Restaurant equipment should follow the menu and expected covers per hour. The hood line (ranges, fryers, grills) is the most expensive and the hardest to change later, so design it around your best sellers. Refrigeration, a dish area that keeps up on a Saturday, and enough prep space matter as much as the stove. Most restaurants buy from a broadline distributor for food and a restaurant supply house for smallwares.
Questions to ask before buying
| Item | Ask |
|---|---|
| Hood line | Will it fit the existing hood and suppression? |
| Dish machine | Can it keep up with peak plate turnover? |
| Walk-in vs reach-ins | How much product do you hold between deliveries? |
| Ice machine | Daily ice for drinks and food prep in summer? |
Distributor relationships
Broadline distributors usually set delivery minimums and order cutoffs. Compare two on price, delivery days and how they handle shortages. Read our supplier guides for where restaurants buy.
Service contracts to set up early
| Service | Typical frequency |
|---|---|
| Hood cleaning | Based on cooking volume and local fire code |
| Grease trap pumping | As required by your utility |
| Pest control | Monthly is common |
| Refrigeration maintenance | Seasonal checks |
| Fire suppression inspection | Semiannual in many areas |
Equipment list with buying guidance
| Item | New or used | What to check |
|---|---|---|
| Range and ovens | New or used | Burner condition and gas fittings |
| Fryers | Used can work | Thermostats and oil filtration |
| Walk-in cooler | New or carefully inspected | Compressor age and seals |
| Reach-in refrigeration | New preferred on the line | Holds temperature under load |
| Dish machine | Lease or buy | Throughput at peak |
| Ice machine | Lease options common | Daily capacity |
| Prep tables | Used fine | Stainless and sturdy |
| Shelving | Used fine | Food-safe material |
| POS terminals | New | Integration with ordering |
| Smallwares | New | Enough for a full Saturday |
Worked example: choosing distributors
Elena opens a neighborhood bistro. She compares a broadline distributor for dry goods, dairy and paper with local specialty suppliers for produce, meat and bread. She asks each about minimum orders, delivery days, cutoff times, credit terms and how they handle shortages and substitutions. She chooses one broadline distributor and two local suppliers, and keeps an order guide with par levels for each item so ordering takes minutes each day.
Start-up equipment
- Commercial cooking line and ventilation hood
- Walk-in and reach-in refrigeration
- Dishwashing station
- Prep tables and storage
- POS and kitchen display
- Furniture and fixtures
Where owners usually buy
- Broadline food distributors
- Restaurant supply stores
- Cash-and-carry warehouses
- Specialty and local producers
- Beverage distributors
- Linen and uniform services
Free tools
Common questions
Is used restaurant equipment worth it?
Often for stainless tables and shelving. For refrigeration and gas equipment, check age and service history.
What should I buy new?
Items tied to food safety and inspections, where a failure shuts you down.
How many deliveries per week?
It depends on storage and freshness; many restaurants get two to three.
Should I lease kitchen equipment?
Leasing dishwashers and ice machines is common; compare total cost and service terms.
Do I need a backup distributor?
Having a second source for key items protects you when your main distributor runs short.
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