Chef’s Deal Restaurant Equipment
How Chef’s Deal Stacks Up Against Competitors
| Feature | Chef’s Deal | WebstaurantStore | Restaurant Depot |
| Brands Offered | 200+ | 300+ | 70+ (house & national) |
| Financing | Yes – up to 60 mo | Limited (PayPal credit) | None |
| Showrooms | Nashville, Atlanta | None | 135 membership stores |
| Free CAD Planning | Yes | No | No |
| Avg. Ship Time | 1–5 days | 1–7 days | Pickup only |
| Open to Public | Yes | Yes | Membership required |
Chef’s Deal Restaurant Equipment
Best After-Sales Support for your kitchen
at chefsdeal.com
What Is Chef’s Deal Restaurant Equipment?
Born in the Heart of Nashville—A Quick Snapshot
Chef’s Deal opened its first warehouse near Nashville’s busy I-24 corridor in 2008. Founders Veysel and Aytac Torlak noticed that small operators rarely had access to the same dealer prices chain restaurants enjoyed. The brothers cut overhead by blending e-commerce with a lean showroom, then passed the savings straight to buyers nationwide. Today the company lists over 50,000 SKUs online and ships to all 50 states within one to five business day.
Who Benefits from Chef’s Deal?
• Independent restaurants trying to stretch a tight build-out budget.
• Food trucks that need compact, NSF-rated gear.
• Schools and hospitals looking for bulk discounts on reach-ins and dish machines.
• Franchise groups that value a single vendor who can sync with corporate spec sheets.
A 2023 customer survey shared by the company showed that 64 % of buyers owned fewer than three locations, proof that Chef’s Deal still speaks the language of the small operator.
Product Range at a Glance
Think of any station in a kitchen—Chef’s Deal probably covers it.
• Cooking: ranges, combi ovens, charbroilers
• Refrigeration: merchandisers, under-counters, walk-ins
• Prep: slicers, mixers, food processors
• Sanitation: low-temp dish machines, hand sinks
• Front-of-house: bar equipment, beverage dispensers
Each category page displays live inventory counts and lead times, curbing the “order now, back-order later” headache that many owners dread.
Price & Financing—Stretching Every Penny
Chef’s Deal negotiates bulk buys with manufacturers quarterly, then posts “Deal of the Week” markdowns that average 12-18 % below MAP (Minimum Advertised Price). For startups, the dealer partners with Clicklease and Ascentium Capital. A $6,000 pizza oven can cost about $131 per month over five years—less than selling three extra pies a day. No balloons, no hidden fees, early payoff allowed anytime.
Service & Support That Feels Like Family
• Live chat staffed by former line cooks and maintenance techs from 8 a.m.–7 p.m. CST.
• Free layout checks—e-mail your floor plan, receive CAD suggestions within 48 hours.
• Nationwide network of CFESA-certified service agents for warranty calls.
Personal story: When Austin-based food truck “Taco Nebula” lost its sandwich prep table the night before a festival, a rep arranged same-day LTL pickup from a Dallas warehouse. Owner Maria Lopez says, “They treated my panic like their own. I was back on the road by morning.
FAQ: Chef’s Deal Restaurant Equipment Questions
Does Chef’s Deal sell used equipment?
Yes. Look for “Scratch & Dent” or “Certified Used” tags—typically 20-60% below new MSRP and still covered by at least a 30-day warranty.
Can I pick up my order to save on freight?
If the item is in the Nashville warehouse, absolutely. Just schedule a will-call slot and bring a vehicle that can handle the weight.
Do they price-match?
Chef’s Deal says “show us a written quote from an authorized dealer and we’ll beat it.” Exclusions: auction sites and going-out-of-business sales.
How fast can I get a replacement part under warranty?
Most parts ship within 24 hours from the nearest vendor stocking location; overnight shipping is available if you cover the carrier’s fee.
Can international buyers place orders?
Only through a U.S. freight-forwarder. Once the goods clear a domestic port, Chef’s Deal considers the sale final.
Real-life example
When Maya Lopez opened “Taco Tempo” in Austin last year, she had $80,000 allocated for the entire back-of-house. Here’s how she stretched it:
• Needs list: 48″ flat-top, two-basket fryer, undercounter fridge, 20 qt mixer for masa, walk-in cooler, 8-foot hood.
• Spend vs save: Went premium ($5,200) on the walk-in because Texas heat is brutal; chose mid-range Chef’s Deal flat-top ($2,100) and grabbed a used mixer ($750) after her food-truck friends vouched for the motor.
• Compliance assist: Sent equipment spec sheets to the city’s Development Services; avoided a re-inspection fee.
• After-sales: Added a $2,400 three-year service contract that paid for itself when the fryer thermostat failed three months in—no out-of-pocket cost, no lost Friday night sales. Maya broke even in seven months, crediting reliable cold storage and a sizzling griddle that never quit: “The gear let me focus on recipes, not repairs.
