What equipment do you need to open a restaurant?

This article was written by our expert who is surveying the industry and constantly updating business plan for a restaurant.

Our business plan for a restaurant will help you build a profitable project

Opening a restaurant is thrilling, but determining what equipment you need can feel daunting.

The challenge lies in knowing exactly what to purchase without breaking your budget or overlooking something essential.

Every restaurant has unique requirements, and equipment costs can rapidly escalate if you don't plan strategically.

Complete Restaurant Equipment List

Launching a successful restaurant requires meticulous planning and the proper equipment. This comprehensive list covers everything you need to get your restaurant operational.

Kitchen Equipment

• Commercial range - Essential for cooking multiple dishes simultaneously
• Convection oven - Provides even heat distribution for consistent results
• Grill (gas/electric) - Perfect for steaks, burgers, and grilled specialties
• Deep fryer - Handles appetizers, sides, and fried menu items
• Griddle - Ideal for breakfast items, sandwiches, and quick cooking
• Salamander/broiler - Finishes dishes and melts cheese quickly
• Steam table - Keeps prepared foods at safe serving temperatures
• Food processor - Speeds up chopping, slicing, and mixing tasks
• Commercial blender - Creates sauces, soups, and beverages efficiently
• Stand mixer - Handles doughs, batters, and large-volume mixing
• Slicer - Cuts meats and cheeses to uniform thickness
• Charbroiler - Adds distinctive grilled flavor to proteins

Refrigeration

• Walk-in cooler - Stores large quantities of perishable ingredients
• Walk-in freezer - Preserves frozen items and extends storage capacity
• Reach-in refrigerator - Provides quick access to frequently used items
• Prep refrigerator - Combines cold storage with work surface
• Display refrigerator - Shows beverages and desserts to customers
• Undercounter refrigeration - Maximizes space efficiency in tight kitchens
• Ice machine - Produces ice for beverages and food preservation
• Beverage cooler - Keeps drinks at optimal serving temperature

Food Preparation

• Prep tables - Stainless steel surfaces for food preparation tasks
• Cutting boards - Separate surfaces for different food categories
• Chef knives - Professional-grade knives for various cutting techniques
• Mixing bowls - Various sizes for recipe preparation needs
• Sheet pans - Essential for baking and roasting in ovens
• Hotel pans - Standard containers for food storage and service
• Measuring tools - Cups, spoons, and scales for accurate portioning
• Can opener - Heavy-duty model for high-volume use
• Mandoline slicer - Creates uniform cuts for vegetables and fruits
• Thermometer - Ensures food safety and proper cooking temperatures

Cooking Smallwares

• Pots and pans - Various sizes for different cooking methods
• Sauté pans - Essential for quick cooking and sauce preparation
• Stock pots - Large capacity for soups, stocks, and pasta
• Ladles - Portion control for soups and sauces
• Tongs - Safe handling of hot foods during cooking
• Spatulas - Flipping and moving foods safely
• Whisk - Incorporates air and prevents lumps in sauces
• Strainers/colanders - Drains pasta and filters liquids
• Timer - Tracks cooking times for consistent results

Service & Front of House

• POS system - Processes orders and payments efficiently
• Cash register - Backup payment processing option
• Tables and chairs - Customer seating that matches your concept
• Serving trays - Carries multiple items to tables safely
• Tableware - Plates, bowls, and serving dishes
• Glassware - Water glasses, wine glasses, and specialty drinks
• Flatware - Forks, knives, spoons for dining service
• Napkins and linens - Table settings and cleanup supplies
• Menu boards/holders - Displays offerings to customers
• Host station - Organized greeting area for customers

Dishwashing & Sanitation

• Commercial dishwasher - High-capacity cleaning for dishes and utensils
• Three-compartment sink - Manual washing, rinsing, and sanitizing
• Pre-rinse spray valve - Removes food debris before washing
• Dish racks - Organizes clean dishes for air drying
• Bus tubs - Collects dirty dishes from dining areas
• Sanitizer dispenser - Maintains hygiene standards throughout facility
• Hand sinks - Separate handwashing stations for staff
• Mop sink - Dedicated area for cleaning supplies and equipment
• Floor drains - Handles water runoff in kitchen areas

Storage & Organization

• Shelving units - Organizes dry goods and supplies efficiently
• Storage containers - Keeps ingredients fresh and labeled
• Food storage bins - Bulk ingredient storage with easy access
• Speed racks - Mobile storage for sheet pans and trays
• Ingredient bins - Portion control for frequently used items

Safety & Utilities

• Fire suppression system - Required safety equipment for kitchen areas
• Fire extinguisher - Portable fire protection throughout restaurant
• First aid kit - Handles minor workplace injuries promptly
• Ventilation hood - Removes smoke, heat, and cooking odors
• Exhaust fans - Maintains air quality in kitchen spaces
• Floor mats - Prevents slips on potentially wet surfaces
• Adequate lighting - Ensures safe food preparation visibility

Bar Equipment (if applicable)

• Bar refrigeration - Keeps beverages and garnishes cold
• Ice bins - Stores ice for drink preparation
• Cocktail shakers - Essential for mixed drink preparation
• Bar tools - Jiggers, strainers, and mixing equipment
• Beer taps - Draft beer dispensing system
• Wine storage - Temperature-controlled wine preservation
• Bottle openers - Manual and automatic options
• Glassware - Specialized glasses for different beverages

Technology & Management

• Inventory management software - Tracks food costs and usage
• Scheduling software - Manages staff shifts and labor costs
• Accounting software - Handles finances and tax preparation
• Security system - Protects equipment and monitors premises
• Music system - Creates atmosphere for dining experience

Our financial plan for a restaurant will help you build a profitable project

What Equipment Budget Should You Plan?

Most restaurant owners invest between $80,000 and $400,000 on equipment, depending on their size, concept, and target market. You really can't go below $50,000 for even the smallest setup because you need basic cooking equipment, refrigeration, and safety systems just to operate legally and efficiently.

• Small Casual Restaurant

  A small casual restaurant with limited menu needs around $50,000-$100,000, with most of the budget allocated to essential cooking equipment and basic refrigeration.

• Medium Full-Service Restaurant

  A medium-sized full-service restaurant typically requires $100,000-$250,000, including specialized equipment, complete kitchen setup, and dining room furnishings.

• Large Upscale Restaurant

  A large upscale restaurant can easily reach $250,000-$400,000, especially when including premium equipment, extensive bar setup, and high-end dining room elements.

Equipment Budget Examples

Small Casual Restaurant ($50,000 - $100,000)

Small restaurants focus on essential equipment that can handle a limited menu efficiently. The goal is getting quality basics without overspending on features you won't need immediately.

Medium Full-Service Restaurant ($100,000 - $250,000)

Medium restaurants need more capacity and specialized equipment to handle diverse menus and higher customer volumes. You're investing in efficiency and the ability to offer more variety.

Large Upscale Restaurant ($250,000 - $400,000)

Large upscale restaurants operate with premium equipment and extensive systems. The focus is on maximizing quality, efficiency, and creating an exceptional dining experience.