IF YOU WANT TO OPEN A STEAKHOUSE RESTORANT
Bu içeriği yapay zeka ile özetle
The steakhouse restaurants have become significant ‘flavor stops’. Although the concept of steak is considered as a beefsteak in dictionaries, it does not have the exact meaning. Steak is a little more fatty than any other type of meat. There are differences in the types of meat, and even in the quantity.
The most important factor to consider when opening a steakhouse is the place. Steak houses can only be opened in certain places where people who belong to the upper class generally visit. Of course, this also means high rent.
The most important factor after the place, is the taste. The number of regular customers will be ensured by the taste of the products. The cost of the steak is high because it is obtained from the back of the a cow which is normally less than other types of meat. There are different meat varieties such as t-bone, dallas steak, kobe steak.
The most important factor for taste is meat. The back meat of each cow should not be used for steak. There are some determinations of important chefs in this regard. These should be taken care of. For example, the owner of Nusr-et steakhouse Nusret Gökçe says that for the best meat, he looks for days.
The new flavor trend, Dry Aged cabinets, should not be forgotten when talking about meat. With a dry aged system, the steak is kept at zero temperature for about 28 days with a humidity of 80 percent. During this process, all the harmful tissues, nerve and cholesterol-forming factors in the meat are lifted. So the rest of the meat is softening and gaining flavor.
One of the most important factors in presenting quality dry aged meat is the use of quality dry aged cabinets.
A clear figure can not be given when asking the cost of opening a Steakhouse. Because the size of the space, the kitchen area, the possible customer flow are not clear. The Steakhouse kitchen project also differs in some cases, so the price can not be given in advance.
Some of the steakhouse restaurants equipped by S2000 are:
· Nusret Steakhouse
· Özgür Şef Steakhouse
· Günaydın Steakhouse Etiler
· Ramazan Bingöl Steakhouse
· Gürkan Şef Steakhouse
· SultanChef Steakhouse - Kuwait
· Şazeli Steakhouse - Qatar
Below you can find the material list of one of the latest projects, for example.
EQUIPMENT REQUIRED TO OPEN A STEAKHOUSE
KITCHEN SECTION
HAND WASH BASIN
WASTE TROLLEY( 65 LT)
HORIZONTAL TYPE REFRIGERATOR W/9 DRAWERS
WORKTABLE
COLD DISPLAY UNIT
WORKTABLE W/SHELVES
COAL GRILL
WALL SHELF
DEEPFREEZE (150 LT)
WALL TYPE HOOD WITH FILTER
BUILT IN HOOD WITH FLOURESCENT LIGHT SET USTU TEZGAH
NEUTRAL SUPPORT FOR OVEN W/SHELF
ELECTRIC OVEN
UNDERCOUNTER REFRIGERATOR
FRY TOP 4 BURNER RANGE
COUNTER TOP STEEL FRYER
SALAMANDER
MICROWAVE OVEN 23 LT
WALL TYPE HOOD W/FILTER
HOOD WITH FLOURESCENT LIGHT
COUNTER TOP BEIN MARIE
UPRIGHT REFRIGERATOR
COUNTER W/SINK
HORIZONTAL TYPE REFRIGERATOR
DRAWER
PIZZA PREPARATION UNIT
COUNTER TYPE REFRIGERATOR
MOVABLE WORKTABLE
INGRIDIENT BIN
TRAY TROLLEY
HUMIDIFIER
OVEN
INTERNAL TRAY KIT
FRY TOP 4 BURNER RANGE
UNDERCOUNTER REFRIGERATOR
COUNTER W/ SINK
WALL CUPBOARD
WALL TYPE HOOD
COUNTER TYPE REFRIGERATOR
SLICER
DRY AGED CABINET
HOOD W/UNDERSHELF
COUNTER TOP INTERMEDIATE WORKTABLE
MIXER ( 30 KG)
MIXER - POT ( 30 KG)
UPRIGHT REFRIGERATOR
MOVABLE WORKTABLE
SCULLERY SECTION
DIRTY DISHES RECEIVING WORKTABLE W/SCRAPPING CONIC
TRASH CAN (65 LT)
DISHWASHING MACHINE IN LET WORKTABLE ( WORKTABLE W/SINK)
SPRAY UNIT
OIL HOLDER
DISHWASHING MACHINE
WALL TYPE HOOD
DISHWASHING MACHINE OUT PUT WORKTABLE
RACK SHELF
WASTE CONTAINER
BAR SECTION
WORKTABLE
WORKTABLE (W/SHELF, BACK, CABINET)
HORIZONTAL TYPE REFRIGERATOR
COCKTAIL PREPARATION UNIT
WORKTABLE (W/ DRAWERS)
BAR BLENDER
MIXER
ORANGE SQUEEZER
ICE CRUSHER
JUICE EXTRACTOR
ICE MACHINE ( 67 KG)
WORKTABLE W/SINK
TRASH CAN W/LID (65 LT)
DISHWASHER
COFFEE MACHINE
COFFEE GRINDER
TURKISH COFFEE MACHINE
TEA POT (W/3 POTS)
WALL TYPE HOOD DUVAR
BAR REFRIGERATOR
