This article was written by our expert who is surveying the industry and constantly updating the business plan for a deli.
Below is a clear, numbers-first guide to plan your “Deli Setup: Equipment Budget” in October 2025.
It lists exactly what you need on day one, how much each category typically costs, and how to structure maintenance, contingency, and financing so your deli opens on time and on budget.
If you want to dig deeper and learn more, you can download our business plan for a deli. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our deli financial forecast.
Opening a medium-sized deli usually requires $45,000–$110,000 in core equipment before contingency, installation, and permits. Refrigeration, display cases, and cooking equipment drive most of the spend, while smallwares and POS are smaller but essential lines.
Plan a total launch budget that includes energy-efficient models (to cut operating costs), 5–8% for smallwares, and a 10–20% contingency for price swings and last-minute code requirements.
| Category | Typical Quantity | Upfront Cost Range (USD) | Notes (Deli-specific) |
|---|---|---|---|
| Refrigeration (reach-in, undercounter, walk-in) | 3–6 units total | $15,000–$30,000 | ENERGY STAR saves 20–40% utilities; size to peak holding + safety stock. |
| Display cases (refrigerated & ambient) | 2–4 | $3,000–$12,000 | Curved glass for visibility; night curtains help energy control. |
| Cooking equipment (oven, grill/griddle, steamer) | 2–4 | $10,000–$35,000 | Match to menu throughput (sandwiches, hot plates, roasting). |
| Slicers (meat & cheese) | 2 | $2,000–$6,000 | Separate units reduce cross-contamination and speed changeovers. |
| Prep stations & tools | — | $5,000–$12,000 | NSF stainless tables, color-coded boards, pro knife sets. |
| POS & scales | 1 POS + 1–2 scales | $1,200–$5,000 | Barcode/label printing for compliance and faster service. |
| Smallwares & storage | — | $2,000–$5,000 | 5–8% of equipment budget for containers, pans, utensils. |
| Sanitation (dish, sinks, racks) | — | $1,000–$3,000 | Two- or three-compartment sinks + handwash stations. |
What is the full list of essential equipment required to open a functional deli on day one?
- Food handling & prep: stainless prep tables, refrigerated prep table, color-coded cutting boards, professional knife sets, food processor, mixers, bread slicer.
- Refrigeration & cold storage: reach-in refrigerators, undercounter fridges, deli prep fridges, freezers, and (if menu/volume demands) a walk-in cooler/freezer.
- Display & service: refrigerated display cases, ambient pastry/bread case, deli scales with label printer, sneeze guards, tray rails.
- Cooking line: convection or combi oven, grill/griddle, steamer, panini press, toaster, microwave (as needed for speed).
- POS & front of house: POS terminal or tablet system, receipt printer, card reader, barcode/label printer, tip jar, menu boards.
- Storage & smallwares: dry and cold shelving, gastronorm pans, cambros/containers with lids, wrap/foil dispensers, utensils, gloves, aprons.
- Sanitation & warewashing: hand sinks, 2- or 3-compartment sink, dishwasher/racks, mop sink, sanitizer buckets, thermometers.
- Seating & extras: tables/chairs (if dine-in), trash/recycling stations, signage, napkin/cup organizers.
You’ll find detailed market insights in our deli business plan, updated every quarter.
What are the average upfront costs for each equipment category?
These are realistic deli startup ranges as of October 2025.
Numbers reflect new, NSF/UL commercial gear; refurbished can lower costs by 20–35% with warranty checks.
| Category | Typical Range (USD) | What drives the cost |
|---|---|---|
| Refrigeration (incl. walk-in) | $15,000–$30,000 | Capacity (cu.ft.), ENERGY STAR rating, walk-in size/insulation, doors vs. drawers. |
| Slicers (2 units) | $2,000–$6,000 | Manual vs. automatic, duty cycle, safety features, brand. |
| Cooking equipment | $10,000–$35,000 | Gas vs. electric, oven type (convection/combi), griddle BTUs, steam. |
| Display cases & shelving | $5,000–$12,000 | Refrigerated footage, glass style, LED lighting, adjustable shelving. |
| Prep stations & tools | $5,000–$12,000 | Stainless gauge, integrated sinks, board/knife quality, small appliances. |
| POS & digital scales | $1,200–$5,000 | Hardware bundle, software plan, label printing, weight-price integration. |
| Smallwares & storage | $2,000–$5,000 | GN pans, containers, lids, utensils, racks. |
| Sanitation (dish/handwash) | $1,000–$3,000 | Dishwasher type, sink count, spray arms, racks. |
What budget should I set for refrigeration (size and energy efficiency)?
