Opening a new restaurant is an exciting milestone — but planning the equipment you need can quickly feel overwhelming. Whether you’re finalizing your kitchen layout, ordering inventory, or setting up front-of-house systems, missing a key item can delay opening day and increase expenses. A comprehensive restaurant equipment checklist helps new operators stay organized, manage budgets, and avoid last-minute stress.

Below is a practical breakdown of the essential equipment categories every new restaurant should plan for.

Cooking Equipment

Your kitchen’s cooking line is the heart of daily operations. What you need depends on your menu, but most commercial kitchens include:

• Commercial ranges or cooktops
• Convection or combi ovens
• Deep fryers
• Griddles, flat tops, or char broilers
• Specialty units like pizza ovens or steamers

Many restaurants cut startup costs by sourcing used equipment through industry auctions or liquidations rather than buying everything new. General equipment checklist example here.

Refrigeration & Cold Storage

Good refrigeration protects food quality and safety. Typical refrigeration equipment includes:

• Reach-in refrigerators and freezers
• Prep tables with refrigerated bases
• Walk-in coolers or freezers (for larger volume)
• Ice machines

Choosing the right refrigeration setup prevents waste, supports food safety, and boosts kitchen workflow. Refer to refrigeration buying guides for help choosing the right system.

Food Prep & Smallwares

Smallwares are inexpensive individually — but essential — and early planning helps avoid costly last-minute purchases:

• Stand mixers, food processors, and slicers
• Cutting boards and prep tables
• Pots, pans, sheet trays, and utensils
• Storage containers and shelving

A detailed list early in the process will help you assign budget and avoid gaps on opening day.

Dishwashing & Sanitation

Proper sanitation equipment is critical for food safety and compliance with health code standards. Your checklist should include:

• Commercial dishwashers
• Three-compartment sinks
• Dedicated hand-washing sinks
• Grease traps and waste disposal systems

The FDA Food Code sets best-practice standards for sanitation and hand-washing stations in food service establishments.

Front-of-House & Service Equipment

Your guest experience depends on reliable front-of-house equipment. Plan for:

• POS systems with payment processors
• Beverage stations (coffee machines, soda dispensers)
• Warming cabinets or holding units
• Furniture, fixtures, signage, and tableware

POS and technology tools streamline service and support efficient, guest-friendly operations.

Budgeting Smarter for New Openings

Opening a restaurant is capital-intensive. Buying all equipment new isn’t always necessary — many operators save significantly by:

✔ Purchasing high-quality used equipment from auctions and liquidation sales

✔ Mixing new and refurbished gear based on priority and reliability

✔ Negotiating bundled pricing with suppliers

Used equipment sources and liquidation platforms can be excellent ways to access durable commercial gear at reduced cost.

Final Checklist Tip

Before finalizing purchases, walk your space with your equipment list in hand. Confirm utility hookups (gas, electricity, water), ventilation requirements, and equipment footprints so you avoid costly rework later.

Using a comprehensive restaurant equipment checklist simplifies the opening process and helps set your restaurant up for efficient operations and long-term success.