Write a short test menu
Five to eight items is plenty. Next to each one, write how it is cooked: fried, grilled, on a burner, baked, blended or served cold. That list is your equipment list.
What the cooking method means for your equipment
| If you mostly… | You'll typically need |
|---|---|
| Serve coffee, ice cream, smoothies or cold food | Espresso machine or blenders, freezer or fridges. No open cooking. |
| Fry and grill, for example burgers and fries | Griddle, fryer, refrigerated prep station, chef base |
| Run a bigger hot line, for example fish and chips or several fryers | Two or more fryers, griddle, burners, extra refrigeration |
Choosing the equipment
- Size it for your busiest hour, not an average one.
- Use commercial equipment certified for Canada. Look for a cCSAus, cETLus or CSA mark; the electrical and gas inspections check for it.
- Count the space around the cooking line too: prep counter, sinks, refrigeration and storage.
Bring the menu when you talk to a builder. It is the fastest way to a layout that works.
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