The earliest restaurants were mostly inns that catered to tourists who would stop over during their journeys. Since then, the food service industry has come a long way as commercial enterprises. Adequate changes have been incorporated in the art of restaurant management keeping in mind changing times, demand, needs and tastes of customers. Earlier, restaurant owners did not have to undertake adequate planning as they simply offered a menu based upon available supplies. Nowadays it is unthinkable for restaurants to be unable to provide everything that is printed on a menu card. It is imperative for restaurants to work efficiently by stocking restaurant equipment and supplies to face every customer demand. Restaurant equipment is needed to prepare, store and serve food and beverages.

Restaurant equipment and supplies include products that are needed for food preparation, preservation, storage and consumption. To function competently, restaurants require good management and adequate supplies and equipments. Supplies such as refrigerators, food processors, dishwashers and cutlery need to be maintained and repaired regularly. This will prevent sudden breakdown of equipment that can cause spoilage and result in losses.

Most restaurants have a specific dcor and unique furnishing, cutlery, linen, lighting and glassware. These equipments not only help maintain individuality but also attract new customers. Supplies such as refrigerators are used to preserve and stock food and beverage. It is important to ensure that all the equipment in a restaurant function to their full capacity.

Restaurants purchase supplies for sanitation, maintenance, dinnerware and serving trolleys. Other equipment includes heaters, food warming devices and storage units. Cooking equipment such as gas connector kits and hoses, microwaves, pasta cookers, pizza and deck ovens and steamers are used to prepare different dishes. Restaurants impart detailed training to their staff regarding maintenance of equipment and supplies to ensure longevity and productivity.

A restaurant's management maintains inventories and regular supervision of available supplies. Daily trade analysis allows them to order sufficient supplies that are needed on a regular basis. It is also very important to store perishable supplies properly. There may be strict policies and procedures in restaurants regarding the usage of equipment and supplies, but unless these are implemented effectively, it would be difficult for a restaurant to generate profits.