Modern consumers demand a high level of transparency from the companies that create and sell, the food they eat.
As a grocery store entrepreneur, you can meet your customer’s standards by making sound business decisions.
This includes selecting the right space for your new store, hiring quality employees and making use of reliable technology that can help you manage your business efficiently and profitably.
Find the Right Commercial Space
A grocery store needs a large retail space with high visibility and foot traffic.
In recent years, malls and other large commercial spaces have become vacant as retailers downsize, go out of business, or emphasize online sales.
This means that commercial landlords may be eager to work with you, offering excellent properties at attractive leasing terms.
Furthermore, owners should set up shop in a location that’s an appropriate distance away from competition.
Develop a floor plan based on your product offerings to help you assess the size of store you will need.
Ample parking space is another requirement for any grocery store: Few customers wish to fight for a parking spot just to pick up frozen dinners or dishwashing detergent.
Ideally, rent a space from a newly-closed former store: Your business will already have the advantage of being recognized as a store location. Additionally, you might get shelving and other remaining items at a steep discount.
Grocery Shop Estimates
The cost of starting a small grocery shop depends with the location, size of shop and type of products being sold.
Those in Nairobi can shop for cheap supplies in: Githurai 45 and Wakulima Markets.
Medium Shop – Ksh 200,000
Large Shop – Ksh 500,000 to Ksh1,000,000
The capital we have listed above is for big groceries and not the ones which are everywhere besides the road. We mean a grocery in a clean and spacious room
Identify a room which does not have very high temperatures.
Groceries contain perishable goods, so it’s always advisable to so store them in a cool and dry place. A good room in Nairobi can cost between Ksh15, 000 to Ksh40, 000 per month. Other towns are even cheaper.
Ensure you buy a fridge to store some of your goods. This is a must have in a grocery if you don’t want some of your products to rot.
Select and Purchase Equipment
Opening a grocery store requires purchasing equipment. Some necessary items will include freezers for perishables,
Use the floor layout plan to envision additional items: The produce aisle, for example, needs carts, sponge matting to hold the fruit and vegetables, misters, plastic bags, weights, and additional shelving to hold less perishable items such as dried fruit and nuts.
Go through the other sections including frozen foods, bakery and the deli area and perform this basic task. Jude Ramsey, author of “The Everything Guide to Starting and Running a Retail Store,” states equipment is often the second-highest cost of starting the business.
You can purchase equipment as an up-front cost, buy it used or opt to lease equipment as a way to keep costs low.
Research and Purchase Technology
Technological devices assist store owners with managing inventory, determining consumer demand for certain products and keeping track of purchases. Find vendors capable of installing RFID scanners and purchase checkout equipment and anti-theft devices. Also assess if you wish to purchase self-checkout stands. While these stands require spending more money up-front as a fixed cost, your variable labor cost will be significantly reduced over time as a result of this expenditure.
Ciree Linsenman explains in the book, “Start Your Own Retail Business and More,” that grocery store owners should also be prepared to buy technology equipment including credit card terminals, point-of-sale or POS software, touch-screen monitors and customer pole displays.
Locate Stock for Store Shelves
You can’t have a grocery store without any food to sell. There are several ways to obtain stock to start filling up store shelves. You’ll want to start off researching prices of a few wholesale food distributors, which is where you will likely get the bulk of your items.
Next, go straight to major manufacturers and see if you can get a discount for buying in bulk.
Finally, consider using local farmers for fresh produce. This reduces the chance of receiving a shipment of fruits or vegetables that has gone bad in transit.
Hire Good Workers
Staff the store with checkout workers, stock clerks, deli and bakery counter employees and supervisors.
You may need to wait a few months into the store’s opening before hiring the full number of workers you anticipate you’ll need. This time will allow you to assess the workflow and consumer demand, thereby enabling you to adjust your labor projections higher or lower.
Obtain a business license from your town council.
In Nairobi you can go to Nairobi County offices which are located opposite Nairobi Law courts. The license can cost between Ksh 7,000- Ksh 15,000.
Carpenters have a saying: “Measure twice, cut once.” For restaurateurs, it’s not as simple as using a measuring tape, but getting the right equipment for your restaurant business starts with carefully deciding what your needs are. This is a crucial step in your launch. If you sink too much money into equipment at startup, you may not have enough left to stay in business until you turn a profit. On the other hand, underestimating your needs can hamper your growth and lead to costly renovations a few years down the road.
Be Guided by Your Menu Concept
Your menu and your concept for the restaurant will drive your purchase decisions. How many dishes do you plan to offer? What equipment will you need to create that menu and serve it in volume? How many seats do you need, and how often will you have to turn them in order to pay the bills? What market are you targeting? The answers to those questions determine how much equipment and what kind of equipment you’ll need.
