This article was written by our expert who is surveying the industry and constantly updating the business plan for a pizza restaurant.
This guide gives you a clear, number-driven equipment budget for a pizza restaurant as of October 2025.
It focuses on the 12 questions owners ask before buying ovens, refrigeration, dishwashing, POS, and safety systems—and tells you exactly what to budget and why.
If you want to dig deeper and learn more, you can download our business plan for a pizza restaurant. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our pizza restaurant financial plan.
A typical 40–80 seat pizza restaurant should budget between $70,000 and $210,000 for core equipment, excluding build-out and working capital. The oven, ventilation, refrigeration, and POS/KDS drive most of the spend, with 10% reserved for contingencies.
Use the table below to see category-by-category ranges and practical sizing notes for a standard 60-seat operation running lunch and dinner, 6–7 days a week.
| Category | Typical Budget (USD) | What this pays for (60 seats baseline) |
|---|---|---|
| Pizza oven (deck/conveyor/wood-gas) | $3,000–$60,000+ equipment $2,000–$10,000 install |
1 primary oven sized for 80–120 pies/hr depending on style; includes gas/electrical hook-up; specialty ovens require enhanced ventilation. |
| Ventilation & fire safety | $10,000–$30,000 | Type 1 hood, grease filters, make-up air, ducting, and UL300 fire suppression, sized to the oven’s BTU profile. |
| Refrigeration & freezers | $10,000–$28,000 | 2–4 reach-ins, 1–2 freezers, 1–2 refrigerated prep tables with wells; ENERGY STAR preferred for lower utility costs. |
| Small appliances (mixer, processor, slicer) | $3,000–$6,000 | One 30–40 qt spiral/planetary mixer, robust food processor, deli slicer; add second mixer if high dough volume. |
| Cookware & pizza tools | $2,000–$3,500 | Peels (long/short), screens/pans, cutters, ladles, dough boxes, sheet pans, mixing bowls; backups for rushes. |
| Beverage equipment | $10,000–$30,000 | Fountain system, espresso/coffee machine, and/or beer taps depending on concept; includes basic install. |
| Dishwashing & sinks | $4,000–$15,000 | High-temp or low-temp commercial dishwasher, 3–4 compartment sink line, pre-rinse, racks, tables. |
| POS & KDS | $3,500–$12,000 | 2–4 POS terminals, printers, cash drawers; 1–3 kitchen displays with mounts and network hardware. |
| Maintenance (first 3 years) | $5,000–$10,000/yr | Preventive service and repairs, benchmarked at 1–2% of annual sales (assumes ~$500k revenue/year). |
| Contingency (year one) | ≥10% of equipment total | Unplanned upgrades, failed units, code-driven changes; hold as a separate reserve. |
How many seats are you targeting, and how does that change the equipment size?
Seat count fixes the scale of the kitchen and equipment from day one.
Plan roughly 5 sq ft of kitchen per seat; a 60-seat pizza restaurant needs about 300–400 sq ft of kitchen to run a standard menu at lunch and dinner. As you add seats, you must add prep tables, cold storage, and a higher-throughput oven to keep ticket times under control.
Beyond 80 seats or heavy delivery volume, you often need an extra prep line and another refrigerated pizza table to avoid bottlenecks. A larger dining room also drives bigger dishwashing capacity to clear turns.
Sizing from seats keeps your budget honest and prevents under-spec’d refrigeration or an oven that cannot meet peak demand.
It’s a key part of what we outline in the pizza restaurant business plan.
Which oven fits your pizza style, and what does it cost to buy and install?
The oven choice must match your pizza style and throughput goals.
Artisan crusts favor deck or wood/gas-fired ovens; high-volume slices and delivery often run best on conveyors. Installation ranges widely due to gas/electric requirements and ventilation needs, especially for solid-fuel ovens.
