Restaurant Equipment For Sale
For each sales offer, identify the exact appliance and everything needed to use it in the planned kitchen. A technically suitable sales shortlist.
For each sales offer, identify the exact appliance and everything needed to use it in the planned kitchen. Reject the assumption that available stock is automatically suitable stock. Compare the configuration, site fit and supplied scope before applying price as the deciding factor.
Shortlist equipment that can become a working station
| Offer item | Required detail |
|---|---|
| Identity | Match the offer to a model and build. |
| Suitability | Check menu duty and site services. |
| Completion | List missing accessories or installation work. |
Keep the result as: a technically suitable sales shortlist.
Separate available equipment from suitable equipment
Ask for the exact model and configuration behind each sales listing. Build a shortlist from menu duty, site services and installation space before comparing advertised prices or package discounts.
Build an equipment schedule that can be quoted consistently
| Requirement | Practical check |
|---|---|
| Workflow | Map receiving, storage, preparation, cooking, service and washing. Identify the steps that must operate simultaneously. |
| Equipment line | Give each required item a reference, quantity, working duty, installation location and required accessories. |
| Site interface | Assign utility connections, extraction, drainage, access and any work outside the equipment supply. |
Read the related planning reference
Send one consistent brief to the suppliers
Send the menu, peak service demand, floor plan, utilities, opening schedule and itemised equipment list. Ask for model-by-model replies and written exceptions to your specification.
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View productPlan the Equipment Around Your Kitchen.
Share your menu, peak service demand, available space and site utilities. Tell us which equipment you are considering so we can review the requirements with you.