Restaurant Kitchen Setup Checklist: Equipment, Budget & Order

Opening a restaurant is a long checklist, and the kitchen is the biggest single capex line. Buy in the wrong order or oversize the wrong station and you tie up cash you need elsewhere. This checklist walks the kitchen station by station so you can budget and order in the right sequence.

1. The cooking line (buy first)

This produces your food, so it comes first. Depending on your cuisine, that means a burner range, commercial deep fryer, griddle or tandoor, and the exhaust hood above them. Size the line to your peak simultaneous dishes.

2. Hot holding

A bain marie keeps gravies, dal and sides at serving temperature through the shift so you're not cooking to order during the rush. Match compartment count to your hot menu.

3. Cold storage and the cold line

Food safety lives here. Size your cold equipment — chillers, freezers and an under-counter or display unit — for a full day's prep plus a buffer, and keep raw and cooked storage separate.

4. Prep and baking

Work tables, a planetary mixer, dough sheeter (if you bake), quality knives and storage. Mechanising repetitive prep is what lets a small team hit high volume.

5. Wash, waste and safety

• Three-sink wash station or dishwasher for compliance
• Hand-wash basin separate from the pot sink
• Waste bins, fire extinguisher and first-aid kit
• Adequate shelving and dry storage

Keep capex down: GST, direct pricing, one supplier

Three levers keep a kitchen fit-out affordable: a GST invoice on every item (so you reclaim Input Tax Credit), direct brand pricing (no middleman markup), and sourcing from one supplier (one invoice, one delivery, consolidated bulk pricing).

Opening soon? Send your menu and floor plan to +91 98903 52455 and we'll build a complete, costed equipment list with bulk pricing.