What equipment is needed to open a steakhouse?

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

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Opening a steakhouse is exciting, but figuring out what equipment you need can feel overwhelming.

The tricky part is knowing exactly what to buy without going broke or missing something crucial.

Every steakhouse has different needs, and equipment costs can quickly spiral out of control if you're not careful about planning.

Complete Steakhouse Equipment List

Opening a successful steakhouse requires careful planning and the right equipment. This comprehensive list covers everything you need to get your steakhouse up and running.

Cooking Equipment

• Commercial grill (char-broiler) - Essential for cooking steaks to perfection
• Salamander broiler - Finishes dishes and melts cheese on top
• Flat-top griddle - Cooks sides and breakfast items efficiently
• Deep fryer - Prepares appetizers and side dishes like fries
• Convection oven - Bakes potatoes and roasts vegetables evenly
• Range with burners - Provides stovetop cooking for sauces and sides
• Steam table - Keeps sides warm during service periods
• Food warmers - Maintains proper temperatures for plated dishes
• Exhaust hood system - Removes smoke and grease from cooking area
• Fire suppression system - Safety requirement for commercial kitchens

Refrigeration

• Walk-in cooler - Stores large quantities of meat and perishables
• Walk-in freezer - Preserves meat inventory for extended periods
• Reach-in refrigerator - Easy access to frequently used ingredients
• Prep refrigerator - Cold storage directly at preparation stations
• Display refrigerator - Shows steaks and seafood to customers
• Wine cooler - Maintains proper temperature for wine service
• Beer cooler - Keeps draft beer at optimal serving temperature

Preparation Tools

• Meat slicer - Cuts steaks to precise thickness specifications
• Meat tenderizer - Breaks down tough fibers for better texture
• Cutting boards - Separate surfaces for meat and vegetable prep
• Chef knives - High-quality knives for precise meat cutting
• Butcher knives - Specialized tools for breaking down large cuts
• Meat thermometer - Ensures steaks reach proper internal temperatures
• Tongs - Safely handles hot steaks on the grill
• Spatulas - Flips and moves food during cooking process
• Prep tables - Stainless steel surfaces for food preparation
• Seasoning station - Organizes spices and seasonings for quick access

Dining Room Equipment

• Tables and chairs - Comfortable seating for dining experience
• Booth seating - Creates intimate dining spaces for guests
• Bar stools - Seating for bar and high-top table areas
• Serving trays - Transports multiple dishes efficiently to tables
• Plate warmers - Keeps plates hot for optimal food presentation
• Tablecloths and linens - Creates upscale dining atmosphere
• Silverware - Quality utensils for steak cutting and dining
• Glassware - Wine glasses, water glasses, and beer mugs
• Plates and bowls - Appropriate dinnerware for steak presentation
• Salt and pepper shakers - Table condiments for seasoning

Bar Equipment

• Back bar cooler - Stores beer and chilled beverages
• Ice machine - Produces ice for drinks and food service
• Draft beer system - Serves fresh beer on tap
• Blender - Makes frozen drinks and cocktail mixers
• Cocktail shaker - Mixes drinks for bar service
• Bar sink - Washes glassware and bar tools
• Speed rails - Organizes frequently used liquor bottles
• Bar mats - Provides non-slip surface for mixing drinks
• Jiggers - Measures precise amounts of alcohol for cocktails
• Bottle opener - Opens beer bottles for customers

Cleaning & Safety

• Three-compartment sink - Washing, rinsing, and sanitizing dishes properly
• Dishwasher - Efficiently cleans large quantities of dishes
• Hand sink - Separate area for staff hand washing
• Sanitizer dispenser - Maintains proper hygiene standards throughout facility
• Fire extinguisher - Safety equipment required by health codes
• First aid kit - Handles minor workplace injuries quickly
• Floor mats - Prevents slips on potentially wet surfaces
• Cleaning supplies - Maintains sanitary conditions in work areas
• Grease traps - Prevents grease from entering drainage systems

Storage

• Dry storage shelving - Organizes non-perishable ingredients and supplies
• Storage containers - Keeps ingredients fresh and pest-free
• Inventory tracking system - Monitors food costs and usage

Utilities & Infrastructure

• Ventilation system - Removes smoke, heat, and cooking odors
• Adequate electrical supply - Powers all commercial kitchen equipment
• Plumbing connections - Supports sinks, dishwasher, and equipment needs
• Gas lines - Supplies fuel for grills and cooking equipment
• Grease management system - Handles large amounts of cooking grease

Software & Technology

• Point-of-sale system - Processes orders and payments efficiently
• Inventory management software - Tracks food costs and usage
• Reservation system - Manages table bookings and wait times
• Accounting software - Manages finances, payroll, and tax records
• Kitchen display system - Shows orders to cooking staff

Additional Items

• Uniforms - Professional appearance for front and back of house
• Non-slip shoes - Safety footwear for kitchen environments
• Aprons - Protects clothing and maintains professional appearance
• Gloves (disposable) - Food handling safety and sanitation requirements
• Hair nets/hats - Required by health departments for hygiene

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What Equipment Budget Should You Plan?

Most steakhouse owners spend between $75,000 and $400,000 on equipment, depending on their size and concept. You really can't go below $50,000 for even the smallest setup because you need commercial grills, refrigeration, and safety systems just to operate legally and efficiently.

• Small Neighborhood Steakhouse

  A small neighborhood steakhouse with basic menu needs around $50,000-$100,000, and most of that budget goes toward a quality grill and commercial refrigeration.

• Medium-Sized Steakhouse

  A medium-sized steakhouse with full bar service typically runs $100,000-$250,000, with specialized equipment like salamander broilers and wine storage.

• Large Upscale Steakhouse

  A large upscale steakhouse with extensive menu and bar can easily hit $250,000-$400,000, especially when you add premium grills and complete bar systems.

Equipment Budget Examples

Small Neighborhood Steakhouse ($50,000 - $100,000)

Small steakhouses focus on essential equipment that can handle quality steaks and basic sides. The goal is getting reliable basics without overspending on features you won't use right away.

Medium-Sized Steakhouse ($100,000 - $250,000)

Medium steakhouses need more capacity and specialized equipment to handle diverse menu items and bar service. You're investing in efficiency and the ability to offer a complete dining experience.

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

Large steakhouses operate with premium equipment and extensive capabilities. The focus is on providing exceptional quality, extensive menu options, and a complete luxury dining experience.