Restaurant Equipment Dealership

Restaurant equipment dealers generate $600,000-$4,000,000 annually with 20-40% margins.

In 2025, restaurant openings and renovations drive equipment demand.

Revenue from cooking equipment ($2,000-$30,000 per unit), refrigeration and ice machines ($1,500-$15,000), dishwashers and ware-washing ($3,000-$25,000), smallwares and supplies (high margins), kitchen design services ($2,000-$15,000), and equipment leasing.

Services include ranges, ovens, and fryers, walk-in coolers and freezers, commercial dishwashers, prep tables and shelving, smallwares and utensils, and full kitchen design and layout.

Successful dealers provide kitchen design expertise, offer equipment packages for new restaurants, maintain inventory for immediate delivery, provide installation services, and build relationships with chefs and operators.

Restaurants and food service as clients.

Marketing through restaurant startups, commercial real estate agents, restaurant brokers, culinary schools, and food service trade shows.