Use the table to compare speed, flavor, footprint, and total installed cost before you buy.
| Oven type | Purchase cost | When it’s best / Installation notes |
|---|---|---|
| Deck | $3,000–$20,000 | Great for New York/Neapolitan-style artisan pies; consistent char; moderate footprint; standard Type 1 hood; install adds ~$2,000–$6,000. |
| Conveyor | $10,000–$40,000+ | Fast, consistent, ideal for delivery/high volume; stackable; needs solid electrical/gas; install ~$3,000–$8,000. |
| Wood/Gas-fired dome | $5,000–$60,000+ | Signature flavor and showpiece; higher code and vent demands; may require dedicated flue; install often ~$5,000–$10,000+. |
| Electric deck/stone | $6,000–$25,000 | Good where gas is limited; stable temps; may require electrical upgrades; install ~$2,000–$6,000. |
| Double-stack configurations | +30–70% over base | Doubles throughput for slice shops; confirm hood width/CFM and make-up air; check floor loading. |
| Used/refurbished | –40–60% vs new | Lower upfront cost; inspect stones, belts, and insulation; shorter warranty; add service allowance. |
| Total installed range | $5,000–$70,000+ | Driven by style and local code; verify gas line sizing, electrical capacity, clearances, and fire suppression coverage. |
How many refrigerators and freezers do you need, and what about energy efficiency?
Cold storage must match peak dough, proteins, cheeses, and produce loads.
For 60–80 seats, plan 2–4 reach-ins, 1–2 freezers, and 1–2 refrigerated pizza prep tables with wells; choose ENERGY STAR when possible to cut utility bills by 10–50% over the life of the equipment.
The table shows a practical sizing map for a standard menu with dine-in and delivery.
| Unit | Qty (60 seats) | Sizing & efficiency notes |
|---|---|---|
| Reach-in refrigerators | 2–3 | Full-height, 3-door mix if space allows; prioritize ENERGY STAR; locate one near the line and one in back prep. |
| Pizza prep tables (refrigerated) | 1–2 | 60–93" with rail pans; add insulated lids; nightly drop-in pans to reach-in to reduce heat gain. |
| Undercounter fridges | 0–2 | For make-line overflow and desserts; pick forced-air units for frequent access. |
| Chest/solid-door freezers | 1–2 | Bulk proteins and dough balls; solid-door reduces frost; consider one back-of-house chest for cost efficiency. |
| Walk-in (optional) | 0–1 | For high volume or commissary; raises capex but lowers per-cu-ft cost and stabilizes temps. |
| Ice machine | 1 | Drinks and cold prep; size ~400–700 lb/day depending on beverage program. |
| Energy strategy | — | Spec ECM fan motors, LED case lighting, tight door gaskets; schedule PM for condenser coil cleaning quarterly. |
How much for small appliances (mixers, processors, slicers) and how many do you need?
Plan a focused set of durable small appliances that survive rushes.
Budget $3,000–$6,000 for a 30–40 qt mixer (1–2 units), a robust food processor (1), and a deli slicer (1; add a second for specialty meats/veggies). Choose commercial-grade motors and metal gear trains for longevity.
If your dough volume exceeds 100–150 pies per service, add a second mixer or schedule staggered mixing to protect throughput. Keep spare blades and safety guards on hand.
These choices stabilize consistency, reduce labor, and limit downtime from overtaxed consumer units.
You’ll find detailed market insights in our pizza restaurant business plan, updated every quarter.
How much should you allocate to cookware, utensils, and pizza-specific tools?
Smallwares are a small line item that drives speed and quality.
Allocate $2,000–$3,500, with at least 30% reserved for pizza-specific tools like peels, screens/pans, cutters, ladles, and dough boxes. Buy duplicates of high-touch tools to prevent slowdowns during peaks.
Standardize SKUs (same pan sizes, same peel heads) so replacements fit instantly and cooks lose less time hunting for matches. Store tools near the make-line using labeled wall racks.
This approach limits waste, keeps the line organized, and preserves bake consistency across shifts.
This is one of the strategies explained in our pizza restaurant business plan.
What do beverage systems (soda, coffee, beer) cost and require?
Match beverage equipment to your menu and traffic pattern.
Plan $2,500–$8,000+ for a fountain system, $5,400–$25,000 for espresso/coffee, and $2,800–$4,800 per beer tap line, excluding heavy customization. Verify water treatment and power circuits early to avoid rework.
Multi-beverage programs push the budget toward $10,000–$30,000; single-channel (e.g., fountain only) stays closer to the low end. Add maintenance contracts to protect uptime.
Right-sizing here boosts check average without overwhelming your back-bar footprint.
We cover this exact topic in the pizza restaurant business plan.
What maintenance and repair spend should you expect in the first three years?
