Restaurant & Commercial Kitchen Project Portfolio

Project Goal:

From vision to opening day -- A large-scale, multi-level Korean barbecue restaurant featuring 80+ tabletop grilling stations, integrated updraft and downdraft ventilation systems, a fully equipped commercial kitchen, expansive dining areas, second-floor bar facilities, and rooftop outdoor dining.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, specialty systems, furnishings, tableware, procurement, installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the restaurant's multiple levels. The project included 80+ grilling stations, two distinct ventilation configurations, complete commercial kitchen and refrigeration systems, meat processing and preparation equipment, bar and beverage facilities, dining furniture, tabletop and servingware, warewashing infrastructure, and opening inventory.

Principal Equipment & Supplies

Cooking & Ventilation

80+ integrated Korean BBQ grilling stations, overhead updraft exhaust hoods, downdraft ventilation systems, exhaust and ductwork components, commercial ranges, stockpot burners, rice cookers, rice warmers, and specialty Korean cooking equipment.

Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, commercial meat slicers, stainless steel worktables, ingredient storage, and dedicated cold-broth refrigeration for naengmyeon service.

Dining, Furniture & Bar

Custom grill-integrated dining tables, restaurant seating, grill grate replacement carts, Korean stainless steel tableware, banchan dishes, soup and rice bowls, serving platters, tongs, chopsticks, glassware, bar refrigeration, ice machines, beverage equipment, and outdoor dining furniture.

Warewashing & Operations

Commercial dishwashers, glasswashers, compartment sinks, stainless steel drainboards, worktables, shelving, dish racks, utility carts, replacement grill grates and components, cleaning equipment, and recurring restaurant operating supplies.

Critical Project Considerations

Dual Ventilation Integration. Coordinating overhead updraft and integrated downdraft exhaust systems across more than 80 grilling positions required careful alignment of equipment layouts, duct routing, exhaust capacity, makeup air, utilities, and fire protection with the project's mechanical and construction teams.

Multi-Level Restaurant Operations. Kitchen production, meat preparation, refrigeration, dining service, and warewashing were planned around high-volume guest traffic and efficient movement between floors, with particular attention to grill grate replacement, food distribution, and service circulation.

Second-Floor Bar & Rooftop Dining. Dedicated beverage equipment, refrigeration, ice production, furniture, and service supplies were coordinated for the upper-level bar and rooftop dining areas, accounting for equipment placement, access, and outdoor operating conditions.

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Korean BBQ Grills & Ventilation · Commercial Cooking Equipment · Commercial Refrigeration · Meat Processing Equipment · Korean Tableware & Servingware · Restaurant Furniture · Bar & Beverage Equipment · Soup Refrigerators · Tongs · Side Dish Bowls

Project Goal:

From facility construction to foodservice operations -- A complete, high-capacity commercial kitchen and employee dining operation within a 1-million-plus-square-foot advanced manufacturing facility, designed to support a growing workforce of approximately 2,000 employees, large-scale meal production, multiple service periods, and continuous institutional foodservice requirements.

Eden Restaurant Supply served as a contracted foodservice equipment partner, supporting the commercial kitchen buildout through equipment specification, sourcing, procurement, custom fabrication coordination, delivery, supervised installation, commissioning support, and ongoing operational supplies.

Scope of Work

Comprehensive front-of-house and back-of-house foodservice equipment procurement and installation coordination for the facility's main employee dining operation. The project encompassed high-capacity commercial cooking equipment, food preparation systems, commercial refrigeration, custom stainless steel fabrication, cafeteria serving infrastructure, automated tray-return systems, extensive warewashing equipment, and kitchen storage.

ERS's responsibilities extended from manufacturer selection, technical submittals, factory orders, and quality inspections to freight logistics, on-site receiving, equipment assembly and placement, installation supervision, and operational handover.

Principal Equipment & Supplies

Commercial Cooking & Production

Heavy-duty commercial ranges, combination ovens, convection ovens, steam-jacketed kettles, commercial steamers, griddles, fryers, rice cookers and warmers, food holding equipment, and associated commercial kitchen ventilation systems.

Refrigeration & Food Preparation

Commercial reach-in refrigerators and freezers, refrigerated preparation tables, walk-in cold storage integration, food processors, mixers, commercial slicers, custom stainless steel worktables, preparation sinks, ingredient storage systems, and heavy-duty shelving.

Employee Dining & Foodservice

High-capacity cafeteria serving counters, hot and cold food display and holding equipment, steam tables, food distribution carts, beverage dispensing systems, foodservice trays, utensils, and institutional dining supplies.

Warewashing & Custom Fabrication

High-capacity commercial dishwashing equipment, custom automated tray-return conveyor system, stainless steel silverware chutes, mobile soaking sinks, soiled dish tables, compartment sinks, pre-rinse stations, custom stainless steel fixtures, dish racks, utility carts, and sanitation equipment.

Critical Project Considerations

High-Capacity Workforce Dining. Supporting a large industrial workforce required coordinated planning of bulk food preparation, cooking capacity, food holding, cafeteria service, and warewashing. Equipment selection and operational layouts addressed concentrated meal periods, efficient food distribution, and the demands of recurring workforce dining.

Integrated Dish Return & Warewashing. A custom conveyor-based tray-return system, stainless steel collection stations, mobile soaking sinks, and commercial warewashing infrastructure required coordination between dining areas and back-of-house cleaning operations. The system was specified to support efficient handling of large quantities of returned trays, dishes, and utensils.

Industrial Facility Coordination & Installation. Integrating a complete commercial kitchen into a major manufacturing development required detailed equipment schedules, manufacturer specifications, custom fabrication drawings, and coordination with construction and mechanical trades. Procurement and installation planning accounted for utility interfaces, site access, heavy-equipment delivery, sequencing, field verification, quality inspections, and equipment commissioning.

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Heavy-Duty Commercial Cooking Equipment · Commercial Refrigeration · Food Preparation Equipment · Food Holding & Serving Equipment · Commercial Rice Cookers & Warmers · Work Tables · Bus Carts

Project Goal:

From concept to complete Japanese dining experience -- A large-scale, full-service modern Japanese restaurant integrating dedicated sushi and sashimi preparation, robata and yakitori grilling, a comprehensive Japanese hot kitchen, an extensive sake and cocktail bar, private dining, and sophisticated contemporary restaurant interiors.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, specialized Japanese culinary systems, commercial refrigeration, custom stainless steel fabrication, restaurant furniture, extensive Japanese tableware and servingware, equipment procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across multiple culinary and dining environments. The project included dedicated sushi and sashimi stations, specialized seafood refrigeration, commercial rice preparation systems, robata and yakitori grilling equipment, a complete hot kitchen, ventilation systems, walk-in cold storage, bar and beverage facilities, custom preparation counters, dining furniture, Japanese tabletop and servingware, and commercial warewashing infrastructure.

Specialty Japanese equipment and serving pieces were sourced alongside conventional commercial kitchen systems, coordinating multiple manufacturers, specialized suppliers, and product categories within a unified procurement program.

Principal Equipment & Supplies

Sushi, Sashimi & Rice Preparation

Refrigerated sushi and neta display cases, specialized seafood refrigerators and freezers, sushi preparation counters, refrigerated chef bases, commercial rice cookers and washers, sushi rice mixing equipment, rice warmers, sushi knives, cutting boards, bamboo rolling mats, hangiri, and specialized Japanese preparation utensils.

Hot Kitchen & Specialty Japanese Cooking

Robata and yakitori grills, Japanese charcoal grilling equipment, commercial tempura fryers, noodle cookers, heavy-duty ranges, stockpot burners, commercial steamers, combination ovens, charbroilers, exhaust hoods, and specialty Japanese cooking accessories.

Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigerators, seafood storage systems, stainless steel worktables, preparation sinks, custom stainless steel counters, food processors, commercial slicers, and kitchen storage systems.

Dining, Furniture & Beverage

Japanese porcelain and ceramic dinnerware, sushi and sashimi presentation platters, specialty serving bowls, donburi and ramen bowls, lacquerware, ceramic and wooden serving pieces, sake sets, masu, sake warmers, chopsticks, chopstick rests, glassware, custom dining tables, restaurant seating, bar refrigeration, ice machines, and cocktail preparation equipment.

Warewashing & Operations

Commercial dishwashers, glasswashers, compartment sinks, stainless steel drainboards, pre-rinse stations, dish racks, shelving, utility carts, food storage containers, specialized tableware storage, replacement equipment components, and recurring restaurant operating supplies.

Critical Project Considerations

Multiple Specialized Culinary Systems. Integrating sushi and sashimi preparation, robata grilling, tempura cooking, noodle preparation, and a full commercial hot kitchen required coordination of distinct equipment configurations, refrigeration requirements, ventilation systems, utilities, and preparation environments. Equipment placement and infrastructure were planned around the operational needs of each culinary station while supporting a cohesive restaurant workflow.

Seafood Handling, Rice Preparation & Service Coordination. Dedicated seafood refrigeration, temperature-controlled sushi preparation, specialized rice equipment, and strategically positioned workstations were central to maintaining efficient sushi production. Coordination between cold preparation, hot cooking, grilling, and final plating areas supported simultaneous service across multiple Japanese menu categories.

Japanese Tabletop & Dining Integration. An extensive Japanese servingware program required coordinating specialty ceramics, porcelain, lacquerware, sushi presentation pieces, sake service equipment, and everyday dining supplies across multiple manufacturers and suppliers. Tabletop selections accounted for individual menu presentations, restaurant aesthetics, commercial durability, warewashing compatibility, and ongoing replacement availability.

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Sushi Equipment & Refrigeration · Japanese Rice Cookers & Equipment · Commercial Cooking Equipment · Commercial Refrigeration · Japanese Tableware & Servingware · Sake & Beverage Equipment · Restaurant Furniture · Sake Warmers · Sushi Rice Tubs · Sushi Mats

Project Goal:

From chef's vision to an intimate omakase experience -- A highly specialized Japanese fine-dining restaurant centered around a custom-designed chef's counter, integrating precision sushi and sashimi preparation, dedicated seafood refrigeration, traditional Japanese rice preparation, discreet kitchen infrastructure, and an extensive collection of handcrafted Japanese tableware.

Eden Restaurant Supply supported the complete front-of-house and back-of-house equipment program, encompassing custom sushi counter equipment, specialty Japanese refrigeration and culinary tools, commercial kitchen systems, premium servingware, sake service, restaurant furnishings, equipment procurement, installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination for an intimate, chef-driven omakase restaurant. The project encompassed custom chef's counter equipment, low-profile sushi and neta display cases, integrated undercounter refrigeration, dedicated seafood preparation and storage, commercial rice preparation systems, specialized Japanese culinary tools, concealed back-of-house cooking equipment, premium Japanese tableware, sake and beverage service, and compact warewashing infrastructure.

Particular attention was given to integrating specialized equipment within the chef's immediate workspace while preserving unobstructed guest sightlines, efficient preparation movements, and the minimalist presentation characteristic of high-end omakase dining.

Principal Equipment & Supplies

Chef's Counter & Sushi Preparation

Custom sushi counter equipment, hinoki-style wooden counter surfaces, low-profile refrigerated neta display cases, undercounter sushi refrigerators and refrigerated drawers, sushi preparation workstations, professional Japanese knives, sharpening stones, cutting boards, hangiri, shamoji, and specialized sushi preparation utensils.

Seafood Refrigeration & Rice Equipment

Dedicated seafood refrigerators and freezers, precision-temperature refrigerated storage, commercial rice cookers, rice washers, sushi rice mixing and conditioning equipment, compact preparation refrigeration, stainless steel seafood preparation tables, sinks, and ingredient storage systems.

