HI THAT'S ME GENE SHOOK NEXT TO A LARGE TRUCK OF ATOSA EQUIPMENT COMING IN I CARRY A HUGE STOCK AND HAVE TRUCKS ARRIVING ALL THE TIME CALL ME AT 310 292-1182 (this is my cell) FOR YOUR BEST ADVICE ON RESTAURANT EQUIPMENT. I SELL A LOT OF ATOSA ALL ACROSS THE USA. MANY CUSTOMERS ENJOY THE QUICK SERVICE, VALUE, ADVICE, RESPONSIVE AND FAST SHIPPING. I have sold over $6,500,000.00 of Atosa product. I know restaurant equipment very well. I understand, when I know what items you are cooking and the size and style of your operation, what the best equipment for you will be. I understand the health department rules. I believe in excellent customer service and not to look at a single sale but instead to many sales and referrals over the long run. I understand business and want to be YOUR restaurant equipment supplier for a long time not just a single sale.
A little about me. I as born in 1953 and my dad owned Rancho Jeep Supply. In 1959 I learned to drive off-road at 6 years old. The 1st vehicle I drove was a military M29 Weasel (picture 17 I am standing my older sister is driving in pic) (basically a tank with the top halve cutoff). Picture 15 is my brother and I on the cover of the 1st 4 color off-road magazine in the world. My dad, Clarence Shook (picture 14) (http://www.gorancho.com/press-releases/the-rancho-brand-the-first-60-years.html ) , was an inventor. In the 1950's he took a World War II Jeep and but a big engine, big brakes, an overdrive, roll bar and made a fun vehicle basically the start of the SUV market that you see today. In the early 1961 my dad, Vic Hickey and 2 of his friends created the Trailblazer (picture 16). This was 4 wheel independent suspension long travel suspension, disc brakes, rack and pinion steering, aluminum body, had 210 horsepower and weighed around 2,000 pounds (went off road like a bat out of H---) In 1964 they sold it to General Motors and in 1967 GMC came out with the Blazer (not at all like the Trailblazer). In 1972 my dad got very sick and I quit college, and with my brother, took over the family business. in the 1970's we designed and invented Rancho Suspension. Which grew to a worldwide business. You can Google GENE SHOOK RANCHO SUSPENSION if you want. In 1990 I sold the company to Tenneco (picture 18 Rancho in 1989)(at the time the 25 largest company in the USA). I retired, I got bored, I bought and sold real estate, I had my own advertising agency, I owned my own commercial real estate brokerage company, I have reviewed over 1,000 commercial lease's, I built buildings (google Hermosa Pavilion 1601 Pacific Coast Hwy Hermosa Beach and I built Rancho buildings picture 18)) , I owned small cafe, small bistro 40 seats, 220 seat high end restaurant (google BRIX@1601 HERMOSA BEACH, CA). And now I sell restaurant equipment and would like to be your restaurant equipment supplier.
Why Atosa? Atosa is a great product with a lot of value. You don't have to break the bank compared to a number of other brands. They are well built. Atosa stands behind there product very well. they have on refrigeration items a 2 year parts and labor warranty and 5 year compressor warranty (year 3 to 5 is parts only on compressor warranty). On there cookline, mixers, slicers and other items it is 1 year parts and labor warranty. Most commercial restaurant equipment manufactures do not warranty items for non commercial use, for food trucks (because they are mobile), Atosa does warrant for non commercial use, food trucks, caterers and so on. I like it when a manufacture believes in there product to give an excellent warranty in all these types of uses. I do not like when some manufactures give a parts only warranty (stay away from these sellers if they don't believe in there product enough to give a good warranty INCLUDING labor then don't buy it). Atosa has a nationwide service department headquartered in Texas.
TIPS: 1 spend your hard earned money wisely; 2 buy from reputable dealers you can trust and that know the products; 3 Be careful looking at used many are way over priced and more trouble than what they are worth (you can always text me info and I can advise if good deal or not); 4 do not waste money fixing an old worn out item; 5 buy from a dealer that knows the products you need well and can advise you on what is best for you; 6 buy a brand that has a GOOD warranty for your type of use and that covers both parts and labor; 6 CALL ME, TEXT ME, EMAIL ME AND GET GOOD ADVICE.
