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.
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.
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.
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.
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.
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.
