Honest Lead Times
We tell you the real lead time before you order, including the bad news. An opening date built on an optimistic guess is how restaurants miss payroll.
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About Restaurant Suite 360 Corp.
A Miami based restaurant supplier built to handle the whole circle: design, equipment, furniture, supplies, delivery and installation.
Our Story
Opening a restaurant is hard enough without chasing five vendors
Ask anyone who has opened a restaurant what nearly broke them and it is rarely the food. It is the six weeks before opening, when the range is delayed at the port, the walk in arrived three inches too wide for the doorway, the furniture shipped to the wrong address and four different salespeople are each certain the problem belongs to somebody else.
Restaurant Suite 360 Corp. was built to remove that. From our location at 13155 SW 134 St, Suite 211 in Miami, we supply commercial kitchen equipment, refrigeration, stainless fabrication, warewashing, smallwares, disposables and front of house furniture, and we handle the design, delivery and installation that turns all of it into a working kitchen.
Because everything goes through one team, the layout accounts for the equipment we are actually ordering, the delivery is one window instead of nine, and there is exactly one phone number to call when something needs solving. That is the entire value of the name.
We serve independent restaurants, growing groups, bars, cafes and bakeries, hotels and banquet kitchens, caterers, schools and care facilities. Some customers come to us for a full opening package. Others just need a fryer by Thursday. Both get the same attention.
At A Glance
- Company: Restaurant Suite 360 Corp.
- Location: 13155 SW 134 St, Suite 211, Miami, FL 33186
- Supply: Equipment, furniture, smallwares, disposables
- Services: Design, delivery, installation, supply programs
- Coverage: South Florida, shipping nationwide
- Hours: Mon to Sat, 8:00 AM to 5:00 PM
- Phone: 305-323-0238
What We Stand On
Four commitments behind every order
Right Spec
We size equipment to your menu and volume rather than selling you the biggest unit on the floor. Oversized equipment wastes money twice, at purchase and on the utility bill.
One Owner
One contact owns your order from quote through installation. No transfers, no finger pointing between departments.
Finished Means Working
The job is done when the equipment runs and your staff knows how to use it, not when the truck pulls away.
Who We Work With
- Independent restaurants and first time owners
- Restaurant groups opening additional locations
- Bars, breweries and nightlife venues
- Cafes, bakeries and juice bars
- Hotels, resorts and banquet operations
- Caterers and commissary kitchens
- Food trucks and ghost kitchens
- Schools, care facilities and corporate dining
- General contractors building restaurant spaces
Our Approach
Built for how restaurants really open
Restaurant timelines slip. Permits take longer than promised, the hood inspection gets rescheduled, the floor is not poured when it was supposed to be. A supplier who cannot absorb that causes real damage, because equipment delivered into an unfinished space is equipment that gets damaged or stolen.
So we plan around reality. We stage equipment when your site is not ready, we sequence deliveries to match construction phases, and we keep talking to your GC rather than just your owner.
- Deliveries phased to your construction schedule
- Short term staging when the site is not ready
- Direct coordination with your GC and trades
- Equipment sized to menu, volume and utilities
- Spec sheets provided for permitting and inspections
- Backup options identified when lead times threaten your date
Ready to price your project?
Send your equipment list, floor plan or opening date. We come back with pricing, lead times and a delivery plan within one business day.