The Ultimate Buyers Guide | Restaurant Equipment List
When you’re starting a restaurant, there are many costs to consider. In addition to your commercial space lease and the licensing permits required for opening in that location, marketing expenses will also come into play. You need a restaurant equipment list,
You want to make sure that your servers, hosts, and kitchen staff have the tools they need in order to do their jobs day-in and day out.
But which tools are essential?
There is a general restaurant equipment list that all restaurants need, but it can vary depending on the type of food served and service style. For example, fast-food joints are different from full-service establishments because they require less machinery.
A restaurant is only as good as its tools. Here are the 21 essential restaurant equipment lists that every quick-service and full-service establishment should have.
- Ranges and ventilation
- Food processors
- Freezers and refrigerators
- Safety equipment
- Storage racks and shelving
- Cooking equipment
- Storage containers
- Kitchen Display System
- Point of sale system
- Steam table
- Washing equipment
- Sharpening stone
- Ice maker
- Gas or electric grill
Using the latest point of sale system, you can manage your entire restaurant tools from one location. You’ll also be able to offer table-side ordering and faster payments.
First on our restaurant equipment list is the oven. There are many different types of ranges in the market, but it all depends on what kind of restaurant. If your food is baked goods or bread, a convection oven would be perfect for you. On the other hand, an infrared grill might work better if your restaurant serves grilled meats and vegetables.
When it comes to choosing an oven, there are a lot of things that need to be considered. Keeping these factors in mind can help you find the right stove for your restaurant: 1) Size- What size do I want? 2) Type – Gas or electric? And what about convection cooking and steam broilers? Which is best for my needs at this timespaceetc.?
How much space you have in your kitchen will determine the best oven size for you. The layout and design of a commercial kitchen can help with figuring out how to use all available space, which includes thinking about what types of food are going to be prepared at one time.
When you’re looking for a new oven, it’s important to consider the different brands and reviews that are available. You also want to take into account any warranties or service agreements when choosing your stove.
The type of stove you use will depend on the kind of cooking your restaurant does. For example, if you are opening a bakery or coffee shop, electric stoves and ovens might be enough for what you need to do there. If it is more complicated than that, then gas would probably work better.
Types of ovens
In order to find the right oven, you need to know what type of food it will be used for.
Most restaurants will have a commercial oven. This type of oven is great for even style cooking and ideal for baked dishes. If you are going to be selling food, this should be the standard in your kitchen.
Unlike the ovens you find in restaurants, these convection ovens have fans that help circulate hot air. This is important for bakeries and helps bakers with things like bread, pastries, pies, and cookies while also being able to toast or roast meats.
The combi oven is a cross between a convection and steamer. Its versatility makes it perfect for cooking various dishes, from roasting to frying.
A pizza oven is a cooking appliance that can be used for more than just making pizzas. You might also use it for baking desserts or roasting meats.
Conveyor ovens are often found in restaurants that serve sandwiches or pizza. Food is heated and cooled in a conveyor belt as it moves through the machine.
2. Ranges and ventilation
Once you’ve sorted out your ovens, it is time to start thinking about ranges and ventilation. Ranges are an important part of the cooking gear in a kitchen because they ensure that food can be cooked properly while keeping air circulation comfortable for staff.
You have two options when it comes to ranges: gas or electric.
They also work even during a power outage, but they take more time to clean because of the gas element. The downside is that there’s always a risk of fire or gas leaks.
Electric ranges are known for their efficiency. They can cook food more evenly than gas and reduce the risk of a fire or leak in your kitchen, but they do cost quite a bit to run.
A ventilation system is essential for commercial kitchens. It can be uncomfortable and crowded to work in, but a good ventilation system will help maintain the air quality of your kitchen so that it’s always pleasant, clean, and healthy.
The five factors to consider when choosing your ventilation plan are:
- The flow rate of air is how much it moves through your ducts. If you often have a flame going, then more ventilation will be needed than if all you’re doing is cooking pasta.
- The static pressure is the resistance against the air that moves through your ventilation system. Balancing this force can make sure airflow and energy efficiency are maximized.
- In order to get the most out of your fan, you have to find a balance between its horsepower and energy efficiency. If it’s underpowered, then it will wear down quickly, but if it is overpowered, too much power may be wasted.
- Kitchen size will play a key role in the placement of your ventilation system. You need to consider how much space you have for an exhaust fan, as well as fire code requirements.
- One of the first considerations when choosing a ventilation system is how loud it will be. There are many different types, but all have varying degrees of noise which should be accounted for before making your final decision.