Specialty Cooking & Back-of-House

Compact commercial cooking equipment, induction ranges, specialty Japanese grills, small-format steamers, hot food preparation equipment, exhaust ventilation, stainless steel worktables, undercounter storage, and commercial kitchen support equipment.

Japanese Tabletop, Seating & Sake Service

Handcrafted Japanese ceramic and porcelain servingware, individual sushi presentation plates, sashimi platters, specialty small dishes, lacquerware, wooden serving pieces, chopsticks and rests, oshibori trays, premium counter seating, sake cups and carafes, masu, sake warmers, sake refrigeration, and specialty Japanese glassware.

Warewashing & Operations

Undercounter commercial dishwashers, glasswashers, stainless steel sinks, compact drainboards, handwashing stations, dish racks, specialized tableware storage, sanitation equipment, replacement utensils, and ongoing restaurant operating supplies.

Critical Project Considerations

Chef's Counter Design & Equipment Integration. The chef's counter served as both the primary preparation workstation and the centerpiece of the dining experience. Counter dimensions, equipment placement, refrigerated storage, utensil access, and guest sightlines required careful coordination with the restaurant's design and fabrication teams. Refrigeration, utilities, and preparation equipment were integrated to support precise movements while maintaining a clean, uninterrupted presentation.

Precision Seafood Handling & Rice Preparation. Specialized seafood refrigeration, chilled neta storage, dedicated cutting surfaces, and commercial sushi rice equipment were coordinated around the distinct requirements of raw seafood handling and traditional sushi preparation. Equipment placement supported immediate ingredient access, controlled storage conditions, consistent rice preparation, and efficient progression from final preparation to guest service.

Course-by-Course Presentation & Discreet Service. Omakase service required coordination of individual serving vessels, specialty Japanese ceramics, sake service, and compact equipment storage around a carefully paced dining sequence. Extensive attention was given to the relationship between counter organization, tableware selection, concealed support equipment, and back-of-house workflows, allowing the chef's preparation and interaction with guests to remain the focal point.

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Sushi & Neta Display Cases · Japanese Rice Cookers & Equipment · Japanese Sushi Knives & Tools · Japanese Fine Dining Tableware · Sake & Beverage Equipment · Whetstones · Sake Cups · Sushi Plates

Project Goal:

From concept to high-volume dining at scale -- A 22,000-square-foot, 550-seat all-you-can-eat Asian buffet featuring 16 buffet and live-cooking stations, more than 100 heated and refrigerated food display positions, dedicated sushi and seafood counters, Chinese and Asian hot food stations, teppanyaki and wok cooking, and extensive dessert and beverage facilities.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, custom buffet serving systems, commercial cooking and refrigeration, specialty Asian foodservice equipment, dining furniture, tableware, procurement, delivery and installation coordination, and ongoing operating supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the restaurant's expansive kitchen and dining operations. The project included 16 specialized buffet and action-cooking stations, 100+ heated and chilled food display positions, custom-built buffet counters and serving islands, high-capacity commercial cooking equipment, sushi and seafood preparation, walk-in refrigeration, commercial ventilation, beverage and dessert systems, extensive dining furniture and tableware, and industrial-capacity warewashing infrastructure.

Equipment selection and layout coordination addressed simultaneous food production, continuous buffet replenishment, guest circulation, and high-volume dishwashing across the restaurant's multiple foodservice environments.

Principal Equipment & Supplies

Buffet Stations & Food Display

Custom stainless steel and stone-finished buffet islands, 100+ heated and refrigerated serving wells, drop-in induction warmers, steam tables, refrigerated cold pans, chilled seafood displays, ice-cooled serving counters, heated display equipment, integrated sneeze guards, food shields, heat lamps, plate dispensers, and serving utensils.

Commercial Cooking & Specialty Asian Equipment

High-output Chinese wok ranges, teppanyaki griddles, commercial charbroilers, fryer banks, combination and convection ovens, stockpot burners, commercial steamers, dim sum steaming equipment, noodle cookers, rice cookers and warmers, sushi rice preparation equipment, and commercial exhaust ventilation systems.

Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigeration, refrigerated preparation tables, sushi display cases, seafood holding equipment, commercial food processors, meat slicers, stainless steel worktables, preparation sinks, mobile ingredient carts, bulk food storage, and heavy-duty shelving systems.

Dining, Beverage & Dessert

High-capacity restaurant tables and chairs, commercial porcelain dinnerware, sushi and sashimi platters, Asian serving bowls, foodservice trays, glassware, flatware, chopsticks, beverage dispensers, commercial ice machines, coffee and tea equipment, refrigerated dessert displays, soft-serve machines, and frozen dessert equipment.

Warewashing & Operations

High-capacity conveyor dishwashers, commercial glasswashers, automated dish-return equipment, soiled dish collection stations, pre-rinse sinks, stainless steel dish tables, pot-washing sinks, dish racks, mobile utility carts, food transport equipment, replacement buffet components, sanitation supplies, and recurring restaurant operating supplies.

Critical Project Considerations

Large-Scale Buffet Infrastructure & Temperature Control. Integrating more than 100 heated and refrigerated display positions across 16 buffet and cooking stations required coordination of electrical capacity, refrigeration systems, plumbing, drainage, food guards, and service access. Hot and cold holding equipment was specified around the distinct requirements of cooked foods, chilled seafood, sushi, desserts, and continuously replenished buffet presentations.

Multi-Cuisine Production & Continuous Replenishment. The combination of wok cooking, teppanyaki, frying, steaming, sushi preparation, and high-volume hot food production required distinct cooking systems operating simultaneously. Equipment layouts, refrigerated storage, mobile food transport, and preparation workstations were coordinated to support efficient replenishment between the back-of-house kitchen and guest-facing buffet stations throughout peak service periods.

Guest Circulation, Plate Turnover & Warewashing Capacity. With seating for more than 550 guests, buffet station placement and dining layouts required careful consideration of guest traffic, queue management, and access to food displays. Extensive tableware inventory, dish collection stations, commercial conveyor warewashing, and mobile transport systems were coordinated to manage repeated plate usage, maintain continuous service, and support efficient cleaning and replenishment.

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Sushi Equipment & Refrigeration · Commercial Refrigeration · Restaurant Tableware & Servingware · Commercial Food Warmers · Food Pans · Commercial Rice Cookers & Warmers

Project Goal:

From supermarket floor plan to high-volume sushi retail operation -- A complete 1,200-square-foot in-store sushi production and merchandising facility within a 65,000-square-foot supermarket, designed to produce more than 700 packaged sushi products daily across 25 rotating menu items, including maki rolls, nigiri, sashimi, specialty rolls, and party platters.

Eden Restaurant Supply supported the complete sushi counter buildout, encompassing specialized sushi production equipment, commercial rice preparation and automation, seafood refrigeration, custom stainless steel workstations, refrigerated retail displays, packaging and labeling systems, equipment procurement, installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination for the supermarket's dedicated sushi production and retail operation. The project included commercial sushi rice production, automated sushi forming and cutting equipment, dedicated seafood preparation and refrigeration, custom stainless steel counters, three refrigerated grab-and-go merchandising cases, packaging and labeling workstations, warewashing equipment, and specialized foodservice supplies.

The equipment program integrated receiving, refrigerated storage, rice preparation, sushi assembly, packaging, labeling, and retail display into a continuous production workflow within the supermarket's existing operational infrastructure.

Principal Equipment & Supplies

Sushi Rice Production & Automation

Commercial rice washers, high-capacity sushi rice cookers, automatic rice mixers and seasoning equipment, sushi rice conditioning units, automated nigiri forming machines, maki rolling machines, sushi roll cutters, rice portioning equipment, hangiri, shamoji, and specialized sushi preparation utensils.

Seafood Refrigeration & Preparation

Dedicated seafood refrigerators and freezers, refrigerated sushi preparation tables, undercounter refrigeration, refrigerated ingredient rails, stainless steel fish preparation counters, commercial slicing equipment, sushi knives, cutting boards, seafood storage containers, and temperature-monitoring equipment.

Retail Display, Packaging & Merchandising

Three commercial refrigerated sushi display cases, glass-front grab-and-go merchandisers, custom sushi retail counters, refrigerated product staging equipment, packaging workstations, sushi trays and compartment containers, clear lids, tamper-evident packaging, label printers, digital scales, and retail product identification and date-labeling supplies.

Warewashing & Operations

Commercial undercounter dishwashers, compartment sinks, dedicated handwashing stations, stainless steel drainboards, preparation sinks, mobile worktables, wire shelving, food storage racks, utility carts, sanitation equipment, replacement production components, and recurring sushi packaging and operating supplies.

Critical Project Considerations

High-Volume Sushi Production Within a Limited Footprint. Supporting daily production of more than 700 packaged sushi products required a carefully organized workflow between rice preparation, seafood handling, automated forming, cutting, assembly, and packaging stations. Commercial sushi production equipment was selected to improve portion consistency, reduce repetitive manual preparation, and maintain efficient output within the counter's 1,200-square-foot operating area.

Seafood Cold Chain & Retail Food Safety. Dedicated seafood refrigeration, temperature-controlled preparation equipment, refrigerated product staging, and retail display cases were coordinated to maintain appropriate storage and handling conditions from ingredient receiving through final merchandising. The equipment layout also accounted for separation of raw seafood preparation, sushi rice handling, finished-product packaging, sanitation, and product temperature monitoring.

Refrigerated Merchandising & Packaging Integration. Three refrigerated display cases were integrated with the sushi counter's production and replenishment workflow to support consistent product availability across 25 rotating menu items. Packaging equipment, container specifications, label printing, product identification, and date-marking systems were coordinated around supermarket retail requirements, refrigerated shelf-life management, and efficient daily restocking.

Explore Relevant Solutions

Sushi Production Equipment & Robots · Sushi Display Cases · Commercial Refrigeration · Stainless Steel Preparation Equipment · Sushi Knives & Utensils · Sushi Takeout Containers & Packaging · Cutting Boards · Food Storage Containers · Commercial Rice Cookers & Warmers

Project Goal:

From live seafood selection to traditional Cantonese banquet dining -- A 19,000-square-foot, 460-seat Cantonese seafood restaurant featuring 24 live seafood display and holding tanks, dedicated freshwater and saltwater systems, eight high-output wok cooking positions, specialized seafood steaming equipment, expansive dining areas, and six private banquet rooms.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing live seafood holding systems, commercial kitchen equipment, specialty Chinese cooking and ventilation systems, refrigeration, custom stainless steel fabrication, restaurant furniture, traditional Chinese tableware, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive front-of-house and back-of-house equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's seafood, cooking, and dining operations. The project included 24 live seafood display and holding tanks, recirculating filtration and temperature-control systems, an eight-position commercial wok cooking line, high-capacity seafood steamers, dedicated seafood preparation facilities, walk-in refrigeration, commercial ventilation, custom stainless steel equipment, banquet dining furniture, Chinese porcelain and servingware, beverage facilities, and commercial warewashing infrastructure.

Specialty aquarium manufacturers, commercial kitchen equipment suppliers, stainless steel fabricators, and tabletop manufacturers were coordinated to support the restaurant's integrated seafood-to-table operations.

Principal Equipment & Supplies

Live Seafood Tanks & Holding Systems

24 custom live seafood display and holding tanks, independently controlled freshwater and saltwater systems, recirculating filtration, aquarium chillers, biological and mechanical filters, UV sterilizers, aeration systems, circulation pumps, temperature and water-quality monitoring equipment, seafood holding compartments, and dedicated water supply and drainage components.

