Expert Guide to Essential Equipment for Restaurants

One of the most important tasks when building a restaurant is obtaining the necessary restaurant equipment to cook, service, and store the products you sell. Equipment for a restaurant varies for each business, but the core needs remain the same. In this article, we break down the major restaurant equipment that you should look at when building your restaurant.

Key Equipment for a Restaurant

A restaurant requires many different equipment to operate efficiently and in a way that serves your staff and guests’ needs. Below are some of the key pieces of equipment you will be looking for when building out a restaurant.

Kitchen Equipment

A restaurant kitchen needs all kinds of equipment for cooking, preparing, and storing food. Your kitchen will also include equipment related to these tasks, like range hoods and fire suppression equipment.

Ranges

A range is basically a large stove top that is used for cooking prep or to order food throughout the day. It is the heart of a restaurant kitchen and integral to most operations due to its importance in getting food out to customers. A commercial range can cost anywhere from $2,000–$14,000. There are a variety of types with different features and cooking niches, so pricing can vary. Choosing the right option will depend on your style of cooking and the capacity needs of your restaurant.

Popular range types:

• Gas range: A gas range runs on gas and is one of the most popular, if not the most popular, type of commercial range. They come in many sizes and prices and are generally easy to find.
• Electric range: An electric range is a commercial range with electric-fueled burners. These ranges are often used in restaurants where gas hookups are not allowed or available.
• Induction ranges: Induction-style ranges work off of induction burners to generate a heat source. They offer very consistent and accurate heat control but can be expensive.
• Single-burner ranges: A single-burner range houses a large burner, perfect for large pots and large-batch cooking.
• Wok ranges: Wok ranges are specifically designed for work-based cooking. They have a very hot heat source and often require water flow to cool the wok line in key areas.

Ovens

Commercial ovens can be equally as important as commercial ranges, depending on the kind of food you serve. They can range anywhere from a few hundred dollars to many thousand. Some commercial stoves offer ovens within them as well and can be included in that price. A reliable oven is such a vital piece of equipment for your restaurant, so be sure to focus on your search when looking for one.

Popular oven types:

• Commercial range oven: Some commercial ranges have ovens included. They will sit in the front of the range, underneath the burners, and can be very useful.
• Standard oven: Standard or radiant ovens warm up the cooking chamber to a set temperature through radiant heat. They are very common in restaurants.
• Convection oven: Convection ovens work by blowing heat with a fan throughout the cooking chamber. They offer a more even and consistent heating experience.
• Conveyor oven: Conveyor ovens are popular in high-volume restaurants, such as fast-casual pizzerias. They bake food quickly on a conveyor belt through different cook cycles.

Microwaves

Microwaves can be essential in reheating food and, in some cases, heating food to serve. You should look to spend a couple hundred dollars on a reliable unit that will serve your restaurant well. Knowing how much volume you expect out of a microwave is key to knowing when purchasing one.

Ventilation & Fire Suppression

Fire suppression systems are a vital safety component for every restaurant and are often required by law to operate a restaurant. Be sure to understand what system fits best in your kitchen. These systems are put in place to stop the spread of fires and protect your staff and customers against the worst-case scenario. Prices can range widely on these systems, so it is important to check with your local fire safety office for specific fire suppression requirements you will need in your system.

Major ventilation and fire suppression types:

• Water-based system: A water-based fire suppression system uses water as the main source of putting out a fire. These are often only used in front-of-house areas, as water can feed grease fires.
• Chemical foam system: Chemical-based systems utilize a foaming agent in order to put out grease fires and other flame sources in a kitchen. These will often live right above your stoves and ovens.

Food Processors

Food processors are machines that are used in order to reduce prep time and increase efficiency in a restaurant. A good food processor will give you speed and accuracy in breaking down ingredients into the cuts you need. It will also be safe to use and easy for your staff to operate. Pricing can range from $200–$2,000, with higher-end models costing even more.

Major food processor types:

• Bowl food processors: These processors operate on a base that houses a bowl in which food is processed. They are easy to use and take up minimal space in a kitchen.
• Continuous feed processors: These processors allow you to add food continuously during operation. They are very efficient and process a lot of raw ingredients.
• Buffalo chopper: Buffalo choppers cut large quantities of tougher veg and can even cut meat. They are heavy-duty and used in higher-volume operations.

