Equipment you should have in your restaurant

July 11, 2019


The restaurants’ equipment market is growing consistently; the global commercial kitchen appliances/ equipment market is expected to reach USD 112.47 billion by 2025.

Choosing the right equipment for your restaurant’s operations begins by carefully deciding what you need. This is a very important step in your startup. If you spend too much money when buying equipment at the beginning, you possibly will not have enough left to stay in business until you turn a profit. Accordingly, choosing the best quality at the best price for your restaurant’s equipment is a must.


Decision Phase:

The genre of your restaurant and its menu must guide your decision to choose the suitable equipment. Before buying the equipment, you need to answer the following questions to customize the list that fit your own needs:

  • How many dishes will you offer?
  • What equipment will you need to create that menu and serve it?
  • How many seats do you need, and how often will you have to turn them?
  • What kind of customers are you targeting?


Restaurants are moving toward sustainability:

Restaurants of all types are conserving resources, reducing waste and connecting with environmentally aware guests.  It is time for sustainable restaurants. You should consider buying energy-efficient restaurant equipment.


Equipment you should have in your restaurant:

  1. Standard kitchen equipment:

  • Shelves and racks:

For your dry storage, you will need shelves and racks to store dry and canned goods, takeout packaging, pots and pans, and supplies such as paper towels and bathroom tissue. Additionally, have a separate area for cleaning and sanitizing supplies away from food.

Any shelves for delicate items such as bottles, plates, and glasses should be caged in order to avoid accidents, spillages or damage.


  • Refrigeration and freezers:

the volume of food you prepare dictates your needs of refrigerators and freezers. Your restaurant kitchen should have walk-in coolers, freezers, freestanding refrigerators, and accessible reach-in freezers or refrigerators in order to store ingredients at a consistent, safe temperature.

The refrigeration system has priority over other equipment since any issues in the refrigeration system put your entire restaurant’s operations at the risk. It might cost you a lot but it is very important.


  • Dishwasher:

Buy a dishwasher that is big enough to sync with the volume of wares you’ll generate during all shifts. Consider installing a full three-sink system for large items and separate machines for glassware. You will need fewer dishwashers if your staff can wash the dishes faster.


  • Cookware, Bakeware, Smallware, and Linens:

Before choosing these items, you have to state your menu to know which equipment you need to prepare your dishes. These items may include:

  • Pans and baking sheets.
  • Pots.
  • Skillets.
  • Tongs.
  • Turners.
  • Spatulas.
  • Peelers.
  • Thermometers
  • Stock and sauce pots with lids.
  • Sauté and frying pans.
  • Sheet and roasting pans.
  • Chef knife sets.
  • Hand tools, including tongs, whisks, spatulas, ladles, and spoons.
  • Cake or pie pans.
  • Linens, towels, and rags to handle hot equipment and clean the restaurant.
  • Ovens.
  • Deep-fryer.


  1. Standard Restaurant Dining Room Equipment

  • Bar Equipment:

If your restaurant has a bar, then this bar shall have its own equipment such as a hand-washing station, a glassware storage area. It is also advisable that the bar shall have its own dishwasher for glassware. Moreover, the bar shall include a cooler for anything servers can deliver to the table without the kitchen’s help like appetizers, pre-plated desserts, prepared salads.


  • Table Settings:

This includes dishes, silverware, glasses for water, and cups, …etc. And anything the customer may use while eating his meal.


  • Sound System:

This is a very important item in any restaurant today as most diners prefer to listen to music while having their meals. This system consists of CDs, playback devices and some speakers.


  • Signs:

These signs might be any visual element that helps you communicate the menu, the specials or the vision to your customers.


  1. Standard Management Equipment:

As a restaurant manager, you need a computer system to help you manage your restaurant’s operations. You will also need a desk, a filing cabinet, and a printer or copier.


  1. Restaurant POS (point of sale) System:

POS will help you track orders, staff, inventory, sales, reservations, transactions, profit and revenue.


  1. Standard Safety Equipment:

You need safety equipment to ensure Health and safety in your restaurant for your staff and your premises.

Consider installing security cameras, oven mitts, fire extinguishers, aprons, and wet floor signs.


Buy the right equipment that suits your restaurant’s operations, your staff, your customers, and your budget. And know that no other restaurant’s equipment list is suitable for your restaurant. You should construct your own comprehensive list.