Solutions · Planning Guide 01
Opening a new location.
From signed lease to first service: how the equipment side of a new foodservice location comes together — and the order to do it in so the schedule holds.
The decisions, in order.
Every new location fights the same three constraints: the menu, the building, and the calendar. Work them in that order and the project stays boring — in the best way.
Start with the menu, not the equipment list.
Your menu and projected volume dictate the equipment package — not the other way around. Before anything is ordered, cook your core items on the platforms you're considering in one of our eight culinary centers. It costs nothing, and it settles arguments a spec sheet never will.
Check the building before you commit the plan.
Gas and electric capacity, water and drains, and whether a hood is even possible decide more than preference does. If the space can't support a hood, ventless approaches exist for parts of the menu — but you want to know that before the lease is signed, not after.
Order the long-lead items first.
Walk-ins, hoods and ventilation, custom fabrication, and furniture typically lead the schedule; smallwares and tabletop can land late. Work backward from opening day, order the long-lead items first, and lean on quick-ship programs (in-stock items the manufacturer turns around in days) to cover gaps.
Spec for the staff you'll actually have.
Equipment that needs a veteran on every shift is a risk in this labor market. We favor platforms with simple, programmable controls — so the third hire in week three can hit the same standard as the opener.
One coordinator beats five vendors.
Equipment, tabletop, furniture, and ventilation usually mean separate vendors, quotes, and drawings. As the manufacturer rep across kitchen equipment, tabletop and smallwares, and furniture, one Zink team coordinates specs, drawings, and quotes with your dealer and consultant — and your dealer writes the order.
Browse what goes into the package
Common questions.
What should we decide first when planning a new location's kitchen?
The menu. Your menu and projected volume dictate the equipment package — not the other way around. Before anything is ordered, cook your core items on the platforms you're considering in one of our eight culinary centers; it costs nothing.
How early should equipment be ordered before opening day?
Work backward from opening day and order the long-lead items first — walk-ins, hoods and ventilation, custom fabrication, and furniture typically lead the schedule. Smallwares and tabletop can land late, and quick-ship programs cover gaps.
Does it cost anything to plan a new location with Zink?
No. Zink is the manufacturer rep: one team coordinates specs, drawings, and quotes across equipment, tabletop, and furniture, and your dealer writes the order. Time in a culinary center is free as well.
Bring your menu. We'll bring the kitchen.
Test your opening menu on the equipment you're considering, with our chefs beside you — before a dollar is committed.
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