Chinese Cooking, Steaming & Ventilation

Eight high-output commercial wok cooking positions, water-cooled Chinese wok ranges, jet burners, commercial seafood steaming cabinets, multi-deck steamers, stockpot ranges, Cantonese roasting ovens, commercial fryers, rice cookers and warmers, heavy-duty exhaust hoods, makeup air systems, and associated ventilation components.

Refrigeration & Seafood Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, commercial ice machines, seafood cleaning and filleting stations, stainless steel fish preparation sinks, custom wet-preparation counters, heavy-duty worktables, food processors, meat slicers, and refrigerated ingredient storage.

Dining, Banquet & Beverage

Large-format round banquet tables with integrated lazy Susans, private dining furniture, upholstered restaurant seating, commercial Chinese porcelain dinnerware, oversized seafood serving platters, whole-fish presentation dishes, soup tureens, rice bowls, dim sum serving pieces, chopsticks, glassware, banquet service carts, tea service equipment, bar refrigeration, and beverage equipment.

Warewashing & Operations

High-capacity commercial dishwashers, glasswashers, pot and pan washing equipment, compartment sinks, pre-rinse stations, stainless steel dish tables, mobile dish racks, utility carts, heavy-duty shelving, food storage equipment, cleaning and sanitation supplies, and recurring restaurant operating supplies.

Critical Project Considerations

Live Seafood Infrastructure & Water Systems. Integrating 24 live seafood tanks required careful coordination of separate freshwater and saltwater environments, species-specific temperature requirements, filtration capacity, water circulation, aeration, plumbing, and drainage. Guest-facing aquarium displays and back-of-house holding facilities were planned around seafood accessibility, maintenance requirements, sanitation, and efficient transfer to the kitchen.

High-Output Wok Cooking & Seafood Steaming. Eight high-output wok positions, commercial seafood steaming cabinets, and specialty Cantonese cooking equipment required substantial gas, water, drainage, and ventilation coordination. Equipment configurations, exhaust capacity, makeup air, and preparation layouts were developed around simultaneous high-temperature wok cooking, whole-fish steaming, seafood preparation, and large-volume kitchen production.

Large-Scale Banquet Service & Seafood Presentation. Serving 460 guests across the main dining areas and six private banquet rooms required coordinated planning of cooking capacity, food transport, service circulation, and warewashing. Large-format porcelain platters, whole-fish serving dishes, banquet tables, mobile service equipment, and extensive tabletop inventory were selected to support traditional shared-course Cantonese dining and simultaneous multi-table service.

Explore Relevant Solutions

Commercial Refrigeration · Stainless Steel Preparation Equipment · Chinese Tableware & Servingware · Restaurant Furniture · Woks · Platters · Teapots

Project Goal:

From traditional Cantonese craftsmanship to high-volume dim sum dining -- A 16,000-square-foot, 420-seat dim sum restaurant featuring more than 50 handcrafted dim sum varieties, dedicated dumpling and bun production kitchens, eight high-capacity steaming cabinets, 20 traditional dim sum service carts, private banquet dining, and production capacity exceeding 10,000 individual dim sum pieces daily.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing specialized dim sum production equipment, commercial steaming and cooking systems, refrigeration, custom stainless steel fabrication, mobile serving equipment, traditional Chinese tableware, bamboo steamers, restaurant furniture, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive front-of-house and back-of-house equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's production kitchens, steaming operations, and dining areas. The project included dedicated dough preparation and dumpling assembly stations, commercial filling and forming equipment, eight high-capacity steam cabinets, specialized bun proofing and baking equipment, commercial frying and wok cooking systems, walk-in refrigeration, custom stainless steel workstations, 20 mobile dim sum carts, extensive bamboo steamer and servingware inventory, banquet furniture, and high-capacity warewashing infrastructure.

Equipment and operational layouts were coordinated around continuous dim sum production, batch steaming, cart replenishment, and high-volume dining service.

Principal Equipment & Supplies

Dim Sum Production & Dough Preparation

Commercial spiral and planetary mixers, dough sheeters and rollers, dough dividers, dumpling wrapper machines, filling mixers, commercial meat grinders, vegetable processors, dumpling forming equipment, stainless steel assembly tables, refrigerated ingredient stations, dough proofing cabinets, and specialized dim sum preparation utensils.

Commercial Steaming & Specialty Cooking

Eight high-capacity multi-deck steam cabinets, commercial dim sum steamers, gas-fired steam generators, stainless steel steaming racks, traditional bamboo steaming baskets and lids, commercial combination ovens, bun baking ovens, commercial fryers, Chinese wok ranges, stockpot burners, rice cookers, exhaust hoods, and associated steam, water, and drainage components.

Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigeration, stainless steel dough and filling workstations, commercial food processors, preparation sinks, mobile ingredient carts, proofing racks, bulk ingredient storage, and heavy-duty shelving.

Dining, Cart Service & Tea

20 mobile dim sum service carts, heated and insulated food transport equipment, bamboo steamer inventory, large-format round banquet tables with lazy Susans, restaurant seating, Chinese porcelain dim sum plates, dipping sauce dishes, serving bowls, soup spoons, chopsticks, tea pots and cups, hot water dispensers, tea service equipment, and mobile serving trays.

Warewashing & Operations

High-capacity conveyor dishwashers, commercial glasswashers, pot-washing equipment, compartment sinks, pre-rinse stations, stainless steel dish tables, specialized bamboo steamer cleaning and drying racks, mobile dish carts, utensil storage, sanitation equipment, replacement steamer baskets, and recurring restaurant operating supplies.

Critical Project Considerations

Specialized Dumpling Production & Batch Steaming. Producing more than 10,000 individual dim sum pieces daily across 50+ menu varieties required coordinated dough preparation, filling production, assembly workstations, proofing, steaming, baking, and frying. Eight high-capacity steaming cabinets were integrated with dedicated preparation and staging areas, with particular attention to steam generation, water quality, condensate drainage, ventilation, and the differing cooking requirements of har gow, siu mai, char siu bao, and other traditional dim sum items.

Continuous Cart Service & Dining Room Replenishment. Twenty mobile dim sum carts were coordinated with kitchen production, food staging, and dining-room circulation to support continuous table-side service across 420 seats. Cart configurations, insulated and heated holding equipment, bamboo steamer inventory, and service routes were planned around frequent replenishment, food temperature control, and efficient movement between steaming stations, service areas, and guest tables.

High-Volume Tableware & Warewashing Operations. Continuous dim sum service generated substantial turnover of bamboo steamers, porcelain plates, tea cups, serving utensils, and food preparation equipment. Commercial warewashing capacity, separate bamboo steamer cleaning and drying procedures, dish collection, mobile transport, and storage systems were coordinated to support repeated service cycles while maintaining adequate clean inventory during peak dining periods.

Explore Relevant Solutions

Commercial Dough Mixers & Food Preparation · Commercial Refrigeration · Bamboo Steamers & Dim Sum Supplies · Chinese Tableware & Tea Service · Restaurant Furniture · Serving Trays · Teacups · Work Tables

Project Goal:

From bakery production to complete café experience -- An 8,000-square-foot, 130-seat Asian-inspired bakery and café featuring more than 70 rotating bread, pastry, and dessert selections, daily production capacity exceeding 3,000 baked goods, dedicated bread and pastry production kitchens, refrigerated cake and dessert showcases, extensive self-service bakery displays, and two specialty coffee and beverage stations.

Eden Restaurant Supply supported the complete bakery and café buildout, encompassing commercial baking and dough preparation equipment, proofing and pastry production systems, refrigeration, custom bakery display fixtures, beverage equipment, dining furniture, packaging supplies, equipment procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive front-of-house and back-of-house equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the bakery's production, retail, and dining environments. The project included two commercial rack ovens, a multi-deck baking oven, dedicated dough mixing and laminating equipment, commercial retarder-proofers, pastry finishing and refrigerated preparation stations, walk-in refrigeration and freezers, 14 retail bakery display fixtures, four refrigerated cake showcases, two fully equipped beverage stations, restaurant furnishings, commercial warewashing equipment, and extensive bakery packaging and serving supplies.

Equipment specifications and layouts were coordinated around continuous bakery production, temperature-controlled pastry handling, efficient retail replenishment, and simultaneous beverage and dining service.

Principal Equipment & Supplies

Commercial Baking & Dough Production

Two commercial rack ovens, multi-deck baking oven, 80-quart spiral dough mixers, 60-quart planetary mixers, commercial dough sheeters, dough dividers and rounders, retarder-proofers, fermentation cabinets, pastry preparation tables, dough workbenches, bread slicers, baking trays, sheet pans, cooling racks, and mobile bakery speed racks.

Pastry, Cake & Refrigeration

Walk-in coolers and freezers, reach-in refrigerators and freezers, blast chillers, refrigerated pastry preparation tables, cake finishing stations, commercial whipping and mixing equipment, stainless steel worktables, refrigerated ingredient storage, pastry decorating equipment, custom stainless steel counters, and bakery ingredient shelving.

Bakery Retail & Display

14 self-service bakery display fixtures, four refrigerated cake and dessert showcases, ambient bread and pastry display cases, custom bakery shelving and presentation counters, refrigerated grab-and-go merchandisers, display trays, acrylic food guards, bakery tongs, customer selection trays, bread and cake packaging stations, cake boxes, pastry bags, and retail bakery supplies.

Coffee, Tea & Beverage Equipment

Two commercial espresso stations, espresso grinders, batch coffee brewers, specialty tea brewing equipment, commercial ice machines, undercounter beverage refrigerators, milk refrigeration, water filtration systems, blenders, hot water dispensers, beverage preparation counters, cup dispensers, coffee cups, glassware, and takeaway beverage supplies.

Dining, Warewashing & Operations

Restaurant tables and chairs, café dinnerware, pastry plates, coffee cups and saucers, commercial dishwashers, compartment sinks, handwashing stations, stainless steel drainboards, pre-rinse equipment, bakery tray washing equipment, utility carts, storage shelving, food containers, cleaning equipment, and recurring bakery and café operating supplies.

Critical Project Considerations

High-Volume Baking, Proofing & Production Coordination. Supporting daily production exceeding 3,000 baked goods across more than 70 varieties required coordinated mixing, fermentation, dough lamination, proofing, baking, cooling, and finishing operations. Two commercial rack ovens, a multi-deck baking oven, and dedicated retarder-proofers were integrated with production workstations and mobile rack systems, accounting for oven capacity, baking schedules, temperature and humidity control, ventilation, and continuous product replenishment.

Temperature-Controlled Pastry Production & Retail Merchandising. Refrigerated cake finishing, cream-filled pastries, chilled desserts, and ambient baked goods required distinct preparation, storage, and display environments. Four refrigerated cake showcases and 14 bakery display fixtures were coordinated with back-of-house refrigeration and production areas, allowing products to move efficiently from preparation and finishing to retail presentation while maintaining appropriate temperature controls, product quality, and shelf-life management.

Integrated Bakery, Beverage & Customer Service Operations. The 130-seat café combined self-service bakery selection, refrigerated dessert merchandising, specialty beverage preparation, checkout, and dine-in service. Equipment placement and counter configurations were coordinated around customer circulation, bakery tray collection, beverage production, retail restocking, and warewashing. Particular attention was given to keeping bakery replenishment routes separate from customer traffic while supporting efficient service during morning and peak café periods.

