Restaurant Equipment: What to Cook Next to Maximize Your Investment

You’ve got the shiny new restaurant equipment, now what? It’s like buying a fancy sports car and only driving it to the grocery store. I remember when I first upgraded my kitchen setup—it was overwhelming. Do I stick to the classics? Experiment with trends? How do I make sure I’m getting the most out of this investment? Let’s figure this out together.

This article isn’t just about what to cook next; it’s about strategizing your menu to align with your equipment’s capabilities. We’ll dive into how to leverage your tools, balance creativity with practicality, and even explore some unexpected ideas that might just become your next signature dish. Whether you’re running a food truck, a cozy café, or a high-end restaurant, there’s something here for you.

By the end, you’ll have a clearer vision of how to approach your menu planning with confidence. And hey, if you’re anything like me, you might even rediscover the joy of cooking in the process. So, let’s get started.

Main Content

Understanding Your Equipment’s Potential

Before you even think about what to cook next, you need to understand what your equipment can do. I mean, really understand it. It’s not just about reading the manual—it’s about pushing the boundaries (safely, of course).

Take a combi oven, for example. Most people use it for baking or roasting, but did you know it can also steam, poach, and even sous vide? That’s a game-changer. If you’ve got one of these, you’re sitting on a goldmine of culinary possibilities. The same goes for immersion circulators, blast chillers, and even your trusty fryer. Each piece of equipment has hidden potentials waiting to be unlocked.

I’m torn between suggesting you start with what you know and encouraging you to experiment. But ultimately, I think the best approach is a mix of both. Master the basics, then start exploring. Maybe begin with a dish you’re comfortable with and then tweak it using a new technique your equipment allows. For instance, if you’re great at fried chicken, why not try a sous vide fried chicken? It might sound crazy, but trust me, it’s a thing, and it’s delicious.

And don’t forget about cross-utilization. Can your plancha grill double as a griddle? Can your convection oven handle dehydration? The more roles a single piece of equipment can play, the more value it brings to your kitchen. This not only maximizes your investment but also keeps your menu fresh and exciting.

The Classics: Reinvented

There’s a reason some dishes are classics—they work. But that doesn’t mean you can’t put your own spin on them. In fact, with the right equipment, you can elevate these staples into something truly special.

Let’s talk about pizza. Everyone loves pizza, right? But how many pizzerias are using their stone ovens to their full potential? A wood-fired oven isn’t just for Neapolitan-style pies. You can bake bread, roast vegetables, or even cook fish in there. The high heat and smoky flavor can transform simple ingredients into something extraordinary. And if you’re feeling adventurous, why not try a dessert pizza? Think Nutella and strawberries, or even a s’mores-inspired creation.

Another classic is the humble burger. But with a high-quality griddle or flat-top grill, you can take it to the next level. Consider offering a smash burger, where the crust gets extra crispy, or experiment with different blends of meat. And don’t forget about the buns—toasting them on the griddle with a little butter can make all the difference.

Maybe I should clarify—reinventing classics doesn’t mean changing them beyond recognition. It’s about enhancing what’s already great. A little tweak here, a new technique there, and suddenly, you’ve got a dish that’s familiar yet excitingly different.

Trendy vs. Timeless: Finding the Balance

It’s easy to get caught up in food trends. One day, everyone’s obsessed with avocado toast; the next, it’s all about cloud eggs. But chasing trends can be exhausting and, frankly, not always profitable. So, how do you balance what’s trendy with what’s timeless?

First, consider your audience. If you’re in a trendy neighborhood with a younger crowd, you might have more leeway to experiment. But if your clientele is more traditional, sticking to timeless dishes with a few trendy twists might be the way to go.

Take the air fryer craze, for example. It’s not just for fries and chicken wings. You can use it to make crispy Brussels sprouts, mozzarella sticks, or even churros. But is this a trend worth investing in? Well, if you already have a convection oven with an air fry setting, you’re ahead of the game. If not, maybe focus on perfecting your fries in the fryer you already own.

