Restaurateurs are adding commercial ice cream machines to their existing inventory or opening shops that primarily sell ice cream. Deciding to add ice cream to the business is a costly investment, the main piece of equipment being a commercial ice cream maker that is durable and produces a top-quality ice cream, and that is why finding the best ice cream machine for your restaurant is so important.

Ice cream machines can cost anywhere from several thousand to upwards of ten thousand or more. Countertop models are typically less expensive than large floor models. A counter top model usually makes one flavor of ice cream and is the least expensive to purchase. Floor models produce more than one flavor and can also have topping dispensers. These models are very expensive yet they do offer more variety.

Ice cream machines have to be cleaned thoroughly and sanitized often to prevent buildup of bacteria. It is important that the machine have appropriate instructions on how to disassemble and reassemble the inner workings that make the ice cream. If possible, ask the distributor to demonstrate this.

When purchasing ice cream machines there are several factors to keep in mind:

* Quantity Produced and Freezing Time: Make sure the machine purchased is going to be able to produce an ample amount of ice cream in a relatively short period of time. No one wants to watch profits walk out the door because they can’t fulfill the orders. Finding the right size ice cream machine means making an accurate prediction on customer volume.

* Service and Warranty: Before purchasing an ice cream machine for the restaurant, check its warranty and service plans. Commercial equipment should have at least a five-year warranty. Find out how long it will take a service technician to arrive on-site to assess the problem, and then ask how long it will take to make repairs. They won’t be able to quote exact times but they should be able to quote what their typical time for repairs is.

* If purchasing used ice cream equipment, make sure all documentation on the machine is available. Commercial ice cream makers can be complicated to assemble the first time. Make sure the machine works, ask to see it running and if possible even sample its ice cream.

Where to Purchase

Ice cream machines can be purchased from restaurant supply companies or retailers who specialize in ice cream machine. The Internet can help locate dealers who can then arrange for a viewing of their products. Local classified ads and online classifieds are another excellent way to find used ice cream machines.

Check local restaurants that are going out of business, chances are they have equipment that they need to liquidate. This is the best way to get an entire setup at one time. Chances are good that if they are selling their ice cream machine they are probably selling their other equipment as well.

Ice cream is a fun treat for adults and children alike. Adding it to an existing restaurant or starting an ice cream shop can be a prosperous and fun venture. The right ice cream maker is the key ingredient to a successful and yummy product.

-Sharon V. Chapman

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What it Does?

Restaurant business plan software will pull together all the date necessary to create a good business plan. While it may sound simple to put together a business plan, often getting the information from the brain to paper in a cohesive manner isn’t so simple. A business plan is a complicated, lengthy document that follows a traditional format that banks are accustomed to using as a basis for making loans.

Business plan software asks a lot of questions about the potential business, such as potential investors, basic business idea, predicted costs, predicted revenue and much more. The software will then take all of the data it gathers and put it together in a professional format to present to investors and the bank.

What to Look for in the Software

Before rushing into a purchase, there are a few things that should be taken into consideration and some key points to look for when looking into software. Business plan software can be purchased over the Internet doing a search for ‘restaurant business plan software’. The following are some things to keep in mind:

Cost and Needs: Some business plan software comes in different package sizes. Some are geared toward large restaurants while others may be geared toward smaller, bistro-size restaurants. Don’t pay for more of a program than you need. The more software will do, the more it is going to cost. After deciding on a program, shop around for competitive pricing before purchasing.

Testimonials: Good software will have customer feedback for others to read. Go one step further and contact the companies that placed the feedback. There are unscrupulous people who will pay for testimonials. Talk to someone who has actually used the software. Ask them what they like about it and what they didn’t like about it. Ask them if they would use it again if they needed to.

Installation and Ease of Use: Read all the details about installing and using the software. If it is going to take reading a manual the size of an encyclopedia to install and use, then it’s probably best to look at something else.

Good business plan software should have a wizard or electronic guide that walks the user through not only the set –up process but also through doing a business plan. Some software offers users the option of whether or not to use the wizard.

