Restaurant Equipment Guide: What to Buy, Lease, or Skip

Your kitchen equipment is one of your largest startup investments. Making smart decisions here can save tens of thousands of dollars while ensuring you have everything needed for efficient operations.

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Equipment Budget Guidelines

Percentage of Total Startup Cost

| Restaurant Type | Equipment % of Budget |

|-----------------|----------------------|

| Food truck | 30-40% |

| Fast-casual | 15-25% |

| Casual dining | 15-20% |

| Fine dining | 10-15% |

Total Equipment Costs by Concept

| Concept | Equipment Budget Range |

|---------|----------------------|

| Coffee shop | $15,000 - $40,000 |

| Small fast-casual | $40,000 - $80,000 |

| Casual dining | $75,000 - $150,000 |

| Full-service | $100,000 - $250,000 |

| Fine dining | $150,000 - $400,000 |

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Essential Equipment Categories

1. Cooking Equipment

The heart of your kitchen. Choose based on your menu.

Range and Ovens

| Equipment | Price Range | Best For |

|-----------|-------------|----------|

| Gas range (6 burner) | $2,500 - $8,000 | Versatile cooking |

| Convection oven | $3,000 - $12,000 | Baking, roasting |

| Combi oven | $8,000 - $30,000 | High-volume, versatile |

| Pizza oven (deck) | $5,000 - $25,000 | Pizza concepts |

| Pizza oven (conveyor) | $8,000 - $20,000 | High-volume pizza |

| Charbroiler | $1,500 - $5,000 | Grilled items |

| Flat top griddle | $1,000 - $4,000 | Breakfast, smash burgers |

| Deep fryer | $1,500 - $4,000 | Fried foods |

| Salamander/broiler | $1,500 - $4,000 | Finishing, melting |

Specialty Cooking Equipment

| Equipment | Price Range | Best For |

|-----------|-------------|----------|

| Wok range | $3,000 - $10,000 | Asian cuisine |

| Tandoor oven | $3,000 - $8,000 | Indian cuisine |

| Smoker | $2,000 - $15,000 | BBQ concepts |

| Sous vide | $500 - $2,000 | Precision cooking |

| Induction cooktops | $1,000 - $3,000 | Tableside, demo |

2. Refrigeration

Critical for food safety and efficiency.

| Equipment | Price Range | Capacity |

|-----------|-------------|----------|

| Walk-in cooler | $5,000 - $15,000 | 100+ cases |

| Walk-in freezer | $7,000 - $20,000 | 50+ cases |

| Reach-in cooler (2-door) | $2,500 - $5,000 | 30-50 cases |

| Reach-in freezer (2-door) | $3,000 - $6,000 | 20-40 cases |

| Prep table with refrigeration | $1,500 - $4,000 | Line storage |

| Undercounter refrigerator | $1,000 - $3,000 | Station storage |

| Bar back cooler | $2,000 - $5,000 | Beverage storage |

| Glass door merchandiser | $2,000 - $5,000 | Display |

3. Food Preparation

| Equipment | Price Range | Purpose |

|-----------|-------------|--------|

| Prep tables (stainless) | $200 - $800 each | Work surfaces |

| Mixer (20 qt) | $1,500 - $4,000 | Dough, batters |

| Mixer (60+ qt) | $5,000 - $15,000 | High volume |

| Food processor | $500 - $2,000 | Chopping, pureeing |

| Immersion blender | $200 - $500 | Soups, sauces |

| Slicer | $500 - $3,000 | Deli meats, cheese |

| Vegetable cutter | $200 - $1,500 | Consistent cuts |

4. Ventilation and Hood Systems

Often your largest single equipment expense.