Most delis should earmark $15,000–$25,000 for refrigeration, rising toward $30,000 with larger walk-ins.
Choose ENERGY STAR reach-ins/undercounters to cut electricity by roughly 20–40% and save $800–$2,400 per year in many markets.
| Type/Size | Use & capacity notes | Budget (USD) & efficiency impact |
|---|---|---|
| 1–2 door reach-in | Core holding; 20–50 cu.ft. | $2,000–$6,000; ENERGY STAR can save ~20–30% kWh. |
| Undercounter/sandwich prep | Line-side; drawers for pans | $1,800–$4,500; faster service, lower door openings. |
| Walk-in cooler (small) | Bulk meats/cheeses/veg | $8,000–$15,000; insulation & doors drive cost. |
| Walk-in (large) | High volume or catering | $15,000–$25,000; can push total to ~$30k for deli. |
| Freezer (reach-in) | Desserts/breads/backup | $2,200–$6,000; check defrost cycles & seals. |
| Controls & night curtains | Display energy control | $400–$1,200; 5–10% additional energy savings. |
| LED case lighting | Visibility + heat reduction | $150–$600 per case; reduces compressor load. |
How much do commercial slicers cost, and how many for a medium deli?
Plan for two slicers and budget $2,000–$6,000 total.
Mid-range manual slicers run $1,000–$2,000 each; high-duty or semi-automatic models run $2,000–$3,000 each and improve throughput during rushes.
Use one slicer dedicated to meats and one to cheeses to speed service, reduce flavor transfer, and meet hygiene best practices with faster clean-downs between tasks.
Include spare blades, guards, and an on-site sharpening plan to maintain consistency and reduce downtime.
This is one of the strategies explained in our deli business plan.
What budget should I assign for display cases and shelving that meet hygiene and visibility standards?
Expect $5,000–$12,000 across display cases and primary shelving.
Hinged curved glass improves visibility and cleaning; LED lighting reduces heat near food.
| Equipment | Typical Range (USD) | Why it matters in a deli |
|---|---|---|
| Refrigerated deli case (6–12 ft) | $3,000–$12,000 | Merchandises sliced meats, cheeses, salads at safe temps. |
| Ambient pastry/bread case | $800–$2,500 | Upsells baked items; keep sneeze guards for hygiene. |
| Adjustable shelving (dry) | $400–$1,500 per section | Holds packaged goods, disposables; easy replanograms. |
| Cold room shelving | $400–$1,000 per bay | NSF polymer/epoxy to resist moisture and corrosion. |
| Night curtains | $200–$600 | Energy savings after hours for open cases. |
| Case thermometers & logs | $50–$200 | Document temps for audits and HACCP records. |
| LED lighting upgrade | $150–$600 | Better color rendering, less heat load near products. |
What are the costs for ovens, grills, and steamers commonly used in a deli?
Budget $10,000–$35,000 for the hot line in a typical deli.
Entry convection ovens start around $2,500 and go to $15,000 for premium combis; flat-top griddles are $1,500–$8,000, and steamers/panini presses land around $1,000–$3,000 depending on duty cycle.
Choose gas where available for faster recovery on griddles and consider a combi oven only if your menu demands baking/roasting/steaming versatility at high volume.
Do a timed batch test on your menu to confirm peak-hour throughput and right-size BTUs and decks before buying.
We cover this exact topic in the deli business plan.
How much should I budget for prep tables, cutting boards, knives, and other prep tools?
Allocate $5,000–$12,000 for deli prep stations and tools.
NSF stainless tables with integrated sinks and under-shelves typically cost $1,000–$5,000; a complete set of color-coded boards, knife kits, honing/stone gear, and safeties typically adds $500–$2,000.
Add mixers/food processors/scales at $2,000–$5,000 combined if you make salads, spreads, or house dressings in-house.
Do a station map (cold, hot, slicing, assembly) so each surface, tool set, and waste path is defined before installation.
It’s a key part of what we outline in the deli business plan.
What are current price ranges for POS systems and digital scales suited for a deli?
Expect $1,200–$5,000 for POS plus deli scales.
