We understand that every food service operator needs equipment.  Your equipment & small wares are the machines & tools of your trade.  Your table service & merchandisers are your showroom & sales floor.  Restaurants do not buy equipment just because it looks cool.  You purchase equipment because you have a need.  A need to solve a problem, increase capacity, add new products to your menu offering, reconfiguration of your kitchen layout.  You purchase equipment so you can make your operation a money making operation.  Certainly every purchase is an investment in your operation.  To get the most out of every purchase analyze the reasons for your purchase & examine you current & future plans.  No need to purchase a 24" griddle if you plan to out grow it's capacity in 6 months. 

The few major Pre - Purchase decisions are:

• Need - Does the equipment fulfill solve your problem?
• Talk with an equipment specialist to discuss your needs.  Planning properly can save & make you money in the long run.

• Capacity - Will it have capacity 6 - 12 months later?
• What is your future plans?  Can you support forecast with actual sales?
  

• Pricing - What is my budget?
• Replacing a unit - Time to Upgrade?
• Budget is limited - just fix the problem.
• Budget is available - prevent or delay same problem in future.
• Funds are available - Purchase quality equipment that will last until returns from investment occurr.

• Will items meet codes?

• Be sure your purchase will pass Health Department Fire & Safety Codes.  Avoid purchasing equipment that may not pass inspections.  Meet with your inspectors prior to purchase & discuss your plans.  Get their requests in writing if possible.  It is best to meet with the inspectors or officials that will be issuing the final inspections.

• What type of equipment?
• Gas - Natural or LP Gas?
• Electric - What voltage, phase & amps?
• Stationary or Mobile?
• New or Used?

• Warranty
• How are warranty issues handled?
• Who is responsible?
• What will void my warranty?
  

Also note there are a few Post Purchase decisions as well. 

• Planning for receipt - of the equipment by assigning a properly informed employee to inspect & receive the items for shipping carriers.

• Planning for the proper installation - of your equipment.  Correct installation avoids operation problems & warranty issues later.

• Planning for training of employees.  Although most restaurant kitchens have qualified employees & managers, many have new employees that work there too.  Proper training in the use, cleaning & maintenance of your equipment can  extend the life of the equipment, make it more productive &  prevent Safety  issues.
  

• Planning for Proper Maintenance

• Plan to review your owner's manual & maintenance procedures.
• Share that knowledge with your employees.
• Have your experienced staff share their knowledge.
• Create scheduled cleaning & maintenance dates.
• Properly maintained equipment will perform better, last longer & retain a higher resale value.
• Adding a new item is a perfect time to demonstrate & encourage proper maintenance.

AA Discount Restaurant Supply is committed to assist you in your equipment purchases.  Check our Ebay store often & call our equipment specialists for assistance.   1-888-441-7267