History

CuliQuip was founded in 2008 by the principals of FSP Associates to provide culinary equipment, kitchen design and IT solutions to several market segments including healthcare, restaurants, country clubs, universities and schools and federal, state and local government. FSP Associates equipment business along with design and IT services have been combined under the CuliQuip umbrella. Equipment customers of FSP Associates will now be served by CuliQuip. Products and services will now be marketed through warehouses in Wilmington, Delaware and Salisbury, Maryland, via the internet and through relationships developed by membership in several industry associations.

CuliQuip, headquartered in Barnesville MD offers kitchen equipment, restaurant supplies, consulting and hospitality design services locally and across the country. The company recognizes its customers’ need for cost efficient solutions in the environmentally and technology conscious world we operate in today.

The owners of the new company have a combined 100 years of experience in industrial and commercial kitchen design, equipment selection, marketing, sales and commissary operations. This experience and expertise will help CuliQuip customers select the right equipment for their facility, get it at the best possible price and have it installed correctly and on time.

Two of the owners of CuliQuip, design, engineer, and equip a wide range of food service facilities from small neighborhood restaurants to high volume food processing plants. Four of the owners operate high volume central production kitchens serving hospitals and long-term care facilities in New York, Virginia and California. Before getting into healthcare they operated more than 100 flight kitchens on five continents serving the airline industry. CuliQuip also provides information technology support to customers.

Angelo Bizzarro, one of the owners and the Chairman of CuliQuip said this about the company: “Our mission is to provide complete food service equipment and kitchen design solutions, supplies and consulting in a cost-efficient, customer friendly manner. No job is too big or too small.” Bob Dunn, another owner pointed out that educating customers about equipment options is an important component of the service CuliQuip provides.

The FSP Associates management team that now manages CuliQuip designed, renovated and equipped a $4.4 million commissary in New York; a $ 2.7 million commissary in California and a $2.5 million commissary in Virginia. They design and equip kitchens from an operator’s point of view. That experience will prove invaluable to customers of CuliQuip.

CuliQuip’s goal is to help customers select and purchase the best equipment at the best price to meet their unique needs. Every job is different. We will work with customers who need equipment and supplies for a small neighborhood restaurant and with those who want to build high volume production kitchens with the capacity to produce 30,000 meals or more a day. That is what separates CuliQuip from other companies in the field.

Focus

The owners and managers of CuliQuip believe that our customers come to us for quality products and reliable service at a competitive price. The company is committed to providing that experience to every customer we serve.

Operating Guidelines

With every product we sell, with every project we undertake we will tailor our service and product recommendations to meet each customer’s unique needs. Our commitment doesn’t stop when the product is sold or the contract is signed. We will ensure that service is responsive, reliable and consistent; and that products meet the specifications in the purchase order; are delivered as promised and installed as expected.

We take exceptional care in selecting quality suppliers for the products we represent. We represent most of the largest and best manufacturers in the industry. Each supplier we represent must meet our standards and specifications for quality and service.