Support: The restaurant business plan software chosen should have excellent customer support. When checking testimonials make sure to inquire about customer support; if the company sells something it isn’t willing to support, choose another company.

Restaurant business plans, like any other business plans, are the first step in a long journey to owning a business and being financially independent. Take the time to find software that will be beneficial to that process.

-Sharon V. Chapman

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These items are the common items that every bar should have. They are used in making most drinks and will be used quite often.

Corkscrews: If wine is going to be served, corkscrews are vital. Purchase quality corkscrews that are durable and won’t break while opening wine. Each waiter, the bar area, and the server area should have a corkscrew. Waiters should be trained that it is a part of their uniform. Make sure everyone on the wait staff is trained in the appropriate use of corkscrews and also how to serve wine.

Tongs: Every bar should have several sets of tongs. They will be used to pick up garnishes and ice. There should be extras in case one becomes dirty during a busy time.

Condiment Separators: These are also a must for the bar area. They are used to hold the different condiments in separate wells. Typically they will have enough slots for cherries, lemons, limes, orange wheels and olives. If they have less than enough slots, purchase extra.

Glass Rimmers: Glass rimmers are a necessity if the bar is going to serve margaritas. These allow a bartender to quickly salt the rim of a glass before pouring the margarita. If there are specialty drinks that call for sugar rims, purchase an extra one for sugar.

Bottle Pourers: Bottle pourers measure an ounce of liquor then stop pouring. These are ideal in states that have free-pour laws. They allow drinks to be made with the appropriate shot of alcohol and also help in estimating how many drinks can be made out of a bottle of liquor. These can also be purchased without the ounce stopper and therefore will pour until manually stopped.

Jiggers: If the bar is not using pourers, jiggers should be kept so that the bartender can measure the appropriate amount of liquor for each drink.

Bar Spoons: These are very long spoons used for stirring drinks, retrieving cherries or olives from the bottom of jars and more. Their length makes them ideal for retrieving things from jars.

Shakers: All bars need a shaker for mixing drinks. Using a glass over a glass is possible, but it doesn’t mix the drink well and can be dangerous if the glasses stick together.

Drink Strainers: Drink strainers are necessary for making drinks that require multiple ingredients while mixing but are poured straight up, without the ice. The strainer holds back the ice and any other ‘solid’, such as fruit, that isn’t served.

Zester: Zesters help when serving drinks with a ‘twist’. These tools remove a sliver of peel from fruits to use in garnishing drinks.

Other helpful items include a cutting board, sharp knives for slicing fruit, bottle openers, and aprons for the staff and bar towels for wiping spills.

When stocking a bar with supplies for the first time, it is a good idea to enlist the help of a bartender who is trained and knows precisely what is needed. Perhaps, hire the bartender before purchasing supplies and have them help with stocking the bar.

-Sharon V. Chapman

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Ice cream equipment can be broken down into three main categories and if ice cream is being served it is likely that an item from each one will be needed.

1. Ice cream makers and servers made specifically for restaurants, these come in soft serve ice cream versions as well as traditional, firmer ice cream makers. Yogurt, gelatos and Italian ice ice cream makers are also available.

2. Display cases for showcasing the ice cream. These aren’t particularly useful if soft serve ice cream is the choice due to soft serve ice cream’s short shelf life once served. If a display case is used make sure it is lighted and possibly chilled. Display cases without refrigeration can be used if artificial foods are used for display purposes.

3. Various pieces of smaller equipment and utensils such as scoops, sundae glasses, ice cream topping bins, and more. Distributors should have a catalog and also be able to make suggestions based on the needs of the particular restaurant being serviced.

Where to Buy

Finding an ice cream machine for the restaurant is not as simple as going to the local Wal-Mart and putting it in the shopping cart. There are companies that specialize in ice cream machines and then there are companies inside that same genre that specialize in specific types, such as gelato or soft serve.

The Internet is a great place to start the search. There are online business directories that feature commercial equipment and also break the listings down into subcategories. It is easy to find at least a general idea of what is needed and then continue the search elsewhere if needed.

