How to Purchase Equipment for New Restaurant Kitchens

Your restaurant equipment orders should be based on the following:

• Financial Support - ability to purchase in total or in groups or single pieces.

• Your ability to safely store prior to installation.

• Project time frame allowed (Start Up Date - including inspections.)

Remember if contractors have to work on your plumbing, electrical or interiors, most bulky equipment will just be in their way. Don't slow them down on what they do. They are too expensive to slow down, not to mention your increased possibility or delay or damage by denting or scratching. Just imagine a contractor using your new under counter
refrigerator for a sawhorse or a work bench.

Normally plumbing items such as sinks are required early on to allow contractors to connect drains, etc. Same goes with vent hoods & walk in cooler or walk in freezers. These contractors need as much room as possible to allow them to work quickly, don't have a ton of new equipment in their way. We suggest these three contractor installs be done first after electrical, floors & walls are finished. Move Ranges & cooking equipment in next, then refrigeration. Work tables & counter equipment will be next. Save any dining area furnishings such as tables & chairs for the very last. Don't need them scraped or dinged up on opening day!

Your equipment salesmen should be able to assist you in the timing sequence of your equipment deliveries. Remember proper planning on the front end can make for smoother installations on the battlefront.

Summary when shopping for restaurant equipment is try to buy from as few sources as possible to keep freight expenses & purchase prices down while keeping customer service up!

Call us with your project ideas! 1-888-441-7267 www.aadiscount.net