Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 44 of 107

Warranties do impact equipment purchasing decisions, according to 89 percent of operators. This is especially true for big-ticket items, large or complex pieces of equipment and products that are new to the market. In addition, 53 percent of operators indicate they have a planned maintenance program for specific equipment. They feel planned maintenance plays an integral role in the operational health of their business. Frequent items with planned maintenance programs include hoods/exhaust sys- tems, refrigeration, dishwashers, combi ovens and specialized equipment. Those that do not use planned maintenance cite cost as the reason or because they have an in-house staff that can perform these tasks. PURCHASING SUPPLY ITEMS Who operators purchase supplies from represents one area that appears to be in transition. Among commercial foodservice operators, broadline distributors saw their piece of the supplies sales pie shrink to 36 percent from 47 percent in 2016. Online foodservice equipment and supplies distributors and traditional equipment and supplies dealers appear to be the two biggest beneficiaries of this shift, growing their market share at a rate of 10 percent and 4 percent respectively. Similar developments took place among non-commercial operators. Broadliners saw their piece of the supplies sales pie drop to 36 percent in 2018 from 40 percent two years ago. In contrast, groups growing their supplies sales to non- commercial operators include online suppliers, up more than 5 percent, and traditional dealers, up 4 percent. Operators employ a variety of methods to order food- service equipment and supplies, the most popular of which remains using online ordering systems. In fact, 73 percent of operators indicate they use an online ordering system when making equipment and supplies purchases, generally consis- tent with the previous study. One notable study in contrast centers on the use of sales reps to place equipment and sup- plies orders and phoning in orders. The percent of opera- tors who report phoning in equipment and supplies orders increased from 37 percent in 2016 to 42 percent in 2018, which seems counterintuitive given the growing influence of Hitachi HiQ eSystems® monitors perishable assets to ensure safe, reliable, sanitary transportation and storage. Challenging the Future through Engineered Solutions 844-511-5999 Protect your brand. Protect your assets. H I G H Q U A L I T Y F O O D S A F E T Y P A R T N E R A higher level of food safety intelligence. Track back of house in real time via desktop, tablet, or smartphone Record temperatures automatically at all times Alert via text, email, or call Protect your assets 24/7, 365 HOW PURCHASES ARE MADE Online ordering systems continue to maintain the primary approach to purchases, holding the No.1 spot in the past three times in FE&S' Operating Purchasing Study. Use an online ordering system Call in order over the phone Sales rep manages this Fax orders User paper ordering system Other Email* 2018-73% 2018-42% 2018-28% 2018-10% 2018-8% 2018-8% 2018-17% 2016-75% 2016-37% 2016-36% 2016-15% 2016-11% 2016-8% *2018 was the first year email orders became an option on the study.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUN 2018