Three Key Tips for New Restaurateurs

Posted October 22, 2014 by CPS

Opening a restaurant can be one of the most rewarding experiences of your life. No matter what you plan on serving: recipes handed down through your family, or those learned at Le Cordon Bleu, being a new restaurant owner is an exciting moment that you’ll always remember.

But with a new kitchen comes a new set of challenges that you may never have faced before. For example: do you know how to troubleshoot a problem in your kitchen? How do you prevent your food from burning?

By preparing yourself ahead of your kitchen’s grand opening, you can make sure that you’re ready for whatever may come in your commercial kitchen. Here are three tips to get you started.


Know the difference between an Oven and Range

When CPS technicians get service calls, this is one of the most commonly mistaken pieces by new kitchen managers. An oven and range are two different things, but are often combined in one piece. An oven is an insulated, closed chamber used for cooking, while a range is a cooking area featuring open burners, over which food is cooked. While an oven may often include a range, problems with either piece can mean different things for your technician.


Keep your commercial kitchen clean 

While this may sound like a very simple tip, many new kitchen owners forget to keep a regular cleaning schedule. After your first month of lunch rushes, Friday dinner service, and seasonal business, it can be very difficult to keep up with your planned cleaning schedule. However, this step is vital to keeping a proper kitchen for a number of reasons. Health and safety issues aside, cleaning your commercial equipment regularly can keep everything in working condition, preventing breakdowns and keeping food tasting fresh.


Create a regular service schedule for your kitchen

When we say, “Service is your best part,” it’s not just a slogan. Regular maintenance with a certified CPS technician can mean the difference between regular service and happy customers, or emergency breakdowns that can cripple your kitchen and cost you in multiple ways. By setting up a regular service schedule, you’re making a long-term investment in your business that will reward you in dividends!


By keeping these tips in mind, you can set your commercial kitchen up for long-term success! Have a question about getting started in the commercial kitchen industry? Contact us today to get your questions answered.