Commercial Flooring

Commercial flooring includes industrial flooring, office flooring, retail and shopping center flooring and restaurant flooring to name a few. Most all commercial flooring is made of non-slip material to cut down on the risk of injury and thus lawsuits from the injuries.

Commercial flooring can be made of tiles, wood or carpet depending on the company and where it is being used. Many offices choose to use carpeted flooring, as do some of the more upscale restaurants. Shopping centers and industrial buildings most often use a laminate or tile with a non-stick surface.

Cleaning is another factor that is considered when making commercial flooring decisions. Restaurants and shopping centers must keep their floors cleaner than warehouses and production plants. Laminate flooring is easier and less expensive to clean than carpet and shows less wear and tear over time. Carpet can crush or become permanently stained.

Carpeting, tile or wood choices should be made with the décor of the entire restaurant in mind. The floor should be safe and clean and at the same time add a warm, welcoming atmosphere to the room.

Restaurants must also take into consideration flooring for the kitchen as it will be an area of high traffic and water accumulation. Ceramic tiling is often a good choice in these areas. It withstands the heavy traffic a restaurant kitchen has and is environmentally friendly. When tiling is used in commercial kitchens, rubber non-slip mats should be placed in high traffic areas and around dish-pits to prevent slippage.

A second option for restaurant kitchens is a concrete slab floor. Concrete can be stained or painted and sealers can be put on the floor to make it hold up longer to the heavy use it will get in the kitchen. Cleaning concrete slab flooring in the kitchen of a restaurant is as simple as hosing it down and using a push scrub brush.

Upscale restaurants often choose to use wooden floors in the dining room. The elegance of a wooden floor cannot be overstated. When used in restaurants, the installer will typically put more of a poly coating than is used in residential applications. This protective coating helps keep the floor beautiful through the heavy traffic and makes it easy to keep clean.

Family restaurants that have a high volume of children eating at the establishment may opt to stick with a laminate flooring that is easier to clean and more stain resistant than carpet. Typically, commercial laminate and tiles have a coating that prevents scuffing and marring.

Restaurants have to follow health codes when installing flooring and since these can vary from one county to another the restaurant designer should investigate the codes before making decisions on flooring.

Flooring choices are as varied as the designer wants them to be. Restaurant owners should work closely with their interior designed to choose flooring that is safe and yet complementary to the restaurant.

-Sharon V. Chapman

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Who doesn’t love a cold, delicious ice cream cone on a hot summer day or a rich, delicious chocolate topped sundae to beat the heat? It’s not always a simple matter to make ice cream at home and so restaurants have added ice cream machines to their inventory to bring in added business and offer scrumptious deserts.

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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Restaurant tables are an integral part of furnishing the restaurant, which is why finding the best tables for your restaurant is important. Choosing the table design is dependent on what type of restaurant, the décor of the restaurant and the budget that is available for furnishings.

The first consideration is going to be the type of restaurant. There are specialty tables for some restaurants that should be used, such as bistro tables for use in bistros. Traditional Chinese tables are lower to the ground with patrons seated on cushions. If the restaurant is going to offer family style dining, the tables will need to be larger than those found in an intimate dining setting.

If the restaurant is going to have bar area that also offers dining, then there will need to be bar tables. Bar tables are typically taller than the main dining room tables and smaller as well. In addition to bar tables, restaurants with patio dining must find suitable tables for outside dining.

Cafe Photo by Rodolfo Belloli

Table for outside dining are going to be different from the inside dining area. They are most likely going to be made of iron and weather resistant. These may or may not have a poly coating on top.

The material the table is made of should match the décor of the restaurant. Tables can be made of wood, iron, or even stainless steel metal. The material should be sturdy and easy to keep clean. The table tops should have a poly coating or protective coating to protect them from damage. There are some restaurant tables that have ceramic tile patterns that complement the restaurant’s décor. The key to choosing the table top is to make sure it has some type of scratch resistant coating to prevent damage. If the table is going to be covered in linen, the look is not as important but it should still be durable.