Tablet POS bundles lower entry cost, while integrated scale-POS with label printing improves speed and weights-and-measures compliance.
| Component | Price Range (USD) | Considerations for a deli |
|---|---|---|
| POS hardware bundle | $700–$2,500 | Terminal/tablet, cash drawer, receipt printer, card reader. |
| POS software plan (annual) | $100–$300/yr | Inventory, modifiers, kitchen printing, offline mode. |
| Label/receipt printer | $150–$400 | Allergen/ingredient labeling; barcodes for pre-pack. |
| Digital deli scale | $200–$1,000 | Legal-for-trade, tare functions, interfaces to POS. |
| Scale-POS integration | $150–$500 | Cables/modules; reduces cashier errors on weighed items. |
| Barcode scanner | $100–$300 | Speed for packaged goods and grab-and-go items. |
| Backup power (UPS) | $120–$350 | Smooth service through short outages and brownouts. |
What ongoing maintenance and energy costs should I expect for major equipment?
Plan for routine service and energy that together can equal 20–30% of 5-year ownership costs on refrigeration.
Set preventive maintenance intervals to protect warranties and reduce failures during peak periods.
| Equipment | Annual Maintenance (USD) | Energy/Operating Notes |
|---|---|---|
| Refrigeration (all) | $500–$1,500 per unit | $1,000–$4,000/yr typical energy across fleet; coils/seals critical. |
| Walk-in cooler/freezer | $400–$900 | Door heaters/defrost cycles affect kWh; check gaskets quarterly. |
| Convection/combi oven | $300–$900 | Gas often lower OpEx; descale steamers to avoid element failure. |
| Grill/griddle | $200–$600 | Seasoning and grease management improve recovery and safety. |
| Slicers | $100–$300 | Sharpening kits and guards; daily cleaning extends life. |
| Dishwasher | $200–$500 | Chemicals/softener impact; check jets and temps weekly. |
| POS/scales | $100–$300 (software) | Firmware/calibration to remain legal-for-trade. |
What portion of the budget should go to smallwares, containers, and food storage?
Allocate 5–8% of your deli equipment budget to smallwares and storage.
For a $70,000 equipment basket, that equals roughly $3,500–$5,600 for GN pans, cambros, lids, utensils, wraps, racks, and organizers.
Buy lids that match container footprints to control loss and ensure stacking; label systems with date codes reduce waste and audit risk.
Standardize sizes (1/1, 1/2, 1/3 pans) to make reordering predictable and to optimize shelf density.
Get expert guidance and actionable steps inside our deli business plan.
What contingency percentage should I add for unexpected needs or price swings?
Add 10–20% contingency on top of the deli equipment subtotal.
This covers rush shipping, code-required add-ons (e.g., extra hand sink), price increases, or swapping models after a site visit.
Example: on a $80,000 equipment plan, set aside $8,000–$16,000; release any unused balance into marketing or opening inventory.
Hold this as a separate line item so you do not erode your working capital during installation.
This is one of the many elements we break down in the deli business plan.
What financing or leasing options exist for deli equipment, and how do they affect total budget?
Most delis mix cash, equipment loans, and leases to balance upfront cash flow and lifetime cost.
Loans typically run 6–10% APR over 2–5 years; leases often show $200–$1,000 monthly per unit with $1 buyout or FMV options at term end.
| Option | Typical Terms (Oct 2025) | Budget Impact |
|---|---|---|
| Cash purchase | Pay in full; possible vendor discount | Lowest total cost; higher upfront cash need. |
| Equipment loan | 6–10% APR; 24–60 months | Spreads cost; interest increases lifetime spend. |
| Lease-to-own ($1 buyout) | Fixed monthly; ownership at end | Predictable cash flow; slightly higher total than loan. |
| FMV lease | Lower monthly; return/renew/upgrade | Lowest initial outlay; pay more over time; no automatic ownership. |
| Vendor financing | Bundled with purchase order | Fast approvals; compare to bank rates & fees. |
| Refurbished with warranty | 20–35% below new | Cuts upfront; verify parts availability/warranty terms. |
| Utility rebates | Rebates on ENERGY STAR | Offsets price; shortens payback on efficient models. |
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Looking to finalize your deli numbers? Use the figures above to build a practical checklist, then validate volumes and station layout before placing orders.
Want a ready-to-use model? Get our deli business plan and financial forecast to plug in your menu, footfall, and pricing assumptions for bank-ready projections.
Sources
- WebstaurantStore — Deli Equipment and Supplies List
- Penn Station — Deli Equipment (Franchise)
- Charlie’s Fixtures — Deli Opening Checklist
- KaTom — How to Start a Sandwich Shop
- GoFoodservice — Commercial Refrigeration Types
- Your Kitchen Center — Commercial Kitchen Cost Breakdown
- Babak Food Equipment — Restaurant Equipment Costs 2025
- Fridgesmart — Energy-Efficient Refrigeration
- NRSPlus — How to Start a Deli Business
- Gateway Mechanical — Refrigeration Maintenance & Efficiency