3. Food processors
Food processors are also part of our restaurant equipment list. There are many different types of food processors, but there are four main ones that you should consider for your restaurant. These include the chopping slicing type, shredding and pureeing type, grinding (or mill) type, and slicing-only (a simple knife will do this)
Batch bowl processor
Commonly found in a kitchen, this machine can cut up food vertically, and you can choose the type of cut. You don’t have to remove the bowl every time because it’s removable.
Continuous feed food processor
With this type of processor, you can add food to the running machine, and it will automatically transfer the processed product into a separate bowl. This is perfect for commercial kitchens where large quantities are needed.
Buffalo choppers are heavy-duty meat processors that can also be used to process vegetables. This might not be necessary for most commercial kitchens.
In order to increase efficiency, a middle point can be created by combining batch and continuous processors. This is done with an attachment.
Mixers definitely belong on the restaurant equipment list. If you are planning to make any bread or desserts, consider investing in a commercial mixer. Choose your model based on the volume of food that will be made and how often it is used.
For restaurants that need to make large batches of cocktails, a commercial mixer is a perfect choice. These models are high-powered and can mix large amounts in no time at all.
A handheld mixer is great for making soups and sauces. With this type of blender, you can mix things quickly or emulsify them with ease.
Countertop mixers are the standard equipment in small bakeries, restaurants, and home kitchens. These work well for lower output operations with little space to spare.
Slicers are part of the restaurant equipment list, too. They are a great tool for cutting meats and cheeses. If you plan on serving sandwiches, cold cuts, or charcuterie platters, then this is the perfect tool to have in your kitchen.
When purchasing a slicer, consider the following: If you need to slice many different types of meats and cheeses for your restaurant, get an electric meat cheese slicing machine. If not so much variety is needed in terms of what needs to be sliced (e.g., mainly just cheese), then go with one that plugs into electricity but does not require running water or electrical cords.
- Automatic or manual
- Blade size
- Light, medium, or heavy-duty
6. Food prep counters and cutting boards
Prep tables, counters, and cutting surfaces are the backbone of any restaurant kitchen. The staff will be using it for all sorts of different tasks, so you’ll need something that can take a lot without breaking down too quickly.
For your food prep area, stainless steel is the way to go. These counters are durable and can withstand all of the cleaning products you throw on them over and over again while they won’t absorb any bacteria or smells either. Online, make sure that small refrigerators are installed under your workstation so that everything stays cool.
Plastic cutting boards are a better option than wood. Plastic is not as porous, which makes it harder for bacteria to hide in the cracks and make their way into your food. Plastic cutting boards can be cleaned more easily and go through the dishwasher without worrying about warping or splintering as wooden ones do.
If you want to keep your cutting boards clean, I recommend color-coding them—for example, one for meat and another for vegetables.
7. Freezers and refrigerators
To keep your food fresh and safe, you need to invest in quality freezers.
The first thing you should consider when deciding on refrigerators is the size of your restaurant. If it’s small, then a reach-in refrigerator would be best for convenience and ease. A walk-in cooler also has benefits in that they are easy to use and safe.
When it comes to your refrigerator, you have a choice between the condenser being on top or bottom. The type of condenser will determine whether you need more space in front or behind for air circulation.
A top-mounted condenser is great at avoiding clogs and doesn’t blow warm air into the fridge when opened. This type of refrigeration system can be found in places like bakeries, where cleanliness is a priority.
Spending time looking for the best possible refrigerator or freezer will ensure that you are cooking with quality products. Make sure to spend some time searching before committing.
8. Safety equipment
You’ve already taken care of all the work for getting your restaurant set up, so you know that making sure everyone is safe and healthy should be priority number one. Safety is the most.
You want to make sure that you have the following items on hand in order to ensure safety for your staff and customers: First, create a mission statement. This should be short (a few sentences) but it needs to outline what values are important for your business organization or what goals do you hope to achieve with this project? 1- “Our goal is…to give people resources they need.” 2-“To provide our members with opportunities…” 3-“…improve the quality of life” 4-“We will improve literacy rates by educating children about books.” 5 The group’s main goal was ‘bettering lives’ 6 To raise awareness of global warming 7 Improve water sanitation 8 Provide financial education 9 Increase access 10 Raise funds 11 Create jobs 12 Strengthen communities 13 Reduce crime 14 Build strong families 15 Fight hunger 16 Empower women 17 Educate young girls 18 Help stop domestic violence 19 Protect LGBT rights 20 Address teen dating abuse 21 Prevent substance abuse 22 Support arts programs 23 Prom
- Fire extinguishers
- First aid kits
- Rubber floor mats
- Wet floor signs
- Oven mitts
- Security cameras
9. Storage racks and shelving
When it comes to kitchen storage, there are a lot of options. However, you should be strategic and durable with your choices the first time because replacing these things is not something that’s easy or cheap.
