Restaurants & Bars
Full service, quick service and everything between. We size the line to your menu and your ticket volume rather than to the square footage, and we plan for the growth you are hoping for without overspending on it today.
Home / Industries
Industries We Serve
Restaurants, hotels, cafes, caterers, institutions, food trucks, breweries and grocery. Same catalog, different specification.
Hotels & Banquet
Banquet kitchens, room service, poolside and lobby outlets. High volume equipment specified for continuous service, with holding and transport gear that keeps plated food right between the kitchen and the ballroom.
Cafes & Bakeries
Espresso programs, display merchandising, mixers, proofers and deck ovens. Small footprints where every inch of counter matters and the equipment has to be arranged around a two person workflow.
Caterers & Commissaries
Production kitchens built for batch cooking, blast chilling, transport and holding. Equipment chosen for durability in a space that runs hard five days a week and sits idle on others.
Schools & Institutional
Cafeterias, hospitals and care facilities with compliance requirements, serving line equipment, high volume warewashing and documentation your inspectors will ask for.
Food Trucks & Ghost Kitchens
Compact equipment for tight footprints, with attention to utility limits, ventilation and the weight and mounting realities of a mobile or shared kitchen.
Breweries & Taprooms
Under bar refrigeration, beer systems, glass washing and the simple back of house kitchens that turn a taproom into a food destination.
Grocery & Prepared Foods
Display cases, hot and cold merchandising, prep equipment and packaging for deli counters, prepared food programs and in store kitchens.
Fit
Why the specification changes by sector
A six burner range is a six burner range until you look at duty cycle. The unit that serves a forty seat cafe beautifully will be worn out in two years in a banquet kitchen running four hundred covers a night. Specification is where money is saved or wasted.
- Duty cycle matched to your real service volume
- Utility loads checked against what your building supplies
- Ventilation and hood requirements confirmed before ordering
- NSF and local health code compliance on specified equipment
- Footprint and clearance planned against your actual floor plan
- Service network availability considered by brand and region
Common Requirements We Handle
- Health department plan review documentation
- NSF certified equipment specification
- Hood, make up air and fire suppression coordination
- Grease interceptor and drainage requirements
- ADA compliant service counters and front of house
- Temperature monitoring and logging equipment
- Energy efficient specification where rebates apply
In Their Words
What customers say
"We were quoting four vendors and losing track of what was ordered. One quote, one delivery day, and the kitchen was running a week before we opened."
Owner, Miami
"They told us not to buy used refrigeration and explained exactly why. The honesty is why we came back for the second location."
Restaurant group, Doral
"Our GC pushed the schedule three weeks. They stored the equipment and redelivered without drama or a surprise charge."
Cafe owner, Kendall
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.