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.
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 HORECA-rated extraction. The exact equipment depends on your declared menu.