Another trend is plant-based cooking. Whether it’s for ethical, environmental, or health reasons, more people are looking for plant-based options. But you don’t need to overhaul your entire menu. Start with one or two standout dishes. A well-made veggie burger or a hearty lentil stew can attract a whole new crowd without alienating your regulars.

Seasonal and Local: The Dynamic Duo

Seasonal cooking isn’t just a buzzword—it’s a smart business strategy. When you cook with seasonal ingredients, you’re not only getting the best flavors, but you’re also likely saving money. Plus, it gives you a built-in reason to rotate your menu, keeping things fresh for both you and your customers.

But how does this tie into your equipment? Well, think about preservation techniques. If you’ve got a blast chiller, you can freeze seasonal fruits at their peak for use in desserts year-round. A dehydrator can turn summer tomatoes into sun-dried delights that last for months. And a vacuum sealer? Perfect for sous vide cooking, which can make even the toughest cuts of meat tender and delicious.

Local ingredients are another story. Partnering with local farms or suppliers can give you access to unique ingredients that set your menu apart. And with the right equipment, you can showcase these ingredients in the best possible light. A smoker can turn local cheeses into a show-stopping appetizer. A high-powered blender can create velvety soups from farm-fresh veggies.

Is this the best approach for everyone? Maybe not. But if you’re looking to build a loyal customer base and stand out in a crowded market, seasonal and local is a solid strategy.

Comfort Food with a Twist

Comfort food never goes out of style. But that doesn’t mean it has to be boring. With the right equipment, you can take comfort food to new heights.

Let’s start with mac and cheese. It’s a classic, but have you ever tried making it in a sous vide? Cooking the pasta in the cheese sauce itself creates a creaminess that’s hard to beat. And if you’ve got a torching station, you can give it that perfect crispy top without turning on the broiler.

Then there’s fried chicken. A pressure fryer can make the juiciest, crispiest chicken you’ve ever had. But why stop there? Experiment with different brines, batters, and seasonings. And don’t forget the sides—coleslaw, mashed potatoes, and biscuits can all be elevated with the right techniques and equipment.

Maybe I’m biased, but I think comfort food is where a lot of us find our culinary joy. It’s familiar, it’s satisfying, and with a little creativity, it can be downright exciting.

Global Flavors: Bringing the World to Your Kitchen

One of the best things about modern restaurant equipment is how it can help you explore global cuisines. From a tandoor oven for Indian bread to a stone mill for fresh pasta, the possibilities are endless.

Take a wok station, for example. With the right setup, you can create authentic stir-fries, noodle dishes, and even deep-fried delicacies. But it’s not just about the equipment—it’s about the techniques. Learning how to properly season a wok or control the heat can make all the difference.

Or consider a plancha. This Spanish grill can handle everything from seafood to vegetables to meats. The high heat and flat surface create a unique sear that’s hard to replicate with other equipment. And if you’re feeling adventurous, you can even use it to make paella.

But here’s the thing—you don’t need to be an expert in every cuisine. Start with one or two dishes that excite you and build from there. Maybe it’s a Thai curry or a Mexican mole. Whatever it is, let your equipment guide you.

The Power of Small Plates

Small plates are a great way to showcase your equipment’s versatility. They allow you to offer a variety of flavors and textures without committing to a full-sized dish. Plus, they’re perfect for sharing, which can increase table turnover and boost sales.

Think about tapas. A simple dish of patatas bravas can be elevated with a perfectly crispy fry and a homemade aioli. Or consider a charcuterie board—with a high-quality slicer, you can offer paper-thin cuts of meat that melt in the mouth.

And don’t forget about desserts. A pacojet can turn frozen fruits into the smoothest sorbets, while a whipping siphon can create light-as-air mousses. The key is to offer a range of flavors and textures that keep your customers coming back for more.

I’m a big fan of small plates because they allow for so much creativity. You can experiment with different ingredients, techniques, and presentations without the pressure of a full-sized dish.

Breakfast and Brunch: The Underrated Heroes

Breakfast and brunch are often overlooked, but they can be incredibly profitable. And with the right equipment, you can create dishes that stand out from the usual pancakes and eggs.