- Budget 1–2% of annual sales for repairs and maintenance across ovens, refrigeration, HVAC, and dishwashing.
- For $500,000 in yearly revenue, expect $5,000–$10,000 per year, with higher cost in year one while tuning equipment.
- Set quarterly preventive maintenance: clean condenser coils, recalibrate thermostats, descale dishwashers, and inspect hood suppression.
- Keep critical spares (thermocouples, belts, gaskets) on site to cut service calls and downtime.
- Track R&M by asset to identify chronic offenders and decide repair vs replace at the right time.
Should you buy new, lease, or go refurbished—and what’s the cost difference?
Choose the financing path that matches cash needs and risk tolerance.
New gear costs most upfront but offers full warranty and longest life; leasing preserves cash but increases total cost of ownership; refurbished cuts capex 40–60% but comes with shorter warranties.
Use the table to weigh the practical trade-offs before you commit.
| Option | Cost profile | When it’s most practical |
|---|---|---|
| Buy new | Highest upfront; lowest risk | Flagship locations, complex ovens, long-term holds; leverages warranties and predictable performance. |
| Lease | Low upfront; higher lifetime | Cash-tight launches or rapid multi-unit rollouts; may bundle maintenance; watch effective APR. |
| Buy refurbished | –40–60% vs new | Back-of-house workhorses (reach-ins, mixers) where cosmetic wear is acceptable; vet seller and service records. |
| Rent/short-term | Highest monthly | Temporary pop-ups, seasonality tests, or while waiting on permits/build-outs. |
| Mix & match | Balanced | Buy critical ovens new, lease POS/KDS, refurbish secondary refrigeration to optimize cash and reliability. |
| Service contracts | +5–10%/yr of unit value | Useful for conveyor/espresso where downtime is costly; compare to pay-per-call history. |
| Exit flexibility | N/A | Leases may have buyouts; refurbished has weaker resale; new holds value longer in strong brands. |
What ventilation, exhaust, and fire safety systems are required, and what should you budget?
Code-compliant ventilation is mandatory and protects staff and guests.
Plan for a Type 1 grease hood, UL300 fire suppression, make-up air, and correct ducting; solid-fuel ovens often need dedicated flues and spark arrestors. Budget $10,000–$30,000 depending on length, CFM, and local rules.
The table summarizes what a 60-seat pizza restaurant typically installs.
| Component | Typical spec/cost | Notes |
|---|---|---|
| Type 1 hood (8–14 ft) | $4,000–$12,000 | Grease-rated, correct overhang; size to oven width and stack height. |
| Exhaust fan & ducting | $2,500–$8,000 | Grease-rated duct, roof curb, proper pitch; balance CFM. |
| Make-up air unit | $2,000–$6,000 | Prevents negative pressure that starves the oven flame and AC. |
| Fire suppression (UL300) | $2,500–$6,000 | Nozzles over oven/hood; semi-annual inspections required. |
| Solid-fuel add-ons | $1,500–$5,000 | Spark arrestor, ash handling, dedicated flue; local permits. |
| Electrical/gas tie-ins | $1,000–$3,000 | Dedicated circuits and gas valves; emergency shutoffs labeled. |
| Total typical range | $10,000–$30,000 | Scope varies by oven, building, and jurisdiction. |
What should you budget for dishwashing equipment sized to your capacity?
Dish capacity must clear turns without backing up the line.
Expect $3,000–$12,000 for a commercial dishwasher plus $1,000–$3,000 for sinks, racks, and tables. Size for peak: a 60-seat pizza restaurant usually needs a high-temp door or conveyor unit and a 3–4 compartment sink.
Use the table below to size the system correctly for a standard two-turn dinner rush.
| Item | Cost range | Sizing guidance |
|---|---|---|
| Dishwasher (high-temp door) | $3,000–$7,000 | Good up to ~60–80 seats; needs booster heater and dedicated circuit. |
| Conveyor/rack machine | $6,000–$12,000 | For >80 seats or heavy pizza pan reuse; increases throughput. |
| 3–4 compartment sink line | $1,000–$2,000 | Wash, rinse, sanitize, plus utility/prep sink as needed. |
| Pre-rinse assembly & tables | $500–$1,000 | Speeds scraping; protects machine from debris. |
| Drying racks & shelving | $300–$800 | Stainless racks near line for fast pan turnover. |
| Detergents/chemicals starter | $150–$300 | Align with machine vendor; set monthly par levels. |
| Total typical range | $4,000–$15,000 | Choose based on seat count, pan strategy, and staffing. |
How much for POS and kitchen display screens to keep orders flowing?
