One of the biggest investments that goes into opening a new restaurant is the kitchen. A commercial kitchen needs industrial-grade equipment that can withstand busy restaurant use. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line.
Sometimes a new restaurant has a fabulous location but a small kitchen space, which dictates the kind of kitchen equipment needed. You may really want the six-burner gas range with a convection oven, but, in reality, your kitchen will only fit a four-burner range. It’s important to think strategically about your kitchen well before you sign a lease.
Role of a Restaurant Kitchen
The kitchen is the heart of your restaurant, the place where your menu comes to life. It’s where food is prepared, cooked, and plated. It’s the center of the action in many other ways—the kitchen is typically home to the dishwasher, your food ingredients, and all the various utensils, dishes, and cooking equipment.
Unlike in a home kitchen, where it’s just you and your family, a commercial kitchen can have dozens of people coming and going throughout any given shift, so it’s important that it’s organized well. This not only saves time during the busy rushes, but it also helps the staff avoid accidents and reduces excess waste
- Range
- Oven
- Grill
- Deep-fryer
- Reach-in cooler
- Walk-in cooler
- Freezer (either a chest, upright, or walk-in)
- Sauté pans
- Stock/soup pots
- Saucepans
- Baking sheets
- Pizza screens
- Baking pans
- Tongs
- Spatulas
- Ladles
- Chef’s knives
- Pizza paddle
- Whisks
- Mixing bowls
- Plastic inserts for coolers
- Steam table
- Entrée plates
- Pasta bowls
- Appetizer plates
- Salad plates
- Dessert plates
- Metal or plastic shelves for walk-in cooler
- Cleaning rags
- Cleaning buckets (specifically labeled for cleaning products)
- Rubber floor mats
- Hand soap and sanitizer dispensers
- Fire extinguisher
Depending on the size of your Community/restaurant kitchen and the Community/restaurant concept, you may not need every item. Or you may need other types of equipment more specific to your community concept, such as an ice cream maker if your restaurant will make artisan ice cream, or bread pans if you plan to make your bread in-house. Be sure you’re considering every aspect of your menu plan and kitchen layout as you make your equipment list.