The material you choose for your storage and shelving depends on three things: budget, use, and personal preference. Chrome wire is the cheapest option, but it’s not as durable; epoxy has a low price point because it lasts forever; coated materials are more expensive than chrome or polymer, but they’re cheaper in the long run because of their longevity.
When you’re buying storage racks, consider how mobile they are. If mobility is important to you, opt for a mobile rack or if it’s not so much of an issue, then go with the stationary one.
When planning your commercial kitchen layout, make sure to organize it in a way that makes sense and will allow employees easy access. Organizing is an important part of the process.
10. Cooking equipment
Staff time is precious, and in between dishes, it’s often hard to stop cooking long enough to wash a tasting spoon. The best way of calculating the number of posts you need for an entire shift without dishwashing breaks down like this: what will I need if my staff has no time for pot washing?
Be sure to have the following:
- Cooking pots and pans with lids
- When I was young, my mother would always give me a spoon to stir and taste whatever she was cooking. When it came time for her to cook dinner, she would tell me not to touch anything with the exception of tasting.
- Chef’s knives
- Mixing bowls
- Baking pans
- Sheets and roasting pans
Sometimes, you need a certain number of whisks because they are dirty and your dishwasher broke down.
A good chef needs to be prepared for any eventuality. They need the right dishes and utensils, which will range from cutlery to bowls of all shapes and sizes.
You need to purchase various types of serving ware for your restaurant. The following are the main items you should acquire:
- Dishware: plates, platters, bowls, and serving dishes.
- Glassware includes wine, cocktail, beer, and water glasses.
- Flatware is the utensils that are not forks, spoons, or knives. They include serving utensils like ladles and tongs.
- The dinnerware accessories are chargers, ramekins, sauce cups, and dessert dishes.
- Displayware: appetizer and tasting dishes.
- Linens are cloth napkins and tablecloths.
The number of dishes you serve and the size of your restaurant will determine how much serving ware to buy.
When you are ordering dishware, ask yourself the following questions: What is my budget? Do I want to serve dishes on a daily basis or just for special occasions? Am I using this service in conjunction with another catering company, and what do they provide me, such as plates, utensils, etc.?
- How many customers do you serve in a day?
- How many tables do you have?
- What types of food do you serve?
- How many people do you anticipate will come in on your busiest days and times?
- What are your most popular menu items?
- How many dishes are required for those popular plates?
When purchasing serving ware, it is important to know how much of each type you need.
12. Storage containers
One way to cut down on food waste is by having the right storage containers. If you have a variety of sizes, it will be easier for your staff members to store their goods in these types of receptacles.
Make sure to stock up on:
- Vegetable crispers are a great way to keep your produce fresh for longer periods of time.
- Large containers for storing dry ingredients, like flour.
- Kitchen canisters are a great way to store smaller amounts of ingredients like coffee or sugar.
- Dough boxes are a necessity for those who make bread and desserts. These will help you store dough before it is baked.
- If you have food, then buy a bunch of containers for it. You never know when you’ll need them.
As a last resort, you can also use masking tape and sharpies or label makers to identify items. This will be useful when labeling your food or determining its expiration date.
Restaurants have three main purposes for sinks: dishwashing, food preparation, and hand washing. A minimum type of sink is needed to meet health and safety requirements.
It is important to check your country’s food regulations before serving certain foods.
- The FDA has released a new study on the effects of high-fructose corn syrup in regards to health.
- A Canadian food inspection agency
There are many different types of sinks in a restaurant, but the most common ones you will need are: The article is about what motivates people to do their job. The author states that when they first started hiring salespeople, they assumed high base pay and lucrative commissions would be enough motivation for them; however, it turns out this was not true because there were other factors at play, such as self-esteem or recognition from peers.
Compartment sinks are available in a variety of sizes and can be useful for different purposes. For example, if you have more than one compartment sink, you could use each to do something specific like washing vegetables or hand-washing dishes.
A compartment sink is a lower-level sink that has an easy-to-use design and can be used for many different functions. Speed racks are often installed on these sinks so the bartender or barback will have easier access during drink prep.
These sinks come with a waste disposal system. Make sure to cover the sink when it’s not in use.
These units are placed on a surface that is already in place, like the countertop.
Wash hand sinks
These sinks are usually found in the kitchen, and they’re for hand washing. They help to prevent contamination of other, larger sinks.
Mop sinks are usually placed on the floor and can be used to fill buckets or pour mops.
There are two types of sinks, one with a drain and another without. These can be used by outdoor or mobile vendors because they have water tanks.
14. Kitchen Display System (KDS)
Any restaurant owner knows that the kitchen is busy. It can be hard to keep track of all orders, with servers yelling out what they need and cooks passing notes back and forth between the front-of-house (FOH) side. A great way to cut down on errors in this environment is by using a KDS system.