| Component | Price Range |

|-----------|------------|

| Type I hood (per linear foot) | $800 - $1,500 |

| Makeup air unit | $3,000 - $10,000 |

| Fire suppression system | $3,000 - $8,000 |

| Ductwork | $50 - $100 per linear foot |

| Exhaust fan | $1,000 - $3,000 |

Total hood system cost: $15,000 - $50,000

5. Dishwashing

| Equipment | Price Range | Capacity |

|-----------|-------------|----------|

| Undercounter dishwasher | $3,000 - $6,000 | 20-30 racks/hour |

| Door-type dishwasher | $5,000 - $12,000 | 40-60 racks/hour |

| Conveyor dishwasher | $15,000 - $40,000 | 200+ racks/hour |

| Three-compartment sink | $800 - $2,000 | Required by code |

| Pre-rinse station | $300 - $800 | Spray station |

6. Smallwares Package

The essentials that add up quickly.

| Category | Budget |

|----------|--------|

| Pots and pans | $2,000 - $5,000 |

| Knives and cutting boards | $500 - $2,000 |

| Utensils and tools | $500 - $1,500 |

| Hotel pans and storage | $500 - $1,500 |

| Sheet pans and racks | $300 - $800 |

| Measuring and scales | $200 - $500 |

| Thermometers | $100 - $300 |

Total smallwares: $5,000 - $15,000

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Front-of-House Equipment

Point of Sale System

| System | Hardware Cost | Monthly Fee |

|--------|---------------|------------|

| Toast | $0 - $1,500+ | $69 - $165+ |

| Square | $0 - $800 | $0 - $60+ |

| Clover | $500 - $2,500 | $14.95 - $94.95 |

| Revel | $1,000+ | $99+ |

| TouchBistro | $500+ | $69+ |

Beverage Equipment

| Equipment | Price Range |

|-----------|------------|

| Espresso machine | $5,000 - $20,000 |

| Coffee brewer | $500 - $3,000 |

| Ice machine | $2,000 - $8,000 |

| Soda fountain | $1,500 - $4,000 |

| Draft beer system (4 tap) | $2,000 - $5,000 |

| Wine dispensing system | $3,000 - $10,000 |

| Blender station | $500 - $2,000 |

Furniture and Fixtures

| Item | Price Range |

|------|------------|

| Dining tables | $150 - $500 each |

| Dining chairs | $50 - $300 each |

| Booths | $800 - $2,500 per unit |

| Bar stools | $75 - $400 each |

| Host stand | $500 - $2,000 |

| Wait stations | $500 - $2,000 |

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Buy vs. Lease Analysis

When to Buy

| Factor | Buy If... |

|--------|----------|

| Equipment life | Long useful life (10+ years) |

| Availability | Readily available |

| Technology | Stable technology |

| Cash position | Strong cash reserves |

| Tax situation | Need depreciation deductions |

When to Lease

| Factor | Lease If... |

|--------|------------|

| Cash preservation | Limited startup capital |

| Technology | Rapidly changing (POS, etc.) |

| Flexibility | Uncertain about long-term needs |

| Maintenance | Want included maintenance |

Lease Cost Comparison

Example: $50,000 Equipment Package

| Option | Total Cost | Monthly Payment |

|--------|------------|----------------|

| Cash purchase | $50,000 | $0 |

| 36-month lease | $58,000 | $1,611 |

| 48-month lease | $62,000 | $1,292 |

| 60-month lease | $68,000 | $1,133 |

Verdict: Leasing costs 16-36% more, but preserves cash and may include maintenance.

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Buying Used Equipment

Used equipment can save 40-60% on major purchases.

Best Items to Buy Used

| Equipment | Why Safe Used |

|-----------|---------------|

| Stainless steel tables | Nearly indestructible |

| Shelving | Simple, durable |

| Walk-in cooler panels | Easy to inspect |

| Mixers | Long-lasting motors |

| Steam tables | Simple design |

| Sinks | No mechanical parts |

Items to Buy New

| Equipment | Why Buy New |

|-----------|------------|

| Refrigeration compressors | Warranty critical |

| Dishwashers | Sanitation concerns |

| Ice machines | Maintenance history unknown |

| POS systems | Technology changes fast |

| Hood fire suppression | Life safety |

Where to Buy Used

| Source | Pros | Cons |

|--------|------|------|

| Restaurant auctions | Best prices | Limited selection |

| Used equipment dealers | Warranty options | Higher markup |

| Direct from closing restaurants | Negotiable | As-is condition |

| Online (eBay, Craigslist) | Broad selection | Risky, shipping costly |

| Restaurant supply closeouts | Deep discounts | Limited availability |

Used Equipment Inspection Checklist

• [ ] Check all welds and seams
• [ ] Verify all parts are present
• [ ] Test all mechanical functions
• [ ] Check refrigeration temperatures
• [ ] Look for rust, dents, damage
• [ ] Verify electrical compatibility
• [ ] Request maintenance records
• [ ] Negotiate warranty if possible

