Start with your menu, buy only the equipment that menu needs, and spend first on the items an inspector checks: refrigeration that holds 41 F, hand sinks, a three compartment sink and the cooking equipment your best sellers depend on. Simple stainless items such as work tables, wall shelves and carts can be bought plainly, and anything that is nice to have can wait until sales show you need it.
A tight budget is mostly a sequencing problem. The same list of commercial kitchen equipment costs very different amounts depending on whether you buy it all before opening, whether it fits the utilities you already have, and whether each piece earns its space. Here is the order we suggest.
Step 1: Let the menu decide
Write down the ten dishes you expect to sell most. Next to each, list every piece of equipment it touches: refrigeration, prep surface, cooking, holding and warewashing. Anything that does not appear on that list waits. If only one dish needs a piece of equipment, ask whether a countertop unit or a different method would do. A single countertop fryer or hot plate can carry a low-volume item until it proves itself.
Step 2: Spend first on what the inspector checks
You cannot open without passing inspection, so these come first in the budget. The FDA Food Code sets the targets; your local health department applies them and has the final say.
- Cold holding at 41 F or below and hot holding at 135 F or above (Food Code 3-501.16), with a thermometer in each cold or hot holding unit (4-204.112).
- A sink with at least three compartments for manual warewashing (4-301.12).
- Hand sinks placed for easy use in food preparation, dispensing and warewashing areas (5-204.11), used only for handwashing (5-205.11).
- Food stored at least 6 inches off the floor (3-305.11), which means shelving or dunnage, not boxes on the floor.
Our 3 compartment sinks and hand sinks are non-powered stainless items with a 14 day return window, and they ship with freight included like everything else on the site.
Step 3: Choose equipment that does two jobs
Multi-use equipment saves money and floor space.
- A refrigerated sandwich or pizza prep table is cold storage and a work surface in one.
- A range with an oven underneath gives burners and baking in one footprint.
- An undercounter worktop refrigerator gives counter space with cold storage below.
- A work table with an undershelf, plus a wall shelf above it, gives prep space and storage on the same wall.
Step 4: Keep simple items simple
Stainless commercial work tables, wall shelves and carts do not need extras. A plain table with an undershelf covers most prep jobs. Buy the size the space and task call for, check the gauge and steel type listed on the product page, and skip options you will not use. Wire shelving covers dry storage. These items are also the easiest to add later, so they are a good place to start small.
Step 5: Size for your first year, not your best day
Oversized equipment costs more to buy and to run. A refrigerator that is too large uses more power and hides old product at the back. A fryer with more oil than you need costs more each time you change the oil. Size for realistic first-year volume with a little room to grow, and plan where a second unit would go if you need it.
Step 6: Plan utilities before you buy
Gas lines, new circuits, hoods and plumbing can cost as much as the equipment. Before ordering, have a licensed electrician, plumber and gas fitter confirm what the building can supply. Read the spec on each product page: our gas ranges, for example, ask you to tell us natural gas or LP when you order, and many refrigeration pages tell you to plug into a dedicated circuit. Equipment that fits the utilities you already have is usually the cheapest choice.
Step 7: Phase your purchases
Open with what you need for launch. Add a second fryer, a display case or more refrigeration once sales justify it, and keep notes on which equipment runs at full capacity in the first months. Lease-to-own financing through Clicklease is offered on items from 500 dollars, which some owners use to spread the cost of the larger pieces while they buy the smaller ones outright.
How delivery affects the budget
Freight to the 48 contiguous states is included in the price on our product pages, with liftgate service, so there is no shipping line to add. Our shipping policy says in-stock items ship within 1 to 2 business days and freight typically arrives 3 to 7 business days after shipping; factory-direct items can take 7 to 14 business days to leave the manufacturer. Delivery is curbside, so budget for a pallet jack, dolly or extra hands to move equipment inside. Returns are 7 days for powered equipment and 14 days for non-powered items, and return freight and restocking fees can apply, so measure before you order.
Mistakes that waste money
- Buying equipment before the layout and health department plan review are done.
- Buying residential appliances that do not meet commercial requirements.
- Forgetting door widths, stairs and the path from the curb.
- Buying for menu items you drop in the first month.
- Ignoring energy and water use, which you pay every month.
Frequently asked questions
What should I buy first for a new restaurant kitchen?
The items needed to pass inspection: refrigeration that holds 41 F or below, hand sinks, a three compartment sink, shelving that keeps food 6 inches off the floor, and the cooking equipment your top menu items need.
Is it cheaper to buy everything at once?
Not always. Buying only what you need to open keeps cash for the first months, and sales data then tells you which second unit is worth buying.
Can I use residential equipment to save money?
Ask your health department first. Equipment certified or classified for sanitation by an ANSI-accredited program is accepted as meeting the Food Code’s design and materials rules (4-205.10), and residential units usually are not.
Is shipping extra on large equipment?
No. Freight with liftgate service to the 48 contiguous states is part of the price on our product pages.
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.