How do you draw up a restaurant equipment list — and who fixes it?
Space & equipment is one of Eatsy Concierge's resource categories, covering kitchen design consulting and equipment repair and upkeep. Draw the equipment list by kitchen zone — cold storage, cooking line, prep, warewashing, front of house — and settle flow and covers before deciding new, used or rental. Before hiring a repair contractor, confirm response time, how they quote, where parts come from and what the warranty covers.
- Matching fee
- Free for restaurants, no lock-in
- What it is
- Matching and initial screening — not inspection or a guarantee
- Categories covered
- 6 categories, 23 services
- Market
- Taiwan-first, expanding to Japan
The expensive part of equipment is rarely the purchase price — it's the two hours it's dead during service. That's why buying and fixing sit on one page here: planning the maintenance path up front beats finding someone at 7pm.
What this category covers
- Kitchen design consulting
- Equipment repair & upkeep
Partners you may meet
Chef Cola
Menu, ferments, baking and venue planning — R&D to opening, all in one.
A chef Eatsy has worked with — menu R&D, ferments and opening plans, all forged on the floor. His design always starts from real service. Easy to hand over.
This is matching and initial screening, not inspection or a guarantee; the final engagement and terms are for you and the partner to confirm.
About equipment and kitchen planning
- How do I build the list without missing things?
- By zone, not by item: cold storage, cooking line, prep surfaces, warewashing, front and floor. Write what each zone has to accomplish first, then decide which machine does it — you'll usually find a few you don't need to buy.
- New, used or rental?
- It follows duty cycle and parts availability. High-use gear whose failure closes you (refrigeration, ice, cooking line) leans new or warranted; low-frequency, standard-spec items suit used or rental. With used, the question is whether parts are still available.
- Something broke mid-service — fix it or call someone?
- First tell power, consumable and core apart. Tripped breakers, blocked filters and spent consumables you can handle; compressors, control boards and anything gas goes to a professional. For HVAC and refrigeration we can introduce a source we've actually worked with.
- How often should preventive maintenance run?
- By duty cycle, not the calendar. Extraction and filters follow oil volume, refrigeration follows defrost and heat rejection, HVAC follows the season change. Scheduling it on a closed day is far cheaper than calling someone out on a breakdown.
Further reading
Other resource categories
Prefer to browse? The directory lists every space and equipment partner.