Equipment and Supplies play a key role in the success of any food service establishment. As with all food service decision-making, the menu directs the process of choosing the appropriate equipment and supplies. E&S, sometimes described as non-food products are grouped into categories and sub-categories.
Equipment – by size:
- Light (toasters, blenders, etc.)
- Heavy (ranges, refrigerators, etc.)
Equipment – by application:
- Storage and Handling
- Cooking and Warming
- Ware Washing
- Custom Fabrication
In general, items defined, as equipment will require some type of assembly or installation and may or may not require utility connections.
Supplies and Small wares – by type:
- Maintenance and Cleaning
- Cooking and Kitchen
- Tabletop and Dining Room
With regard to new construction and remodeling projects, furnishings are specified on the construction plans. The General Contractor, FEC (Foodservice Equipment Contractor), and the Interior Decorator provide all or part of this product category.
- Mill work (Service Cabinets, Bar Tops and Bar Dies, Back Bar, Office and Rest Room Counter Tops and Cabinets)
- Furniture (Dining Room Tables and Seating)
- Window Coverings
- Décor (Theme and Wall Decoration)
Food service equipment manufacturers provide equipment, supplies and furnishings to the commercial, non-commercial, institutional and industrial segments that include Quick
Service and Full Service Restaurants, Bars & Taverns, Cafeterias, Recreation, Supermarkets, Hotels & Motels, Convenience Stores and other retailers; Business & Industry, Hospitals, Schools, Nursing Homes, Airlines and Vending operations.
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