Kitchens of the Future®

Built on smart equipment choices, real-world expertise, and hands-on support. We help you design kitchens that work better today and stay ready for what’s next.

Who We Are

Our team of deeply experienced culinary and technical specialists understands the complexity and challenges of foodservice operations in all segments of the industry. We guide customers through decisions with confidence and clarity. We strive to adapt and innovate, ensuring our customers have optimal solutions for their foodservice operations. From early discovery through installation and beyond, we work alongside our clients to ensure each solution improves workflow, consistency, and performance. We don’t just connect you with equipment – we support you every step of the way.

Our History

CURRENTLY CELEBRATING 30 YEARS! 1996-2026
Intermountain Food Equipment is built on a foundation of representing the global leaders of food equipment and supplies, providing hands-on experience supporting commercial kitchens across diverse industries, and building a team of foodservice experts focused on first-class customer service. What started in 1996 by Lee Bagley in Utah has grown into an agency of trusted advisors for chefs, operators, consultants, and dealers across seven states. Our history is shaped by real kitchens, finding the newest technologies focused on solving evolving operational challenges, and a “go the extra mile” commitment to our clients, dealers, and the brands we represent.

Our Core Values

We believe in professional relationships built on trust, clarity, and doing what’s right for both the operator and the foodservice operation. Our recommendations are guided by real kitchen needs. We focus on performance, operational efficiency, and reliability.
Every conversation starts with active listening and ends with solutions that genuinely fit.
From equipment selection to ongoing support, we stay accountable, transparent, and committed to helping our customers run better, more consistent foodservice operations every day.

Our Manufacturing Partners

We work with a carefully selected group of best-in-class manufacturers known for performance, reliability, and innovation. Each partner is chosen because their equipment solves real kitchen challenges and supports the demands of high-volume, high-standard operations.

Industries We Serve

We support a wide range of foodservice environments with solutions tailored to real operational needs, helping each industry improve efficiency, consistency, and overall kitchen performance.

Hospitality

Healthcare

College & University

K-12

QSR

Hospitality & Lodging

Territory & Coverage

We serve foodservice operators across our assigned territories with tenured local knowledge and hands-on support. We understand regional requirements, and local codes, allowing us to provide reliable guidance from planning and specification through installation and ongoing support.

What Our Partners Say

Our success is measured by the trust of the chefs, operators, and consultants we work with. Their feedback reflects our commitment to honest guidance, dependable support, and solutions that truly perform in real kitchens.

Michelle Eggers

Napa Valley School District Director of Child Nutrition

The Intermountain Food Equipment team is helpful, responsive, friendly, and professional.

Join Our Latest Upcoming Events

Experience hands-on demonstrations, live cooking sessions, and expert-led discussions designed to help you evaluate equipment, learn best practices, and make confident decisions for your kitchen operations.

Intermountain Food Equipment Salt Lake City Test Kitchen

Intermountain Food Equipment Salt Lake City Test Kitchen RATIONAL Advanced Training

Caldarella’s Restaurant Supply

Our Facilities

Our facilities are designed for hands-on evaluation, live demonstrations, and real-world testing – giving you the space to explore equipment performance, workflow efficiency, and practical kitchen solutions.

Denver

Phoenix

Salt Lake

Resource and Insights

Straightforward guidance from people who work in real kitchens. Learn how to evaluate equipment, avoid common pitfalls, and make smarter decisions before you ever place an order.

Wall Shelving Setup That Works for Busy Schools

School kitchens run on consistency, safety, and space. Pam Haupt knows this…

How a Las Vegas Chef Learned to Stop Worrying

When Robert Lomeli, the executive chef at Atomic Golf on the Las Vegas Strip…

Why you need a blast chiller to save you from extra work

Customer expectations are high, that’s why you need a blast chiller inside the kitchen…