| The earliest restaurants were mostly inns that | | | | Most restaurants have a specific décor |
| catered to tourists who would stop over during | | | | and unique furnishing, cutlery, linen, lighting and |
| their journeys. Since then, the food service | | | | glassware. These equipments not only help |
| industry has come a long way as commercial | | | | maintain individuality but also attract new |
| enterprises. Adequate changes have been | | | | customers. Supplies such as refrigerators are |
| incorporated in the art of restaurant management | | | | used to preserve and stock food and beverage. |
| keeping in mind changing times, demand, needs | | | | It is important to ensure that all the equipment in |
| and tastes of customers. Earlier, restaurant | | | | a restaurant function to their full capacity. |
| owners did not have to undertake adequate | | | | Restaurants purchase supplies for sanitation, |
| planning as they simply offered a menu based | | | | maintenance, dinnerware and serving trolleys. |
| upon available supplies. Nowadays it is unthinkable | | | | Other equipment includes heaters, food warming |
| for restaurants to be unable to provide | | | | devices and storage units. Cooking equipment |
| everything that is printed on a menu card. It is | | | | such as gas connector kits and hoses, |
| imperative for restaurants to work efficiently by | | | | microwaves, pasta cookers, pizza and deck ovens |
| stocking restaurant equipment and supplies to | | | | and steamers are used to prepare different |
| face every customer demand. Restaurant | | | | dishes. Restaurants impart detailed training to their |
| equipment is needed to prepare, store and serve | | | | staff regarding maintenance of equipment and |
| food and beverages. | | | | supplies to ensure longevity and productivity. |
| Restaurant equipment and supplies include | | | | A restaurant's management maintains inventories |
| products that are needed for food preparation, | | | | and regular supervision of available supplies. Daily |
| preservation, storage and consumption. To | | | | trade analysis allows them to order sufficient |
| function competently, restaurants require good | | | | supplies that are needed on a regular basis. It is |
| management and adequate supplies and | | | | also very important to store perishable supplies |
| equipments. Supplies such as refrigerators, food | | | | properly. There may be strict policies and |
| processors, dishwashers and cutlery need to be | | | | procedures in restaurants regarding the usage of |
| maintained and repaired regularly. This will prevent | | | | equipment and supplies, but unless these are |
| sudden breakdown of equipment that can cause | | | | implemented effectively, it would be difficult for a |
| spoilage and result in losses. | | | | restaurant to generate profits. |