Restaurant tables come in various sizes and shapes to accommodate many different needs. All restaurants should have tables that can be pushed together to accommodate large groups if necessary. There should also be several smaller, more intimate tables for couples. Round tables make nice family dining tables and can be purchased that seat 6-8 people. However, round tables don’t pull together to make larger tables well.

The ultimate design of the tables will be based on the layout and size of the restaurant. Tables should not be purchased until that has been determined. The ultimate goal is for everyone to be comfortable and enjoy their dining experience. The tables should not be so close together as to be hard to walk around. It is better to have to pull tables together if needed than to have an overcrowded dining room.

Restaurant tables should also include a few booths if practical for the restaurant. Many couples enjoy booth seating due to it being more intimate. The tables that go with booth seating can usually be purchased in the same pattern as the tables that are being used elsewhere in the restaurant.

Restaurant furniture dealers can be found on the Internet or in the phone book. They will be able to assist in picking out the best tables based on the design of the restaurant and the budget involved.

-Sharon V. Chapman

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The furniture in a restaurant is an important part of making the atmosphere enjoyable and makes customers want to return. No matter how good the food is, if people are not comfortable and enjoy the atmosphere, chances are they won’t return, that is why finding the best restaurant chairs for your establishment is important.

When designing the plans for the restaurant the interior design and decorating should be considered a high priority. Seating is one of the most important of the decorating choices. Chairs are very important to the comfort of the customer. A comfortable seat can make them stay and enjoy the service, food and beverages longer than an uncomfortable chair and this in turn means more profit.

Not only should the chairs be comfortable, they must also be easy to maintain and move around. Durability is a must in restaurant seating as the chairs will inevitably be the victim of more than one spill during its life. Other factors to take into consideration when purchasing restaurant chairs include:

* Workmanship: Customers might not notice if the chairs are made by a reputable dealer or not; however, poor workmanship is going to show in the long run when the chairs become wobbly or loose. Look at other restaurant’s furniture, particularly ones that have been open a long time, if their furniture is in great condition, ask where they purchased it.

Workmanship also relates to the safety of the chairs. If a chair were to fall due to poor workmanship and injure the patron, the restaurant could be held liable for injuries. Make sure the chairs are sturdy and if possible have a warranty with them. The company they are purchased from should have a weight limit posted in the specifications for the table. Be sure to purchase chairs that will stand up to heavy use and heavy adults.

* Flexibility of Use: Chairs purchased for use in a restaurant often wind up being moved around and rearrange very often. Large groups arriving together often pull tables together to make room. The chairs should be versatile enough to fit into any arrangement necessary.

* Materials: Restaurant chairs must be made of high quality, durable materials. Chairs shouldn’t have to be replaced on a yearly basis. The cloth or cushioning of the chairs should be stain resistant. Stitching should be tight with no loose threads showing. If the material is thin, chances are it is going to wear quickly and have to be replaced. This is not good financial planning. Paying more for a quality chair that will last for years is cheaper than replacing chairs.

* Design: The design of the chair is important in that it should match the décor of the restaurant. The chairs should match the décor without overpowering it. An interior decorator can help with matching the chairs to the flair of the restaurant. If the chairs picked out don’t match, they can possibly be recovered to match.

* The height of the chairs is also an important consideration. Some restaurants use the same style chair in differing heights for the bar area and the dining area. Bistro style tables will require bistro type chairs but they should match the décor of the other chairs in the restaurant.

Restaurant seating is an important consideration when designing the layout of a new dining establishment. Create a comfortable, inviting atmosphere that beckons guests back again and again.

-Sharon V. Chapman

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Technology has made it easier to work out business plans which are a key ingredient in getting bank loans to start a business. Banks can be difficult to work with if they don’t feel comfortable that the business loan they are making is solid. Using a restaurant business plan software helps make the business plan that says everything about the business all in one neat, professional package.

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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The tables that are ultimately chose may or may not offer matching chairs, another thing to keep in mind when making a decision. If there are not matching chairs available make sure the tables are easy to match chairs to.

