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  2. Burkett Restaurant Equipment - Wikipedia

    en.wikipedia.org/wiki/Burkett_Restaurant_Equipment

    Burkett Restaurant Equipment & Supplies is an American food-service equipment and supplies dealer, headquartered in Perrysburg, Ohio.Founded by Jameel Burkett and Mike Burkett, the company has been family-owned and operated since 1977.

  3. Foodservice Equipment & Supplies - Wikipedia

    en.wikipedia.org/wiki/Foodservice_Equipment...

    Its sister publication is Restaurant Development & Design, which was launched in 2012. [2] Foodservice Equipment & Supplies' Dealer of the Year award was recognized as the pre-eminent honor in foodservice distribution. This award dated back nearly a quarter of a century and recognized the industry's most outstanding equipment and supplies ...

  4. Cannibalization (parts) - Wikipedia

    en.wikipedia.org/wiki/Cannibalization_(parts)

    Cannibalization can also be due to reusing surplus inventory. At the end of World War II a large quantity of high quality, but unusable war surplus equipment such as radar devices made a ready source of parts to build radio equipment. Cannibalization can also be an economic/ecological choice for end of life products. Germany, rather than sell ...

  5. Spare part - Wikipedia

    en.wikipedia.org/wiki/Spare_part

    Capital parts are typically repaired or replaced during planned overhauls/scheduled inspections. As description implies, these Capital Parts are typically expensive and are depreciated over time. Examples of capital parts include pumps and motor sets used in industrial plants, or impeller or a rotor required for a pump or motor. This “spare ...

  6. Fast-food restaurant - Wikipedia

    en.wikipedia.org/wiki/Fast-food_restaurant

    By 1954, The McDonald brothers' stand was restaurant equipment manufacturer Prince Castle's biggest purchaser of milkshake blending machines. Prince Castle salesman Ray Kroc traveled to California to discover why the company had purchased almost a dozen of the units as opposed to the normal one or two found in most restaurants of the time.

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