Foodservice Equipment and Supply Categories
Posted on Fri, Sep 11, 2009 @ 10:35 PM
By Food Buyers Network Equipment & Supply Expert, Joe Quicquaro
Equipment and Supplies play a key role in the success of any
foodservice establishment. As with all foodservice 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
- Preparation
- Cooking
and Warming
- Serving
- Warewashing
- 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 Smallwares - 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.
Furnishings
Include:
- Millwork
(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)
Foodservice 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.
Obtain equipment recommendations, sourcing, and basic information to
help you qualify your buying decision by going to the Food Buyers Network “Ask
the Expert” program. Simply go to that tab and send in your question.