A KDS (Kitchen Display System) allows back of house staff to see orders in real-time and also easily modify them. This makes it easier for the kitchen staff, who can quickly get an overview of what is needed without confusion.
Lightspeed’s KDS software allows you to stay on top of your business, even when it is busy. With the use of color-coded tickets and ticket times for each order, staff can see what orders are ready to go as well as which ones need more attention.
By using a kitchen display system, you can ensure that your guests get what they ordered and in the correct order.
15. Point of sale system (POS)
A point of sale system is the brain behind your restaurant. It handles everything from transactions to customer relationship management and reporting.
When choosing a POS, make sure to ask yourself the following questions:
- A user-friendly POS system will be much easier to train new staff on. An intuitive system means that mistakes are reduced, and employees have a higher satisfaction level.
- Finding a POS company that will work with your restaurant is the key to making sure you are satisfied. Not every restaurant needs or wants the same things, so make sure they’re willing to customize for what you need.
- Does it offer offline features? You might need this if your internet goes down. A POS that offers a fully-featured, offline mode will let you continue working without interruption.
- You should look for a POS that can manage customer relationships by creating profiles, sending promotions and loyalty programs.
- Make sure your POS is accessible from any device, so you can offer service to customers no matter where they are seated.
- If you own multiple locations or are thinking of adding a second location, it’s important to find POS software that can grow with your business.
- Be sure to find a POS that offers reports on your business’s numbers, like end-of-day reports and staff performance. This will help you make smarter decisions about how to run the company.
- When it comes to the restaurant industry, things are constantly changing. You’ll want a POS that offers 247 support when you need it most.
Lightspeed is a powerful POS system that can help you work more efficiently. It allows for tracking labor and handling transactions, customizing menus, creating customer profiles–you name it.
16. A steam table
To keep sauces and other prepped food warm throughout service, you’ll need a steam table. This will allow your staff to serve hot food at safe temperatures for hours.
17. Washing equipment
One of the most important things to keep in mind when cleaning a commercial kitchen is that soap and water are not enough.
If you want to have a kitchen that is up-to-code, be sure to stock these products:
- Brushes for your griddles
- The best cleaners are the ones that work for commercial use. They can handle more of a workload, and they don’t leave any streaks or smells.
18. Sharpening stone
You invested a lot of money into your kitchen utensils, and it’s important to keep them in good condition. One way is by using sharpening stones, which you may want more than one for the office because they are essential tools that can be used when prepping or chopping vegetables.
One of the many things you will need to open a restaurant in an industrial microwave. Microwaves are often forgotten when talking about kitchen equipment, but they come in handy for reheating food and other tasks.
Microwaves are a great way to heat up leftovers or defrost food that is frozen. Microwaves will be needed in the kitchen for this purpose.
If you’re serving drinks at the bar or making sure every guest has a cold glass of water when they sit down, then an ice machine is essential. Keep in mind that it should constantly be dispensing cubes into a bin so your staff can easily access them.
21. Gas or electric grill
The best grills come with a flat surface for pancakes and sandwiches.
The most common issue with choosing a grill for your restaurant is the space. If you have an outdoor terrace, then a commercial outdoor grill would be perfect; however, if not, it’s likely that you will need to purchase an indoor grill. Click To Tweet
When you’re planning out your restaurant layout, make sure to allow for a grill if that’s an important part of the cuisine.
How to source your restaurant equipment
Buying new restaurant equipment may seem like the most logical option for a small business, but it can be an expensive undertaking. There are some positives to buying used, though, including lower costs and improved sustainability.
The pros of buying used restaurant equipment
The high rate of failure in this industry means that you can find gently used equipment for a great price. This includes low cost due to depreciation – as soon as a stove leaves the showroom, like a car, it loses its value, so even if it’s barely been used, you can get an amazing deal.
The cons of buying used restaurant equipment
Used cars come with a limited selection and less quality, but they do have the advantage of being cheaper. They also usually include unforeseen damages and no warranty.
When you’re shopping for a new or used item, take into account your priorities and remember that some items are better to buy new (ovens) than others (freezers).
When you are ready to buy, there is a wide variety of retailers and online suppliers that can be considered.
- Restaurant Supply.com
- Webstaurant Store
- Zanduco is a restaurant equipment and supplies company that offers an array of products for different types of restaurants.
- This company is a Canadian restaurant supply manufacturer.
Find the equipment that’s right for your restaurant
Restaurants will always have different needs depending on the type of cuisine and customer base they are looking for. It is important to keep your personal needs in mind when considering what equipment you need.
Research and reviews will be your best friend when looking for new kitchen appliances. Make a list of what you need so that if you apply for financing or loans, it is easier to get approved.
If you are looking for equipment, remember that it is important to find the perfect fit. Happy shopping!