Chapter 11:
Foodservice Equipment Analysis
Guidelines for Selecting Equipment
• Don’t buy it if you do not need it.
• Purchase equipment when:
▫ Required by laws and building codes
▫ If customers will be viewing the equipment
• Consider purchasing equipment that has been
liquidated
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Renting vs. Leasing
• Leasing means renting with an option to purchase the
equipment.
• When renting equipment, there is no option to purchase the
equipment.
• The main reasons for renting and/or leasing equipment:
▫ If something goes wrong with the equipment, the foodservice
operator does not have to pay for the service call.
▫ If the equipment breaks while in operation, the foodservice
operator need not pay for the parts needed for repair.
▫ When a foodservice operation leases equipment, less operating
capital is needed to open the foodservice operation.
▫ If your foodservice operation fails, it is better for the operator not
to own the equipment, because he or she will not be able to retain
the total value or return on investment.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Warranty vs. Guarantee
• A warranty is issued by the manufacturer and
typically protects the major “heart”
component(s) of the equipment for up to five
years.
• A guarantee is issued through the dealership
where the equipment is purchased.
▫ It covers a time period of 30 days to two years,
depending on the type of equipment.
▫ It protects the small parts of a piece of equipment.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Standard Equipment
• Standard equipment is equipment that has an
established criterion in the foodservice industry.
• Advantages
▫ Greater availability (the equipment is carried by most
foodservice equipment dealers)
▫ A more affordable price
▫ Greater access to spare parts at a lower cost
▫ A service history showing that the equipment is
durable and has good production capabilities
▫ A warranty/or guarantee that extends for a longer
period of time than those issued for specialized
equipment.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Equipment Analysis
• Foodservice operators should develop a list of equipment that
is essential for producing the menu
• A foodservice equipment analysis is performed in this way.
▫ First the menu is established and meal items to be evaluated
(Meal Item) are selected.
▫ Next, the number of portions to be prepared (Portion to Prepare)
are calculated.
 This number is based on the foodservice operation’s capacity,
multiplied by the turnover rate, plus a 10 percent growth rate.
▫ Once the total customer count is established, the foodservice
operator must estimate the number of product portions that will
be sold.
▫ Because most equipment, equipment catalogs, and company Web
sites indicate the production capacity by the hour, an item-perhour number is invaluable.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Hints for Completing the Foodservice
Equipment Analysis
• The foodservice equipment analysis is to be used only as
a guideline.
• The purpose of the foodservice equipment analysis is to
establish the type of foodservice equipment and the
capacity of the equipment needed to produce the menu.
• The foodservice equipment analysis establishes a
shopping list for the major, heavy-duty cooking
equipment. Smaller pieces of equipment, such as plates,
knives, and cups, should be placed on an separate list.
• Needs will vary greatly, depending on how the chef
decides to purchase, prepare, store, produce, and serve
food products.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Hints for Completing the Foodservice
Equipment Analysis Cont’d
• Provide excellent ventilation. Circulating fresh air
and exhausting smoke, heat, and grease from the air
keeps the chefs alert and healthy.
• Group similar and related tasks close together.
When laying out a workstation, the foodservice
operator should write out every step that the chef
will go through to produce a menu item. Typically
food flows through six steps:
▫ Receiving
▫ Primary bulk storage (walk-in coolers or freezers)
and/or secondary storage (reach-in refrigerators or
freezers)
▫ Preparation (washing, peeling, cutting, chopping, etc.)
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Hints for Completing the Foodservice
Equipment Analysis Cont’d
▫ Production (cooking the food), and holding the food
for service
▫ Service (serving the food to the customer)
▫ Sanitation (which includes dishwashing, potwashing,
and disposal). Grouping storage close to preparation
or grouping preparation close to production eliminates
wasted steps, motions, and time.
• When laying out the line, keep the front of each
piece of equipment should be flush (even) with the
one next to it. If necessary the back of the
equipment can be uneven.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009