Explore Relevant Solutions

Commercial Mixers & Dough Preparation · Commercial Refrigeration · Coffee, Tea & Beverage Equipment · Stainless Steel Preparation Equipment · Restaurant Furniture & Café Tableware · Bun Pans · Cake Stand · Coffee Grinders

Project Goal:

From restaurant concept to fully integrated hotel dining operations -- A comprehensive fine-dining and hospitality foodservice project within a major high-rise hotel, featuring two distinct signature dining rooms, an eight-seat chef's tasting counter, seven private and semi-private dining rooms, a dedicated spirits-tasting lounge, and coordinated in-room dining and rooftop beverage service.

Eden Restaurant Supply supported the hotel's restaurant and foodservice equipment program, encompassing front-of-house and back-of-house equipment, specialized commercial cooking and refrigeration, custom chef's counters, bar and beverage systems, premium tabletop and servingware, furnishings, procurement, delivery and installation coordination, and ongoing hospitality supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across multiple hotel dining environments. The project encompassed two signature restaurant concepts, dedicated steak and seafood preparation systems, an intimate chef's tasting counter, seven private and semi-private dining rooms, specialty bar and spirits service, refrigerated food preparation, custom stainless steel equipment, fine-dining furniture and tabletop, and commercial warewashing infrastructure.

Equipment procurement and operational planning addressed the distinct requirements of restaurant dining, chef-led tasting menus, private dining, beverage service, and hotel guestroom foodservice within a shared hospitality operation.

Principal Equipment & Supplies

Commercial Cooking & Chef's Kitchen

Heavy-duty commercial ranges, high-output charbroilers, plancha griddles, combination and convection ovens, salamander broilers, induction cooktops, sous-vide equipment, vacuum packaging machines, commercial steamers, custom chef's counter equipment, heated plating stations, plate warmers, and commercial ventilation systems.

Seafood, Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated chef bases, seafood preparation refrigeration, refrigerated raw-bar and ceviche stations, undercounter refrigerators, blast chillers, stainless steel seafood preparation counters, custom worktables, preparation sinks, and ingredient storage systems.

Bar, Wine & Specialty Beverage

Custom stainless steel bar stations, undercounter beverage refrigeration, wine storage and dispensing equipment, commercial ice machines, specialty cocktail ice equipment, back-bar refrigeration, bottle display and storage systems, espresso machines, water filtration equipment, cocktail preparation tools, dedicated glasswashers, and specialty spirits service accessories.

Dining, Furniture & Tabletop

Premium porcelain and ceramic dinnerware, fine-dining presentation plates, large-format steak and seafood platters, specialty tasting-menu vessels, stainless steel flatware, wine and cocktail glassware, champagne service pieces, decanters, custom dining tables, upholstered seating, private dining furniture, chef's counter seating, tableside carving and presentation carts, and coffee and tea service equipment.

In-Room Dining, Warewashing & Operations

Heated food transport carts, insulated room-service carriers, room-service trays and tables, commercial dishwashers, glasswashers, compartment sinks, stainless steel dish tables, pre-rinse stations, glass and china racks, mobile utility carts, tabletop storage systems, cleaning and sanitation equipment, and recurring hospitality operating supplies.

Critical Project Considerations

Multiple Dining Concepts & Shared Kitchen Infrastructure. Integrating distinct steak, seafood, cocktail, and chef-led tasting experiences required coordinating specialized cooking equipment, seafood refrigeration, beverage facilities, and finishing stations within a shared restaurant operation. Kitchen workflows and equipment configurations were developed to support simultaneous service, varied preparation methods, private dining, and precise multi-course presentation.

High-Rise Equipment Logistics & Service Coordination. Locating major foodservice operations within an elevated hotel environment introduced specific requirements for equipment dimensions, freight elevator access, delivery sequencing, utility connections, ventilation routing, and installation coordination. Food preparation, refrigerated storage, beverage service, and dish collection also required efficient movement between restaurant, private dining, and hotel service areas.

Fine-Dining Tabletop & Multi-Format Service. The restaurant's dining rooms, eight-seat tasting counter, seven private dining spaces, and hotel service operations required coordinated selections of dinnerware, glassware, flatware, specialty serving vessels, and tableside presentation equipment. Product specifications accounted for menu-specific presentation, material consistency, commercial durability, specialized storage, warewashing requirements, and long-term replacement availability.

Explore Relevant Solutions

Commercial Cooking Equipment · Commercial Refrigeration · Bar, Wine & Beverage Equipment · Fine Dining Tableware & Servingware · Restaurant Furniture · Food Holding & Transport Equipment · Dinner Plates · Decanters · Drinking Glasses

Project Goal:

From event planning to large-scale hospitality service -- A comprehensive banquet and convention foodservice operation within a multi-million-square-foot resort and conference complex, featuring multiple column-free ballrooms exceeding 75,000 square feet, divisible event halls, extensive meeting and reception facilities, and seated banquet capacities exceeding 5,000 guests.

Eden Restaurant Supply supported the complete banquet foodservice equipment program, encompassing high-capacity commercial kitchens, centralized food production, mobile holding and transport systems, satellite service stations, buffet and beverage equipment, extensive banquet furniture and tabletop, procurement, delivery and installation coordination, and ongoing hospitality operating supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the property's central banquet kitchens, ballroom service facilities, satellite pantries, and convention dining operations.

The project encompassed two high-capacity banquet production kitchens, more than a dozen satellite finishing and service areas, commercial cooking and refrigeration systems, 80+ mobile heated holding cabinets, refrigerated food transport, custom plating and staging equipment, 60+ mobile buffet and beverage stations, more than 100,000 pieces of coordinated dinnerware, flatware and glassware, and extensive commercial warewashing and storage infrastructure.

Equipment and operating supplies were coordinated to support plated banquets, large-scale buffets, cocktail receptions, conference breakfasts, meeting breaks, exhibition catering, and simultaneous events across multiple floors and venues.

Principal Equipment & Supplies

High-Volume Cooking & Banquet Production

Eight commercial roll-in combination ovens, heavy-duty convection ovens, 40–80-gallon steam-jacketed kettles, tilting braising pans, commercial ranges, charbroilers, steamers, blast chillers, walk-in refrigerators and freezers, refrigerated preparation tables, custom stainless steel workstations, mobile speed racks, banquet plating conveyors, and heated finishing stations.

Food Holding, Transport & Service

80+ mobile heated holding cabinets, refrigerated transport carts, insulated food carriers, roll-in banquet racks, heated plate dispensers, mobile hot and cold staging tables, transport dollies, banquet service trolleys, induction warming equipment, and satellite service pantry equipment.

Buffet, Beverage & Event Stations

60+ modular buffet and beverage stations, portable induction cooking equipment, mobile carving stations, refrigerated buffet counters, chafing equipment, food shields, beverage dispensers, commercial coffee brewers, hot water urns, ice machines, mobile bar stations, refrigerated beverage carts, and conference refreshment equipment.

Banquet Furniture, Tabletop & Presentation

More than 100,000 pieces of coordinated commercial porcelain dinnerware, stainless steel flatware, wine and cocktail glassware, specialty serving platters, buffet presentation pieces, banquet tables, stacking chairs, mobile serving carts, tray stands, beverage service accessories, and extensive replacement tabletop inventory.

Warewashing, Storage & Operations

High-capacity flight-type and rack-conveyor dishwashers, dedicated commercial glasswashers, pot and pan washing equipment, automated dish-return conveyors, silverware sorting systems, pre-rinse stations, stainless steel dish tables, mobile dish racks, glassware transport carts, heavy-duty storage shelving, sanitation equipment, and recurring banquet operating supplies.

Critical Project Considerations

Mass-Scale Banquet Production & Synchronized Service. Delivering plated meals to more than 5,000 guests required carefully coordinated cooking, chilling, staging, plating, and hot-holding operations. High-capacity combination ovens, steam-jacketed kettles, blast chillers, dedicated plating lines, and mobile heated holding cabinets were integrated around large-batch production and timed course delivery. Equipment capacity and deployment accounted for simultaneous banquet menus, dietary-specific meals, and the need to maintain consistent food quality across extensive service periods.

Multi-Venue Logistics & Distributed Foodservice. Operating across major ballrooms, subdividable conference halls, and hundreds of meeting spaces required a distributed network of satellite pantries, portable beverage stations, and mobile foodservice equipment. Delivery routes, service elevators, staging locations, equipment dimensions, and temporary electrical requirements were coordinated to support efficient movement from central production kitchens to individual event venues. Modular serving equipment and transport systems accommodated changing room configurations, simultaneous functions, and rapid transitions between conference breakfasts, receptions, and evening banquets.

High-Volume Tabletop, Warewashing & Event Turnover. Banquet service for thousands of guests required substantial inventories of coordinated dinnerware, flatware, glassware, and specialty serving pieces, supported by commercial warewashing and distribution systems. High-capacity conveyor dishwashers, dish-return stations, mobile transport racks, and centralized storage were integrated to manage large quantities of soiled serviceware, protect reusable tabletop inventory, and replenish event spaces between consecutive functions. Equipment selection accounted for rapid ballroom turnover, recurring convention schedules, and long-term replacement consistency.

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Heavy-Duty Commercial Cooking Equipment · Commercial Refrigeration · Food Holding & Transport Equipment · Coffee, Bar & Beverage Equipment · Banquet Tables & Restaurant Furniture · Commercial Dinnerware, Flatware & Glassware · Serving Trays · Platters · Coffee Makers

Project Goal:

From campus development to full-scale residential dining -- A 16,000-square-foot university dining and foodservice facility with capacity for 450 guests and up to 3,000 meals daily, featuring eight distinct culinary and serving environments, made-to-order international cuisine, dedicated plant-based and dietary-conscious stations, extensive indoor and outdoor dining, and comprehensive breakfast, lunch, and dinner operations.

Eden Restaurant Supply supported the complete institutional foodservice buildout, encompassing front-of-house and back-of-house equipment, high-capacity commercial cooking, multiple specialty culinary stations, refrigeration, custom serving counters, dining furniture and tableware, warewashing systems, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the university's central production kitchen, eight serving environments, dining areas, and back-of-house operations.

The project included six commercial combination ovens, three high-capacity steam-jacketed kettles, dedicated induction and action-cooking equipment, commercial refrigeration and cold storage, custom hot and cold serving counters, salad and deli stations, a self-contained plant-based preparation and service area, rotating international cuisine stations, specialty dessert equipment, dining furniture, reusable serviceware, and high-capacity conveyor warewashing systems.

Equipment configurations were coordinated around daily production of up to 3,000 meals, concentrated class-period traffic, rotating menus, dietary accommodations, and continuous service throughout the academic year.

Principal Equipment & Supplies

High-Volume Cooking & Production

Six commercial combination ovens, heavy-duty ranges, three 60-gallon steam-jacketed kettles, tilting braising pans, commercial convection ovens, induction cooktops, griddles, charbroilers, commercial fryers, steamers, rice cookers and warmers, stockpot ranges, blast chillers, and commercial ventilation systems.

Multi-Station Dining & Specialty Cooking

Eight dedicated foodservice environments, custom hot and cold serving counters, refrigerated salad bars, made-to-order deli counters, commercial sandwich presses, induction cooking stations, noodle cookers, rotating international cuisine stations, self-contained plant-based preparation equipment, steam tables, refrigerated drop-in wells, sneeze guards, and mobile foodservice carts.

Refrigeration, Preparation & Storage

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigeration, commercial food processors, planetary mixers, meat slicers, stainless steel worktables, produce washing sinks, dedicated ingredient storage, mobile speed racks, heavy-duty shelving, and temperature-monitoring equipment.

