Designed around
the service operation.
Operating supplies and equipment for hotels, restaurants and food-service projects, built from an item schedule and the way the space will be used.
Start a category briefCHINA SOURCING / WORLDWIDE DESTINATIONSCommercial kitchen & preparation equipment
Serviceware & buffet accessories
Housekeeping & room operating supplies
Food-service storage & handling products
Which part of the project comes first?
Give each item a specification, quantity and place in the delivery plan.
Commercial kitchen & preparation equipment
A brief for
your business.
Product choices become clearer when the purchasing purpose is part of the conversation.
Hotel openings
Work from the room count, department schedules and delivery phases to define quantities.
Hospitality & food-service equipment / PURCHASING CONTEXTPut the essential
details in writing.
Operating setting and item schedule
Define the unit, set and shipment quantities and how the products should be presented.
Dimensions, materials and capacity needs
Specify the material and construction details that affect the finished product.
Power, installation and accessory requirements
Record the connection and operating requirements that the product must fit.
Quantities, packing and project timing
Define the unit, set and shipment quantities and how the products should be presented.
Bring the brief
together.
Start with what you already have. The details below help turn an initial product idea into a clear supplier request.