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Article: Five steps to reduce kitchen equipment costs. (restaurant industry)
- Article from:
- Restaurants & Institutions
- Article date:
- June 27, 1990
- Author:
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Copyright informationCOPYRIGHT 1990 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Equipment costs for a new, full-menu restaurant can run upwards of $250,000. But with a bit of ingenuity, business acumen and plain hard work, operators can reduce equipment expenditures by as much as 20%. The trick lies in either reducing the need for certain pieces of equipment or getting equipment at a lower price. Here are five tips on how to accomplish those objectives:
1. Re-examine your equipment plan as it was originally developed. The equipment might have been specified to last 15 years and be highly energy efficient. Do those specifications still fit your business plan?
The price of the equipment depends in part on the level of engineering established by the ...
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