1. 1, 2 and 3 DOOR REFRIGERATORS and FREEZERS
2. 1 and 2 GLASS DOOR REFRIGERATORS and FREEZERS
3. SANDWICH PREP TABLES 27", 48", 60", 72" REGULAR AND MEGA AVAIL
4. CHEF BASE 48", 52", 60", 72", 76" avail)
5. BACK BAR COOLERS 48', 58", 68", 90" SOLID AND GLASS DOOR
6. PIZZA PREP 44", 67", 93"
7. KEG COOLERS STAINLESS STEEL OUTSIDE 23", 58", 68" AND 90"
8. 4, 6 and 10 BURNER STOVES WITH OVEN and stoves with griddle and burner tops many configurations.
9. GRIDDLES, char grills, FRYERS
10. and many other items
I SHIP FROM MULTIPLE WAREHOUSES ACROSS USA Southern CA, Northern CA, WA, IL, NJ, NY, OH, FL, TX, GA, MA, CO. A Typical delivery averages about 2 business day.
On gas items, we sell in Natural Gas and Propane (please specify when ordering)
A GOOD WARRANTY IS ABSOLUTELY ESSENTIAL ESPECIALLY ON REFRIGERATION ITEMS
If a vendor does not have enough confidence to stand behind their product with a great warranty then you should not buy from them. Many vendors offer a 5-year warranty on compressor (some have shorter than this) and one-year parts. At glance, this seems okay.
The problem is that they don't offer a warranty on labor. So if something goes wrong you will be stuck paying a repairman $100's of dollars to look at your commercial refrigerator. He will then tell you what parts you need. The parts arrive 2 weeks later. Then you figure out that the parts you ordered did not fix the problem need to reorder parts and pay the repair man more money to come back again to try to fix your problem. In many cases, it takes a long time to get you back in order. In the business world, you can't afford to be out a unit for this long. Many of these offering a poor warranty will hassle you on what warranty they do offer.
Atosa offer a 2-year PARTS AND LABOR warranty and 5 years on the compressor from the manufacture (for refrigeration and cookline items it is usually 1 year parts and labor). A certified specialist trained specifically on the units will be dispatch to your location and will solve the situation right away. Many business owners love the Atosa warranty and how they handle items if they need service and love avoiding problems they had with other vendors. Another vendor could sell you a similar unit for FEW dollars cheaper but if they won't offer a great warranty then DON'T buy it.
EXPERT ADVISE THAT COULD SAVE YOU from costly mistakes.
I am one of the largest sellers of MANY BRANDS in the USA. I know refrigeration and cooking equipment extensively. I will help guide you to the proper piece of equipment you truly need. I have actually talked a number of customers out of buying some items because it was not right for them. When you share with me information about your business, I can guide you to the right, precise size and proper piece of equipment you will need. I am knowledgeable about many types of equipment manufacturers and understand the pros and cons of different units.
Let's WALK THRU AN EXAMPLE
Suppose you have a 1800 square feet, sit down restaurant with 40 seats plus 20 in outside seating. You serve beer and wine and serve bistro style food. In your kitchen, you use a 12' hood. What should the equipment be under the hood and what size refrigeration items? Assuming a 12' hood, you are required to have 6" clearance on the left and right side of hood unless you have walls on both sides at end of the hood. So without walls, you have 11' to use on equipment. We will start with a typical layout 3' for stove with 6 burners and oven with 36" salamander on top of stove, 16" for fryer 40 pound (if cooking frozen fries go to 50 pound) (remember fryers are a money maker!), 36" Radiant char grill, 24” griddle, 18" single or double pot stove. This is your 11' of equipment change menu or style and length of hood and equipment will change. Recommend 60” chef base under griddle and char grill. Remember to keep some low-cost food items on your menu such as pasta, salads, and flat bread pizza. If you need a longer griddle, we can shorten the char broiler and eliminate pot stove or go to 24" range or cooktop. On refrigeration you would need at least 48" in sandwich/ salad prep refrigeration normal would be 72" If you have room in walkways, I suggest going with a Mega for more food pans (mega is 7" deeper front to back). You should have a 2-door freezer (I prefer bottom mount compressor) but depending on items may get by with 1 door freezer. On refrigeration at least a 3-door refrigerator bottom mount compressor. On bar you have several choices I would need to talk with you to make recommendations. I would start with a 58" or larger kegerator and 58" or larger glass door back bar. Remember it is much easier to make money on drinks than it is on food (leave room for money makers)There are many things to discuss from the type of chair and layout (banquette seating on walls and small and large tables being flexible gives you most seats) and so on(too comfortable of chair guest stay to long you lose turns and $$$). it is easy to upset customer and have them tell 10 friends don't go here, it is hard to please customer and have him tell 2 friends to go to you. CUSTOMER is usually always right even when they are wrong (think of marriage) I provide more than just me trying to sell you an item.
