Equipment needed for startup

browe · Posted: Mar 08 2009 Post subject: Equipment needed for startup

I've found a restaurant site that already has a walk-in freezer and two walk-in coolers. It has a hood system as well as prep tables and 3 compartment sink. I'm working on an additional equipment list that I would need. It is a great location with a lot of traffic and visibility yet it isn't too big.

If I end up serving fries or hushpuppies, I know I need a fryer. Beyond that, this is the list I have:

Smokers (Going with Ole Hickory EL-ED/X)
Range
Convection Ovens
Buffalo chopper
Warming cabinet (What kind?)
Steam tables
High BTU range
Point of sale system
Soda dispenser
Kegerator (I decided to serve beer and wine)

My menu will consist of essentially 4 meats, 6 or 8 sides, 2 breads, and 2 desserts. Nothing too complicated. It will be a cross between a joint and a sit-down. Almost like a BBQ version of Boston Market. I plan to be open for lunch and dinner but closed for 3 hours between the two meals.

Pit Boss · Posted: Mar 08 2009 Post subject:

How many people do you see yourself serving? The reason I ask is that you included a buffalo chopper on your list. I'd only recommend those if you have very high traffic and do a ton of business. Otherwise, I like to chop by hand.

Don't forget that your soft drink bottler will supply the fountain and associated equipment for free (cups and other branded materials).
_________________
Somewhere in Kenya...a village is missing their idiot.

Harry Nutczak · Posted: Mar 08 2009 Post subject: Re: Equipment needed for startup

Smokers (Going with Ole Hickory EL-ED/X); Yes
Range You ahev this already listed below
Convection Oven; a single Oven, 2 is a luxury
Buffalo chopper; Huge luxury!! A "robot Coupe R2N" is way more versatile
Warming cabinet; (What kind?) For what? Not needed.
Steam tables; again, For what?? leads to poor quality food and time/temp abuse situations.
High BTU range; A 4-burner with a flattop griddle is always nice,
how about a broiler??
Point of sale system; Luxury item.
Soda dispenser; Supplied by the distributor
Kegerator (I decided to serve beer and wine) Ask your soda distributor to set you up with a merchandiser for bottle or canned soda, and use half for bottled beer
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

browe · Posted: Mar 08 2009 Post subject:

browe · Posted: Mar 08 2009 Post subject: Re: Equipment needed for startup

Herman · Posted: Mar 08 2009 Post subject:

If u have a restaurant rather than catering u will certainly need a steam table and a warmer

check out the ECHOLS slaw cutter rather than the buffalo chopper - big difference in price and does a super job on slaw-last forever

Herman

Harry Nutczak · Posted: Mar 08 2009 Post subject:

I would really need to see your menu to get a good idea on what your doing.

I was thinking a BBQ-based business that maybe served some burgers or grilled chicken, and maybe a steak on the menu, thats why I listed a broiler.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

4LittlePigs · Posted: Mar 08 2009 Post subject:

Harry that's exactly what I have. I have an excellent menu of ribs, pulled pork, brisket with some great burgers, steaks, chops and grilled chicken. I have 3 different burgers: the regular, the prime rib and the huge smokehouse burger! Very Happy

Of course I have an advantage. I have my own Hobart commercial grinder. I buy the boneless chucks and use any steak trimmings I have from cutting my own steaks for the best burgers around. As far as the slaw cutter I am cramped on space so I just use precut fine shredded slaw that comes in 5 lb bags and it works fantastic. Less labor costs too!
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

Pit Boss · Posted: Mar 09 2009 Post subject:

That's cool about the buffalo chopper. You should buy any piece of equipment that you feel you need. Whatever works for you.

I will say that I've catered up to 1,200 and served bbq chopped by hand. I have also worked in two bbq restaurants that seat 300+...yep, both chop by hand.

You can do it either way...a buffalo chopper is an expensive piece of equipment. If you're trying to do "chain type" bbq where everything must look exactly the same every single meal, then the BC will work well for you. I've used them...I've even used them in the same bbq restaurants I mention working at above. But we never used them for bbq. A good cleaver took care of that.

Best of luck in your endeavors!
_________________
Somewhere in Kenya...a village is missing their idiot.

4LittlePigs · Posted: Mar 09 2009 Post subject:

Around here it is pulled only! I am constantly asked if it is pulled or chopped. People just don't like the chopped around here. I have to agree with them. I can pull a 9 lb butt in about 5 minutes. I was a part of the International BBQ Festival in Owensboro when I worked for Field/Fischer Packing Company. I cooked about 2000 lbs of butts in about 36 hours and chopped all of it!! Rolling Eyes

Had a little help from some novices so it took me a little longer. We fed about 8000 people that weekend. All the money was donated to United Way so it was mainly PR for us. And I got to sit under the shade trees by the Ohio river for a couple days and just cook and shoot the bull with everyone.

A question about the slaw choppers. How fine do they cut and are they adjustable with interchangable blades or do you have to serve what it turns out?
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

browe · Posted: Mar 09 2009 Post subject:

browe · Posted: Mar 09 2009 Post subject:

browe · Posted: Mar 09 2009 Post subject:

4LittlePigs · Posted: Mar 09 2009 Post subject:

Browe I think in todays market with all the overhyped, overpriced food we have to set ourselves apart from the rest. I like the pulled too cause I can "fluff" it on a bun and it looks like a huge portion. Cool

Good luck on your search! Wink

_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

Pit Boss · Posted: Mar 09 2009 Post subject:

Offering what the public wants is something I can understand also.

Yes, it's chopped.

Most "pulled" pork to me is just too stringy. I don't like it. Everyone has a preference.
_________________
Somewhere in Kenya...a village is missing their idiot.

4LittlePigs · Posted: Mar 09 2009 Post subject:

I agree some of the longer muscles can be a bit stringy. I will usually cut them in half so it doesn't look like a mess. Boy yours looks good and I haven't had breakfast yet!!!!! Very Happy

_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

Joe Bryant · BBQ Fan Joined: 22 Apr 2008 Posts: 183

Hi cape,

That shoulder looks great. It looks like it's sort of a combo thing - pulled and then chopped?

I think when lots of people think chopped, they're thinking chopped much finer. Where when they think pulled, they're thinking bigger, meatier chunks.

J

4LittlePigs · Posted: Mar 09 2009 Post subject:

Yea. The chopped I have had in the past had been run through a grinder or chopper and it had all the consistency of wet sawdust. Rolling Eyes

_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I agree about the chopped. I usually associate that with a finer, mush like consisitancy. I really like the pulled/chopped look of Cape_Fisherman's pork....think I might try that next time I cook pork.

4LittlePigs · Posted: Mar 09 2009 Post subject:

I think a lot of it has to do with the final temp. You can chop pork that has only been taken to 175 or 180 and it won't have that look. But pork that has been taken to 190 - 195 will look as good as cape's.
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"