Prestige Collection
Products suppliers make for five-star hotels, private aviation and yachts. Selected by each supplier, sold at their trade price excl. VAT.
See all 107 productsBy department
By supplier
Restaurants and bars
Cutlery, crockery, buffet equipment, bar buckets and room service trays from independent European suppliers, at trade prices excl. VAT. Order standard packs online or send one quote request to several suppliers for openings, refits and multi-site volumes.
Cutlery, crockery and kitchen utensils
10 products
Bar buckets and trays
1 product
F&B services and equipment
90 products
Room service and hospitality trays
18 products
Pans and induction mats
27 products
Knives and cutting boards
9 products
Hotel and restaurant tables
12 products
Kitchen aprons and uniforms
3 products
Refreshing towels for the table
8 products
Owners and head chefs replacing cutlery, crockery and kitchen utensils, or equipping a new dining room with matching patterns.
F&B managers and banqueting teams sourcing buffet equipment, service trays and table settings for breakfast, events and outlets.
Bar managers buying ice buckets, wine coolers, trays, refrigeration and the small items that keep a bar running through service.
In-room dining teams sourcing trays, trolleys, packaging and mini-bar equipment for delivery to guest rooms.
Caterers who need transportable buffet equipment, packaging and kits in volume, often for several sites.
Purchasing and pre-opening teams building a full OS&E list for a new restaurant, bar or hotel F&B outlet.
The single-use plastics rules pushed restaurants and caterers towards reusable tableware, which brings breakage and washing costs. How to budget them, choose...
List the products and quantities once. We send your request to the suppliers concerned and each replies by email with prices, lead time and delivery.
On Suitality, restaurant and bar supplies are listed by independent European suppliers at trade prices shown excl. VAT. Open a free trade account to order online or send quote requests.
There is no site-wide minimum. Each supplier sets its own, as a minimum order amount in euros, a minimum quantity per product, or both, and the product page shows it.
Yes. One quote request goes to several suppliers, and each replies by email with prices, lead time and delivery.
Yes. Each supplier delivers across Europe from its own warehouse, so an order with several suppliers arrives in separate deliveries.
Plan for the settings on the tables at peak, a second set in the dishwash cycle and a reserve for loss and breakage. Busy brunch and banqueting rooms need a deeper reserve.
Use a quote request for branded or custom items. Include logo files, quantities per design and the date you need them.
See the F&B buckets and trays collection for ice buckets, wine buckets and trays, and the mini-bars and coolers collection for chilled storage.
Trade prices are shown excl. VAT.
You pay once at checkout. Suitality BV receives the payment and the order is split by supplier.
Yes. The Oshibori Towels collection lists individually packed refreshing towels that need no warming cabinet or laundry.
This page is for restaurant owners, F&B managers, bar managers, banqueting teams and caterers who buy operating supplies for a dining room, a bar or a room service operation. It gathers the departments on Suitality that a restaurant or bar draws on: cutlery and crockery, kitchen utensils, buffet and service equipment, ice and wine buckets, trays, tables and chairs, aprons and refreshing towels for the table.
Products come from independent European suppliers, priced for the trade and shown excl. VAT. Each product page gives the pack size, the price per unit and the supplier's minimum order, with lead time, carton and pallet data when the supplier provides them. Standard quantities can be ordered online and paid at checkout, and the order is split by supplier. For an opening, a refit, several outlets or branded items, one quote request goes to several suppliers, who each reply by email with prices, lead time and delivery.
A restaurant or bar buys from two lists. Front of house covers what guests see and touch: cutlery, crockery, trays, buckets, tables, chairs and the small touches at the table. Back of house covers what the brigade works with: pans, knives, cutting boards, aprons, cleaning and waste. Keeping the two lists separate makes it easier to set budgets and to decide what to order online and what to put into a quote request.
The F&B services and equipment department is the starting point for both. From there, each section below links to the narrower collections and the suppliers who list in them.
Cutlery and crockery are a recurring spend in every dining room, because items break, go missing or wear out in the dishwasher. Browse restaurant cutlery, crockery and kitchen utensils or go straight to the Amefa cutlery range if you want a single pattern across several outlets.
Start from the number of covers at peak, not the number of seats. For each piece in the setting, plan for the sets on the tables, a second set in the dishwash cycle and a reserve for breakage and loss. A busy brunch or a banqueting room usually needs a deeper reserve than an à la carte room with long table turns.
Check the pack size on each product page before you order. Cutlery is often sold in packs of a fixed number of pieces, so a quantity that looks right in units may round up to a further pack. The price per unit shown on the page makes it simple to compare patterns sold in different pack sizes.
