E-commerce · Restaurant & Hospitality Supplies
The chef wants a stainless steel range that fits the gas line, and nobody has asked about the gas line.
Commercial kitchen equipment is chosen from a menu and a floor plan. A restaurant serving dosas and filter coffee needs a different line from a cloud kitchen making biryani for delivery, and both need exhaust, water, drains and a gas or power connection the building may not have. A page that lists a six-burner range with no dimensions or burner rating makes the buyer ask a question the page should have answered.
A 90-minute audit call and a written, scored report. Turnaround, reporting and term are agreed in writing after the audit.
In one paragraph
Commercial kitchen equipment e-commerce is the selling of ranges, tandoors, dosa plates, exhaust hoods, refrigeration, dishwashers and stainless steel tables to restaurants, cloud kitchens and institutions. GullySales writes the specification pages and the layout-based quotation request, and tracks each project from drawing to installation.
The sale does not close at the order. It closes after installation, when the chef has cooked a full service on it. That is also when the buyer decides whether to call you for the next outlet.
Last updated 7 Oct 2026. Product, labelling and advertising rules for restaurant & hospitality supplies differ by product and change. We describe them in general terms, so check the current position with your own adviser or the regulator before you publish a claim.
Who it is for
This is written for you if you sell commercial kitchen equipment online.
- Fabricators of stainless steel counters, sinks, hoods and tables who also make to size
- Dealers for ovens, refrigeration, dishwashers and cooking ranges of a few brands
- Cloud kitchen set-up specialists who supply the full line and the layout
- Sellers of dosa, tandoor, chapati and idli equipment to restaurants and canteens
Not for
It is not the right fit if.
- Sellers who only supply, with no installation and no service. A kitchen buyer will take the supplier who also commissions.
- Businesses that cannot say what a unit draws in gas or power. The buyer's electrician and gas contractor will ask.
How buyers choose
What decides the sale of commercial kitchen equipment.
Menu, covers and the layout
The equipment is picked from what is cooked and how many covers an hour. Buyers ask for a layout drawing, the footprint of each unit and where the exhaust and the drain will fall.
Gas, electric and the connected load
LPG or piped gas, single or three phase, kilowatts drawn. A buyer checks these against the building before checking the price, because a unit that cannot be connected is useless.
Steel grade, gauge and build
Owners ask what grade of stainless steel the table or hood is made from and how thick it is. A page that states them is trusted over one that says heavy duty.
Installation and the first breakdown
Before ordering, buyers ask who installs, whether the price includes commissioning, and who comes the first time a burner or a compressor fails.
Where sales are lost
What usually goes wrong when you sell commercial kitchen equipment online.
In the words sellers use on the first call.
“Owners send a drawing on WhatsApp and expect a price by evening”
A drawing carries the answer but needs someone to read it. A request form that takes the drawing, the menu and the opening date puts it in front of your estimator with the context attached.
“A cheaper fabricator quotes for the same range”
A local fabricator's quote leaves out the gauge, the burner type and the warranty. A page that spells those out lets the buyer see what the extra cost buys.
“We sell to the owner but the consultant specifies”
Kitchen consultants and interior designers often choose the equipment. If they cannot find your drawings and specifications, they will not put your units into the plan.
“The cloud kitchen opened and we never heard again”
A second outlet follows the first only if you stayed in touch. A call after the first month of service, and a note of what the chef would change, brings the next order.
The scope
The work we would propose for commercial kitchen equipment.
Measured on qualified enquiries, quotation requests, follow-up, orders won and repeat orders. Anything here that needs a platform or tool we have not used with you is confirmed in the audit before it goes in the scope.
- Equipment pages with the full specificationA page for each unit with dimensions, burner or heating rating, connected load, steel grade and gauge, and the use it is for, in the words a chef or consultant searches.
- A layout-based quotation requestA form that takes the drawing, menu, covers, gas or power available and opening date, and routes it to an estimator who can reply with named equipment.
- Pages for consultants and designersA trade section with drawings, CAD-ready dimension sheets where you have them, and a contact for specification support.
- Quotation follow-up through the fit-outA dated follow-up at each point the project turns: layout approved, budget cleared and site ready for installation.
- Service and spares offerA maintenance agreement and a spares list for burners, thermostats and gaskets, introduced to each buyer after commissioning.
Installed kitchens as proof
Photographs of working kitchens by cuisine and size, with permission from the owner, so a buyer sees an outlet like theirs running.
What we do
What you get for commercial kitchen equipment.
Each deliverable and what it is there to change.
A kitchen fit-out request form
Menu, covers, area, gas and power and the opening date in one place. It stops the three calls that used to happen before a quotation.
A specification sheet for each unit
Dimensions, ratings, steel grade and gauge in a downloadable page. A consultant can place it in a plan without waiting for you.
