop enterprise plan package, I go into more information regarding equipment but due to space here, I am only going to give you some basic ideas of what to reconsider when seeing at your equipment needs.
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First of all, do yourself a favor and Do Not buy any used equipment unless you know the exact age, where it came from, who used it, and that maintenance records are verifiable. I am only referring to anyone with a motor or compressor. Used sinks, tables, counters, etc are fine as long as they are in decent shape. All other equipment, be Very careful!
Even if you get it from a friend, you might be assured by them that the equipment was maintained properly and often, however did they get it used and can they get that guarantee from whom they bought it from? And how old easily is it?
As you may have guessed, I fell into this trap and had things breaking down when I did not expect it shortly after I opened my coffee shop. Yes even my espresso machine. I was in a bad spot then! Luckily I had passage to a one group machine for backup and a local guy was able to fix the other fast but you may not be as lucky.
I at last upgraded to mostly new equipment when, but this can be avoided by getting new equipment at the start. You will be glad you did it, trust me!
Equipment Needs
Cash register or Pos computer? - A computer Pos (point of sale) ideas is good there is no doubt about it. These are the ones that have the touch screen monitors and such. However, they are probably (and arguably) best for analyzing your sales and list only, and not much more. They do not speed up your buyer line.
If you want one of these guys, be ready to pay about 00 for a base system. The price goes up for manifold terminals and printers, monitors, a kitchen printer, etc.
In my plan though, a Pos fast food register that has price look ups (Plu) and branch categories is adequate for most coffee shops. Try to get one that allows you to download the facts to your computer. Most have this highlight today. It may, however increase your by hand list and sales tracking if you have to put this info into your accounting software and spreadsheets manually but it can be a big money saver. If you get in the habit of entering the figures daily, you will not have a huge estimate of data entry to do at month's end. You can ordinarily get these types of registers for about 0 or so.
If you end up chance other stores, I think the touch screen computer Pos may be the way to go then because it will make your management and list control much easier, and you can link all of your stores together and control them from one place.
Espresso Machine
This is the Mack daddy of the whole business, your life blood. Do Not Skimp On It! However, having said that there is the line of overkill you do not need to cross either. I say, two group maximum, if you need more power or want a backup, get a one group as well.
The feasibility of a three or four group is great but it's difficult to get more than one man working on them due to spacing of the group heads, etc. Ordinarily, you do not need more than one man pulling shots and development the espresso beverages anyway. It is almost impossible for one barista to use all four groups at one time so you be the judge! however that may be up to consider if you get easily busy. However, a two group is always my choice.
There are three basic types of espresso machines: Semi-Automatic, self-acting or Super Automatic. Well My option is always the self-acting because you can schedule them to cut off a shot at 23 seconds, or anyone you pick but still do it manually. The semi-automatic requires by hand shut off by the operator.
The super self-acting machine will grind the beans, tamp, pull the shot, shut it off and even discard the used grounds. Yes, I am serious. I believe you lose a lot of 'art' when you use one of these. You'd be surprised at the estimate of citizen that love to see a barista set up and then pull a great shot. These super autos are also big bucks. But if all you want to do is move your cattle call straight through the line, this is the machine for you!
The boiler capacity should be large adequate for a big rush, 9-14 liters should be sufficient. You do not want to run out of steam or hot water in a rush and with a smaller boiler that will happen! Trust me on this from experience!
Buy a machine based on the availability to get parts and service locally. Do not buy based on price alone, or 'coolness' or 'features' of a machine. They are all good these days. Features will not mean anyone if you cannot get local service on your machine.
As far as water softeners, the option to get a whole water ideas softener is going to depend on where you are located. In central Texas, the water is Very hard but I chose to not soften my whole water system, just for the espresso machine. If you are not customary with hard water, this is what causes lime build-up. It's a white, crusty seeing build up that will kill your 00 or 10,000 espresso machine. It clogs up the piping that in time, builds up to the point of the water not being able to get through. Then your machine needs to be thoroughly taken apart and de-limed. Not pretty and not cheap!
You will most likely have to have a perfect de-liming performed any times over the life of your machine, however if your water is very hard and you do not soften it for your espresso machine, you will most likely have to have it de-limed at a minimum of once per year. This will get time-consuming and expensive, even if you learn to do it yourself. I had my one group de-limed for about 0 so do the math. Avoid lime scale build-up by getting a water softener.
Espresso Grinders
You will need one for decaf and one for quarterly espresso. There are any manufacturers and models. I will tell you though to be sure it's self-acting and has a doser/coffee hopper. They make a doserless model that grinds right into the portafilter and though this is freshly ground espresso, it does not work well in a rush! The units with a hopper allow the hopper to fill with ground espresso and have a lid to keep out the air. The bigger units have a bigger hopper and vice versa. Also, these have a bean hopper that you can get about 2 lbs of espresso beans in.