Mixers

Mixers come in many shapes and sizes, and prices vary greatly due to this. Mixers combine large quantities of ingredients in order to save time on prep and overall labor usage.

Major commercial mixer types:

• Countertop mixers: Mixers that can be placed on a counter and used; they are very popular for medium-volume prep and are found in most kitchens.
• Hand-mixers: Hand mixers are handheld tools that can mix small batches of product with ease.
• Floor mixers: Floor mixers stand on the ground and are meant for high-volume production. They can be very costly but do a ton of work.

Refrigerators and Freezers

These two items can come in all shapes and sizes and usually range from a couple thousand to over ten thousand. They are essential to keeping your product at the correct temperature and are required for general food safety. Every restaurant has its own needs for each, so understanding the capacity of food you will be storing in each is key.

Major types of commercial refrigerators and freezers:

• Low-boy/Undercounter: These units will sit under prep tables and will be used for a small number of items to be held during service. They are pretty inexpensive and very handy, especially on kitchen hotlines.
• Reach-in: The reach-in is a standalone unit that you reach into to grab a product. They are used in both the front and back of the house. They can be used for storage and product display in guest-facing areas.
• Walk-in: Walk-ins are large refrigerator and freezer units built into a restaurant’s foundation. They can store a massive amount of products but cost money to install and purchase.

Ice Machine

An ice machine is very important to a restaurant due to the ability it has to have ice on hand consistently. Used for cooking, food prep, food safety, beverages, and much more, it is one of the more important tools in a kitchen. Ice machines are often rented out by restaurants to save on the cost of owning a machine. They require maintenance and consistent care, so having a company you lease out from handle that may be your best bet.

Food Prep Counters

Food preparation counters and tables are needed in every kitchen. You need space for your employees to prepare food for service and work on projects while not on the line. Prep tables can be bolted into the floor or mobile on wheels. Depending on their size and features, they cost a few hundred dollars or even a thousand or two. A prep table should be large enough for your workers to work on, easy to clean, and ergonomically sound for your kitchen.

Cutting Boards & Knives

Cutting boards and knives are key to restaurant work. Some would say these two tools are the backbone of working in the kitchen. So, having safe and reliable durable cutting boards is super important. Also, ensuring your staff has the different kinds of knives they need for their prep work and that they are sharp is key to efficient and safe work within a kitchen.

Storage Racks & Shelving

Storage is huge in a restaurant, so having key areas to store ingredients and equipment is vital. Storage racks and shelves can be bought specifically made for restaurants, sitting over a hotline, or taking up an entire dry storage room. They will range in price for what you need, but shelving especially can be very affordable and easy to install. Having storage and shelving that is easy to reach and that allows for organization will keep your kitchen running smoothly and will also be helpful when doing tasks such as counting inventory.

General Cooking Equipment

Some general cooking equipment mentioned below should be purchased:

• Tongs
• Whisks
• Spatulas
• Tweezers
• Spoons
• Squirt bottles
• Rubber spatulas
• Measuring spoons
• Measuring cups
• Plastic quart containers/delis
• Sharpening stones
• Pans
• Pots
• Hotel pans
• Sheet trays
• Bain-maries

The list can continue for some time, depending on the type of restaurant you are operating. However, any cooking tool or utensil that will help you execute your menu is required.

Beverage Equipment

Beverage equipment is any tool you may use to serve beverages in your restaurant. Below is a list of items you may need for your beverage program:

• Coffee machine
• Espresso machine
• Ice bins
• Bar shakers
• Bar utensils
• Alcohol bottle pourers
• Blenders
• Grinders
• Pitchers
• Steam wands

Other items, such as specialty ice cube trays and other niche pieces of equipment, will also be used as needed. Your beverage equipment truly depends on the menu you are serving and the types of drinks you plan on offering to customers.

Kitchen Display Systems/Food Order Equipment

A kitchen display system is what feeds order information to your staff. This information can also be relayed through a receipt-style ticket machine, printing out the orders your front-of-house workers input. These systems help your kitchen workers know exactly what they need to make, with any customer requests or modifications added on. They are integral to organizing during busy business hours and should be thought of when building out a restaurant.