Bars run on small items used hundreds of times a night. The F&B buckets and trays collection covers ice buckets, wine buckets and service trays for the bar counter, the terrace and table service. Count buckets by the number of tables that order bottles at the same time, then add a few for the bar and for events.
For chilled storage behind the bar or in private dining, look at mini-bars and coolers. Check the external dimensions against the space under the counter, the door type and the noise level stated by the supplier, as many units sit close to guests. Small appliances and bins for glass and general waste complete the back bar.
Many bars serve a refreshing towel with cocktails, oysters or bar snacks. Individually packed oshibori towels need no warming cabinet or laundry, and the Oshibori Concept supplier page lists scented refreshing towels made in France.
Breakfast buffets and banqueting rooms need equipment that holds food at the right temperature, presents it well and moves easily between rooms. The Evinoks buffet and service equipment range and the F&B trolleys and dispensers collection are the places to start. For live cooking stations and hot holding, see pans and induction mats.
For hot drinks at breakfast and in meeting rooms, browse coffee and tea along with cups and mugs. When you plan a buffet line, list each station with its dishes, the number of covers per service and the refill cycle. That list is what a supplier needs to quote the right number of units.
Room service equipment has to travel through corridors and lifts and still arrive looking right. Choose room service and hospitality trays by the size of the biggest order you deliver on a tray, and use room service trolleys for full meals.
F&B packaging and kits serve takeaway, picnic orders and late-night menus. For drinks in the room, mini-bar equipment and in-room coffee and tea sit alongside the wider hotel room supplies department.
For the kitchen, browse professional kitchen knives and cutting boards, commercial pans and oven mitts and holders. When you replace pans, check the base type against your hobs, especially if part of the line runs on induction.
Uniforms are part of the operating budget too. Kitchen aprons and uniforms can be ordered in standard sizes online, while embroidered or branded aprons for a full team are better handled through a quote request.
For staff and guest washrooms, see hand wash, soap holders, dispensers and hand dryers. Hygiene and cleaning supplies cover the daily routine in kitchen and dining room.
Tables and chairs are FF&E rather than OS&E, but many restaurants buy them with the rest of the opening list. See hotel and restaurant tables, the wider furniture and lighting department and chairs and sofas. Check table top dimensions against your cover plan: the space a setting needs depends on plate size, glassware and sharing dishes.
For terraces and lounges, bioethanol and decorative fireplaces from LeFeu add warmth without a flue. Ask the supplier about installation and the fuel the unit uses before you commit to a layout.
Small items shape how a meal ends. Refreshing towels after seafood or finger food, wipes and tissue boxes in washrooms and pieces from the Luxury Collection for private dining all sit within the same order. Keep these items on a separate line in your budget, as they are consumed per cover and need regular reordering.
Each supplier on Suitality sets its own minimum: a minimum order amount in euros, a minimum quantity per product counted in units, packs or cartons, or both. There is no site-wide minimum. The product page shows the pack size, price per unit and minimum order, and the lead time, carton and pallet data when the supplier gives them.
For replacement stock in standard quantities, order online and pay at checkout. Suitality BV receives the payment and the order is split by supplier, each delivering from its own warehouse across Europe.
For an opening, a refit, several outlets, branded items or bulky furniture, use the quote request page. One request goes to several suppliers, and each replies by email with prices, lead time and delivery.
After opening, most restaurant and bar purchasing is replacement stock. Count cutlery, crockery and trays at the end of each month and compare the result with your par stock. The gap shows what to reorder and also points to where items are being lost, such as room service trays left in rooms or cutlery thrown away with food waste.
Group replacement orders by supplier so each order clears that supplier's minimum, and order before the reserve runs out, allowing for the lead time shown on the product page. Before a busy season or a run of events, raise the reserve and order consumables such as packaging and refreshing towels in full cartons.
Groups and hotels with several outlets benefit from a short standard list: one cutlery pattern, one tray range and one set of consumables used everywhere. It simplifies training, storage and reordering. Send the full list with quantities per site in one quote request and ask each supplier to quote delivery to every address.
Order furniture and anything branded first, as they carry the longest lead times. Next, fix the cutlery and crockery patterns and order the opening stock plus reserve. Buffet, bar and room service equipment follow once the menus are final. Consumables such as packaging, refreshing towels and hand wash come last, sized to the first weeks of trading.
Open a free trade account before you start, so quotes and orders sit under one login. Read the FAQ for payment and delivery questions, and see all venues if your project also covers guest rooms or a spa. Suppliers who want to list restaurant equipment can apply at supplier.suitality.com.