Bulk Coffee Grinder
These are the types you see in the food store bulk coffee aisle. Be sure to get the full scale version, not the shorter one. The only incompatibility I can see is the taller one is easier to get a bag under to grind beans for customers. The shorter one is not! Try to have one polisher for quarterly and decaf, and someone else for flavored coffee if you will serve it. Using the same for all three will make the quarterly and decaf coffee taste like the flavored coffee. This polisher will need allowable maintenance and burr transfer after so many hours as well. Ensue the manufacturer's recommendations on this.
Coffee Maker (drip)
Be sure to buy for your volume. Automatics are best as they are plumbed to a water line. Pour over units will you need to fill manually! The air pot brewers are the good fits because they brew the coffee directly into the air pots. There are singular unit models and duplicate unit models. You will save a lot of time especially in a rush, with a duplicate brew unit.
Pastry Case (refrigerated and non)
There are any distinct sizes. Take your floor space into notice but also buy for capacity and visual display. A nice, challenging unit that holds and displays a nice array of pastries is key for merchandising. Dual zone cases are a good idea because they let you have part cold, and part room temperature (dry case) pastries that do not need to be refrigerated.
Blender
There are any models to pick from but some have features you just won't need. Be sure to get a commercial blender. Buyer units do not have the heavy duty types of motors that commercial units have. That means they will break down a lot faster than a commercial one! I would suggest you give Vitamix a look here.
Sandwich Prep Unit
These come in single, duplicate and triple door units. Of course, plan for your comprehensive room but your needs as well. The larger units have more capacity inside the unit, but the bigger plus is the prep top area that has more compartments to put meats, vegetables, etc in. If you are planning on a quarterly deli and Panini service, I would say the duplicate door unit would be good. You may even get away with the smaller one!
Under Counter Refrigerator
Do yourself a favor and get a duplicate door unit. These are basically like the sandwich prep units but without the top compartments. The inside capacity should be big adequate to hold a good quantum of your dairy, as well as opened soy cartons, smoothie mix, bottled water and soda (if you do not have a larger unit or merchandiser for water and soda. Plan accordingly.
Storage Refrigerator
This is for the back of your shop. This will be your commercial refrigerator in the back area to house your back stock of refrigerated items such as milk, as well as your baking ingredients, food items, etc. There are duplicate and singular door units.
Ice Maker
Getting an ice maker that can make an median of 600-1000 lbs per day is good. It will give you adequate and still be able to make more within 24 hours. In a busy shop, you'd be surprised how much ice you can go through: sodas, fruit smoothies, frappes, freezing chai.
Freezer
You will need one of these to keep your ice cream, and other food ingredients that can and need to be frozen.
Oven
Get this based on your baking level. A 1/4 size may be too small and a full size may be too big. The median unit is a 1/2 size and has 3 racks.
Convection oven? Most pastries, pies and other baking can be done well in a convection oven. That is an oven that has a blower wheel that disperses the heat evenly and faster throughout the oven. Therefore your baking time is ordinarily cut in half.
Panini Grill
Cast iron (non-ceramic) with ribbed plates are the good units. With the ribbed, rather than flat plates you will get the 'grill marks' on the bread and that always looks impressive. I suggest a duplicate plate unit so you can effectively grill up to four Panini at once if you have a large order.
Three Compartment Sink
This will be primary per most condition departments for wash, rinse and sanitize. If you have a commercial dishwasher, it ordinarily overrides the 3 bay sink. However, most restaurants have both. You don't need a big one, just one big adequate to get your biggest 'washable' piece of baking or cooking hardware into.
Hand Sink(s)
Check your condition branch requirements because you may need a hand sink every so many feet or based on how many employees you have, or based on your floor plan. These are sinks only big adequate to wash your hands in and that is it. That is why they are so small.
Furniture
Pick and pick what is in between comfortable and not. This will help you avoid squatters that love to stay all day. Ordinarily, citizen in your store is a good thing but not if they are taking up space and just being comfy! This will include your tables and chairs, as well as couch, wing hairs, etc. If you are an eclectic coffee house, good finds can be had at Goodwill and other resale shops.
Phone
Just get one that you can hear when it rings! A cordless phone is a great idea.
Radio System
If u can, get extra speakers and have one in at least all four corners for best sound quality.
Credit Card Machine
This is the swiper w/pin pad - If you accept credit and debit cards, this is essential. ordinarily they are purchased from your credit card processor. Leasing one of these is ordinarily a rip-off. Try to buy it outright.
Prep Tables
These are stainless steel or aluminum and great to make a kitchen prep area. They clean easily too. They come in discrete heights and widths, with or without a backsplash and ordinarily have a shelf underneath.
So there you have some facts to get you started on planning your equipment needs for staring a coffee shop. Be sure you take your floor space into list when figuring the sizes of your equipment. Also be sure you list for your staggering buyer volume. Early planning is key to having the right equipment to begin with.
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