When you talk about catering equipment or restaurant equipment, it can cover everything from a dining table, ice machines, to commercial ovens, refrigerator, grills, pots and pans, and so much more. It is such a wide-ranging category and aspect of starting a catering or commercial kitchen, that it requires painstaking planning. Among the things that should be included in the planning are costs, logistics, storage, availability of skilled manpower to operate some of the equipment, and power usage among other considerations.
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