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Once you have determined which pieces of equipment you will need, evaluate the offerings from all sources of restaurant equipment: manufacturers, distributors, wholesalers, liquidators, auction houses and private sellers. You will need to assess the quality of the equipment, its durability and reliability, its through put, how well it integrates with your other equipment, any warranties, how much training your staff will need to use it and whether it can handle increases in volume if your restaurant business grows. Make sure that all the equipment you choose meets the requirements of your state and local health codes and your state's health department food safety rules.

When it comes to financing your restaurant equipment, you have several choices. You can buy it outright, finance the purchase with a loan or business line of credit, rent it, lease it or lease to own. With a lease you can return or upgrade your equipment when it becomes older and this is particularly popular for equipment, like ice machines, coolers and dishwashing machines, which tend to burn out after a few years. In other cases you may find that a supplier may provide or lease equipment to you if your purchase particular supplies from them. For example, your chemical supplier may lease you a dishwashing machine or your coffee supplier may provide you with a coffeemaker. By buying second hand you can save money up-front, but you need to balance that with the probable lack of a full warranty.

Familiarize yourself with the maintenance schedule recommended by the manufacturer for each piece of equipment you acquire, and set up an equipment maintenance logbook to keep track. Get bids on equipment maintenance and keep your equipment well maintained to save on costly repairs and inconvenient down-time. If you have bought new, make sure you have filled in and returned the warranty cards so that you are protected if the equipment is defective and you are notified if it is recalled. For in-house maintenance, post procedures clearly for your staff.

Your restaurant's ability to serve great food quickly and consistently depends on your staff having access to dependable, high quality equipment that can handle the appropriate volume. Take time to research your choices and shop around to get the best deal.

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