--- title: ITW Restaurant Page --- ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/HexesLeft.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/LOGO-EQUIPPED-300.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/LOGO-BROUGHT-BY-300.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/HexesRight.png) ### Watch How Restaurant Operators Tackle Common Industry Challenges ![ITW_Equipped_SecuringCapital_BG_2](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_SecuringCapital_BG_2.png) ![HexesOverlay](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/Hexes-Over.png) [![PlayButton](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/PlayButton.png) ](https://www.youtube.com/watch?v=cV12HqK26bs) [**1**Securing Capital ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 1 of 6 #### Chef/Owner Tiffani Faison provides quick tips on finance and restaurant operation with regards to securing capital. [**2**Controlling Costs ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 2 of 6 #### Chef/Partner Jaimie Young shares his insights on how to deliver high quality dining experiences while controlling the costs of operation. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/securing-capital#bform)** [**3**Staffing & Training ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 3 of 6 #### Chef Ana Sortun outlines how team building, communication, and equipment selection aids restaurant staffing and training. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/securing-capital#bform)** [**4**Food Safety ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 4 of 6 #### Chef Lucas Sin details his quality standards approach to both food and staff safety. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/securing-capital#bform)** [**5**Maximizing Space ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 5 of 6 #### Chef/Owner John Sundstrom shares his thoughts about site design, equipment, and key things to consider for maximizing space within your restaurant. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/securing-capital#bform)** [**6**Serviceability & Support ](https://equipped.itwfoodequipment.com/securing-capital#) ##### 6 of 6 #### Owner/Operator Ellen Yin highlights how solid business planning is necessary for equipment serviceability and support. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/securing-capital#bform)** EQUIPPED brings you real insights to help you tackle common industry challenges. Hear from peers who’ve been there, overcome, and are sharing their stories. ![](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/Equipped_SecureCapital_Video_631x351.png) Orfano Restaurant in Boston, MA ### Securing Capital - Chef/Owner Tiffani Faison Having been a part of opening 14 restaurants and personally opening four, Tiffani Faison is a chef and owner of Big Heart Hospitality. Through her experience, she knows that starting and operating a restaurant begins with your creative expression of cooking and hospitality, but a base-business acumen, especially when securing capital, is required to keep them open and operating. Here are some of her quick tips on finance and restaurant operation: - **It’s Not a Race** – move at a sustainable pace to build out, open, and operate your restaurant. - **Starting Capital** – raise at least 30% more than you think you need at the start (if possible). - **Understand Spending** – set spend percentages across your operations - kitchen and bars typically require the greatest investment. - **Kitchen Planning** – start with your core concept and focus your attention and spending on the must-have items to support your menu. - **Equipment** – conduct research on the most reputable and durable brands that will provide the best and long-lasting return on your investment.   Tiffani notes that you should plan and expect delays, budget issues, and challenges, as every restaurateur faces these issues. Go back to the basics, stay true to your concept and use this as the baseline to move forward. ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/quote.png) “Focus on what matters in order to move a restaurant along.” - Tiffani Faison, Chef/Owner Big Heart Hospitality ![ITW_Equipped_Capital_303x600](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Capital_303x600.png) Centerline™ - A Small Kitchen Budget No Longer Means Compromising on Equipment. [ Centerline Product Brochure ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://cdn1-originals.webdamdb.com/12872_117976931?cache=1611588450&response-content-disposition=inline;filename=Centerline%2520Equipment%2520Brochure%2520F48571%2520%252801-21%2529.pdf&response-content-type=application/pdf&Policy=eyJTdGF0ZW1lbnQiOlt7IlJlc291cmNlIjoiaHR0cCo6Ly9jZG4xLW9yaWdpbmFscy53ZWJkYW1kYi5jb20vMTI4NzJfMTE3OTc2OTMxP2NhY2hlPTE2MTE1ODg0NTAmcmVzcG9uc2UtY29udGVudC1kaXNwb3NpdGlvbj1pbmxpbmU7ZmlsZW5hbWU9Q2VudGVybGluZSUyNTIwRXF1aXBtZW50JTI1MjBCcm9jaHVyZSUyNTIwRjQ4NTcxJTI1MjAlMjUyODAxLTIxJTI1MjkucGRmJnJlc3BvbnNlLWNvbnRlbnQtdHlwZT1hcHBsaWNhdGlvbi9wZGYiLCJDb25kaXRpb24iOnsiRGF0ZUxlc3NUaGFuIjp7IkFXUzpFcG9jaFRpbWUiOjIxNDc0MTQ0MDB9fX1dfQ__&Signature=cytJfmck0Gegwo~XUq8zrkjEdsi2jgu0lVjc6QhcGiE034wf~5O6vIbWdFAVfUG3y2rgewbaKc4wE9E0uHL3MRNLK2VMfVQUqn3nlYtAwHQS-lnxmQIhqhE~b9sTJBTGqTg5lBezWJ71wvE52tQdADUFPhNXiWi~xDdxCd9t54QsqYcl6u3SvQPfrP6dK66andPAKHwHv2lJlZIDA6oK6lONaPgh4KG4gjnvebErlMVYO6mQrDUXEp4KKeRfmzXsk1QF~fmyDeFtbpAY6VkxOplxlpa50iiifReEPaUPnhXxUYBe5Hvyme9F6rV3-YcfazH0dUln~GydsC4RS6fBLw__&Key-Pair-Id=APKAI2ASI2IOLRFF2RHA) [ Centerline Product Video ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://cdn2.webdamdb.com/md_w15vRPZtdVx1.mp4?1608145390) [ Visit Centerline Website ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://www.centerlinefoodequipment.com/) ### For questions or equipment support, contact your local Hobart, Traulsen or Vulcan team. #### Call [**(800) 777-2828**](tel:(800)%20777-2828) or Send a message using the link below. [Submit Request](https://equipped.itwfoodequipment.com/securing-capital#open-form-popup) ### ![](https://equipped.itwfoodequipment.com/hs-fs/hubfs/bbb51e58dae7988e7a0098688a9cace1-jpg.jpeg?width=161&name=bbb51e58dae7988e7a0098688a9cace1-jpg.jpeg) For all your installation, maintenance, or parts needs contact Hobart Service. #### Call **[(888) 378-1338](tel:(888)%20378-1338)** or visit our website. [Visit Website](https://www.hobartservice.com/) #### Related Topics ### [![ITW_Equipped_SecuringCaptial_LeaseToOwn_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_SecuringCaptial_LeaseToOwn_352x204.png) Hobart Blog: Advantages of Lease-to-Own When Purchasing Isn't an Option](https://blog.hobartcorp.com/blog/the-advantages-of-lease-to-own?hsLang=en) ### [![ITW_Equipped_SecuringCaptial_MakesSense_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_SecuringCaptial_MakesSense_352x204.png) Vulcan Blog: Why It Makes Sense To Spend More On Commercial Kitchen Equipment](https://www.vulcanequipment.com/blog/why-it-makes-sense-spend-more-commercial-kitchen-equipment) ### [![ITW_Equipped_SecuringCaptial_TimeToReplace_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_SecuringCaptial_TimeToReplace_352x204.png) Vulcan Blog: When Is It Time To Replace Your Commercial Cooking Equipment?](https://www.vulcanequipment.com/blog/when-it-time-replace-your-commercial-cooking-equipment) ![Logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/equipment_logo.png) [![ITW_equippped_Footer_Hobart-REV](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_Hobart-REV.png) ](https://www.hobartcorp.com/) [![logo 1](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/hobart-logo.png) ](https://www.hobartcorp.com/) [ hobartcorp.com ](https://www.hobartcorp.com/) [![ITW_equippped_Footer_ Vulcan](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_%20Vulcan.png) ](https://www.vulcanequipment.com/) [![ITW_equippped_Footer_Vulcan](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_Vulcan.png) ](https://www.vulcanequipment.com/) [ vulcanequipment.com ](https://www.vulcanequipment.com/) [![ITW_Equipped_Traulsen_Footer](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Traulsen_Footer.png) ](https://www.traulsen.com/) [![logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/traulsen-logo.png) ](https://www.traulsen.com/) [ traulsen.com ](https://www.traulsen.com/) [![equipment](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/centerline-desktop.png) ](https://www.centerlinefoodequipment.com/) [![logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/centerline-logo.png) ](https://www.centerlinefoodequipment.com/) [ centerlinefoodequipment.com ](https://www.centerlinefoodequipment.com/)