What's Your Most Important Piece Of Equipment?
Business By Jenthecakelady Updated 3 Nov 2009 , 7:32pm by Jenthecakelady
Here's the backstory...My dad and step-mom own a restaurant and cater. They are looking to expand their catering business and offer only home made pies, cakes, and cookies. That's where I come in. I am going to start out making the restaurant's pies and cookies and as my skills improve eventually we will offer wedding cakes and more elaborate special occaision cakes. We have a separate building across the street from the restaurant that will house the catering kitchen/bakery. This is starting out small and we do not want to borrow any money and will be purchasing things as we go.
So I am wondering what one piece of equipment can you not live without (other than the obvious ovens, mixers, and coolers)? Thanks so much for your responses-this will help me make/organize my "wish list".
Agbay cake torter, expensive but soooo worth it.
Offset spatulas, can't have enough of those
fat daddio cake pans, love them
fat daddio metal cake turner (what are those things called again)
I don't have one, but a fondant/dough sheeter would be awesome if you do alot of fondant....otherwise
a pasta roller, I have the kind that goes on my KA and love it.
Turntable
Bench scraper
Offset (cranked) spatulas - one small, one large
PVC pipe rolling pin
Rolling pin rings
Pizza cutter
Craft knife
Toothpicks
Long serrated knife
Measuring tape
Paint brushes
Cutters (lots and lots of cutters)
and....
Patience!
And these are all fairly cheap if you don't want to spend much money
An agbay was #1 on my list. Guess I was right there! Thanks so much for all your input!
Why does it have to be "in-ground"? Doesn't Texas allow the box to sit on the floor next to the sink? Here in Michigan we buy a $400.00 trap, attach it to the sink pipes and the floor drain and poof your done! It isn't really that easy but sounds a lot cheaper that what you have to do.
So sorry,and I hope you get it up and running soon and very soon.
Why does it have to be "in-ground"? Doesn't Texas allow the box to sit on the floor next to the sink? Here in Michigan we buy a $400.00 trap, attach it to the sink pipes and the floor drain and poof your done! It isn't really that easy but sounds a lot cheaper that what you have to do.
So sorry,and I hope you get it up and running soon and very soon.
i was thinking the same thing......the government can have way way to many rules, it just really hinders people, it's maddening.
a few years ago i was reading on here where one gal ended up having to have 8 handsinks in her shop...health dept was just nuts in her area.
anyway i guess i got off subject.
big mixer is #1....you said not to list mixers...but a little one will really slow you down...and you can't have enough spatulas and canvas bags and tips.
big mixer is #1....you said not to list mixers...but a little one will really slow you down...and you can't have enough spatulas and canvas bags and tips.
I think we are looking at buying a 12-20 quart mixer to start off with and then also getting a small Kitchenaid to keep there too. Then after a few years when business has increased possibly getting a larger mixer depending on our needs. I lucked out-there is a 20 qt hobart on craigslist that looks like it is good condition that we are going to look at soon.
We are lucky with our HD. We have a lot of regulations here, but they love my dad and step-mom because the restaurant they bought was at one time a very popular eatery that was sold and then run into the ground by the new owners. It was dirty, gross food, bad business practices, etc. They have done and are still doing a lot to improve it and the people of the little town it is in are very appreciative of that, so in turn the HD not only tells us what is wrong, but what we can do to be better.
On another note-I am scheduled to take my ServSafe test later this month so things are definitely moving along.
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