Food Service Versus Breakroom Supplies

Goals

To determine how the supply needs (disposables, cleaning, tools) of food service facilities such as commercial kitchens or cafeterias are different from the needs for large warehouse/factory breakroom supplies, in order to establish two brands with different focuses. This should include details on what supplies are needed in the two spaces, as well as whether the purchase process looks the same or different.

Early Findings

Commercial Kitchens

  • According to Foodservice Equipment & Supplies (FES), the top ten distributors of foodservice equipment and supplies in the U.S., based on 2018 sales, are TriMark USA, Clark Associates, Edward Don & Co., Wasserstrom, Singer Equipment, Boelter, Bargreen Ellingson, Stafford-Smith, Hubert, and Supplies on the Fly. However, there are many more small players as well.
  • The FoodService Resource Associates published a list of smallwares needed to open a 100-seat restaurant. This list is a great resource, but it is not clear if all the items on the list are of interest. To create a list of only disposables and tools, the list would have to be examined and the relevant items identified.

Breakrooms

Summary of Findings

  • During the initial hour of research, we were able to find a starting point for creating lists of the supplies needed for both commercial kitchens and breakrooms, as well as details on some key players in the commercial kitchen supply space.
  • We were not able to research any specifics on how the purchase process for kitchen supplies and breakroom supplies are handled by companies.
  • As there were no details provided on a geographic focus, we assumed a U.S. focus. If a different focus is desired, that would need to be specified.
  • In order to create a list of items used in a commercial kitchen, we would need clarification on exactly what types of items should be included. While disposables are self-explanatory, tools are not. Does this mean items such as utensils (e.g.ice cream scoops, spatulas, perforated spoons, knives), appliances (e.g. large ones like ovens and refrigerators, smaller ones such as fryers), and/or regularly used but not disposable supplies (e.g. cutting boards, mixing bowls, measuring spoons). More specificity would enable us to produce the most useful report.

Proposed next steps:

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