Revenue BUILDERS // True Cost
Sometimes the cheapest option is the right one. I'm all for saving money. I just prefer it when you actually save it. That's where the numbers need a little more thought than simply comparing two quotes. What does the equipment have to do? How hard will you use it? What does it cost to operate, how quickly can it be repaired, and what happens to the business while it's down? WHERE CHEAPER WORKS Of course, sometimes the cheaper choice is in fact the better one. Take stainless steel. A $3,000 slicer needs a sturdy table to support it. Saving a few hundred dollars on a lighter table doesn't look like much of a bargain if the legs eventually give out and your $3,000 slicer lands on the floor. That's a place where spending more for heavier construction makes sense. A hand sink is another story. It sits against a wall and holds water. You probably don't need a $300, $400, or $500 stainless-steel hand sink when a thinner-gauge version costing $150 or $200 can do the job perfectly well.
Filtering changes that equation. Fryer oil collects food particles and other debris as it's used, and filtering removes that debris, so the oil lasts longer. With regular filtering, particularly twice a day, I've seen oil last two to two-and-a-half weeks before it needs to be replaced. Extending the time between $200 oil changes from one week to more than two can add up to thousands of dollars in savings over the course of a year. That's why I'm a big believer in fryers with built-in filtration. The system drains the oil, filters out debris, and pumps it back into the fryer, making it much easier for employees to filter the oil regularly. If there's one place where spending more upfront can keep saving you money every time the fryer is used, this is a pretty good example. LOOK BEYOND THE EQUIPMENT The price of the equipment itself is only part of the cost. What it takes to keep it running, or even get it installed, belongs in the calculation too. Cooking equipment eventually needs repairs, and that's when parts availability matters. A common part for established equipment may already be on a local service truck, allowing a technician to get an oven running the same day. A less common imported part can take considerably longer to arrive. If that oven handles a significant portion of your menu, you're left figuring out what you can serve until it's back in service. Installation can change the math just as quickly. Ventless cooking equipment may have a higher price tag but consider what it can eliminate. I estimate an installed commercial hood can run around $10,000 per linear foot once HVAC, makeup air, fire suppression, and the other requirements are included. A three-foot range typically needs about four feet of hood coverage, putting that installation at around $40,000. So, if the ventless option costs a little more but saves you from installing a $40,000 hood, which one is really more expensive?
Michael Giacinto is Vice President of Sales at Proctor Companies, with 25 years of experience in restaurant equipment sales, bar building, and commercial kitchen design. He serves on the Education Committee for the Entertainment Food and Beverage Association. Outside
of work, Michael is an avid fisherman and Lego enthusiast.
IBI magazine // November 2026 10
Powered by FlippingBook