The must-have equipment to open a restaurant
From cooking to refrigeration, through dishwashing and small wares: the complete checklist to equip your kitchen from A to Z.
The cooking line is the heart of your kitchen. Plan at least a cooktop (gas or induction depending on your menu), a fryer if your offer warrants one, a convection oven for long cooks and a bain-marie for holding hot during service.
Refrigeration is the second budget item. You need at least one positive upright cabinet for daily storage, a refrigerated prep table on the production line and a freezer. If you offer desserts or front-of-house drinks, add a display fridge in the dining room.
Dishwashing is often under-sized at opening. A pro hood-type dishwasher is the strict minimum for a 40-cover restaurant. Also plan a double sink, a pre-rinse spray and enough spare baskets.
Small wares complete the set: GN 1/1 and 1/2 containers in adequate numbers, HACCP-coloured cutting boards, probe thermometer, spatulas, tongs, knives and a good immersion blender. These small items make daily service smooth.
Frequently asked questions
Minimum budget to equip a 40-cover restaurant?
Plan €25,000 to €40,000 excl. VAT for the basics: cooking line, two refrigerated cabinets, prep table, hood-type dishwasher, double sink, GN small wares and inox furniture. Add €10-15k for premium quality.
Buy used or new for a first restaurant?
New is recommended for high-wear equipment (fryer, dishwasher, oven) — manufacturer warranty and a long lifespan justify the cost. Used works on inox furniture, sinks and small wares with little risk.
What pro equipment is mandatory by law?
Cold-storage equipment with continuous monitoring, hand-wash basin with non-manual control, calibrated thermometers, food-grade cutting boards and CHR-rated extraction. The exact equipment depends on your declared menu.