Restaurant supply catalog template with pan sizes drawn to scale
A 27-page trade catalog for foodservice suppliers, styled after the kitchen ticket rail, with real photography, a hotel-pan size guide and pages for terms, cut-offs and equipment care.
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All 27 pages: 7 covers and 20 designed pages
Choose one cover and any of the designed pages — they share one look, so the catalog stays consistent however many you use. Every word, color and photo is editable.
Product pages that fill themselves
Import your products and they take this layout automatically — shown here with sample products. Switch the grid any time, from 2 × 2 to 4 × 5 or a one-column line sheet.
About the Restaurant Supplies Premium template
This restaurant supply catalog template is styled like the ticket rail on a busy pass: order-ticket blocks, dashed tear lines and PT Mono for codes and sizes, with Kreon headlines and Source Sans Pro text. Slate and steel gray carry the pages with a kitchen green accent, and the product pages are white for clean equipment shots. Seven covers range from a Yes, chef poster to an Order up sticker cover with tickets on a rail, and real photography shows pans, inserts and plates in service.
Built for distributors who sell to restaurants, caterers, hotels and schools, it walks a buyer through storage, cookware, knives, smallwares and tabletop in the order a line runs. Import SKUs from Shopify or a CSV and the white product pages fill with photos, sizes and trade prices. Print a CMYK PDF for the sales team's van, or send a wholesale flipbook so a kitchen manager can reorder after the lunch count, with case multiples applied.
Best for
- Foodservice distributors selling pans, cookware and smallwares to the trade
- Restaurant equipment dealers with a showroom and a will-call counter
- Catering and hotel suppliers publishing a yearly trade catalog
- Knife, tabletop and bar-supply specialists who sell by the case and the each
- Sales reps who need a printed catalog and an online reorder link in one
Pages worth a closer look
Pan size guide drawn to scale
Seven standard GN fractions, from full size down to a ninth, are drawn to scale with dimensions in inches and millimeters and capacities at 2½, 4 and 6 inch depths. Chefs can match pans to steam-table wells and lids without a phone call.
Care page with a cutting-board color code
A one-color, one-job chart for boards, knife handles and tongs covers raw meat, fish, poultry, produce, cooked meats, and bakery and dairy, above four photo tips on washing, drying, honing and stacking. Kitchen managers can pin it up for staff training.
Featured product with a technical drawing
The hero page treats one workhorse item like a spec sheet: dimension lines, a cross-section, fill line, case price and a short note on why it lasts. Use it for your top-selling hotel pan, a new knife line or an exclusive range.
Ordering steps written for kitchens
Four steps take a buyer from opening an account to a delivery before prep: build the list from SKUs, send it before the cut-off, and unpack in the morning. Edit the cut-off, routes and account rules to match your operation.
Order up cover with tickets on a rail
A playful cover hangs four kitchen tickets from a rail, with a table number, a rush flag and an empty 86 list, over a big Order up headline, sticker-style photos and a Heard callout. It suits a mailer or trade-show handout that chefs pick up and keep.
What chefs look for in a restaurant supply catalog
List pans by fraction, depth and capacity
Cooks order hotel pans by size fraction and depth, not by product name. Give the fraction, the depth in inches, the capacity in quarts and liters, and which lids and false bottoms fit. A buyer filling a steam table or prep rail can then order the full set in one pass.
Show the each price and the case price
Kitchens buy smallwares in case lots for the line but need single pieces after a breakage. Print both prices with the case quantity so a manager sees the saving at a glance. If you sell singles and cases as variants, a variant table lays them out side by side.
State induction, oven and dishwasher ratings
Before price, chefs check whether cookware works on induction, how hot it can go in the oven, and whether it survives a commercial dish machine. Put those three facts on every cookware card, along with the material and gauge of stainless pieces, so a buyer can rule products in or out quickly.
Print your cut-off and delivery window large
Restaurants reorder from a count, often between lunch and dinner service, and need stock before the next prep. Make the order cut-off, delivery window and emergency options easy to find on the cover or contents page, and add the QR code for your online order form as the quickest path.
Offer par-level reorder sheets
A par level is the stock a kitchen keeps of each item. Help accounts set pars for pans, ladles and wrap, then print a short reorder sheet of their usual SKUs in line-sheet rows. Reordering becomes a count and a few numbers, which keeps those accounts coming back to you.
From product list to finished catalog
Pick this template
Open Restaurant Supplies Premium in EasyCatalog and choose the cover and the pages you want — every page is optional and editable.
Add your products
Import from Shopify in one click, or upload a CSV, connect WooCommerce or a product feed. Your products fill the product pages automatically.
Download or share
Export a print-ready PDF (up to 300 DPI, CMYK and bleed for print shops) or share an online flipbook with a built-in order form.
Questions about this template
What makes this template suited to restaurant and foodservice supply?
Its pages cover what kitchens actually ask about: a to-scale pan size guide with capacities, a color-code and care page, trade terms with delivery charges and cut-offs, a four-step ordering page and a counter-style FAQ. The ticket-rail styling and white product pages keep equipment photos and SKUs easy to read. Everything is editable, so you can rename sections and remove pages you do not need.
Can I show single-item and case prices for the same product?
Yes. Set singles and cases up as variants in your store and the product pages can print them as a variant table, or put the case quantity in the title or description. On the ordering side, the wholesale flipbook supports three-tier volume pricing, so a buyer who takes more cases pays less per piece, plus quantity rules that keep case lines in full-case steps.
How many products should a restaurant supply catalog show per page?
It depends on the category. Smallwares such as tongs, ladles and whisks work in dense grids up to 4×5, while cookware and knives need room for specs, so 2×2 or 2×3 cards suit them better. For reorder sections, one-column line-sheet rows with SKU, size and case price are the fastest to scan.
Should a restaurant supply catalog be printed or shared online?
Both have a job. A printed copy stays in the office and on the van, and chefs mark it up during counts. An online flipbook is quicker for reorders and easier to keep current. Print the flipbook's QR code on the back cover so the paper catalog leads straight to the online order form.
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Start your Restaurant Supplies catalog
Pick this template, add your products and download a print-ready PDF or share an online flipbook. Free plan available, no card needed.