Just as the chairs need to match the décor of the restaurant, so should the tables. Folding metal tables might suffice for a mom-n-pop lunch diner but would not be appropriate for upscale restaurants. The material of the table should be sturdy enough to withstand years of use. In addition they should be easy to clean and maintain. Safety should also be considered. If the restaurant is going to serve mainly families with small children, tables with rounded edges should be considered to prevent injuries.

Table height is another consideration. Tables should be a height that is comfortable for dining without being too high or too short. There are tall tables that are used in bars with tall chairs; some people are okay with these while others find them uncomfortable. Limit these to use in the bar area.

Table Size

Restaurant tables come in a variety of sizes. In restaurant lingo, the number of people a table can seat is called the top, therefore a table that seats six would be called a six top, while a table that seats four would be called a four top.

When purchasing restaurant tables there should be a variety of table sizes to accommodate the different groups of people that visit the restaurant; however, the majority of the tables will be four tops. Four top tables are the most versatile of the table choices. They can be combined to make six or eight tops or used for seating two or three diners.

Several two tops and a few six or eight top tables should also be included. Six and eight top tables are quite attractive as round tables. These make beautiful tables for corner areas that have ample room to allow for the wait staff to move around.

Table selection is an important part of any restaurant plan. Tables and chairs should match or be coordinated to match not only each other but the décor of the restaurant. The dining room is the focal point of the restaurant for guests and should be designed to make them comfortable while they enjoy their meal. Following a few simple guidelines, the dining room can make a lasting impact on guests and be part of a successful business venture.

-Sharon V. Chapman

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Restaurant seating is an important part of furnishing an establishment. It is important that the seating be a part of the décor and at the same time comfortable for the guests who will be sitting to have their meals. Seating can be stools, restaurant chairs or booths or a combination of the three. Before making a decision or even shopping for restaurant chairs take the following factors into consideration.

Restaurant Size

The floor size of the dining room will be the ultimate deciding factor when choosing restaurant chairs. Use printed layouts to plan different scenarios and come up with the one that maximizes floor space while at the same time making a comfortable arrangement for patrons. Once a floor plan is decided on make a note of how many chairs will be needed, how many booths, and how many stools, if they are being used.

Restaurant Design

Is the restaurant going to be a dine-and-dash type restaurant, a family diner, or an upscale dinner establishment? The type of restaurant being furnished will ultimately affect the type of restaurant chairs chose. Straight back, simple chairs or booths are perfect for small diners while more comfortable, even plush chairs might be better suited for an upscale restaurant.

Budget

As with any other factor when starting a business the bottom line when making decisions on furnishings will be the budget. Furnishing the dining room can quickly become a bank-breaker. Just because the chairs are eye catching doesn’t mean they are necessarily the best choice. There may be alternates that don’t cost as much. Another option is to watch for restaurants that are going out of business. Good deals can be found at these sales, just be sure to look the chairs over thoroughly to make sure they are sturdy, if not, they might not be safe for guests to use.

What to Look For

With the number of chairs needed, the style chosen and the budget for the chairs determined it is just a matter of looking for a few details while shopping for the chairs. A major detail that should not be overlooked is how easy they are to clean. Restaurant chairs are bound to encounter food and beverage spills. The material that covers the seats should be easy to clean, with few crevices for crumbs to hide in. Stain protector should be applied to the covering to make them simple to wipe down.

Avoid purchasing overly heavy chairs. Guests will be moving them in and out from underneath the table. A chair that is too heavy will be a nuisance to guests and could make them reconsider coming back to the restaurant.

Purchasing restaurant chairs takes time and patience. Remember that guests may sit in these chairs for an hour or more, depending on how long they sit and enjoy their meal and drinks. If possible, sit in any chair that is being considered; make sure that arms and legs are comfortable and not hanging or scrunched.

Guests visiting the restaurant will appreciate the time and care taken when choosing restaurant chairs and will pass along glowing compliments that will bring others to the restaurant.

-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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