Celebrating 60 Years of Low Prices Since 1966
What began in the early 1960s as a garage operation helping a handful of fellow restaurateurs has grown into one of the largest restaurant equipment warehouse companies in the country.
With more than 20 years of experience as a successful operator, Morris Dach understood what foodservice businesses truly needed: dependable equipment, immediate availability, and most of all — low prices. In 1966, he opened Restaurant Equippers’ first warehouse store in Columbus, Ohio, built on a simple promise: buy in bulk, stock it deep, eliminate unnecessary frills, and pass the savings directly to customers.
Rather than rely on commissioned salespeople or costly extras, Morris hired experienced foodservice professionals and invested in efficient warehouse systems. By purchasing in massive quantities and keeping products in stock, he offered bulk prices normally available only to large chains — to operators of every size.
“Our business is about helping customers save money,” Morris often said. Sixty years later, that commitment remains unchanged.
Since 1966, Restaurant Equippers has grown from serving local operators in Columbus to supporting more than 100,000 cost-conscious foodservice businesses nationwide. With the addition of a 282,000-square-foot distribution center and the launch of Equippers.com, customers now have 24/7 access to the trusted brands and everyday low prices that built the company.
Today, Morris’s family continues to lead Restaurant Equippers with the same values that started it all:
As we celebrate 60 years, we honor the legacy of Morris Dach — and thank the operators who have trusted us for generations.
Food History in 1966
The year 1966 brought major shifts in the way Americans cooked, ate, and shopped for food. Convenience products gained popularity as households looked for faster, more efficient meal solutions to match increasingly busy lifestyles. Snack foods surged in demand, reflecting changing tastes and the rise of on-the-go eating. At the same time, restaurants and national chains continued expanding, relying on standardized ingredients and streamlined preparation methods to serve growing customer bases. New regulations also began shaping transparency in packaging, requiring clearer ingredient labeling and giving consumers more insight into what they were buying. Together, these changes marked a transformative moment in modern food history — blending innovation, efficiency, and accountability in ways that continue to influence the industry today.
- Instant oatmeal changes breakfast.
- Doritos invade the snack food aisle.
- Cool Whip was invented.
- Chicken liver pâté was a popular, indulgent dish.
- McDonald’s began using frozen French fries.
- Ingredients were required to be listed on food packages—the first “truth in packaging” law.
A Look at Our Past
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