Dining, Beverage & Dessert

Commercial dining tables and chairs, indoor and outdoor dining furniture, reusable porcelain dinnerware, bowls, glassware, stainless steel flatware, cafeteria trays, beverage dispensers, commercial coffee brewers, ice machines, hot water dispensers, soft-serve and ice cream equipment, commercial crepe makers, dessert preparation counters, and refrigerated dessert displays.

Warewashing & Campus Operations

High-capacity rack-conveyor dishwashers, automated tray-return equipment, pre-rinse stations, stainless steel soiled and clean dish tables, compartment sinks, commercial pot-washing equipment, dish racks, glassware racks, reusable takeout containers, mobile utility carts, waste-sorting stations, cleaning and sanitation supplies, and recurring institutional foodservice operating supplies.

Critical Project Considerations

Daily Meal Production & Peak-Period Throughput. Supporting up to 3,000 meals daily across 450 dining seats required carefully coordinated food preparation, batch cooking, replenishment, and service station capacity. Six combination ovens, high-capacity steam-jacketed kettles, and multiple cooking lines were integrated with heated and refrigerated holding equipment to manage concentrated breakfast, lunch, and dinner periods. Kitchen layouts and serving equipment were selected to accommodate rapid menu changeovers, rotating international cuisine concepts, and high student traffic between academic schedules.

Multiple Culinary Stations & Dietary Accommodation. Eight distinct serving environments required different cooking, preparation, refrigeration, and utility configurations. Dedicated plant-based equipment, separate ingredient storage, specialized preparation surfaces, and appropriate service barriers were incorporated to support vegetarian and vegan offerings while addressing allergen cross-contact procedures. Made-to-order stations, chilled salad and deli counters, hot food service, and specialty dessert preparation were coordinated to support diverse menus without compromising operational efficiency or food safety.

Continuous Warewashing, Reusable Serviceware & Campus Operations. Repeated dining cycles throughout the day required substantial inventories of dinnerware, trays, utensils, and reusable takeout containers supported by high-capacity commercial dishwashing equipment. Automated dish-return stations, conveyor warewashing, mobile dish racks, clean and soiled storage, and waste-sorting infrastructure were coordinated to maintain serviceware availability during peak periods. Equipment selection also prioritized durability, sanitation, maintenance access, replacement-part availability, and sustained operation throughout the academic calendar.

Explore Relevant Solutions

Institutional & Heavy-Duty Commercial Cooking Equipment · Commercial Refrigeration · Food Preparation Equipment · Restaurant Furniture & Dining Hall Tableware · Food Storage & Operating Supplies · Commercial Food Warmers · Coffee Makers · Serving Trays

Project Goal:

From architectural concept to contemporary Korean dining -- A sophisticated Korean steakhouse integrating custom smokeless tabletop grilling, dedicated beef dry-aging and preparation facilities, a complete commercial kitchen, full-service bar and wine program, private dining, and carefully coordinated restaurant interiors.

Eden Restaurant Supply supported the complete restaurant equipment and procurement program, encompassing specialized grilling and ventilation systems, meat-aging refrigeration, commercial cooking equipment, custom stainless steel fabrication, Korean tableware and servingware, bar and beverage equipment, dining furnishings, delivery and installation coordination, and ongoing operating supplies.

Scope of Work

Comprehensive front-of-house and back-of-house equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's dining, kitchen, meat preparation, and beverage operations.

The project included custom grill-integrated dining tables with concealed smokeless ventilation, specialized beef-aging refrigeration, dedicated meat preparation facilities, commercial cooking and cold storage systems, wine and cocktail service, private dining furnishings, premium Korean tabletop and servingware, and commercial warewashing infrastructure.

Equipment configurations were coordinated with the architectural and mechanical plans, including integrated exhaust systems, custom fabrication, utility requirements, and specialized installation across the restaurant's dining environments.

Principal Equipment & Supplies

Tabletop Grilling & Ventilation

Custom smokeless Korean BBQ grilling systems, integrated grill-compatible dining tables, high-temperature grill burners, removable cooking grates, concealed exhaust connections, commercial exhaust filtration equipment, grease collection components, fire suppression systems, and replacement grilling accessories.

Dry-Aging, Butchery & Refrigeration

Dedicated beef dry-aging refrigeration, precision temperature and humidity control equipment, air circulation and filtration systems, stainless steel meat-aging racks, commercial meat slicers, butcher block workstations, vacuum packaging machines, specialized meat refrigerators, walk-in coolers and freezers, refrigerated preparation tables, and stainless steel storage systems.

Commercial Cooking & Food Preparation

Heavy-duty commercial ranges, induction cooking equipment, charbroilers, combination and convection ovens, stockpot burners, commercial steamers, Korean soup and stew equipment, rice cookers and warmers, refrigerated chef bases, stainless steel preparation counters, and specialty Korean cooking utensils.

Dining, Furniture & Korean Tabletop

Custom grill-integrated dining tables, restaurant booths and seating, private dining furnishings, premium Korean porcelain and ceramic dinnerware, stainless steel rice and soup bowls, banchan dishes, dipping sauce vessels, beef presentation platters, specialty steak service pieces, Korean spoons and chopsticks, serving tongs, grill scissors, and tableside preparation equipment.

Wine, Bar & Beverage

Temperature-controlled wine storage systems, commercial wine refrigerators, custom stainless steel bar stations, undercounter beverage refrigeration, commercial ice machines, cocktail preparation equipment, wine decanters, stemware, glassware, commercial glasswashers, and specialty beverage service accessories.

Warewashing & Operations

Commercial dishwashers, dedicated glasswashing equipment, compartment sinks, pre-rinse stations, stainless steel dish tables, glassware and china racks, mobile utility carts, grilling equipment cleaning stations, replacement grill grates, sanitation equipment, and recurring restaurant operating supplies.

Critical Project Considerations

Integrated Smokeless Grilling & Ventilation. Custom tabletop grilling systems required careful coordination of dining furniture, exhaust routing, grease filtration, fire suppression, and building utilities. Concealed ventilation components were integrated with the restaurant's architectural design to maintain comfortable dining conditions, accessible equipment maintenance, and consistent grilling performance without compromising the dining environment.

Specialized Beef Aging & Preparation. Dedicated dry-aging refrigeration and meat preparation facilities required precise temperature and humidity control, controlled airflow, specialized storage, and appropriate sanitation provisions. Refrigerated butchery workstations, meat-processing equipment, and ingredient storage were coordinated with the kitchen and grilling operations to support premium beef handling, portioning, and efficient tableside service.

Coordinated Korean Dining & Beverage Service. Multi-course beef service, tableside grilling, shared banchan, private dining, and an extensive wine and cocktail program required coordinated equipment, furnishings, tabletop, and servingware specifications. Grill-integrated tables, specialized utensils, Korean ceramics, presentation pieces, and beverage equipment were selected to support the restaurant's service sequence, efficient clearing and resetting, commercial durability, and consistent dining presentation.

Explore Relevant Solutions

Korean BBQ Grills & Ventilation · Commercial Meat Processing Equipment · Commercial Cooking Equipment · Commercial Refrigeration · Korean Tableware & Servingware · Restaurant Furniture · Wine, Bar & Beverage Equipment · Tongs · Shears · Rice Bowls

Project Goal:

From airport concession planning to full-service restaurant operations -- A substantial Asian restaurant within a major international airport terminal, featuring a four-position high-output Chinese wok cooking line, dedicated dumpling and appetizer preparation, commercial frying and steaming systems, a full-service bar, extensive seated dining, and integrated takeout service for international travelers.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, specialized Asian cooking systems, commercial refrigeration, custom stainless steel fabrication, dining furniture and tableware, bar and beverage equipment, procurement, secure-terminal delivery, installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination for a fully operational restaurant within a secured airport terminal.

The project included four high-output Chinese wok cooking positions, commercial exhaust and fire-suppression systems, dedicated frying and steaming equipment, scratch food preparation stations, commercial refrigeration and cold storage, custom stainless steel workstations, rice cooking equipment, bar and beverage facilities, dining furniture, Asian tableware and servingware, takeout packaging systems, and commercial warewashing infrastructure.

Equipment procurement and installation required coordination with the airport concession operator, terminal facilities management, security personnel, and construction trades, including controlled delivery access, freight handling, equipment staging, utility interfaces, and installation sequencing.

Principal Equipment & Supplies

Chinese Wok Cooking & Ventilation

Four-position high-output Chinese wok range, heavy-duty jet burners, water-cooled wok range components, integrated wok faucets and drainage troughs, commercial deep fryers, dim sum steamers, stockpot burners, rice cookers and warmers, Type I exhaust hoods, grease duct components, makeup air equipment, and commercial fire-suppression systems.

Refrigeration & Food Preparation

Walk-in and reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigeration, refrigerated chef bases, commercial food processors, meat slicers, vegetable preparation equipment, dedicated dumpling assembly stations, stainless steel worktables, preparation sinks, sauce preparation equipment, food storage containers, and compact kitchen shelving.

Dining, Furniture & Beverage

Commercial restaurant tables and chairs, custom dining booths, Asian porcelain dinnerware, rice and noodle bowls, dim sum plates, soup bowls, shared serving platters, sauce dishes, chopsticks, flatware, glassware, custom bar stations, undercounter beverage refrigerators, commercial ice machines, cocktail preparation equipment, and coffee and tea service supplies.

Takeout, Packaging & Passenger Service

Hot food holding equipment, order pickup and staging counters, takeout packaging workstations, leak-resistant entrée containers, compartment meal boxes, dumpling and appetizer containers, soup containers, tamper-evident bags, disposable utensils, napkins, beverage cups, and recurring foodservice packaging supplies.

Warewashing & Operations

Commercial high-temperature dishwashers, undercounter glasswashers, compartment sinks, pre-rinse stations, stainless steel dish tables, pot-washing sinks, dish racks, mobile utility carts, compact storage systems, grease-handling equipment, sanitation supplies, replacement equipment components, and recurring restaurant operating supplies.

Critical Project Considerations

High-Output Wok Cooking Within Airport Infrastructure. Integrating a four-position commercial wok line and high-temperature cooking equipment within an airport terminal required coordination of gas capacity, exhaust ventilation, grease duct routing, makeup air, fire suppression, water supply, and drainage. Heavy-duty Chinese cooking equipment was specified to support rapid, made-to-order stir-frying while accounting for the mechanical, spatial, and building-system constraints of a terminal restaurant.

Secured-Terminal Procurement & Installation Logistics. Delivering and installing commercial kitchen equipment within an operating international airport required detailed coordination of approved delivery windows, security-controlled access, equipment dimensions, freight handling, and site readiness. Manufacturer shipments, crating, receiving, equipment placement, and installation sequencing were coordinated with airport facilities, concession management, and construction teams to accommodate restricted access routes and minimize disruption to terminal operations.

High-Volume Passenger Dining & Rapid Kitchen Turnover. The restaurant combined scratch-prepared wok dishes, steamed dumplings, fried appetizers, seated dining, bar service, and takeout orders within a time-sensitive airport environment. Wok station capacity, refrigerated ingredient access, food preparation, cooking-line organization, and order staging were coordinated to support short ticket times and concentrated passenger demand. Dining tabletop, commercial warewashing, and replacement inventory were selected to accommodate frequent table turnover and sustained daily operations.

