Required Operating Supplies & Equipment

Let’s dive a bit deeper into a restaurant structure and analyze more about restaurant OS&E. For all those who don’t know yet the meaning of OS&E, stands for operating supplies & equipment. Today we will talk about the OS&E list you need to have in your restaurant to make it fully functional. Keep in mind that food and beverage items or eatable and drinkable products don’t belong in the restaurant OS&E list.

To put it briefly, restaurant OS&E are all those items that you need on a day-to-day operation to run a restaurant. Items such as trays, glassware, tableware, kitchen utensils, and much more. We will go through the full list and analyze more in below, but first, let’s just get the main concept. Don’t get confused with the FF&E which stands for furniture, fixtures & equipment. FF&E is also part of the Restaurant equipment but for the bigger and heavier items like furniture (tables & chairs), fridges, doors, etc.

Restaurant OS&E List

Now that we all know what Restaurant OS&E and FF&E are and the differences between each other let’s have a look at the required restaurant OS&E list:

1. Tableware and Glassware: These are some of the most important items regarding the restaurant OS&E list. Tablecloths and napkins, placemats, plates, bowls, glassware, napkin holders, salt & pepper shakers, ashtrays, sugar bowls, condiment dispensers, flatware (forks, knives, spoons), and other items used for serving and dining belong to the OS&E Category in a restaurant.
2. Drink Service: Coffee makers and espresso machines, teapots, cups and mugs, barware (shakers, strainers, jiggers), Ice buckets, and tongs.
3. Kitchen Utensils: Don’t get confused with the big-heavy cooking items like stoves as they belong to FF&E. In OS&E would be items such as pots and pans, knives, cutting boards, measuring cups, and other tools used in the kitchen.
4. Small Appliances: Toasters, blenders, and other kitchen appliances.
5. Linens: Tablecloths, napkins, aprons, and kitchen towels.
6. Uniforms: Clothing for staff, including chef uniforms, server uniforms, and aprons.
7. POS (Point of Sale) Systems: Cash registers, card machines, and other devices used for processing payments.
8. Cleaning Supplies: Detergents, sponges, mops, and other items needed for maintaining cleanliness.
9. Signage and Menus: Display materials, signage, and menus used to communicate with customers.
10. Operating Equipment: This can include a wide range of items such as trays, serving carts, and other equipment used in daily operations.

Whether you are opening your restaurant and trying to make a list of the required OS&E or just want to know for your knowledge, the above-mentioned list is all the required OS&E list to fully operate a restaurant. Keep in mind that the quality and presentation of OS&E have an important role on the overall dining experience of the customers. High-quality, clean, and well-maintained utensils and tableware enhance the perception of the restaurant. Attention to detail in selecting OS&E items can create a positive impression and make guests feel valued.

Just once more time so you will not be confused with FF&E which stands for furniture, fixtures, and equipment. In a restaurant or any other establishment, you will find FF&E and OS&E lists but they aren’t the same. To make it clear if you still don’t know the difference, FF&E is mainly for heavy and movable furniture or equipment. And since we are in the restaurant topic, the FF&E list in a restaurant includes items like chairs, tables, AC, side stations, and any other items that are movable and not connected to the building.

Now that you have a full understanding of OS&E and FF&E in the restaurant, you will be ready when your director or the owner assigns you the task of preparing the required list of OS&E for the upcoming year.

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