Commercial kitchen equipment sourcing

We source commercial kitchen equipment for new sites, refits and multi-site rollouts: cooking lines, refrigeration, ventilation, dishwashing and preparation equipment. A menu and a volume plan become an equipment schedule, which we take to market and return as a recommendation priced over the equipment's life.

We hold your contractors to one plan and one timetable through installation and commissioning.

• A kitchen equipment schedule tied to the menu, the covers or orders per hour and the layout.
• A supplier quotation comparison covering price, delivery, installation, warranty and service response.
• A lifetime cost model per item and per kitchen, including energy, maintenance and replacement.
• A lease-versus-buy paper for the board, with the monthly cash effect of each route.
• A procurement timeline that sequences long-lead items against the opening date.

• Your board reads total cost of ownership per kitchen over the agreed horizon.
• The approved equipment budget sits beside the committed spend, and the variance is on the page.
• Every opening shows the weeks of delay traced to equipment delivery.
• You see how much of the equipment is standardised across sites.
• Equipment cost per cover or per order capacity gives each kitchen a figure to compare.

Kitchen budgets are set before the menu is final, equipment is specified by the chef and priced by the contractor, and energy, maintenance and downtime appear nowhere in the approval. A site opens late or over budget because a long-lead item was ordered last.

• A fit-out budget was approved before an equipment schedule existed.
• Each new site has a different supplier for the same cooking line.
• Nobody has costed energy use or servicing for the equipment on the shortlist.
• An opening date moved because ventilation or refrigeration arrived late.
• A second kitchen is planned and the first one's real cost cannot be found.

Owners and chief executives of restaurant groups, hospitality companies, cloud-kitchen operators and hotel groups opening or renovating kitchens, and the finance heads who must fund them.

Qasim Abbas set the capital allocation logic behind a Gulf delivery fleet of about 1,000 vehicles at BaladiMart, part of Al Baladi Group. A kitchen is the same question at a smaller scale: what the asset costs to run once it is bought.

We take quotations from the suppliers you choose with us, working from your site plan and menu. See how fees work.

Do you work with the contractor we already have?

Yes. Your contractor receives the equipment schedule and the comparison to work from.

Should we lease or buy kitchen equipment?

We model both routes on the same cash basis, and the group's cost of capital and the equipment's life settle the choice. The board sees the monthly cash effect of each.

Can this cover a rollout of several sites?

Yes. A standard equipment package across sites saves time and management effort, and the schedule is built to be reused.

Show us the menu and the site plan before the next fit-out is budgeted. We return an equipment schedule and a funded plan for your kitchen, so the budget is set on both.