An installation and service page
What installation includes, how commissioning is done and the cities you attend. It removes the buyer's biggest doubt.
A project tracker by opening date
Each quotation against the date the outlet opens, so a delayed site does not look like a lost order.
How the result is measured
- Qualified enquiries
- Quotation requests
- Follow-up on each quotation
- Orders won
- Repeat orders and second outlets
- Layout drawings received
Recorded as a baseline before work starts, so every later report has an honest comparison.
How it works
From your first message to the first report.
No open-ended retainer. Every step gives you something in writing.
First
Free audit call
90 minutes with whoever handles your enquiries: how they arrive, how fast they are answered, where they are lost.
After the call
Written, scored report
Six areas scored, fixes ranked by return and cost. If you want our help, the scope, the fee and the reporting come with it, in writing.
Before work starts
Baseline recorded
Enquiries by source, reply time, conversion and cost per order, written down so every later report has an honest comparison.
After the baseline
The first fix goes live
Usually the cheapest one on the report: reply time, a follow-up sequence or the marketing-to-sales handover.
As agreed
Report against the baseline
What moved, what did not, and what changes next, in plain words. How often you get it is set in writing before work starts.
At renewal
Renew on the numbers
The term ends and you decide whether to continue from the results. The length is agreed in writing before anything starts.
What we need from you
What to have ready before the audit call.
None of it has to be tidy. We read what you have.
- Your equipment list with dimensions, ratings, gauge and steel grade
- Layout drawings or past quotations for kitchens you have fitted
- Photographs of installed kitchens, with the owner's permission
- Your installation, warranty and service terms
- Recent kitchen enquiries, and which turned into a site visit or an order
Selling in India and abroad
Selling commercial kitchen equipment beyond your own market.
Where you sell decides sizes, units, seasons and returns. We work from Bengaluru and have no overseas office, so for a new country we start from your own sales and the platforms you already use.
Gas and voltage
A range sold overseas has to suit that country's gas type and electrical supply. Say what each unit is rated for, and whether a version exists for another supply is for you and the manufacturer to confirm.
Installation at a distance
A foreign buyer will ask who commissions the kitchen. If a local installer does it, name them. If your engineer travels, say so plainly.
FAQ
Questions about selling commercial kitchen equipment online.
Not here? More answers, or ask on WhatsApp.
Should I show kitchen equipment prices on my website?
How do I get found by someone setting up a cloud kitchen?
Do I need to sell through consultants?
How long is the contract?
How soon will we see results?
Who will actually do the work?
What do you need from us?
What if we are not happy with the work?
More in Restaurant & Hospitality Supplies
Sellers of commercial kitchen equipment also need
Also selling from a shop, a workshop or a warehouse? See the page for restaurants, hotels and institutional food suppliers.
This page is part of the e-commerce section. The D2C brands page covers the arithmetic of acquisition cost and the second order for any brand.
Why us
Why owners pick GullySales over an agency.
Marketing and sales, as one job
Most agencies stop at the enquiry. We also fix what happens after it: the reply, the follow-up, the quote and the CRM.
The person on the first call does the work
No account managers in between. You are never handed to someone you have not met.
A baseline before anything starts
Your numbers are written down on day one, so every later report compares against something honest.
The fee in writing, split three ways
Our time, your media spend and production on separate lines. You always see what goes to us.
No guarantees we cannot keep
The term is agreed in writing and never a default twelve months. We never promise a ranking or a lead count, because nobody controls those.
One office, and we say so
Nagarbhavi, Bengaluru. We work across India by call and WhatsApp and travel when a session needs to be in person.
#257, 3rd floor, Sri Nanjundeshwara Complex, Nagarbhavi 8th Block, Outer Ring Road. How we work.
Engagement options
Ways to work with us.
Pick the size of commitment that fits. Every option starts with the free audit.
Option 1
The audit on its own
A 90-minute call and a written, scored report. It says honestly whether you need outside help, and many fixes are ones your own team can make.
Option 2
One fix, scoped
Start with the fix the audit ranks first, such as reply time or follow-up. The fee is in writing before anything starts.
Option 3
An ongoing programme
We run the work, report against the baseline, and you renew on the numbers. The term and the reporting are agreed in writing first.
Option 4
Guidance for your own team or agency
We plan, brief and check the work of your in-house team or current agency, instead of replacing them.
The offer
Start with a free audit of how your commercial kitchen equipment sell.
It is useful on its own, whether or not you hire us.
What you receive
- A 90-minute call with the person who will do the work
- A written, scored report on the six places orders leak
- Every fix ranked by what it returns and what it costs
- The one thing to do first, and why
- An honest line on whether you need outside help at all
- If you do, the scope and the fee in writing
No invoice. No obligation. No sales script.
Your next practical step
Get a free audit of how you sell, and a scored report of where the work is.
90 minutes. A written, scored report. No invoice and no obligation.