Buying Guide
For Independent Restaurants
Choosing refrigeration for your independent restaurant
Running an independent restaurant means making careful decisions about where your money goes. You need equipment that can cope with the demands of a busy kitchen, without taking up more space or it being more than you’d budgeted for. Refrigeration is a big part of that. It works around the clock to protect your ingredients, support your kitchen team and keep service moving.
It’s a significant investment but the wrong choice can create problems further down the line, from unnecessary running costs to equipment that doesn't work well with your kitchen. That's why choosing refrigeration is about more than finding something that fits today, you need to think long term.
Your kitchen comes first
Every kitchen has its own rhythm, and your refrigeration needs to fit around it. Think about where your team reaches for ingredients during preparation and service. If a fridge is difficult to access or positioned in the wrong place, it can quickly become an obstacle when the kitchen gets busy.
The amount of space available matters, too. Before choosing a unit, look at the area it’ll occupy and consider how it’ll affect movement around the kitchen. KORE by Foster Gamko includes 1-door cabinets alongside 2 and 3-door counters, giving you different configurations to consider depending on your setup.
Your Finances
Getting value from your investment
You may not have the budget for the highest-priced commercial equipment, but that doesn’t mean you should settle for less than you need. Choosing based purely on the lowest purchase price can also be a false economy if the equipment doesn't provide the performance or reliability your kitchen depends on.
KORE by Foster Gamko has been developed to offer Foster and Gamko quality at a more practical price point. This gives you an opportunity to invest in professional equipment without automatically moving into the highest price bracket.
Look beyond the purchase price
The cost of refrigeration doesn't stop when the equipment has been delivered. A commercial fridge or freezer is working non-stop, so its energy use can have a noticeable effect on ongoing operating costs.
The cost of refrigeration doesn't stop when the equipment arrives. Commercial fridges and freezers are working throughout the day, so the amount of energy they use are going to have an impact on your ongoing costs.
When choosing your equipment, look at its energy rating alongside the purchase price. KORE by Foster Gamko cabinet models are rated B for refrigeration and C for freezing on the 1-door cabinet. Choosing equipment with strong energy performance can help keep the cost of running your kitchen under control.
A lower energy demand can help make your investment work harder over the life of the equipment, too.
Keep your service moving
You don't want your refrigeration becoming something the kitchen team has to even think about during a busy service. You want it to naturally fit into your working day, rather than becoming another thing for your team to manage.
KORE by Foster Gamko has been designed with the demands of a busy kitchen in mind. The refrigeration system and cabinet construction have been developed to support reliable day-to-day performance, while self-closing doors on the cabinet models help prevent doors being left open during service.
It's important that using the equipment doesn't slow your team down either. Clear controls make it easier to see and adjust settings when needed, while the KORE by Foster Gamko blast chillers feature touchscreen controls that are designed to be clear and straightforward to navigate.
Choosing your fridge: Questions to ask before you buy
How much space do I actually have?
Measure the available area, but don't forget to consider the route into the kitchen and the space needed for doors to open.
What capacity does my kitchen need?
Think about how much stock you normally hold and how your refrigeration is used throughout the week. More capacity isn't always more useful if it takes up valuable kitchen space.
Where will the fridge be used during service?
Consider where staff need to access ingredients and whether the position of the equipment will make their work easier or harder.
What will it cost to run?
Look at the energy rating as well as the initial purchase price. Equipment that uses less energy can help keep ongoing costs under control.
What level of specification do I actually need?
Think about which features will make a difference in your kitchen rather than assuming you need the most expensive equipment available.
Professional refrigeration within reach
Independent restaurants need equipment they can rely on, but that doesn't mean professional refrigeration should be out of reach.
KORE by Foster Gamko brings the quality hospitality professionals expect from our brands to a more practical price point, with improvements designed around the demands of professional kitchens.