Restaurant Operators Doing More with Less

Even with all the high-tech equipment options available, Adam Ungarian, sales manager with Hotel Equipment & Supply Col, a kitchen planning and equipment sourcing company in Edmonton, counters that not everyone wants it or needs it.

Mom and Pop operators who have owned the business forever might be resistant to giving up on their tried and true equipment in favour of the latest gadgets, suggest Ungarian.

"You don't need to have a piece of equipment where you have to work for NASA to figure out how to turn it on."

He said a small diner operation serving soup and sandwiches could get away with simple equipment, suggesting they don't need it simply because it might be in the budget.

"The problem were having in Alberta is there is always a changeover in staff. Equipment has to be user friendly," says Ungarian.

He said 'green' is still the hot topic in restaurant kitchens as it is a measurable way to save money on bills as well as being eligible for government rebates on energy saving appliances, water and plumbing fixtures.

"What everybody is looking for is energy efficient equipment that would give them a chance to recoup costs in the long run," Ungarian said.

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