The holidays are some of the busiest—and most demanding—weeks of the year for commercial kitchens. Whether you operate a high-volume restaurant, a hotel kitchen, a catering company, or a school foodservice program, your equipment has to perform at peak capacity when it matters most.
At First Market Group, we work with chefs, foodservice directors, and kitchen managers across the Southeast—from Georgia to Arkansas—to make sure their operations are ready for the rush. A little planning now can help you avoid costly breakdowns, service delays, or food waste during your busiest days.
Here’s a holiday prep checklist for your commercial kitchen to keep everything running smoothly when it counts:
1. Check All Hot-Side Equipment for Performance
Test ovens, ranges, fryers, steamers, and holding cabinets well in advance of the holidays. Verify that pilot lights ignite, burners heat evenly, and cooking times are consistent. Clean burner elements and calibrate thermostats if needed—minor issues can become major setbacks during service.
2. Inspect Cold Storage and Refrigeration Units
Your coolers and freezers will likely be operating at full capacity. Ensure door seals are tight, temperatures are holding steady, and coils are free of dust or buildup. If your reach-in or walk-in struggles to keep food under 41°F now, it may not hold up under heavy use.
3. Run Preventative Maintenance on Dish Machines
A breakdown in the dish area during the holidays can halt your operation. Descale dish machines, replace worn spray arms or gaskets, and make sure all cleaning chemicals are properly dispensing. Don’t forget to check booster heaters for consistent sanitizing temperatures.
4. Review Smallwares, Utensils, and Sheet Pans
The little things matter. Are you stocked up on high-use items like tongs, ladles, sheet pans, hotel pans, and cutting boards? Replacing worn items now avoids scrambling mid-service—and ensures your team can work efficiently and safely.
5. Test Backup and Mobile Equipment
Have a backup hot box or countertop warmer? Test it. Mobile carts, induction burners, or rolling racks used for offsite or overflow service should be cleaned, checked for functionality, and positioned for quick deployment.
6. Evaluate Your Layout for Holiday Volume
Increased service volume often means tighter kitchen spaces. Consider temporarily reconfiguring prep stations or holding equipment to improve line flow and reduce congestion during peak shifts.
Need help identifying replacement parts or upgrading before the holiday season begins?
First Market Group represents trusted equipment brands and offers regional expertise across Georgia, Alabama, Florida, Louisiana, Tennessee, Mississippi, and Arkansas. We’re here to make sure your kitchen is fully equipped and ready to deliver.
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