Grocery & Convenience Store Equipment
Maximize Shelf Appeal. Minimize Setup Costs.
Setting up a retail food space requires a balance of attractive display and reliable storage. Whether you are stocking a corner convenience store or a full-scale supermarket, we source the fixtures and equipment you need to drive sales — at wholesale prices.
Get a quoteWe bypass standard retail markups to bring you trade pricing on shelving, refrigeration and merchandising units. You tell us your floor plan or equipment list, and we handle the sourcing for every aisle.
What we source
- Display Refrigeration (Open-Air Merchandisers & Glass Door Coolers)
- Retail Shelving (Gondola & Wire Shelving)
- Beverage & Hot Food Stations (Coffee, Slushie, Roller Grills)
- Walk-In Coolers & Freezers (Beer Caves & Back-of-House)
- Checkout Counters & Scales
- Produce Tables, Bins & Misting
- Butcher & Deli Cases
- Bakery Display & Self-Serve Fixtures
- Shopping Carts, Baskets & Entrance Fixtures
- Signage, Price Rails & Category Markers
How to specify it
Settle these before you ask anyone for a price. They are what separates a quote you can compare from a number you cannot.
Departments before fixtures
A butcher counter, a hot table or a bakery turns a retail fit-out into a food premises project, with plan review, sanitary finishes and dedicated sinks. Decide the departments before anyone draws a fixture plan.
Electrical service, early
Refrigeration, lighting and HVAC together draw far more than the retail use the unit was designed for. A service upgrade means the utility and their timeline. Establish available capacity before you sign.
Perimeter cold, centre dry
Cold departments generally run the walls because that is where drainage and services can go, and it walks customers through the store. Fighting that costs money in plumbing and refrigeration lines.
Aisle width against fixture count
Every extra aisle is more product on the floor and a worse experience when the store is busy. Barrier-free access sets the floor on width; comfort usually sets it higher than the minimum.
Back-of-house is not optional
Receiving, dry storage, cold storage, staff facilities and waste all need real space. Independent operators consistently under-allocate here and then run the store out of the aisles.
Where operators lose money
Choosing open cases on price alone
Open multideck cases merchandise better and run continuously at a higher cost than glass-door equivalents. Over a store's life that gap is one of the largest numbers in the business. Decide it deliberately.
Leaving fixtures out of the budget
Gondolas, end caps, produce tables, carts and signage are a substantial line that is usually missing from the construction budget entirely, because it is not construction.
Ordering refrigeration late
Cases and racks are long-lead. Ordering after permit issuance rather than during review is one of the most reliable ways to delay a grocery opening.
Underestimating opening inventory
Filling a grocery store is a large cash requirement, and it lands immediately after construction costs have finished landing and before there is any revenue.
Common questions
Do I need a butcher or deli counter?
Commercially it is often what makes an independent store competitive against a chain. Practically it adds a prep room, dedicated sinks, sanitary finishes, cold holding and public health plan review. Worth doing, but decide before design rather than during construction.
Self-contained cases or a central rack?
Small stores usually go self-contained: simpler, cheaper, plug in and go. Larger stores usually should not, because self-contained units dump their heat onto the sales floor and cost more to run at scale. The crossover depends on case count and store size.
How much back-of-house do I need?
More than most first-time operators allocate. Receiving, dry and cold storage, waste staging and staff facilities all compete for the same floor you would rather sell from, and squeezing them shows up daily in how the store runs.
What is the biggest cost surprise?
Usually the electrical service upgrade, followed by structural work to carry rooftop condensers. Both are building questions rather than equipment questions, and both are much cheaper to discover before signing a lease.
Other equipment categories
Furniture
Seating, tables and bar furniture rated for commercial traffic — not residential pieces that fail in a year.
Refrigeration
Walk-ins, prep tables and display coolers sourced at wholesale, whatever the make.
Cooking Equipment
Ranges, ovens and fryers — the hot line, specified to your menu and your fuel type.
Free Consultation
Tell us what you want to build.
The first consultation is free. You get a project review, a realistic timeline and a preliminary cost breakdown — including an honest answer if the project does not work as scoped.
Mon – Fri, 9:00 a.m. – 5:00 p.m. · No obligation