Explore Relevant Solutions

Commercial Refrigeration · Restaurant Furniture · Asian Tableware & Servingware · Bar & Beverage Equipment · Takeout Containers & Packaging · Woks · Commercial Rice Cookers & Warmers · Lunch To-Go Containers

Project Goal:

From flour to finished bowl -- A full-service Japanese ramen and noodle restaurant integrating complete in-house noodle manufacturing, high-capacity broth production, precision noodle cooking, dedicated ingredient preparation, high-turnover dining, and specialized takeout packaging.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing specialized Japanese noodle manufacturing machinery, commercial cooking and broth production systems, refrigeration, custom stainless steel equipment, commercial ventilation, Japanese tableware, restaurant furnishings, specialized noodle takeout containers, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive front-of-house and back-of-house equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's noodle production, commercial kitchen, dining, and takeout operations.

The project included a Daekwang commercial noodle machine, industrial flour and dough mixers, noodle extruders, dough sheeters and cutting equipment, dedicated noodle production workstations, high-output broth cooking systems, multi-basket noodle cookers, refrigerated ingredient preparation, commercial ventilation, custom stainless steel fabrication, Japanese dining furniture and tableware, three-piece noodle takeout containers with removable inserts, and commercial warewashing infrastructure.

Equipment configurations were coordinated to integrate raw ingredient processing, fresh noodle manufacturing, broth preparation, made-to-order cooking, dine-in service, and off-premise order fulfillment.

Principal Equipment & Supplies

Noodle Manufacturing & Dough Production

Daekwang commercial noodle machine, industrial flour and dough mixers, commercial dough sheeters, noodle extruders, dough rollers, noodle cutting and forming equipment, flour sifters, dough resting equipment, stainless steel noodle production tables, flour storage bins, noodle portioning equipment, food-grade drying and storage racks, and specialized noodle manufacturing accessories.

Broth Production & Commercial Cooking

High-output gas stockpot ranges, heavy-duty jet burners, large-capacity stainless steel stockpots, commercial soup kettles, broth straining and filtration equipment, temperature-controlled soup holding systems, commercial noodle boilers, multi-basket noodle cookers, individual stainless steel noodle baskets, commercial ranges, fryers, griddles, rice cookers and warmers, exhaust hoods, and ventilation components.

Refrigeration & Food Preparation

Walk-in and reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigeration, refrigerated noodle and topping storage, commercial meat slicers, stainless steel food preparation counters, preparation sinks, sauce and ingredient storage systems, custom worktables, mobile ingredient carts, and heavy-duty kitchen shelving.

Dining, Furniture & Japanese Tabletop

Commercial Japanese ramen bowls, specialty noodle bowls, ceramic soup spoons, rice bowls, appetizer plates, dipping dishes, chopsticks, serving trays, condiment containers, counter seating, restaurant tables and chairs, beverage refrigeration, water dispensers, and specialty Japanese servingware.

Takeout Packaging & Service

50 oz three-piece noodle takeout containers with removable 20 oz inserts and fitted lids, compartmentalized soup and noodle packaging, broth containers, takeout bags, disposable utensils, tamper-evident packaging supplies, order assembly stations, and recurring takeout inventory.

Warewashing & Operations

Commercial dishwashers, compartment sinks, pot-washing sinks, pre-rinse stations, stainless steel drainboards, noodle production equipment cleaning stations, dish racks, mobile utility carts, food storage containers, replacement noodle machine components, sanitation equipment, and recurring restaurant operating supplies.

Critical Project Considerations

Integrated In-House Noodle Manufacturing. Establishing a complete noodle production operation required coordination of industrial dough mixing, sheeting, extrusion, cutting, portioning, and storage equipment. The Daekwang noodle machine and supporting production systems were integrated with dedicated stainless steel workstations, flour storage, electrical requirements, equipment clearances, and sanitation provisions. Production layouts accounted for dough hydration, consistency, noodle thickness, cutting specifications, batch preparation, and efficient transfer from manufacturing to refrigerated storage and cooking stations.

High-Capacity Broth Production & Noodle Cooking. Long-duration broth preparation and rapid, made-to-order noodle cooking required separate but coordinated equipment systems. High-output stockpot burners, large-capacity cooking vessels, broth filtration and holding equipment, and commercial multi-basket noodle cookers were specified around sustained production, temperature control, water supply, drainage, and ventilation requirements. Kitchen configurations supported simultaneous broth preparation, noodle boiling, ingredient assembly, and consistent service during peak dining periods.

Production-to-Service Workflow & Takeout Integration. Integrating noodle manufacturing, broth production, refrigerated preparation, dining service, and takeout fulfillment required careful organization of equipment footprints and material movement. Raw flour handling and dough production were separated from wet cooking and finished-food preparation, while refrigerated noodle storage, boiling stations, broth dispensing, and final assembly were positioned to minimize unnecessary handling. Specialized three-piece noodle containers with removable inserts allowed broth to be packaged separately from noodles and toppings, helping preserve texture during transportation. Dining service, takeout assembly, commercial warewashing, and recurring packaging inventory were coordinated to support continuous restaurant operations.

Explore Relevant Solutions

Commercial Noodle Machines & Manufacturing Equipment · Commercial Refrigeration · Stainless Steel Preparation Equipment · Japanese Ramen Bowls & Tableware · Noodle Takeout Containers with Inserts · Restaurant Furniture · Soup Spoons · Strainers

Project Goal:

From restaurant concept to high-volume fast-casual operations -- A contemporary Asian restaurant integrating a six-vat commercial frying line, dedicated poultry preparation and breading facilities, multiple sauce-finishing stations, a complete hot kitchen, compact dining areas, and high-capacity takeout and delivery operations.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, specialized commercial frying systems, refrigeration, stainless steel fabrication, food preparation equipment, dining furniture and tableware, takeout packaging, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the restaurant's commercial kitchen, food preparation, dining, and order fulfillment operations.

The project included two commercial fryer banks with six high-capacity frying vats, dedicated marination and breading stations, refrigerated poultry preparation, commercial oil filtration and ventilation systems, multiple sauce preparation and finishing stations, a separate hot-food cooking line, walk-in refrigeration, custom stainless steel workstations, dine-in furniture and servingware, pickup and delivery packaging facilities, and commercial warewashing equipment.

Equipment layouts were coordinated to support simultaneous batch frying, made-to-order preparation, multiple product variations, rapid order assembly, and continuous dine-in and off-premise service.

Principal Equipment & Supplies

Commercial Frying & Ventilation

Six commercial 50-pound deep fryer vats, high-efficiency gas fryers, stainless steel fryer batteries, commercial oil filtration machines, oil disposal and transport equipment, fryer baskets, batter draining racks, heated holding equipment, commercial Type I exhaust hoods, grease filtration systems, makeup air equipment, and fire-suppression components.

Poultry Preparation & Refrigeration

Walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated preparation tables, dedicated raw poultry workstations, commercial batter mixers, marination containers, stainless steel breading and coating stations, food preparation sinks, refrigerated ingredient storage, stainless steel worktables, mobile ingredient carts, and heavy-duty shelving.

Sauce Finishing & Specialty Cooking

Commercial sauce kettles and warmers, stainless steel mixing and tossing stations, sauce dispensing equipment, heated preparation counters, commercial ranges, induction burners, griddles, stockpot burners, rice cookers and warmers, refrigerated sauce storage, stainless steel finishing bowls, portioning equipment, and specialty Asian cooking utensils.

Dining, Beverage & Takeout Service

Commercial restaurant tables and chairs, Asian porcelain dinnerware, shared serving platters, appetizer plates, sauce dishes, beverage refrigeration, commercial ice machines, drink dispensers, food pickup counters, order assembly workstations, vented fried-food takeout boxes, compartment food containers, sauce cups, tamper-evident bags, disposable utensils, and recurring takeaway supplies.

Warewashing & Operations

Commercial dishwashers, compartment sinks, dedicated pot-washing sinks, pre-rinse stations, stainless steel drainboards, dish racks, mobile utility carts, fryer cleaning equipment, oil filtration accessories, sanitation supplies, replacement fryer baskets and components, and recurring restaurant operating supplies.

Critical Project Considerations

High-Capacity Frying & Oil Management. Integrating six high-capacity fryer vats required careful coordination of fryer recovery capacity, gas supply, ventilation, fire suppression, grease handling, and production scheduling. Separate frying banks were configured to accommodate different cooking stages, batch sizes, and product requirements while maintaining consistent output during peak service. Dedicated oil filtration, cleaning access, and replacement components were incorporated to support continuous operation and long-term equipment maintenance.

Raw Poultry Preparation & Multi-Stage Cooking Workflow. Refrigerated storage, marination, batter preparation, breading, frying, and sauce finishing were organized into distinct production zones. Stainless steel preparation workstations, refrigerated ingredient storage, and dedicated equipment were coordinated to separate raw poultry handling from finished-food assembly, reduce cross-contamination risks, and minimize unnecessary product movement. Multiple finishing stations supported different sauce preparations and simultaneous order production without interrupting the main frying line.

Integrated Dine-In, Pickup & Delivery Operations. The restaurant's combined dining and off-premise service required coordinated food holding, order staging, packaging, and fulfillment infrastructure. Fried-food packaging was selected with attention to ventilation, moisture management, sauce separation, and maintaining product texture during transportation. Pickup counters, refrigerated beverage storage, disposable packaging inventory, reusable dining tableware, and commercial warewashing were organized to accommodate frequent dine-in turnover alongside high-volume delivery and takeaway orders.

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Commercial Deep Fryers & Frying Equipment · Commercial Refrigeration · Food Preparation Equipment · Commercial Cooking Equipment · Restaurant Furniture & Tableware · Takeout Containers & Food Packaging · Refrigerated Prep Tables · Squeeze Bottles · Commercial Food Warmers

Project Goal:

From commercial kitchen development to multi-operator food production -- A comprehensive commissary kitchen facility integrating shared commercial cooking areas, dedicated private production suites, industrial food preparation equipment, centralized refrigeration and storage, and commercial infrastructure supporting multiple independent food businesses, caterers, meal preparation operations, and packaged-food manufacturers.

Eden Restaurant Supply supported the complete commercial kitchen equipment program, encompassing shared and private kitchen equipment, heavy-duty cooking systems, commercial refrigeration, specialty food processing machinery, custom stainless steel fabrication, ventilation equipment sourcing, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, sourcing, procurement, delivery, and installation coordination across the facility's shared production kitchens, private commercial kitchen suites, food preparation areas, storage facilities, and supporting operations.

The project included multiple heavy-duty cooking lines, dedicated hooded production stations, commercial ranges, convection ovens, tilting skillets, charbroilers, fryers, 20-, 40-, and 80-quart commercial mixers, industrial food processors, custom stainless steel preparation workstations, walk-in refrigeration, tenant-assigned cold and dry storage, centralized receiving and distribution equipment, and extensive warewashing infrastructure.

Shared and private kitchen configurations were developed to accommodate different production volumes, cooking methods, equipment requirements, and operational schedules while supporting flexible use by multiple independent foodservice businesses.

Principal Equipment & Supplies

Commercial Cooking & Shared Production

Heavy-duty six-burner commercial ranges, tilting braising skillets, commercial charbroilers, flat-top griddles, convection ovens, deep fryers, stockpot ranges, commercial steamers, induction cooking equipment, stainless steel cooking stations, Type I exhaust hoods, grease filtration, fire-suppression components, and commercial ventilation equipment.

Private Kitchen Suites & Stainless Steel Fabrication

Dedicated commercial cooking lines, individual exhaust hood systems, three-phase electrical equipment connections, gas cooking equipment, custom stainless steel worktables, wall-mounted shelving, compartment sinks, food preparation sinks, handwashing stations, stainless steel backsplashes, equipment stands, utility fixtures, and heavy-duty kitchen storage systems.