Tech keeps orders accurate and ticket times tight.
Budget $2,000–$8,000+ for multi-station POS and $1,500–$3,500 for KDS, plus mounts, printers, and network gear. Allocate 2–5% of your total equipment budget to tech.
Map the front-of-house and kitchen screens to your service model (dine-in, slice counter, delivery) using the table below.
| Component | Qty (60 seats) | Budget & deployment notes |
|---|---|---|
| POS terminals | 2–3 | $1,000–$1,800 each incl. cash drawer & printer; one at the counter, one roving or backup. |
| KDS screens | 1–3 | $600–$1,200 each + mounts; place at make-line and expo; ensure network drops and UPS. |
| Kitchen printer (backup) | 1 | $250–$500; useful if a KDS fails; thermal paper stocked. |
| Network & router | 1 set | $300–$800; VLAN for POS; cable management and surge protection. |
| Software & fees | Monthly | $60–$300/mo depending on seats and integrations (delivery, inventory, loyalty). |
| Install & training | — | $300–$1,000; schedule after menu build to reduce rework. |
| Total initial | — | $3,500–$12,000 for a typical pizza restaurant setup. |
How much contingency should you hold for unexpected equipment costs in year one?
A dedicated reserve prevents cash crunches when gear fails.
Hold at least 10% of your total equipment budget as a separate contingency line. This covers surprise code requirements, early failures, or scope creep during install.
Raise to 12–15% if you rely on refurbished ovens or operate in older buildings with uncertain utilities. Keep the fund off-limits for non-equipment spends.
This buffer keeps you operational when surprises hit without slowing opening or service.
Get expert guidance and actionable steps inside our pizza restaurant business plan.
What should your cookware and tool kit include on day one?
- Peels (long and short), screens/pans in standard diameters, and at least two wheel cutters and one mezzaluna.
- Dough boxes with lids, dough scrapers, portion scoops, sauce ladles, and bench knives.
- Sheet pans, wire racks, mixing bowls, measuring sets, and heat-resistant gloves.
- Line organization: magnetic strips, wall racks, and labeled bins near the make-line.
- Backups: duplicate peels and cutters for rush periods to avoid waits.
What are realistic beverage equipment scenarios and costs?
Decide your beverage lane early to protect space and budget.
Counter-service slice shops usually install a compact fountain and ice machine; full-service pizza restaurants may add espresso and a small draft beer system. Total spend ranges from $2,500 for minimal to $30,000 for a full bar/coffee program.
Confirm water filtration and drain points before equipment arrives to avoid costly relocations. Coordinate countertop cutouts and power with the general contractor.
Right-sized beverages lift margins without crowding your pizza line.
This is one of the many elements we break down in the pizza restaurant business plan.
What weekly and monthly maintenance routines keep a pizza kitchen reliable?
- Weekly: clean hood filters, wipe oven decks/stones, sanitize prep rails, and descale espresso if applicable.
- Monthly: deep-clean condenser coils, check door gaskets, calibrate thermostats, and inspect belts/chains on conveyors.
- Quarterly: professional hood and suppression inspection, gas leak checks, and dough mixer gear lube checks per OEM.
- Semi-annual: full PM service on ovens and dishwashers; replace worn stones, nozzles, and gasket kits.
- Document each service by asset to build replace-vs-repair decisions with data.
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.
Want to keep building your pizza restaurant plan?
Explore these guides next for market sizing, pricing, and daily operations.
Sources
- Kouzina FoodTech — Restaurant Kitchen Size Guide
- CNI NEO — Optimizing Kitchen Equipment Capacity
- Avanti — Commercial Kitchen Sizes
- Hospitality Hub — Pizza Oven Prices & Buying Guide
- RTA Outdoor Living — Pizza Oven Cost
- Frontline Restaurant — Refrigeration Units Needed
- Paradigm Cooling — Restaurant Refrigeration Best Practices
- WebstaurantStore — Soda Fountain Machines
- Apex — Beverage Equipment
- BOH.ai — Restaurant Repairs & Maintenance