You’ll Almost Always Have to Compromise
As the Rolling Stones observed, “You can’t always get what you want.” Reality will inevitably force some compromises between the kitchen you want and the kitchen you can actually have. Local building and fire codes play a role in that discussion, and so do the physical constraints, such as the size and layout – especially in older buildings – of your space. Most importantly, your budget will force you to make hard choices. Your final restaurant equipment list will reflect those choices and more.
Equipment for Your Restaurant Business
You can think of your equipment as being divided between the kitchen, or “back of the house,” and the dining room, or “front of the house.” Everything involved in the production of your food can be considered the back of the house, and everything required for service can be considered the front of the house. Both are vital, and they’ll need separate lists of equipment.
Standard Restaurant Kitchen Equipment
Your actual production equipment depends on the type of food you plan to serve and how much of it. If you don’t serve breakfast, for example, you might not need a flat-top griddle. On the other hand, if your business plan calls for serving 200 breakfasts each hour, then you might need two. The same logic applies to ovens, fryers and other equipment. Most restaurants use some combination of the same basic equipment, though, so you can customize this list to fit your own needs.
Dry Storage: You’ll need shelves and racks for dry goods and canned goods, pots and pans, takeout packaging and supplies such as paper towels and bathroom tissue. You’ll also need a separate area where you can store cleaning and sanitizing supplies away from anything food-related.
Refrigeration: This includes everything from walk-in coolers and freezers to freestanding refrigerators and smaller undercounter units in your prep kitchen and main kitchen. Your needs are dictated largely by the volume of food you prepare. If you order weekly, for example, you should have enough refrigeration to hold a week’s worth of supplies. On the line, you’ll need enough to keep each station reasonably supplied during busy periods.
Prep Surfaces and Equipment: Ideally, you’ll have a separate area for food prep away from your main production area, with its own work surfaces and refrigeration. Equipment in this area might include:
Blenders and immersion blenders
Chopping and slicing machines
Mixers, either countertop or floor standing
Knives and cutting boards, ideally color coded for use with different ingredients
Racks, carts and storage containers to organize and move ingredients and prepared foods
Cooking Surfaces and Equipment: Your main working kitchen is where most of the cooking and baking will happen, so this is where most of your heavy equipment is located. This will usually include some combination of:
Broilers or “salamanders,” often installed over a range
Convection ovens or deck ovens
Hoods and venting for your major appliances, as specified in your local code
Toasters, sandwich presses, waffle irons and other specialized small appliances as needed
Dishwashing Area: Don’t economize in your “dish pit,” because turning over utensils, pans and serviceware in a hurry can be the difference between a smooth day’s service and several frantic, stressful hours in the weeds. Buy a dishwasher big enough to handle the volume of wares you’ll generate during service, and provide enough space in the form of counters or racks for both clean and dirty items to be stacked and organized. A full three-sink system for hand washing large items and perhaps a dedicated separate machine for glassware are also nice to have. The faster you can wash your dishes, the fewer you’ll need to buy, so money spent here can be partially recaptured in the front of the house.
Cleaning, Sanitation and Safety Equipment: This includes your hand-washing stations, the dispensers you’ll use for your cleaning chemicals, the spray bottles you’ll need for sanitizer, your non skid floor mats, your fire extinguishers and everything else necessary to maintain a safe and sanitary workspace.
Cookware, Bakeware and Smallware: These aren’t as eye catching as the big items, but they’re just as important. They include all the pans and baking sheets you’ll need for your menu as well as the pots, skillets, tongs, turners, spatulas, peelers and other utensils your cooks will need. Don’t forget thermometers to test your foods and refrigeration units as needed to maintain food safety.
Standard Restaurant Dining Room Equipment
In the front of the house, it’s sometimes hard to draw a line between what’s decor and what’s equipment, but for the purposes of this discussion, we’ll focus on those things that are primarily functional.
Bar Equipment: If your establishment has a bar, it’ll need its own share of equipment. This includes a hand-washing station, refrigeration for beer, wine and mixers, beverage dispensers and storage for their tanks, a glassware storage area and room for the bartenders to prepare and refrigerate their various ingredients and garnishes. If you can manage to give the bar its own dishwasher for glassware, that’s a serious bonus.
Refrigeration: You’ll need a cooler or two for condiments, pre-plated desserts, nonalcoholic beverages, prepared salads and anything else servers can deliver to the table without needing the kitchen’s help. In a self-serve environment, you might also use refrigerated merchandising displays to drive sales and display your products.
Coffee and Tea Equipment: This depends on your clientele and your style of service, but it might include anything from a commercial grade, single-serving coffee pod system to plumbed-in drip coffee makers to an elaborate espresso-making setup. Most machines come with a tap for hot water, which you’ll use to make tea. If you aren’t preparing coffee and tea to order, you might also need thermal pots to keep them warm for service.
