The Complete Restaurant Equipment Checklist for Opening in 2026

Opening a restaurant means buying somewhere between 80 and 200 individual pieces of equipment before you serve your first guest. Miss one and you're paying for emergency overnight shipping the week of soft opening. Buy the wrong size and you're rebuilding the kitchen in year two.

This is the restaurant equipment checklist Backhouse uses with operators every day, organized by station, with notes on what most first-time openers forget.

What every restaurant kitchen needs (at minimum)

Every commercial kitchen, regardless of concept, needs equipment in six functional categories: cooking, refrigeration, prep, warewashing, storage, and front-of-house service. Skip any one of them and you can't pass a health inspection, much less open the doors.

A typical full-service restaurant opening with a 2,000–3,000 sq ft kitchen will spend $75,000 to $250,000 on equipment. A quick-service or fast-casual concept can land closer to $50,000–$150,000. Higher-volume or chef-driven concepts routinely exceed $300,000.

Cooking line

The cooking line is the most expensive station in any kitchen and the hardest to change once installed.

Commercial range (6-burner gas or induction)

Convection oven or combi oven

Charbroiler (gas, electric, or wood)

Flat top griddle

Deep fryer (single or split-vat)

Salamander or cheesemelter

Type I exhaust hood with make-up air

Fire suppression system (Ansul or equivalent)

Heat lamps / pass-through warmers

What operators forget: the hood and fire suppression are often quoted separately by HVAC and fire-safety subcontractors. Get those in writing before signing your lease — they can add $25,000–$60,000 and weeks of permit time.

Refrigeration and freezer storage

Undersized refrigeration is the single most common mistake in new restaurants. Plan for at least 1.5 cubic feet of refrigerated storage per anticipated daily cover.

Walk-in cooler (typically 6'x8' minimum)

Walk-in freezer

Reach-in refrigerator (one- or two-door)

Reach-in freezer

Undercounter refrigeration at every prep and cook station

Refrigerated prep tables (sandwich, pizza, or salad style)

Bar coolers and back-bar refrigeration

Ice machine (with bin or dispenser)

Food prep station

Stainless steel prep tables (NSF-certified)

Commercial mixer (planetary, 20 qt or 60 qt)

Food processor or robot coupe

Slicer

Vacuum sealer (if running prep ahead)

Scales (portion and receiving)

Cutting boards, knives, hand tools

Sheet pans, hotel pans, sixth pans

Warewashing

Three-compartment sink (required for pots and pans)

Commercial dishwasher (high-temp or chemical sanitizing)

Booster heater (if running a high-temp dishwasher)

Pre-rinse spray valve

Mop sink

Hand sink at every food prep area (code requirement)

Dish racks, glass racks, flatware cylinders

Storage and receiving

Dry storage shelving (NSF-rated wire or polymer)

Walk-in shelving

Spice racks

Dunnage racks (off-floor storage for bulk items)

Receiving scale

Inventory bins and Cambros

Front of house and service

POS system and printers

Host station and reservation tablet

Coffee equipment (brewers, grinders, espresso if applicable)

Soda gun and bag-in-box system

Service stations with water, ice, glassware

Heat lamps at the pass

Trays, glassware, flatware, china (FOH smallwares)

Smallwares: the line item most operators underestimate

Smallwares — pots, pans, knives, ladles, tongs, plates, glassware — typically run $15,000–$40,000 for a full-service concept. Most operators budget half that and end up scrambling in week one.

A rough rule: budget 10–15% of your equipment buildout cost for smallwares.

Concept-specific add-ons

Concept

Add to the base checklist

Pizzeria

Deck oven or conveyor oven, dough mixer (60 qt+), dough sheeter, refrigerated dough retarder

Coffee shop

Espresso machine, multiple grinders, batch brewer, refrigerated milk system, pastry case

Steakhouse

High-BTU broiler (Montague, Southbend), dry-age cabinet, plate warmer

Bakery

Deck oven, proofer, retarder, dough divider, bench scraper kit

Ghost kitchen

Compact line equipment, holding cabinets, label printers, packaging staging area

Bar / lounge

Glasswasher, back-bar refrigeration, draft system, ice well, frozen drink machines

How long does it take to get restaurant equipment?

Lead times in 2026 average 4 to 16 weeks for major equipment, longer for custom hoods, walk-ins, and refrigeration. Gas-fired equipment that requires a utility upgrade can push opening dates out by an additional 6–12 weeks. Build your buildout schedule around your longest lead-time item — not your shortest.

FAQ

What is the most expensive piece of equipment in a restaurant? The walk-in cooler/freezer combination or the commercial hood and fire suppression system. Each can exceed $30,000 installed. Combi ovens and high-BTU broilers are close behind.

Can I buy used restaurant equipment to save money? Yes, but stick to stainless tables, shelving, and basic prep equipment. Avoid used refrigeration, fryers, ice machines, and dishwashers — repair costs and short remaining lifespan usually eliminate the savings.

Do I need a hood for every piece of cooking equipment? You need a Type I hood for anything that produces grease-laden vapors (ranges, fryers, charbroilers, griddles) and a Type II hood for steam-producing equipment (dishwashers, pasta cookers). Microwaves, panini presses, and induction equipment may not require a hood — check local code.

How much should I budget for restaurant equipment? Plan for $75,000–$250,000 for a full-service concept and $50,000–$150,000 for quick-service. Add 10–15% for smallwares and another 10% contingency for surprises during install.

Source smarter, open faster

Backhouse helps operators source every line item on this checklist from a single request — quotes from qualified vendors, lead times, and warranty terms in one place. Book a demo to see how a procurement assistant cuts opening timelines.