Opening a new restaurant...essential kitchen tools list

Discussion in 'Professional Chefs' started by someday, Jun 5, 2014.

  1. someday

    someday

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    You guys want to help me compile a list of items needed for opening a kitchen from scratch? Talking like non-culinary items mostly (mop, mop heads, mop bucket, etc) 

    Obviously I have a pretty good idea what we'll need, but thought you guys might have some ideas on easy to overlook things, or kind of things that are easy to forget until you need them. 

    Thoughts are appreciated. 

    If you guys want to throw cooking tools into the mix too (ladles, pans, spatulas, etc) then I'm game as well. 

    Thanks
     
  2. soesje

    soesje

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    *raises eyebrow*

    oh SURE …….

    what about

    RESEARCH

    or

    GOOOOOOOOOGLE?

    always glad to help.
     
  3. meezenplaz

    meezenplaz

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    I always just divide it up into categories like Sanitation, Hot Line, Utinsels, Dry Storage etc, then start

    brainstorming lists. You've prob done the same already, so maybe if you posted your lists, you could

    fill in the gaps while avoiding dozens of repeats.
     
    flipflopgirl likes this.
  4. someday

    someday

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    Do you mean research like posting on a chef's forum, for chef's, by chef's, and seeking advice from people who've gone through the experience before?

    If you have something useful to contribute I'm all ears. 
    Yeah, I've got a pretty good idea of most of the obvious stuff. I was looking for things more along the line of stuff that you might not necessarily think about until you don't have it. Like, an oyster shucker or something (not that though lol). 

    I don't wanna post my lists because that would require me typing them up and uploading, etc. Don't want to do that right now lol. But I get your point
     
  5. chef torrie

    chef torrie

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    Palette knives
    Bus tubs
    Tray stands if desired
    Squeegee
    Sharpies
    Thermometers
    File cabinet
    Hang folders
    Portfolio folders
    Host/hostess mat for table sections
    Reservation book
    Pens/pencils
    Plenty of scrubbies and scotch Brite
    Paper clips
    Post it's
    Coffee Filters
    White board
    Dry erase markers
    Index cards
    Tweezeers
    channel locks
    pliars
    Pastry bag
    Plenty of paper
    Batteries
    Tape of all sorts
    Push pins / thumb tacs
    Wooden dowels
    Bandaids/first aid
    Heavy rubber gloves
    Plunger
    Scented aerosol spray for bathrooms
    Garden hose
    Tooth picks
    Rubber bands


    A lot of this stuff probably sounds obvious and stupid, but as you said sometimes the easy stupid sh!t is the stuff that you overlook. So all of this stuff are things that I have needed at some point at the shop. I'm sure I'll think of more stuff that I'll add.

    Cheers, Torrie
     
    Last edited: Jun 5, 2014
  6. grande

    grande

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    Deck brush
    Rolling cart of some sort
    Bustubs
    Soap dispensers
    Light bulbs
    Garbage bags
    Basic stuff, but...
     
  7. someday

    someday

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    Perfect guys, keep it coming--thanks
     
  8. rbrad

    rbrad

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    You'll always forget something........if you are in a situation where you can walk through your last kitchen then go everywhere and look at everything.If not then go with a few people including the front of house manager to your suppliers on a slower day and walk up and down every aisle.The salesperson or rep will probably go with you and write everything down and go over it with you later......if not carry notepads and compare later.Make a master list for the next time you need to do it.It can be overwhelming so it's a good idea to take pictures of plates,cutlery,glass wear,etc. and look the next day to see if it's what you really want.Use something like a sharpie in the photos for scale.
     
  9. cheflayne

    cheflayne

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    ticket wheel

    pick up bell

    clock
     
  10. capecodchef

    capecodchef

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    Stove. Maybe an oven.....and oh yeah, a dishwasher is not a bad idea. Plus a zester. I'd be lost without a decent zester.
     
  11. someday

    someday

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    Thanks again all. It IS a bit overwhelming, comes with the territory, I know. With such a huge amount of stuff to buy it would be easy to overlook a few things, so like I said, I thought I would ask you guys for some of the more out of the way type stuff. 
     
  12. chef torrie

    chef torrie

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    Scissors
    Timers
     
  13. sugarcrystals

    sugarcrystals

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    Congratulations!!!!

    What type of restaurant are you opening?  
     
  14. rouxrobot

    rouxrobot

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    My recommendation would be to get a catalog from whatever company you order from, go through the whole thing and circle or write down everything you think you might need. It may be a bit tedious as they can get kind of thick but there is usually a lot of stuff in there you wouldn't normally think about or might skip over.
    This is also a good idea.
     
  15. someday

    someday

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    Thanks...I'm going to be CDC of a farm to table restaurant. Very, very excited. First time head chef. Thanks again for all the info everyone. 
     
  16. chefwriter

    chefwriter

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    A tamis and chinois mousseline and a chinois gros. 
     
  17. chef torrie

    chef torrie

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    Congratulations on the place, as well as your first Head Chef role. As you know it will be a $h!T ton of work, but it seems as if your up to the challenge. The farm to table idea is always a good one iIf the resources are available and of quality. Congrats again and best of luck on this endeavor
     
  18. someday

    someday

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    Thanks!

    We're cooking all our items sous vide, so it'll be a lot less work. (haha just kidding)

    Seriously, thanks for the help. I've got several months to get my ducks in a row, but I thought I'd start compiling lists early and often. Any more contributions would be welcome. 
     
  19. chef torrie

    chef torrie

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    You almost gave me a heart attack! Sous Vide foie baby!

    All joking aside, if you ever need any advice or just a good vent once in a while, start a thread or shoot me a PM. I have gotten a lot of great advice from this community. A lot of good people here.

    I know it's early, but do you have any clue on what your menu is going to look like ?
     
  20. beastmasterflex

    beastmasterflex

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    Good luck sounds like it will be a fulfilling gig.

    De buyer pans.

    Salmon/ham slicer

    I might add though that the success of a place often hinges more on what you can learn to do without.
     
    Last edited: Jun 10, 2014