Accomplished in both the business and culinary sides of foodservice, Victor Gielisse is one of 60 certified master chefs in the United States, holds a doctorate in business administration and has won Culinary Olympics medals and numerous awards. He is currently associate vice president of The Culinary Institute of America’s Industry Solutions Group, the culinary school’s customized training, research and consulting arm.
Anative of the Netherlands, his culinary career has included positions in Holland, Germany, Switzerland and South Africa as well as in the United States. Before joining the CIA administration in 1998, he was the chef-owner of the award-winning Actuelle restaurant in Dallas and president of a foodservice consulting company.
He was the CIA’s dean of culinary, baking and pastry studies for seven years before taking the reins of ISG. Among the group’s clients are chain restaurants, on-site foodservice companies, and food and equipment manufacturers.
What are the basic questions a restaurant operator should ask when considering an equipment purchase?
The big question to ask in any purchase is whether it is a smart decision based on what you wish to accomplish. Also ask, how will it make me more efficient?
It’s all about finding culinary solutions. How often will I use a new slicer? Is it important to have a state-of-the-art cooking system with great space efficiency and energy efficiency? Can I plug in a unit on wheels, like a mobile wok? If I want a new smoker, it doesn’t have to be an enormous contraption.
Why are operators often reluctant to invest in new equipment?
People are often focused on the price of a purchase and not on the long-term benefits it will bring. Today, equipping a kitchen is not inexpensive, and rebuilding a kitchen can be as expensive as a new build. The challenge of revamping a kitchen is getting the money out.
We tend to get very wrapped up in how the tables and chairs look and the appearance of the flatware and the granite top of the bar. But we should look as much at the functionality of the equipment as we do at [aesthetics].
What can operators do to lessen the financial burden of new equipment purchases?
Invest in the equipment that is essential for satisfying customers and differentiating you, and consider leasing the other equipment. If I had another restaurant, I would lease coffee machines, ice makers and refrigeration but invest in state-of-the-art food preparation equipment.