What I Learned from Our Supplier
Years ago, I worked as director of the restoration of historic local hotels. The hotel ( bathrooms design ) had been in terrible condition for many years until a group of investors purchased it and began the long arduous process of renovation. It was renovated earlier funding began to be phased in becoming operational part of the cost of assets offset. Consequently, they have renovated all rooms, lobby and ballroom, full, while the restaurant was still in poor condition. Since the ballroom was booked for events, I was hired to cater, using the kitchen ( kitchen designs Sydney ) in its un-renovated condition. The kitchen could cope with an incident each week,however,wasn’t prepared for the trade a new restaurant would bring. So I took the job, the store is located in the kitchen and began to restore something that came through.
Shortly after the hotel reopened, things began becoming fairly busy and confused. In addition to being full most of the time, people were booking events right and left. I was soon catering two or more events a week, with a schedule booked months in advance. What had started as a part time job was quickly turning into double overtime. They even stretched my floor staff and employed two entire time assistants for the food preparation work,which i commonly coped with it by myself.
Next,inevitably,the investors who possessed the hotel determined it was time to renovate the restaurant. I was quickly told that I wouldn’t be needed anymore. They would use an outside caterer who could bring food in. I really didn’t want the business to end, and while commiserating over its inevitable demise with one of my staff members, he suggested I contact a restaurant supply company just to see what it would cost to set up shop on my own.
The fact is this is one of the smartes moves I have ever made. My restaurant supply dealer practically guided me through what I would need and how I should go about setting up my equipment to maximize the amount of food I could produce. He was able to not only recommended the best equipment for my situation, but also gave me several tips on how I could save money and steered me away from some of the unnecessary equipment ( kitchen designs Sydney ) I thought I had to have. I do not think I even looked into operations from the ground is not aware of because of my limited resources and lack of city.
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