For Swiss restaurants
Professional restaurant equipment for kitchen flow, service and consistency
From cooking equipment and refrigeration to dishwashing, stainless furniture and service solutions: this page brings together the key product worlds for restaurants in Switzerland and helps you build the right setup for kitchen, mise en place and service.
Electric ranges & cooktops
For speed, precision and a stable service rhythm, the right cooking line is one of the most important restaurant decisions.
Gas ranges & gas cooking equipment
Ideal for operations that rely on strong output, direct heat and flexible cooking processes.
Refrigerated counters, fridges & freezers
For ingredients, mise en place and safe storage during service, you need robust and reliable refrigeration.
Built for Swiss restaurants
Equipment for classic restaurants, brasseries, bistros and modern hospitality concepts.
From production to service
Cooking, refrigeration, preparation, plating and cleaning all work together coherently.
Showroom & guidance
Compare equipment in Gretzenbach and get practical recommendations.
Reach the right choice faster
Direct entry points into the right collections save time during planning and purchasing.
Restaurant product worlds
The key equipment and work areas behind a strong restaurant operation
Whether you are opening a new restaurant, upgrading a kitchen or improving day-to-day operations, the right equipment saves steps, supports the team and keeps service more consistent. Start with the most important categories.
CookingElectric ranges & cooktops
For speed, precision and a stable service rhythm, the right cooking line is one of the most important restaurant decisions.
View cooking equipment →
Hot lineGas ranges & gas cooking equipment
Ideal for operations that rely on strong output, direct heat and flexible cooking processes.
View gas cooking equipment →
RefrigerationRefrigerated counters, fridges & freezers
For ingredients, mise en place and safe storage during service, you need robust and reliable refrigeration.
View refrigeration →
RefrigerationDishwashers & cleaning equipment
A strong washing area keeps both service and kitchen flowing and relieves pressure during peak moments.
View dishwashing →
Work surfacesWork tables & worktops
Solid stainless work surfaces create order, hygiene and a cleaner production flow in the kitchen.
View work tables →
ServiceHolding equipment & buffet furniture
For pass, holding and front-of-house logic, the right furniture and warming systems help keep service stable.
View buffet & service →Planning & selection
What matters when choosing cooking, refrigeration and dishwashing for a restaurant
The right restaurant setup depends on menu, production volume, peak periods, available space and your service concept. A well-planned line brings more speed, safety and smoother day-to-day operations.
Plan menu and production volume carefully
Which dishes dominate your daily business, and how intense are peak periods? That drives cooking, refrigeration, dishwashing and work surface decisions.
Synchronise prep, pass and service flow
A strong restaurant kitchen saves steps. Storage, prep, cooking, plating and dishwashing should follow one clear logic.
Factor in space, depth and service access
Before buying, dimensions, door openings, depth, operating side, ventilation and cleaning access should be clarified carefully.
Opening a new restaurant or upgrading your existing kitchen?
We support hospitality businesses across Switzerland in selecting cooking equipment, refrigeration, dishwashing and work areas that truly fit together as one efficient system.
for single units and complete fit-out projects.
for comparison, selection and personal advice.
for restaurants, bistro concepts and hospitality projects.
FAQ
Frequently asked questions about restaurant equipment
Which cooking equipment is right for my restaurant?
That depends on your menu, production volume, peak periods and team setup. The key is choosing a cooking line that works coherently with refrigeration and work surfaces.
How much refrigeration does a restaurant need?
That depends on storage logic, mise en place, stock rotation and available space. The right mix of refrigerated counters, upright fridges and freezer capacity makes a major operational difference.
Why is the dishwashing area so important in kitchen planning?
Because an undersized or poorly planned washing area creates service bottlenecks and unnecessary movement in the kitchen. Dishwashing should be considered early in the layout.
Do you deliver restaurant equipment throughout Switzerland?
Yes. M&R Gastro delivers across Switzerland and can also support you with selection, showroom visits and project planning.