Finding used ice cream machines and equipment is a great way to save money. Check local classified ads for restaurants and ice cream shops that are going out of business. Craigslist and Ebay are another good place to find used equipment, however, be sure to take into consideration shipping charges. Ice cream machines are quite heavy and shipping could wind up being more than the machine itself.

Ice cream is a wonderful treat that is loved by millions of people. Offering fresh homemade ice cream will delight customers and become a calling card that brings them back for more.

-Sharon V. Chapman

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There are various business plan software packages available that are geared towards various sizes of restaurants. The restaurant business software chosen should suite the size restaurant being opened. There is no need to spend more for a program that is bigger than what is needed. If the business is going to be small then a smaller software program will suffice.

Ask around and see what other restaurant owners have used. If they used the software ask them about what they liked and what they disliked about the program. Keep a journal or chart of the different opinions and compare them before buying.

Visit the websites of several restaurant business plan software programs. Look for demos on the site that show the software in action. Read the history of the company and check any offered testimonials. Don’t rely on testimonials alone as they could be paid for comments. A good software offers either a demo or at the very least screen shots of the program in use.

A major selling point to ask about is how easy it is to use. Ask about installation and the help guide that should be included in the program. Does the software come with tech help if needed? Although it doesn’t necessarily have to be 24/7 tech support, what is the average response time to trouble tickets? Service and support should be high on the list of influencing factors when making a software purchase.

After narrowing the choices down based on what other people say about the software and the support options available, narrow them even further based on cost. Check the Internet and various vendors for price comparison. Often the exact same product can have extreme price differences. If the product is being shipped make sure to include the shipping price in the total cost.

After making all of these comparisons, there should be enough information to come to a final decision. Once the software arrives make sure to save receipts and the packaging in the event that it malfunctions. Take time to become familiar with the software before diving right into the business plan.

Restaurant business plan software can make moving from the initial idea of opening a restaurant through the actual opening of the restaurant a smoother transition. Bankers and other lenders will be impressed with the efforts and following the plan will be easier due to its organizational structure.

Research the different software programs available and start on the journey to restaurant owner in no time.

-Sharon V. Chapman

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Nearly all equipment that is used in a commercial kitchen is made specifically for commercial use. Some of the most often used commercial equipment pieces are reviewed here.

Refrigeration

All restaurants, regardless of size, must have refrigeration. This is one of the most important pieces of equipment that will be purchased and should not be skimped on when making a decision. Food safety and quality are very important. The refrigeration equipment chosen should have a temperature gauge that is easily visible.

Beautiful New Restaurant Kitchen

Refrigeration for a restaurant should also be easily accessible, the most common types being either sliding door or walk in. Obviously, a small mom-n-pop restaurant won’t need a walk –in refrigerator and a large scale restaurant needs more than a sliding door. Make the choice based on size, durability and finally cost.

Stove Tops

Stove tops are another vital pieces of restaurant equipment that varies according to needs. Fast food restaurants may only need a flat top grill for flipping burgers while a full scale restaurant is going to need a grill, gas burner and possible flat top as well. The commercial kitchen stoves that are available are various and can be customized by the manufacturer according to needs.

Fryers

Fried foods are very popular and fryers are a necessity to keep up with the amount of food the kitchen will cook. Fast food restaurants in particular will need to have multiple fryers. Commercial deep fryers come in gas or electric, large or small and in between. The decision on what type of fryer to purchase will in large part be determined by the menu.

Regardless of the type of commercial equipment chosen, careful consideration should be given to the selection. This is an investment and should last for a long time. It should be durable, have a warranty, be easily serviced and perform well with good reviews to back it up. If training is needed to use the equipment be sure that a distributor is available to train the kitchen employees. If possible, visit other restaurant kitchens to see the equipment in use. Find out how long it will take should it need serviced. Buying cheap equipment that breaks down with no repairman available costs more in the long run than buying a higher priced piece in the beginning.

Commercial kitchen equipment is an important purchase when starting a restaurant. Research and patience should be employed to find the best equipment for the best price.

-Sharon V Chapman

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