A restaurant kitchen is a heart that beats without pause. In this new episode of HORECA Stories, we delve into a territory as technical as it is unknown: the world of hospitality equipment distribution, the professionals who design, install and maintain the kitchens that sustain the sector’s daily operations. Through their perspective, we discover why their role is critical to ensure service never stops.
The distributor: much more than a supplier
For Joan Delgado, industrial engineer and project manager at General Hostelera FDS, the distributor is “the soul of a kitchen.” Their work begins long before installing an oven or connecting a fryer: it starts at the very conception of the project. Far from the old model of “put a piece of furniture and it will work”, modern distribution is an exercise in engineering, ergonomics and efficiency. Smaller kitchens, optimised flows, cleaner energy, connectivity and data: everything has become more complex and more strategic. The modern distributor doesn’t just recommend equipment — they create work environments that allow businesses to compete better.
A relationship built on trust
The relationship with the restaurateur is, according to Delgado, one of the pillars of success. Designing a kitchen involves understanding a team’s workflow, guiding them, inspiring them, and anticipating future problems. This episode also features Donald de Ridder, chef and owner of Can Roquet, who acknowledges that good distribution has allowed him to “see other ways of working” and make decisions that improved his kitchen. For him, the distributor doesn’t just install: they translate culinary needs into technical solutions.
Innovation and after-sales: where it all counts
If there is one area where the distributor’s role is critical, it is after-sales. In a sector where every minute of downtime is lost revenue, technical services act as guardians of business continuity. Many distributors have their own teams, spare parts available, and 24/7 support.
The Distributor Guide: a map for the sector
From HOSTELCO, director Céline Pérez highlights the importance of providing the sector with tools that make this work visible. The Distributor Guide by Hostelco is a digital directory that allows users to locate distributors and specialised technical services by product or location, connecting the community between trade show editions and reinforcing sector professionalism.
The heroes who don’t appear in photos
The distributor is the professional we only remember when something breaks, yet their work silently sustains HORECA operations. Their role combines technical skill, vision, design, service, and near-surgical precision to ensure everything works when it matters most.
By Rodrigo Domínguez, journalist at Aplus Gastromarketing.