Self-Service Food Equipment: In a buffet or self-serve setting, you might need additional microwaves, heated displays, steam tables or a refrigerated salad bar for your customers to use. These will also need plenty of servicewares such as tongs, ladles, spoons and either takeout containers or plates and bowls. Self-service fountain beverage dispensers, napkin and straw dispensers and condiment dispensers fit this category as well.
Table Settings: This includes everything your guests will use to eat their meals, including the dishes, coffee cups, silverware, glasses for water, wine and beer and so on. You should think of these as “semi-consumables.” They’re a permanent purchase, but you will have plates dropped, glasses shattered and cutlery accidentally scraped into the garbage with your food waste.
Sound System: In almost every scenario, you’ll want a way to provide music to your dining room. That might be a streaming service, a curated playlist or just a handful of your favorite CDs from home, but in any case, you’ll need a playback device and some speakers. You’ll also usually need to pay a licensing fee, which isn’t equipment as such, but it is a cost for which you have to account.
Communications/Sales Aids: In most settings, you’ll use a few visual aids to help you communicate to the diner your menu, your specials or your vision. These can be as simple as a chalkboard or as deluxe as an interactive kiosk or a professionally prepared video playing on multiple screens. The laminated “table talkers” that many chains use to promote their specials are easy to replicate, even for a small operator on a tight budget.
Your Administrative and Management Equipment
In the modern world, equipment for a restaurant business doesn’t begin with frying pans and end with plates. You’ll also need a computer system to help you run your establishment and at least a modestly equipped office where you can do that. A desk, a filing cabinet and a printer or copier would be the functional minimum.
You’ll also need at least a basic accounting or bookkeeping program and some form of point of sale system, whether it is a sophisticated touchscreen system or a cash box under the counter. You can also purchase programs to manage your staffing and inventory, recipe management and customer relationships. You can even customize an off-the-shelf smartphone app to drive customer engagement.
One Size Doesn’t Fit All
This isn’t a comprehensive list, and no one list will fit every restaurant’s needs anyway. For more comprehensive checklists or for guidance in deciding what you do and don’t need, industry organizations such as us (Nairobi Kitchen Care) can provide you with useful resources and great advice from our experience.
To be a commercial butcher, you need more than just a desire to provide superior cuts of meat and excellent customer service. You need an impeccable work ethic. You also need the finest quality equipment that you can get your hands on. In fact, it’s easy to forget just how essential the equipment is; you can be the most passionate butcher in the world, but if you don’t have the right tools, you’re always going to struggle to maintain quality and efficiency.
This is why, when you start making plans to open your first butchery, getting the right equipment should be a top priority. You need culinary tools and devices that are robust, easy to clean, and capable of working at the speed you need. Where possible, invest in mincing and grinding machines with detachable parts, because they are more hygienic.
This guide to some of the most essential tools for your first butchery will help you get started.
This piece of equipment is the fastest and safest way to mince up meat. You need to look for a machine that has a stainless steel worm and cylinder, because this will make it easy to clean. Hygiene is absolutely paramount when it comes to handling raw meat, so invest in tools that don’t overcomplicate cleaning.
No butcher is complete without great sausages, so choose a machine that can help you keep pace and keep customers happy. A good sausage filler is easy to use, comes with few unnecessary features, and doesn’t make minced meat of your bangers. Stainless steel is the most hygiene and durable material for this kind of device, so don’t be afraid to spend a little more for a higher quality product.
DIGITAL WEIGHING SCALES
To ensure that customers always get a fair deal, you need a commercial food scale; preferably a large one, if you’re handling heavy cuts of meat. The digital products are superior because they’re more sensitive and, therefore, more accurate. They will allow you to determine the weight/cost ratio quickly and accurately.
BUTCHER BLOCK AND STAND
Though it might save you a few pennies, a professional butcher shouldn’t really be cutting meat on anything but a specially designed butcher block and stand. These tools have been created, in every way, to suit the task at hand. They increase safety, hygiene, and efficiency. Invest in a block and stand with a tough coated surface. It will reduce wear and tear and extend the lifespan of your equipment.
MEAT SLICING MACHINE
If you want to sell cured or cooked meat, it is a good idea to install a reliable meat slicing machine in your shop. You could cut products by hand, but this takes a long time and it isn’t very accurate. With a machine, you can make sure that customers are getting a fair amount for their money. Also, you’re not putting your fingers at risk trying to hurriedly cut cured meats to fulfil the demands of waiting customers.
HOW TO SELECT THE RIGHT BUTCHERY EQUIPMENT
Ultimately, it is up to you to decide what devices and machines are installed in your store. It could be argued that all automated or digital machines are unnecessary; after all, we managed to prepare and sell meat without them in the past. You can’t, however, keep up with modern demand without the right tools. Digital sausage fillers, mincers, slicers, and other devices are a great way to ensure quality and maintain safe standards, without compromising on speed and efficiency.
For more help and advice on selecting high quality butchery tools and equipment for commercial kitchens,
Call us today on +254727246209 to discuss options for your business.