Food Processing, Bakery & Specialty Preparation

20-, 40-, and 80-quart commercial planetary mixers, industrial dough mixers, commercial food processors, deli slicers, meat grinders, immersion blenders, countertop mixers, commercial blenders, stainless steel food preparation tables, pastry and dough workstations, mobile speed racks, ingredient bins, commercial scales, and food processing accessories.

Refrigeration, Storage & Material Handling

Walk-in coolers and freezers, commercial reach-in refrigerators and freezers, refrigerated preparation tables, undercounter refrigeration, designated tenant cold-storage shelving, freezer storage racks, stainless steel and epoxy-coated dry storage systems, ingredient receiving tables, mobile shelving, food transport carts, commercial storage containers, and receiving and inventory-handling equipment.

Packaging, Warewashing & Operations

Commercial vacuum packaging machines, food portioning scales, packaging workstations, food-grade containers, commercial dishwashers, compartment sinks, pot-washing equipment, pre-rinse stations, stainless steel dish tables, mobile dish racks, utility carts, waste-handling equipment, sanitation supplies, replacement equipment components, and recurring commercial kitchen operating supplies.

Critical Project Considerations

Multi-Operator Kitchen Infrastructure & Equipment Integration. Accommodating multiple independent food production businesses required coordinating shared commercial cooking lines with separately equipped private kitchen suites. Heavy-duty ranges, fryers, charbroilers, ovens, and specialized production machinery introduced varying gas, electrical, ventilation, plumbing, and equipment clearance requirements. Dedicated hood systems, three-phase electrical service, fire suppression, custom stainless steel fabrication, and individual preparation facilities were coordinated with the building's mechanical and construction infrastructure to support flexible production configurations and future equipment changes.

Shared Production, Refrigeration & Tenant Storage. Supporting caterers, restaurant operators, bakers, and packaged-food manufacturers within one facility required careful separation of preparation workstations, ingredient storage, refrigerated inventory, and finished-product handling. Walk-in refrigeration, freezer capacity, designated dry-storage systems, and mobile equipment were organized to support independent tenant inventory management and varied production schedules. Commercial mixers, food processors, ovens, and cooking stations were selected for versatility across different food production methods, batch sizes, and operating requirements.

Continuous Kitchen Utilization & Centralized Operations. Shared production equipment, independently operated kitchens, and recurring ingredient deliveries required coordinated receiving, preparation, cooking, packaging, cleaning, and storage workflows. High-use cooking equipment, stainless steel workstations, commercial warewashing systems, and sanitation stations were arranged to facilitate equipment changeovers, cleaning between production sessions, and efficient movement of ingredients and finished products. Equipment selection also emphasized commercial durability, serviceability, replacement-part availability, and the ability to accommodate changing tenant requirements without extensive infrastructure modifications.

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Heavy-Duty Commercial Cooking Equipment · Commercial Refrigeration · Food Packaging & Preparation Supplies · Work Tables · Food Storage Containers · Bus Carts

Project Goal:

From individual restaurant concepts to a fully integrated foodservice marketplace -- A large-scale, multi-vendor food hall encompassing more than 20 independently operated food and beverage concepts, specialized commercial kitchens, custom retail service counters, shared dining areas, and centralized operational infrastructure.

Eden Restaurant Supply supported the food hall's comprehensive equipment and procurement program, encompassing individual tenant kitchen buildouts, specialized Asian and international cooking equipment, commercial refrigeration, custom stainless steel fabrication, food display and merchandising systems, beverage equipment, equipment delivery and installation coordination, and ongoing operating supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across more than 20 independently operated restaurant, retail foodservice, and beverage concepts.

The project encompassed multiple commercial cooking lines, dedicated wok and noodle stations, grills and fryers, specialty ovens, commercial refrigeration, custom stainless steel preparation and service counters, refrigerated food displays, coffee and beverage stations, bakery and dessert equipment, tenant-specific plumbing and ventilation requirements, dining furniture, and warewashing infrastructure.

Equipment packages were developed around individual operator menus, available kitchen footprints, utility capacity, and service requirements. Procurement and installation activities were coordinated across phased tenant openings, kitchen renovations, operator transitions, and equipment replacements within an active foodservice facility.

Principal Equipment & Supplies

Commercial Cooking & Specialty Foodservice

Heavy-duty commercial ranges, high-BTU Chinese wok burners, commercial noodle cookers, charbroilers, flat-top griddles, 40–50 lb commercial fryers, rotisserie equipment, convection and deck ovens, commercial steamers, rice cookers and warmers, induction cooking equipment, specialty Asian food preparation machinery, Type I exhaust hoods, grease filtration equipment, and ventilation components.

Refrigeration & Food Preparation

Walk-in coolers and freezers, reach-in refrigerators and freezers, two- and three-door refrigerated preparation tables, undercounter refrigerators, refrigerated chef bases, sushi and seafood display cases, commercial meat slicers, food processors, commercial mixers, stainless steel preparation sinks, custom worktables, ingredient storage systems, and heavy-duty shelving.

Tenant Service Counters & Food Merchandising

Custom stainless steel and millwork-integrated service counters, refrigerated display cases, heated food showcases, grab-and-go merchandisers, pastry and bakery display cases, hot and cold drop-in food wells, glass food guards, heated holding cabinets, pass-through equipment, pickup counters, mobile serving carts, custom shelving, and food packaging stations.

Coffee, Bakery & Specialty Beverage

Commercial espresso machines and grinders, batch coffee brewers, commercial ice machines, refrigerated beverage counters, juice preparation equipment, commercial blenders, hot water dispensers, bakery ovens, pastry refrigeration, ice cream and frozen dessert equipment, beverage preparation workstations, and specialized café serving supplies.

Shared Dining, Warewashing & Operations

Commercial dining tables and chairs, bar-height counter seating, restaurant dinnerware, serving trays, glassware, flatware, chopsticks, takeout containers, food transport carts, commercial dishwashers, three-compartment sinks, handwashing stations, stainless steel drainboards, utility shelving, waste and recycling stations, cleaning equipment, and recurring foodservice operating supplies.

Critical Project Considerations

Independent Tenant Kitchens & Shared Building Infrastructure. Equipping more than 20 foodservice concepts required coordinating substantially different cooking methods, equipment footprints, and utility demands within a common facility. High-output wok ranges, fryers, grills, ovens, steamers, and beverage equipment introduced varying gas, electrical, plumbing, ventilation, and drainage requirements. Tenant-specific equipment schedules, manufacturer specifications, custom fabrication, and utility connections were coordinated with the property's architectural, mechanical, and construction teams, allowing individual businesses to operate independently while integrating with shared infrastructure.

Specialized Cooking Equipment Within Compact Retail Footprints. Individual food stalls required restaurant-grade cooking and preparation capacity within considerably smaller footprints than conventional standalone kitchens. Undercounter refrigeration, compact cooking equipment, customized stainless steel workstations, refrigerated ingredient storage, and integrated service counters were specified around each operator's menu and production sequence. Particular attention was given to equipment clearances, ventilation access, food preparation separation, display visibility, and efficient movement between cooking, assembly, customer ordering, and pickup areas.

Phased Tenant Buildouts & Continuous Food Hall Operations. Multiple independent operators, evolving restaurant concepts, and ongoing equipment replacements required flexible procurement and installation strategies. Equipment sourcing, fabrication, freight delivery, on-site receiving, utility coordination, and installation sequencing were organized around individual tenant requirements and operating schedules. Standardized commercial equipment categories were balanced with specialized culinary machinery and custom fabrication, supporting efficient tenant transitions, equipment maintenance, and long-term replacement availability without extensive disruption to neighboring foodservice operations.

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Commercial Cooking Equipment · Commercial Refrigeration · Restaurant Furniture & Tableware · Takeout Containers & Packaging · Commercial Rice Cookers & Warmers · Bar Refrigeration · Noodle Bowls

Project Goal:

From restaurant concept to complete tabletop cooking experience -- A large-scale Asian hot pot restaurant featuring 40+ integrated induction cooking stations, customizable multi-compartment broth systems, dedicated soup preparation kitchens, specialized meat and seafood processing, extensive refrigerated ingredient storage, self-service condiment stations, and full-service group dining.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, custom induction-integrated dining tables, commercial broth production and refrigeration systems, specialty meat processing equipment, Chinese and Japanese hot pot cookware, restaurant furniture, tableware, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's tabletop cooking, broth production, ingredient preparation, dining, and service operations.

The project included 40+ custom induction-integrated dining tables, divided stainless steel hot pots, multiple commercial broth preparation stations, high-capacity steam-jacketed kettles, dedicated meat slicing and seafood preparation facilities, walk-in refrigeration and freezers, refrigerated ingredient assembly stations, custom stainless steel preparation counters, self-service sauce and condiment bars, specialty hot pot servingware, dining furniture, and commercial warewashing infrastructure.

Equipment configurations were coordinated around simultaneous tabletop cooking, multiple broth selections, extensive raw ingredient preparation, temperature-controlled service, and continuous ingredient and broth replenishment throughout dining periods.

Principal Equipment & Supplies

Tabletop Hot Pot & Induction Cooking

40+ integrated commercial induction cooking stations, custom induction-compatible dining tables, divided stainless steel hot pots, individual and communal cooking vessels, induction heating controls, heat-resistant table surfaces, integrated electrical connections, replacement hot pot inserts, specialized soup ladles, wire skimmers, hot pot strainers, and heat-resistant serving accessories.

Broth Production & Commercial Cooking

Commercial 60–80-gallon steam-jacketed kettles, high-output stockpot ranges, heavy-duty gas burners, large-capacity stainless steel stockpots, broth preparation and seasoning equipment, stainless steel filtration baskets, commercial soup warmers, heated broth holding tanks, insulated soup transport containers, commercial steamers, noodle cookers, rice cookers and warmers, and commercial kitchen exhaust ventilation.

Meat Processing, Seafood & Refrigeration

Commercial precision meat slicers, semi-frozen meat slicing equipment, stainless steel butchery workstations, vacuum packaging machines, walk-in coolers and freezers, refrigerated meat preparation tables, seafood refrigerators, refrigerated chef bases, dedicated seafood preparation sinks, commercial ice machines, ingredient storage containers, vegetable preparation equipment, and heavy-duty stainless steel shelving.

Condiment Stations, Dining & Beverage

Custom refrigerated sauce and condiment bars, stainless steel refrigerated drop-in wells, condiment dispensers, glass food guards, ingredient presentation trays, raw meat and seafood serving platters, divided sauce dishes, Chinese and Japanese ceramic bowls, soup spoons, chopsticks, food service tongs, wire hot pot baskets, custom dining tables and chairs, mobile service carts, beverage refrigeration, commercial ice machines, and specialty tea and beverage equipment.

Warewashing & Operations

High-capacity commercial dishwashers, commercial pot and pan washing equipment, compartment sinks, dedicated hot pot washing and cleaning stations, stainless steel dish tables, pre-rinse stations, mobile dish racks, soup pot storage systems, ingredient transport carts, sanitation equipment, replacement induction components, commercial kitchen cleaning supplies, and recurring restaurant operating supplies.

Critical Project Considerations

Integrated Induction Cooking & Restaurant Infrastructure. Installing more than 40 tabletop induction cooking systems required detailed coordination of electrical capacity, circuit distribution, cooking equipment dimensions, custom dining furniture, and thermal protection. Induction cooktops and multi-compartment hot pots were integrated into heat-resistant table surfaces, with consideration for equipment accessibility, spill management, safe guest interaction, and simultaneous electrical demand during peak dining periods. Kitchen ventilation and dining-room environmental controls were coordinated around the combined heat and humidity generated by extensive tabletop broth cooking.

