Restaurant

From the kitchen to the dining room: cooking and refrigeration, prep and warewashing, then tableware, glassware and furniture. The kitchen is bought once and kept for a decade; the front of house is replaced every time the concept changes.

Restaurant Guest Area

Tables, chairs and booths, glassware, dinnerware, cutlery, serveware, lighting, interactive menus, sound. The table plan is what the rest has to fit around: a room of small tables seats more guests than the same room ...

Explore

Restaurant Bar & Service

Cocktail tools, beer and wine dispensing, ice and glass chilling, espresso and tea, display refrigeration, gelato, POS and packaging. A restaurant bar is judged on wine and coffee far more than on cocktails — it is th...

Explore

Kitchen

A full restaurant line, from the range to the cold store: commercial cooking equipment from ovens to grills, plus prep machines, refrigeration and freezing, warewashing, sinks and extraction.

Explore

Frequently asked questions

Do you outfit a full restaurant or supply single lines?

Both — this restaurant equipment store covers a complete fit-out from kitchen to dining room, or single categories like refrigeration, warewashing or tableware on their own.

What equipment does a new restaurant kitchen need?

Most kitchens need cooking, refrigeration and freezing, prep and warewashing — the exact line follows your menu, so send it over and we'll map it.

Can you size equipment to my covers?

Yes — cooking, cold storage and warewashing all scale, from countertop and undercounter units for small rooms up to full ranges, blast chillers and pass-through machines; send your seat count and service style and we'll set the capacities.

Do you sell wholesale, or only single items?

Both. We work as a restaurant equipment supplier for a full fit-out and sell single pieces from the same catalogue. Restaurant equipment wholesale pricing starts where a line order does — a kitchen, a bar or a dining room in one go — and wholesale restaurant supply terms apply to the consumables that get re-ordered every month.

Is it cheaper to buy the whole list from one place?

Usually, and not only on price. Wholesale restaurant equipment bought as one order ships as one consignment with one set of freight costs, and the lead times get planned against each other. Restaurant wholesale buying splits across four suppliers is how an opening ends up with a fridge that arrives three weeks after the launch party. Restaurant supplies wholesale volumes also unlock the factory price rather than the distributor one.