Restaurant Equipments

Introduction For carrying out the service operation certain equipments are required to be used by the F&B Service Departments. Depending upon the nature of operation an F&B outlet may require all or a part of the above equipments. While planning the requirement of the equipments a F&B operator
must consider the following facts:
a) Standard of the restaurant.
b) Type of menu offered.
c) Type of service provided
d) Décor and theme of the restaurant.
e) Type of clientele visiting the establishment.
f) Durability of the equipment.
g) Ease of maintenance.
h) Availability in the market after stock finishes.
i) Storage advantage and space necessary.
j) Flexibility of use.
k) Price of the equipment.
l) Standardization.
The Classification of Equipments
The Food & Beverage equipments consists of the following categories
i) Restaurant Furniture
ii) Restaurant Linen
iii) Electrical equipments
iv) Disposables
v) The Tableware:
A Cutlery
a) Flatware
b) Hollowware
c) Specialised Equipments
B Crockery
C Glassware
The above categories are discussed below:
i) Restaurant Furniture
The restaurant furniture consist of
a) Tables
They may be
A Square
1. for two persons – standard size 30”x30”
2. for four persons – standard size 3’x3’
B Rectangular
1. for 4 persons – standard size 4’6” x 2’6”
C Round
1. for 3 /4 persons – standard size 3’diameter
Dimensions of a Dinning Hall Chair are Height 36'' Sitting Height 18''
2. for 8 persons - 5’diameter
D Banquet Table
They are rectangular in shape.
 The sizes being 1. 6’ or 3’ or 5’ in length x 2.5’ in breadth
E Buffet Table
They are rectangular in shape. The sizes being
1. 6’ or 8’ or 12’ in length x 3’ in breadth The height of all tables are 30“ from the floor. One unique feature is, a restaurant may have a mixture of all the above shapes and sizes.
This arrangement
1. Promotes seating of all sizes of group of persons coming to dine.
2. Breaks the monotony of sight.
3. The tables can be joined together to seat largest group of people.
However this standard height and size may not be maintained in resto-lounge where the set up consist of low coffee tables and sofas.
b) Chairs
The shape of the chair and the extent of comfort it would give largely depend upon the type of operation the outlet does. In a coffee shop where the speed of service in considered as an
important factor the chairs need not be very comfortable, whereas in a Fine Dinning Restaurant, where people go for a life time experience, the comfort and spaciousness in seating is always provided and again in a popular catering restaurant which expects a high turnover with moderately prices menus would not have a spacious seating arrangement.
The general dimensions of a chair is
The height from the floor to the seat is 18”
The backrest from the seat to the top is 18”
The minimum dimension of a seat is” length 18”x breadth 18” in front progressively decreasing to 16” at the rear.
c) Side board
The side board aids in service and therefore also known as They “dummy waiters”. It is the base from where the waiter works in the restaurant, and should, therefore, carry all the equipments necessary for use during the course of the meal. It is customary that each station should be aided by a sideboard.
The style and design of the sideboard may vary from establishment to establishment.
It depends upon:
1) The style of service and the menu offered.
2) The number of waiters or waitresses working from a sideboard.
3) The number of tables to be served from a sideboard.
4) The amount of equipment expected to be held.
ii) Restaurant Linen They comprise of various table cloths, napkins, doilies, and slip cloths etc.
The dimensions are:
Size of the Tables
Size of the Tablecloths
Tablecloths
2’6” Square Table 54” x 54”     3’ Square Table 72” x 72”
Rectangular
Table
(54”x 30”)    72” x 54”
Rectangular
Table
(54”x 60”)     72’ x 96’
Buffet Table Cloth
6’ x 12’
Slip cloths
Used to cover the stained portions of the table cloths due to spilled gravies and food during service
36” x 36”
Serviettes Square 18” x 18” and 20''*20''
Doilies Decorative disposable cloths, used upon under liners or such things to prevent slippage. It also acts as a absorbent when specially placed under chilled  frosted glassware and other service equipments.They come in various sizes.
Baize cloth
The top of the tables and the drawers of the sideboards are lined with a fur type of cloth which
is known as “baize.” This cloth has many purposes. It is usually placed over the tables upon which the table cloth is laid.
A This allows the table cloth to hang freely.
B It prevents the rattling noise of the cutlery when they are placed on the table.
C The cutlery itself is prevented from getting damaged.
D Moreover it protects the wrist of the guest from getting hurt by the sharp edge of the table.
iii) Electrical Equipments They comprise of :-
A Plate Warmer.
B Air conditioners / Room Heaters / Exhausts / Fans.
C Hot Plate.
D Lighting Arrangements.
There is a recent trend is saving electricity and thereby becoming environmentally friendly. Whenever such equipments are put to use the power consumption and power wastage is taken a great care.
iv) Disposables This type of tableware can be used for outdoor catering. It is usually made out of paper or plastic or clay.
They include
(a) Napkins (b) Placemats and Coasters (c) Banqueting Roll (d) Knives, Forks & Spoons (e) Cups Glasses & Plates.
The advantages are:
(a) Reduces the need for washing up equipment, staff and materials.
(b) Usage reduces capital investment through purchase of various crockery and cutlery.
(c) It cuts down high cost of laundering
(d) Improves standard of hygiene and hence increases customer acceptability.
(e) The breakage cost is minimized.
(f) It reduces the required storage space
(g) It brings change is cooking technology e.g. cook/chill or cook/freeze and microwave cooking technology.
(h) Easy transportation.
(i) It plays a major role in development of fast food catering and speeds up service and therefore time saving.
(j) Acts as sales promotion aid.
The disadvantages are:
(a) Acceptability by the consumers may be poor.
(b) Disposables can be sometimes more expensive than conventional equipments.
(c) Demands storage as back-up quantity is always necessary.
(d) The caterer has to greatly rely upon the supply and the delivery time.
(e) If not of food grade quality then it can turn out to be unsafe.
(f) The material used must be environment friendly, other wise dispose of such used wares can lead to environment pollution.
v) The Tableware The equipments that are used on the table for a diner to have his meal is termed as “tableware.”
They comprise of Cutlery
a) Flatware
b) Hollowware
c) Specialised Equipments
Crockery
Glassware
Cutlery: These are the equipments that are used for service and partaking food to/by the guest. They include:
a) Flatware: These are items like spoons, knives, and forks.
b) Hollowware: They include various items from which the food is served- water jugs, teapots, etc.
c) Specialised Equipments:
They are equipments that are required for service of specialized items
Crockery: These items comprise of earthenware/chinaware items such as various types of plates. When hollowware like tea pot or serving dish is made of china they are also fall in the category of
crockery.
Glassware: These are glasses that are used for service of alcoholic and non alcoholic beverages. E.g. – water tumbler, red wine glass,
decanter, etc.