About

Put The Midwest’s Most Experienced Kitchen And Restaurant Experts To Work For You!

Established in 1911, Ford Hotel Supply has built over 100 years of service and tradition. As a family-owned business, with third-generation owner, Christy Schlafly, we are honored to serve the finest restaurants and food service institutions in the Midwest. We are a certified woman-owned business in the city of St. Louis.

We work with restaurants, both independent and chain, hotels, hospitals, schools, universities, caterers, and any one looking to make their food service operation a touch above the ordinary. Our goal is to provide unsurpassed service to our customers, allowing them to focus on their passion of serving others.

We offer a wide range of experience, including engineering and interior design departments that are highly trained in food service applications and the integration of the kitchen into front of the house. Our engineering and interior design departments use state of the art computer programs including 3D modeling software, AutoCAD, AutoMate and Revit. The individual needs and scope of a project shape the crucial decisions made regarding the overall design layout. It is our personal goal to assist each and every customer in creating the ideal food service atmosphere taking into account key operational elements such as the menu, footprint, seating capacity, future expansion, labor savings and energy savings. Our team’s collective experience within the industry allows us to understand the challenges that exist in each project.

 

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"The longtime provider of food service and equipment needs for restaurants, bars, schools, hotels and other entities received the Jeffrey Butland Family Owned Business of The Year award from the U.S. Small Business Administration in early May. The award recognizes the company as one of Missouri's leading small businesses."  

                                                                                                                                                                                                                                                                           - Feast Magazine