Sanitation & Safety Equipment

Cleaning and sanitation is another required function for a restaurant. You’ll need equipment for cleaning cookware and servingware and disposing of waste. You may also want to invest in additional safety equipment like security systems and first aid kits.

Sinks

Sinks are important as they are often where dirty dishes go, ingredients are washed, and containers are filled with water. They can have many different functions and can cost a few hundred dollars with hook-ups and installation.

Major types of sinks:

• Dish sinks: Where dishes and cookware are washed, these sinks are dedicated to cleaning and
• Prep sinks: These sinks are sanitized and set aside for food prep. This can be anything from washing produce, rinsing produce, storing produce in water such as cut potatoes and so forth.
• Bar sinks: A bar sink is used at the bar for bartenders to pour liquids into and also for them to clean their gear on the fly.
• Handwashing sinks: These sinks are specifically used for handwashing and employee cleanliness.
• Mop sinks: Designated sinks to fill and drain mop buckets and other floor cleaning supplies.

Dishwasher

Some will say this is THE most important tool in a kitchen. A dishwasher is the heart and soul of ensuring a solid service in a restaurant. If there was ever an item to splurge on, this would be one of them. A good dishwasher will cost a couple of thousand dollars, but is extremely worth the investment. Ask a chef what it’s like to have a dishwasher down on a Saturday night dinner rush, and that should tell you all you need to know.

Cleaning Supplies

A big part of restaurant work is keeping your business clean during and after all of your shifts. Below is a list of some items to have on hand:

• Sani buckets
• Sanitizer/Dish detergent dispensers
• PH strips (for testing sanitizer water and dishwasher)
• Scrubbies
• Steel wool
• Mops
• Brooms
• Degreaser
• Sani towels
• Squeegees
• Hand soap
• Dish soap
• Mop buckets

This is just a fraction of what you may need to keep your restaurant clean. Understanding your area and the best tools to clean it with is needed when making this list for your own business.

Dumpster/ Trash cans

The final piece of your sanitation puzzle is your system for removing waste from your facility. Most restaurants rent a large, lockable dumpster from a local waste management company. Lockable is important to reduce the likelihood of wildlife getting into your dumpster and making a mess for your staff to clean. In addition to the dumpster outside your building, you’ll also need trash and recycling bins inside your restaurant.

If your restaurant is located in a strip mall or shared building, your building may provide waste removal services and provide a large dumpster for all tenants. Check your lease and make sure your rent includes access to any shared waste removal equipment.

Safety Equipment

Safety can be thought of as employee safety and protecting their well-being on the job, and also the safety of the business as a whole. Safety equipment can include first aid kits, floor mats, fire extinguishers, hairnets, security cameras, and alarm systems. Ensuring your staff and guests are safe from inside and outside forces is vital to building trust in your business.

Serving Equipment

Once you have prepared your food, you still need to serve it. Depending on your restaurant style, your servingware can include tablecloths and linen napkins.

Linens

Linens include napkins and tablecloths, but can also include bar and kitchen towels and mop heads. Some linen companies even provide aprons and chef’s coats. Virtually no restaurant owns its linens; nearly everyone contracts with a linen company that both supplies and launders the linens.

Setting up your restaurant with a reliable linen company has massive payoffs. Linens are vital for your staff. These companies supply items such as towels for your staff during service. They will also provide items such as napkins, tablecloths, and other necessary linen for your restaurant service. A solid linen company goes a long way in running a smooth business.

Servingware/Silverware

Servingware is what your guests will use to consume their food. Forks, knives, spoons, and large serving utensils are all needed. The serving ware should reflect the menu items you offer and should also be used easily with the food you are serving guests. Beyond that, it should help bring the type of emotion and feeling you want your customers to have when using it and when it is used to serve their food.

Point-of-Sale (POS) Systems

A large part of serving your food is communicating orders to your kitchen. Some restaurants still use pen and paper tickets to communicate with their kitchen, but if you want to run efficiently (and have data to pull reports from), a POS system is a must-have.