Broth Production, Meat Processing & Refrigerated Ingredient Preparation. Maintaining multiple broth preparations alongside a broad selection of thinly sliced meats, seafood, vegetables, and specialty ingredients required distinct hot and cold production systems. High-capacity steam-jacketed kettles, stockpot ranges, broth filtration, and heated holding equipment were coordinated with refrigerated meat slicing, seafood preparation, and ingredient assembly stations. Commercial meat slicers, controlled-temperature protein storage, dedicated preparation surfaces, and separated raw ingredient handling were integrated to support consistent portioning, cold-chain management, and efficient replenishment.

High-Volume Tableside Service & Continuous Replenishment. The restaurant's shared cooking format required coordinated movement of broths, raw ingredient platters, condiments, beverages, and service equipment between the kitchen, refrigerated preparation areas, and dining tables. Custom sauce stations, mobile ingredient carts, broth refill equipment, specialized hot pot servingware, and tabletop cooking accessories were selected to support continuous service without interrupting guest cooking. Extensive cookware inventory, dedicated pot-washing facilities, commercial dishwashing equipment, and organized storage systems supported frequent table resetting, sanitation, and sustained high-volume operations.

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Commercial Hot Pot & Shabu-Shabu Equipment · Commercial Meat Slicers & Processing Equipment · Commercial Refrigeration · Hot Pot Cookware & Asian Tableware · Restaurant Furniture · Commercial Food Holding Equipment · Ladles · Tongs · Sauce Bowls

Project Goal:

From established restaurant operations to a modernized commercial kitchen -- A comprehensive kitchen and equipment renovation for a high-volume, full-service restaurant featuring an upgraded 20-foot commercial cooking line, expanded refrigeration and food preparation capacity, custom stainless steel fabrication, renovated bar equipment, and improved kitchen and warewashing infrastructure.

Eden Restaurant Supply supported the restaurant's equipment modernization, encompassing existing equipment assessment, replacement model selection, commercial cooking and refrigeration, specialty equipment sourcing, custom fabrication, procurement, removal and replacement coordination, delivery, installation support, and ongoing operational supplies.

Scope of Work

Comprehensive equipment evaluation, specification, sourcing, procurement, delivery, and installation coordination for the renovation of an established commercial restaurant kitchen and supporting service areas.

The project included replacement of approximately 20 linear feet of heavy-duty cooking equipment, an eight-burner commercial range, charbroiler, griddle, commercial fryer bank, combination and convection ovens, refrigerated chef bases, upgraded preparation refrigeration, custom stainless steel workstations, renovated plating and service counters, bar refrigeration, commercial ice equipment, and warewashing improvements.

Equipment selection and installation were coordinated around existing hood dimensions, gas and electrical capacity, plumbing connections, drainage locations, limited equipment access, and phased replacement schedules intended to minimize interruption to restaurant operations.

Principal Equipment & Supplies

Commercial Cooking & Ventilation

Eight-burner heavy-duty commercial range, 36-inch charbroiler, 48-inch commercial griddle, dual 50-pound deep fryers, combination oven, convection ovens, salamander broiler, stockpot burners, induction cooking equipment, heated chef's pass, stainless steel equipment stands, replacement exhaust hood components, grease filters, and fire-suppression system integration.

Refrigeration & Food Preparation

Refrigerated chef bases, reach-in refrigerators and freezers, two- and three-door refrigerated preparation tables, undercounter refrigerated drawers, commercial ice machines, food processors, meat slicers, stainless steel worktables, custom preparation counters, compartment sinks, ingredient storage equipment, and heavy-duty shelving.

Custom Stainless Steel & Kitchen Infrastructure

Custom stainless steel cooking-line infill panels, equipment stands, wall shelves, backsplashes, refrigerated counter surrounds, worktables, preparation sinks, stainless steel drainboards, utility connections, floor-mounted equipment supports, mobile preparation carts, and replacement kitchen fixtures.

Bar, Beverage & Service Equipment

Undercounter bar refrigerators, back-bar refrigeration, commercial ice makers, insulated ice bins, stainless steel cocktail stations, glasswashers, bottle storage systems, beverage preparation counters, commercial coffee equipment, wine refrigeration, drinkware, and replacement bar accessories.

Warewashing & Operations

High-temperature commercial dishwashers, undercounter glasswashers, pre-rinse stations, three-compartment sinks, soiled and clean dish tables, commercial pot-washing equipment, dish racks, mobile utility carts, sanitation equipment, replacement cooking equipment components, and recurring restaurant operating supplies.

Critical Project Considerations

Existing Kitchen Footprint & Equipment Retrofit. Replacing approximately 20 feet of commercial cooking equipment required detailed assessment of existing hood coverage, gas supply, electrical service, plumbing, floor drainage, and equipment clearances. New ranges, charbroilers, fryers, griddles, and ovens were specified around available dimensions and utility capacity rather than an entirely new kitchen layout. Custom stainless steel fabrication, equipment infill panels, and revised preparation workstations were coordinated to improve cooking-line functionality while retaining compatible existing infrastructure.

Restricted Access & Installation Logistics. Equipment replacement within an established commercial building presented challenges involving delivery access, service elevators, narrow equipment routes, existing utility connections, and removal of heavy commercial appliances. Equipment dimensions, shipping configurations, freight handling, and installation sequencing were reviewed before procurement. Factory ordering, delivery staging, on-site receiving, equipment placement, and final trade connections were coordinated around building access requirements and the restaurant's operational schedule.

Phased Renovation & Operational Continuity. Modernizing cooking, refrigeration, beverage, and warewashing equipment required carefully sequenced removal, replacement, testing, and commissioning activities. Long-lead equipment and custom-fabricated components were coordinated in advance, with attention to temporary equipment outages and service requirements. Replacement models were selected for cooking performance, energy efficiency, maintenance accessibility, parts availability, and compatibility with the restaurant's existing production workflow, supporting improved long-term operations without requiring a complete kitchen reconstruction.

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Heavy-Duty Commercial Cooking Equipment · Commercial Ranges & Charbroilers · Commercial Refrigeration · Bar & Beverage Equipment · Refrigerated Prep Tables · Equipment Stands · Refrigerator Parts

Project Goal:

From sushi bar concept to complete restaurant operations -- A full-service Japanese sushi restaurant integrating a six-station sushi bar, dedicated seafood preparation and refrigeration, commercial sushi rice production, a complete hot kitchen, extensive sake and cocktail service, private dining, and coordinated dine-in, takeout, and event operations.

Eden Restaurant Supply supported the complete restaurant buildout, encompassing front-of-house and back-of-house equipment, specialized sushi preparation systems, commercial cooking and refrigeration, custom stainless steel fabrication, Japanese tableware and servingware, restaurant furnishings, procurement, delivery and installation coordination, and ongoing operational supplies.

Scope of Work

Comprehensive equipment planning, specification, specialty sourcing, procurement, delivery, and installation coordination across the restaurant's sushi bar, cold preparation kitchen, hot kitchen, beverage facilities, and dining environments.

The project included six dedicated sushi chef workstations, three refrigerated neta display cases, specialized seafood refrigeration and preparation equipment, commercial rice washing, cooking and mixing systems, separate cold appetizer production, commercial frying and grilling equipment, walk-in cold storage, custom stainless steel counters, bar and beverage equipment, extensive Japanese tabletop and servingware, commercial warewashing, and takeout packaging.

Equipment configurations were coordinated to support simultaneous sushi and sashimi preparation, made-to-order hot dishes, multi-course dining, group service, and off-premise orders.

Principal Equipment & Supplies

Sushi Bar & Seafood Preparation

Custom six-station sushi bar, three refrigerated neta display cases, undercounter seafood refrigeration, refrigerated sushi preparation counters, dedicated sashimi workstations, food-grade cutting surfaces, professional Japanese sushi and sashimi knives, sharpening stones, fish preparation tools, bamboo rolling mats, sushi presses, ingredient containers, and specialized sushi preparation utensils.

Seafood Refrigeration & Sushi Rice Production

Dedicated seafood refrigerators and freezers, walk-in coolers and freezers, refrigerated chef bases, commercial rice washers, high-capacity Japanese rice cookers, sushi rice mixing and seasoning equipment, hangiri, shamoji, rice portioning equipment, temperature-controlled ingredient storage, stainless steel preparation sinks, and commercial seafood storage systems.

Hot Kitchen & Specialty Cooking

Commercial tempura fryers, heavy-duty ranges, charbroilers, induction cooking stations, combination and convection ovens, salamander broilers, commercial steamers, stockpot burners, rice warmers, refrigerated preparation tables, custom stainless steel worktables, commercial exhaust hoods, and specialized Japanese hot kitchen equipment.

Dining, Furniture & Beverage

Japanese porcelain and ceramic dinnerware, sushi and sashimi presentation plates, specialty small dishes, shared serving platters, lacquerware, wooden serving pieces, rice and soup bowls, chopsticks and rests, sake cups and carafes, masu, sake warmers, custom dining tables, upholstered seating, bar refrigeration, wine storage, commercial ice machines, and cocktail service equipment.

Warewashing, Takeout & Operations

Commercial dishwashers, glasswashers, compartment sinks, pre-rinse stations, stainless steel dish tables, specialized glassware and porcelain racks, utility carts, sushi platter containers, compartmentalized takeout trays, leak-resistant sauce containers, food packaging stations, sanitation equipment, replacement kitchen components, and recurring restaurant operating supplies.

Critical Project Considerations

High-Capacity Sushi Bar & Seafood Refrigeration. Integrating six sushi preparation stations and three refrigerated neta cases required coordination of counter dimensions, undercounter refrigeration, electrical connections, ingredient accessibility, and guest-facing presentation. Dedicated seafood storage and preparation facilities were organized around refrigerated receiving, raw fish handling, portioning, and immediate sushi assembly. Equipment specifications addressed temperature control, food safety, chef ergonomics, knife maintenance, and the separation of raw seafood preparation from hot kitchen operations.

Integrated Sushi Rice, Cold Preparation & Hot Kitchen Production. Commercial rice washing, cooking, seasoning, and holding equipment were coordinated to maintain consistent sushi rice production throughout service. Separate sushi, sashimi, cold appetizer, frying, and grilling stations required distinct preparation environments and equipment configurations. Refrigerated storage, cooking equipment, finishing counters, and service pass areas were positioned to support simultaneous preparation of hot and cold dishes, coordinated course timing, and efficient movement between kitchen and dining room.

Full-Service Dining, Japanese Tabletop & Off-Premise Operations. Combining sushi bar seating, restaurant dining, private events, beverage service, and takeout required coordinated equipment and supply programs beyond the kitchen. Japanese ceramics, specialty sushi presentation pieces, shared serving platters, sake service equipment, and commercial glassware were specified around diverse menu presentations and commercial durability. Takeout packaging, sushi platter containers, food staging equipment, tabletop inventory, and warewashing capacity were integrated to support both in-restaurant service and off-premise fulfillment.

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Sushi & Neta Display Cases · Commercial Sushi Rice Equipment · Japanese Sushi Knives & Tools · Commercial Cooking Equipment · Commercial Fryers & Grills · Japanese Tableware & Servingware · Sake & Beverage Equipment · Restaurant Furniture · Sushi Takeout Containers · Sake Warmers · Sushi Mats · Sake Masu