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Hotels run more than one kitchen. They run a breakfast room, a restaurant, a bar and often a laundry too.
Whether you run a ten-room B&B or a hotel with a restaurant and events, this guide covers the equipment for each part of the operation, starting with the busiest hour of the day: breakfast.
Breakfast is when every guest wants serving at once.
Count your rooms at full occupancy and assume most guests arrive in a one or two hour window. A conveyor toaster keeps up with a busy buffet better than slot toasters, and a wall-mounted water boiler frees up the counter.
Hot buffet items need holding at 63°C or above. Wet heat bain maries keep eggs and beans moist, while hot cupboards keep plates warm underneath.
| Area | Equipment |
|---|---|
| Restaurant kitchen | Combi and convection ovens, griddles, fryers, salamanders |
| Banqueting and events | Mobile hot cupboards, heated buffet bars, trolleys |
| Room service and bar | Bottle coolers, glasswashers, microwaves |
| Storage | Upright fridges, freezers, shelving |
| Wash-up | Pass through dishwashers, cutlery polishers |
Doing linen in-house gives you control over turnaround and quality.
Conveyor toasters suit busy buffets because guests can feed bread in continuously. Smaller B&Bs often manage with a four or six slot commercial toaster.
Many small hotels and B&Bs do, because it gives control over turnaround. Commercial washers and dryers are built for the daily volume.
Typically a commercial fridge and freezer, a griddle or hob for cooked breakfasts, a toaster, a water boiler, hot holding for the buffet and a dishwasher.
Busier hotel kitchens and banqueting operations often choose pass through dishwashers for their short cycles and rack-through design. Smaller sites manage with undercounter models.