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Equipment by Restaurant Type

Pizza Restaurant

| Priority | Equipment |

|----------|----------|

| Essential | Pizza oven, mixer, dough sheeter, refrigerated prep table, pizza pans |

| Important | Cheese grater, vegetable slicer, proofer |

| Optional | Conveyor oven (high volume), wood-fired oven (artisan) |

Asian Restaurant

| Priority | Equipment |

|----------|----------|

| Essential | Wok range, rice cooker, reach-in coolers, prep tables |

| Important | Steamer, deep fryer, flat top |

| Optional | Sushi case, noodle cooker, dim sum steamer |

Breakfast/Brunch

| Priority | Equipment |

|----------|----------|

| Essential | Flat top griddle, egg station, toaster, waffle iron |

| Important | Pancake dispenser, juice machine, coffee brewing |

| Optional | Omelet station, crepe maker |

Bar & Grill

| Priority | Equipment |

|----------|----------|

| Essential | Charbroiler, fryer, draft system, glass washer |

| Important | Flat top, back bar cooler, ice machine |

| Optional | Smoker, pizza oven, frozen drink machine |

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Equipment Maintenance Schedule

Proper maintenance extends equipment life and prevents costly repairs.

Daily Maintenance

• Clean all cooking surfaces
• Wipe down refrigerator gaskets
• Clean fryer and filter oil
• Empty grease traps
• Run dishwasher cleaning cycle

Weekly Maintenance

• Deep clean ovens and ranges
• Check refrigerator temperatures
• Clean ice machine
• Inspect and clean hood filters
• Check for gas leaks

Monthly Maintenance

• Calibrate thermometers
• Deep clean walk-in coolers
• Check compressor coils
• Inspect door seals and hinges
• Lubricate moving parts

Quarterly/Annual Maintenance

| Equipment | Service Interval |

|-----------|------------------|

| Hood system cleaning | Quarterly |

| Fire suppression inspection | Semi-annual |

| Refrigeration service | Annual |

| HVAC service | Annual |

| Grease trap pumping | Monthly to quarterly |

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Negotiating Equipment Purchases

Strategies That Work

Bundle purchases - Dealers discount large orders

Pay cash - Ask for 5-10% discount

Buy end-of-line models - Save 20-30%

Negotiate delivery and installation - Often free for large orders

Request extended warranty - Include in package deal

Time your purchase - End of quarter, year-end sales

Questions to Ask Dealers

• What warranty is included?
• Is installation included?
• Do you offer maintenance contracts?
• What's the lead time?
• Can you match competitor pricing?
• Are there floor models available?

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Equipment Planning Mistakes to Avoid

Buying too much capacity - Overbuilt kitchens waste money

Ignoring utility requirements - Verify gas, electric, water capacity

Forgetting about ventilation - Hood costs often overlooked

Skipping installation costs - Can add 10-20% to equipment cost

Not planning for workflow - Layout affects efficiency

Buying the cheapest option - Low-quality equipment fails faster

Overlooking energy efficiency - Energy Star saves long-term

Forgetting smallwares - These costs add up quickly

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Key Takeaways

Smart equipment decisions protect your investment:

Right-size your kitchen - Buy for your actual volume needs

Consider used equipment - Save 40-60% on quality items

Prioritize reliability - Downtime costs more than equipment

Plan for maintenance - Budget 2-3% of equipment value annually

Buy in stages - Start essential, add as revenue grows

Work with experts - Kitchen designers prevent costly mistakes

A well-planned equipment package balances cost, functionality, and longevity to support your operations for years to come.

Use our Startup Cost Calculator to budget your equipment needs based on your specific concept and location.