You know, being in the EU, (well and island in the EU), importing from Germany might be an option. They make high quality machinery, for example, and their factories you can visit first hand. And of course not that expensive.
I worked a couple years ago for 2 different restaurants. I tried out at one, and hated it, then went onto to the next one I had stayed at for 2 years.
I always ask questions about cost of things and such, and can tell you this. The 2nd restaurant, owned by a Swiss Hoteliers Investment group, had consulted with their new head chef about what to do. Except for the steamer(which the group provided and cost 90,000 CHF-it was state of the art) he proposed giving him a budget of 20,000 CHF. He took that money to Germany, rented a truck and trailer, and went to the manufacturers directly, and bought enough supplies, with warrantee, to establish a kitchen that did 5.5 million in sales annually.
The first restaurant, had invested 1.2 million in equipment(the owner always had to have the "best" in everything). And ironically, a lot of that equipment was imported from Germany. They are also a successful restaurant and store.
My point is, if you are looking to import for profit, there are amazing opportunities right here. Swiss machinery, has it's pro's and cons. Personally I like to be driving a Cadillac when I am in a car accident, but operating it year round is costly on gas and maintenance. It's often the same with Swiss machinery. It looks thin and flimsy, and to people, like myself from Detroit, we think it's not as sturdy. But, in a country where pollution, and energy is so controlled, using a Miele dishwasher for a restaurant(I can't remember any more if it is Swiss or not, and not enough time today to look into this stuff, but it's construction is my point), for example, is far better then using a Hobart.
Hobarts are the un disputed beasts of the restaurant industry. They last forever, and less likely of breakdowns. Except they don't manage extremely well with the hard Swiss water here. But, they draw on water and energy immensely. The Miele ones are light, use so much less energy, cause far less pollution, and when it is time to dispose of them, much cheaper of a recycling cost. In America, if you have a Hobart that is 40 years old, even if it is a power sucker, people will not toss it. If it works it works. In Switzerland, they routinely update their machines, and routinely are tossing them. With the exception of the Lipps mixer, and iconic piece of Swiss engineering. They cost more today, even if they are 40 years old, then they did when they were sold. Problem is, they made them so flawlessly, that they never broke down, and could not repair nor sell parts for those repairs. And went out of business. You need a cherry picker to pick them up.
My point is, well, I already made it.