It’s very common to rent a dishwasher. High volume dishwashers break down all the time and need very regular servicing and cleaning. At every establishment I have been associated with (wine industry) I’ve been on a first name basis with my dishwasher service rep.

With linen, when you go through a big volume, it is infinitely easier to use a linen company than to do it yourself on site. You’d have to buy industrial washers, pay rent on space to keep them, know how to service them, pay staff to operate them, etc...

If you’re a large chain, perhaps you could bring those operations in house. If you’re tiny, you could do it yourself. But if you’re seeing over 100 guests a day, there’s no reason not to use service companies for these two examples.

Hmm, pulling from past experience from the fast-food industry... I never saw our commercial dishwasher[0] break down in year after year of service. It really seemed like a simple, reliable machine to me. The kind of thing I'd be shocked if I couldn't disassemble, understand and repair myself if necessary. (Okay, it was old, and a bit crotchety; there was some component which regularly acted up. However, it was simple enough to "fix" it and move along, so we never really minded). However, alright, lets say that maintenance is a major issue, and so renting is financially attractive. I defer to your experience in this arena.

> With linen, when you go through a big volume, it is infinitely easier to use a linen company than to do it yourself on site. You’d have to buy industrial washers, pay rent on space to keep them, know how to service them, pay staff to operate them, etc...

How much volume could a small restaurant like this need for cleaning towels? More than a McDonald's doing top sales in the state? They get by just fine on a single washing unit[1]. Dump the dirty towel buckets in the washer, add detergent, run. When it's clean, distribute them into buckets of sanitizer so they're ready to use. Takes a few minutes, that's it; usually you'd do it during downtime. It's been too many years to remember now, but that machine was probably run a few times a day (maybe once every 4-6 hours). The process was very streamlined and efficient, and I can't imagine what involving a third party would bring to the table (perhaps if there was legitimately not floor space for a single washing unit in your building?).

I guess if it's common, it's common. I must not understand the business constraints involved, or maybe it's prevalent in certain areas and not in others. The U.S. is a very large and varied place, after all, to say nothing of the rest of the world. I'll have to ask my friend what her family restaurant does for a small-scale perspective.

[0] this type here, more or less: https://4.imimg.com/data4/DW/DT/MY-9292814/dishwasher-500x50...

[1] it was a lot like this (with the coin mechanism removed). Not glamorous, but got the job done just fine: http://i.ebayimg.com/images/i/271466627178-0-1/s-l1000.jpg