Kitchen equipment requirements
Provide dimensions, power requirements, capacity and installation constraints for equipment you need.
Procurement for restaurant operations
Specify the supplies your restaurant needs to operate.
Build a clear request for your kitchen, service area or takeaway operation. Record sizes, capacities and intended use so the team can review suitable options.
You can start a request without creating an account.
Cover the details that matter in food service
Submit your operating requirements for review; the final product scope is confirmed through the quotation.
Serving and dining supplies
Describe tableware, utensils and serving items by material, size, set contents and quantity.
Packaging and operating consumables
List takeaway packaging and other supplies with pack quantities and any required food-contact documentation.
From requirements to a decision
01
Send your requirements
Share the items, quantities, specifications and delivery location.
02
Review the quotation
The team reviews the requirements and prepares the scope and commercial terms.
03
Follow your request
For requests submitted while signed in, use your organization workspace to review updates, request revisions and accept or reject quotations.
Send your quotation requirements
Start without an account. The team reviews your request and contacts you; availability, pricing and dates are subject to quotation confirmation.
For private document uploads and dashboard tracking of new requests, sign in or create an account.
Frequently asked questions
Can I combine equipment and consumables in one RFQ?
Yes. Use separate line items for equipment and consumables, with the relevant specifications for each. The quotation will state the reviewed scope and terms.
Is equipment installation included?
Do not assume installation is included. Describe the installation you need in the request so the team can assess it and state any agreed scope in the quotation.
How should I specify packaging requirements?
Include dimensions, material, pack size, intended food or beverage use and required documentation. This helps the team review the requirement without assuming suitability.