A great point-of-sale system is one that is easy to use for your customers and staff. This system takes your customer’s orders, accepts payments, and offers you relevant data on those dining in your restaurant. They are crucial to capturing your guest’s transactions and dining habits, and one that supplies you with the features you need to be successful is extremely important.

What to Consider for Buying Restaurant Equipment

Buying restaurant equipment can be tricky because each location has its own unique needs and challenges. Before making purchases, you will want to understand the use case for each investment you make. You will also want to be sure to understand the dimensions of space needed for the equipment and if it can actually fit in your space.

Other considerations such as power draw, usefulness to staff, and overall fit into the business should all be considered. Below are more details on what to look for when buying that next piece of equipment for your restaurant.

Budget

Your budget is the next important piece in buying your restaurant equipment. It is important to understand what absolutely needs to be bought at a premium price and what you can save on. But knowing how much money you have to spend limits your search down to what you can actually afford.

Leasing vs Buying Restaurant Equipment

In addition, you might consider leasing rather than buying some equipment. There are some equipment pieces—like ice machines—that virtually everyone leases rather than buys. Here is a breakdown of pros and cons for leasing equipment.

Pros	cons
Low monthly cost instead of high upfront purchase.	Equipment may have been used before and may not function as new.
Maintenance on items (such as ice machines) is done by the leasing company.	Your maintenance and care is at the whim of the leasing company.
Low barrier to entry and low cost if the business fails. You simply end the lease.	Monthly fees can add to an already tight budget; leased equipment may be costlier in the long term.

Space

The space in your restaurant and kitchen determines all of the equipment you buy. You may not be able to fit larger dining tables in a small space, otherwise, your number of guests and checks will be limited. The same goes for the kitchen. If your range takes up the entire kitchen, you may miss out on space for other key cooking equipment.

Durability & Reliability

It is vital to look into user reviews, brand trust through the food industry, and any other information related to how equipment performs in a live kitchen before making a purchase. You may buy a piece of equipment that saves you money now, but it could also cost you money in lost food and revenue due to not being able to meet your customers’ needs.

Equipment Compliance

Lastly, it is paramount to ensure that the equipment you buy is safe for your staff and guests when making the buying decision. Additionally, some equipment requires compliance with local regulatory authorities, so it is vital to do the due diligence to understand if your equipment meets these needs.

Where to Find Restaurant Equipment

There are some great places to find restaurant equipment. For starters, you can go to restaurant supply stores or restaurant supply websites, such as Webstaurant Store, to find a large catalog of cooking equipment. Looking locally into other restaurant owners, Facebook groups, online marketplaces and word of mouth is another great option when looking for restaurant equipment.

Finally, specialty tools—like chef’s knives—can be purchased directly from the company that manufactures the tool. Utilizing your local restaurant community and operators can be a big help in finding where to buy equipment and learning what works best in professional kitchens.

How to Save & When to Splurge on Restaurant Equipment

You should never try to cut costs on any item that is integral to operating your business, or that is required for your staff’s safety. This would be items such as hoods, fire suppression, ventilation, quality ranges, safe ovens, safe food processing equipment, and so on. Items such as espresso machines, blenders, kitchen small wares, and other needed but less leaned-upon equipment are where you can try to save and find deals.

One of the better ways to save money is to check multiple sources after finding the piece of equipment you need. Certain websites may offer more savings and discounts, so being thorough with your search is key. Another key way to find a deal is to talk to other operators and see what they may be willing to sell or part ways with. For example, if a coffee shop owner you know just upgraded their tools, they may give you a deal on some used equipment to recoup some of the cost. Lastly, keeping an eye on seller sites such as Craigslist and Facebook Marketplace is a great way to find hidden gems at lower costs.

Restaurant Equipment Frequently Asked Questions (FAQs)

Here are the answers to a few commonly asked questions about restaurant equipment.

Bottom Line

Restaurant equipment varies for each operator and can cover an extensive amount of items that change on a case-by-case basis. Knowing the basic needs of a restaurant helps you understand exactly what you need to give your staff the tools they need to succeed. It also helps you know how to best serve your guests and deliver on the goals you may have for the people you serve.