Take a crepe maker, for example. With this, you can offer both sweet and savory crepes, stuffed with everything from Nutella to smoked salmon. And if you’ve got a high-quality espresso machine, you can pair them with perfectly crafted lattes or cappuccinos.

Or consider a waffle iron. Sure, you can make classic Belgian waffles, but why stop there? Experiment with different batters—maybe a cornmeal waffle or a spiced pumpkin version. And don’t forget about toppings. Fresh fruit, whipped cream, and even fried chicken can take your waffles to the next level.

Breakfast and brunch are also great for offering lighter, healthier options. A high-powered blender can create smoothie bowls packed with nutrients, while a steamer can cook vegetables to perfection.

Desserts: The Sweet Finale

Desserts are where you can really let your equipment shine. From a simple ice cream maker to a full-on pastry setup, the possibilities are endless.

Let’s start with ice cream. A soft-serve machine can churn out creamy, dreamy cones that are always a hit. But why not take it further? Experiment with flavors—maybe a lavender honey or a spicy chocolate. And don’t forget about toppings. Fresh fruit, crushed cookies, and homemade sauces can all elevate your ice cream game.

Or consider a pacojet. This nifty machine can turn almost anything into a smooth, creamy sorbet or ice cream. And with a blast chiller, you can freeze your creations in record time, ensuring they’re always at the perfect consistency.

And let’s not forget about baked goods. A high-quality mixer can whip up everything from cookies to cakes to bread. And with a convection oven, you can bake them to perfection every time.

Beverage Station: More Than Just Coffee

A well-equipped beverage station can be a game-changer. It’s not just about coffee and tea—though those are important—it’s about offering a full range of drinks that complement your menu.

Let’s start with coffee. A high-quality espresso machine can create everything from classic espressos to creamy lattes. But why stop there? Experiment with different beans, syrups, and milk alternatives. And don’t forget about presentation. A little latte art can go a long way in impressing your customers.

Then there’s tea. A dedicated tea station can offer a range of loose-leaf teas, brewed to perfection. And if you’ve got a soda dispenser, you can create custom sodas with unique flavors and syrups.

But here’s where it gets really interesting—cocktails. A high-powered blender can create frozen margaritas, daiquiris, and more. And with a soda gun, you can mix up classic cocktails with ease. The key is to offer a range of options that cater to different tastes and preferences.

Closing Content

So, what’s next for your restaurant equipment? The truth is, the possibilities are endless. It’s all about finding that balance between what you love to cook, what your equipment can do, and what your customers want.

Maybe start with one new dish or technique and build from there. Don’t be afraid to experiment, to fail, and to try again. After all, some of the best culinary innovations come from happy accidents.

And remember, your equipment is just a tool. It’s your creativity, your passion, and your willingness to take risks that will truly set your menu apart. So, go forth and cook something amazing.

FAQ

Q: What’s the best way to start experimenting with new dishes?
A: Start with what you know and love, then think about how your equipment can elevate it. Maybe it’s a new technique or a different ingredient. The key is to take small steps and build from there.

Q: How do I know if a trend is worth investing in?
A: Consider your audience and your equipment. If a trend aligns with both, it might be worth exploring. But don’t feel like you need to jump on every bandwagon—sometimes, sticking to the classics is the best approach.

Q: Can I really use my equipment for multiple purposes?
A: Absolutely! Many pieces of restaurant equipment are incredibly versatile. A combi oven, for example, can bake, roast, steam, and more. The key is to understand your equipment’s full potential.

Q: How often should I update my menu?
A: It depends on your concept and your audience. Some restaurants update their menus seasonally, while others stick to a core menu with rotating specials. The important thing is to keep things fresh and exciting for both you and your customers.

@article{restaurant-equipment-what-to-cook-next-to-maximize-your-investment,
    title   = {Restaurant Equipment: What to Cook Next to Maximize Your Investment},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/restaurant-equipment-what-to-cook-next/}
}