Restaurant equipment, done the way Nashville does business.

Chef and Beyond started the way most good equipment houses do: with people from the industry who were tired of watching operators get treated like ticket numbers. Nashville’s restaurant scene was exploding, and the choice on equipment was between faceless national websites and overpriced local showrooms. We built the thing that was missing — a supplier with national-catalog reach and a hometown counter you can actually call.

Today we supply independent restaurants, bars, cafés, food trucks, hotels, schools, and institutional kitchens across Middle Tennessee and nationwide. The catalog runs from a single sheet pan to a full cooking line: commercial refrigeration, ranges and fryers, prep and worktables, warewashing, storage and shelving, tabletop and smallwares — over seven thousand items from more than 160 manufacturers we hold direct dealer accounts with.

Those vendor relationships are the quiet advantage. Because we buy direct from Atosa, True, Turbo Air, Hoshizaki, Everest, and the rest, your order ships from the manufacturer’s own warehouse — factory-fresh, faster, and without a reseller mark-up stop. And when something needs a warranty claim or a freight claim, we’re the ones on the phone with the factory, not you.

The “and Beyond” in the name is the part after the sale. A 30-day return policy with a 0% restocking fee when the error is ours. Freight claims we file for you. Warranty paperwork we register on your behalf. And a specialist who answers the phone Monday through Friday — someone who has worked a line, spec’d a kitchen, and knows why your Friday-night compressor failure can’t wait until Tuesday.