Getting a new restaurant off the ground takes a lot of hard work and planning. There’s budgets, to-do lists, the occasional hurdle to navigate — and of course, commercial kitchen equipment to purchase. From dishwashers to booster water heaters, pots, pans, slicers, knives and more, there’s no shortage of equipment needed to start a restaurant. That said, there are also some “equipment essentials” that most restaurants simply cannot live without.
Today, we’ll dive into a handful of these equipment essentials: ovens, cooktops, refrigerators and freezers, holding solutions and specialty equipment. We’ll talk you through what goes into budgeting for these equipment types, but we’ll also provide you with the information, tips and considerations you’ll need in order to make the most educated purchasing decision possible.
You’re well aware that commercial foodservice equipment isn’t the kind of purchase you just jump into. If you’re spending all that money on equipment needed to kickstart your restaurant, you want to make sure you’re prioritizing the right features or capabilities and are steering clear of potential purchasing missteps. Ready to do just this? Check out our below guide. You won’t regret it.