SHOULD I BUY NEW OR USED?
It is always nice to save money, what about good, used equipment? Many refrigerators will last up to 20 years, but I consider the actual lifespan to be about 10 years. If a unit is 10 to 15 years old, there is no real value for the unit even if it is working today. If it is 8 years old you may get some use out of it. It is common that a customer will tell me they found a 2-year-old 2 door freezer for $2000. When I look up the serial numbers it may be 15 plus years' old I find it not to be working properly and really no value( if seller does not know age beware, you can always call manufacture with serial number and they will tell you how old unit is). On working correctly, they say it cools down, but working and working correctly can be a BIG difference. For a freezer, it must reach 0 degrees to negative 10 degrees, on refrigerator it must be between 33 degrees and 40 degrees. So, a freezer at 10 degrees and refrigerator at 45 degrees are working but will not pass a health inspection. When you buy used, they usually don't have a warranty, you have to arrange transport. If it is only a couple years old and it is super cheap you can consider it, but please do not pay a lot for an old unit that may be full of headaches. Many times, I am able to sell a NEW unit at a similar price to what others will sell used, AND new has full warranty.
WHAT ABOUT THIS BRAND VERSUS ANOTHER BRAND
there are a lot of great brands and bad brands on the market. Some brands are not any better than ones I sell but they cost a lot more this is not good value for your money. Others can be less but are not as good of quality and offer poor warranty. REMEMBER if a manufacture doesn’t believe in the product enough to offer good warranty (parts AND LABOR) you shouldn’t believe in their brand. Call me and go over any questions on what brand is best for you.
REBATES could you save a few hundred dollars
Across the USA many utility companies offer excellent rebates on many of the products we sell for being energy star. Rebates run from $50 to $500 Call us for more details.
Financing YES, we offer financing but some are high priced if credit is not great, others are low rate if purchasing a lot. Best is to only finance if you have to, keep it short on time AND make sure interest rate is low
Reply to this ad with your name and address and contact info with list of items you need and I can provide you with written estimate right away. When replying also give your email address as Craigslist hides actual email.
Call (310) 292-1182 for great advice.
ON PROFIT the 30-30-30 rule 10% profit and the actual 50-50-50 and where did all my money go rule. On a typical restaurant you want to break down your expenses into 3 areas; 1st food cost should not be more than 30% (a $3 food cost means you have to charge at least $10 for item) and strive to get to 22% (when you have high food cost item you need to have another low food cost item to offset it); 2nd 30% for labor and related expenses; 3rd 30% all other falls into this rent, utilities, insurance, advertising and so on; 4th 10% PROFIT. On rent it should be no more than 10% of your gross sales but try to get it to 7% of gross sales.
The 50-50-50 NEGATIVE 50 reality. All of us have watched food shows when they use super expensive food ingredients and super talented and expensive people it is easy to have good food BUT HARD to have profits. Many will estimate really high sales then not meet those sales and end up with 50% food cost, 50% labor cost, and 50% for other cost and wonder why there is no money to pay the bills! Yikes where did the money go? Say you find a great location ½ mile from the super great location rent on 2,000 feet is $4,000 you only need to make $40,000 in sales for a profit and do great if you do $60,000. BUT if you take that A+++ Location and it is 2,000 feet for $18,000 you have to do $180,000 in sales to make sense. Ask yourself will I do 5 times as much business in this expensive location? If not don’t go there. When you open your restaurant it will take time, hard work and a lot of hustle to be a success. Don’t waste money before you open on items you don’t have to. Have a reserve to get through the starting months. AND don’t forget to use a great equipment dealer that can help you with some advice.
For those that have read this long add mention CODE GENE1111 and receive a gift with your 1st order, and if you like what I do please review us on Yelp or Google and like us on Facebook (SHOOKSALES), and if you don’t like what I do PLEASE review us on Yelp or Google, I only ask for honesty in reviews.
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