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Strategic Procurement: Equipment & Fixtures
Smart procurement is profit protection. Learn to source high-performance equipment, negotiate vendor contracts, and decide between leasing and capital expenditure.
Date2026-04-11
ScheduleSaturday: 9:00 AM - 5:00 PMTotal: 8 hours
LocationBusiness Hub Conference Center
Who Should Attend
Purchasing DirectorsKitchen DesignersChefs & Culinary DirectorsOwner-Operators
Overview
This course analyzes the Total Cost of Ownership (TCO) for kitchen assets. We cover energy efficiency, warranty management, and strategic vendor partnerships.
Learning Outcomes
- Conduct a Lease vs. Buy analysis for major assets.
- Design an equipment layout that minimizes staff movement.
- Evaluate equipment specs for energy and output efficiency.
- Draft a preventative maintenance schedule.
- Identify vetted suppliers for specific culinary needs.
- Negotiate warranty and service terms.
Interactive Workshops
Activity 01
Lease vs. Buy Financial Modeling
Activity 02
Kitchen Station Ergonomics Lab
Activity 03
Vendor Contract Negotiation Role-Play
Course Agenda
1
Heavy Equipment: Specs, Power, and Performance
2
FOH Fixtures: Durability meets Design
3
Preventative Maintenance Protocols
4
Negotiating Master Service Agreements (MSAs)
Key Takeaways
- Reduce CapEx by making data-driven purchasing decisions
- Optimize kitchen output with ergonomic equipment layout
- Secure favorable terms with national suppliers
- Extend asset lifecycles through proper maintenance planning
Reserve Seat
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$400USD
20 SPOTS REMAINING0% FULL
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