Figuring out how much kitchen equipment costs for a restaurant is crucial for any new or expanding food business. A complete commercial kitchen setup cost can range from $15,000 to $150,000 or more, depending on the size of the operation, the type of cuisine, and whether you opt for new or used equipment. This guide will help you navigate the expenses, from ovens and refrigerators to smallwares and installation.
Starting a restaurant is an exciting venture, but it comes with significant financial considerations. One of the most substantial investments you’ll make is in your kitchen equipment. This is the engine of your operation, so getting it right is paramount. We’ll break down the restaurant kitchen equipment prices you can expect and provide a commercial kitchen equipment budget framework to help you plan effectively.
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Fathoming the Total Commercial Kitchen Setup Cost
The overall commercial kitchen setup cost is a mosaic of many pieces. It’s not just about the big ticket items; it includes everything from heavy-duty cooking appliances to the smallest utensils. Your commercial kitchen equipment budget needs to be comprehensive.
Major Cooking Appliances: The Heart of the Kitchen
These are the workhorses that will define your cooking capabilities. They are also some of the most expensive items.
Ranges and Ovens
- Gas Ranges: Versatile for sautéing, simmering, and boiling.
- Price Range: $1,500 – $7,000+
- Factors: Number of burners, oven type (convection, standard), BTU output, brand.
- Convection Ovens: Bake and roast evenly, reducing cooking time.
- Price Range: $2,000 – $10,000+
- Factors: Size (half-size vs. full-size), number of racks, steam injection, brand.
- Deck Ovens: Ideal for pizza and bread, providing direct heat.
- Price Range: $3,000 – $15,000+
- Factors: Number of decks, temperature control, size.
- Combi Ovens: Offer convection, steam, and combination cooking modes. Highly efficient but costly.
- Price Range: $5,000 – $25,000+
- Factors: Capacity, cooking modes, automation features.
Grills and Fryers
- Commercial Grills (Flat-top, Charbroiler): For searing, grilling meats and vegetables.
- Price Range: $1,000 – $5,000+
- Factors: Size, surface type, fuel type (gas/electric), number of sections.
- Deep Fryers: Essential for fried items.
- Price Range: $800 – $4,000+
- Factors: Number of baskets, capacity (pounds of fries), oil filtration, brand.
Specialty Cooking Equipment
- Microwave Ovens: For quick reheating and specific dishes.
- Price Range: $300 – $1,000+
- Factors: Wattage, capacity, durability.
- Steamer Ovens/Kettles: For steaming vegetables, sauces, soups.
- Price Range: $2,000 – $10,000+
- Factors: Capacity, steam source (boilerless vs. boiler), features.
- Woks and Wok Ranges: For high-heat Asian cooking.
- Price Range: $500 – $2,500+
- Factors: BTU output, type of wok.
Refrigeration and Food Storage: Keeping it Fresh
Proper refrigeration is non-negotiable for food safety and quality.
Walk-in Coolers and Freezers
- Walk-in Coolers/Freezers: For bulk storage. The cost includes the unit itself and installation.
- Price Range: $5,000 – $25,000+ (unit only)
- Installation Cost: $2,000 – $10,000+
- Factors: Size, temperature requirements, insulation, manufacturer, installation complexity.
Reach-in Refrigerators and Freezers
- Reach-in Refrigerators/Freezers: For accessible storage.
- Price Range: $1,500 – $8,000+ per unit
- Factors: Number of doors (single, double, triple), capacity, brand, specific features (e.g., glass doors).
Undercounter Refrigeration
- Undercounter Refrigerators/Freezers: Space-saving units for prep areas.
- Price Range: $800 – $3,000+ per unit
- Factors: Size, number of drawers/doors, brand.
Prep Tables and Refrigerated Drawers
- Refrigerated Prep Tables: Combine a work surface with refrigerated storage below.
- Price Range: $2,000 – $6,000+
- Factors: Length, number of drawers, brand.
Prep and Sanitation Equipment: Efficiency and Hygiene
These items streamline workflow and ensure a clean environment.
Sinks and Dishwashing
- Commercial Sinks (3-compartment, handwash, prep): Required for sanitation and cleaning.
- Price Range: $500 – $3,000+
- Factors: Number of compartments, material (stainless steel), size, faucet included.
- Dishwashers (Undercounter, Conveyor, Door-type): Crucial for high-volume operations.
- Price Range: $2,000 – $15,000+
- Factors: Type, capacity, wash cycles, energy efficiency, brand.
Worktables and Shelving
- Stainless Steel Worktables: Durable surfaces for food preparation.
- Price Range: $200 – $1,000+ per table
- Factors: Size, thickness of the top, whether it includes an undershelf.
- Wall Shelving and Racks: For storage of dry goods and equipment.
- Price Range: $50 – $500+ per unit
- Factors: Material, size, load capacity.
Food Processors and Mixers
- Commercial Mixers (Stand Mixers): For dough, batters, and more.
- Price Range: $500 – $5,000+
- Factors: Capacity (quart size), motor power, attachments.
- Food Processors: For chopping, slicing, pureeing.
- Price Range: $300 – $2,000+
- Factors: Capacity, wattage, included blades.
Smallwares and Utensils: The Daily Essentials
Don’t underestimate the cost of these smaller, yet vital, items. This is often referred to as the restaurant kitchen supplies cost.
Cookware
- Pots, pans, skillets, saucepans.
- Estimated Cost: $500 – $2,000+
- Factors: Material (stainless steel, cast iron, non-stick), brand, set vs. individual pieces.
Knives and Cutting Tools
- Chef’s knives, paring knives, cleavers, cutting boards.
- Estimated Cost: $200 – $1,000+
- Factors: Quality of steel, number of knives, types of boards.
Utensils and Gadgets
- Spatulas, whisks, ladles, tongs, measuring cups, thermometers, graters.
- Estimated Cost: $300 – $1,500+
- Factors: Durability, material, quantity needed.
Storage Containers and Ware
- Food storage containers (Cambros), mixing bowls, hotel pans.
- Estimated Cost: $400 – $1,500+
- Factors: Material (plastic, stainless steel), sizes, quantity.
Tableware and Serving Utensils
- Plates, bowls, cutlery, serving spoons, platters (if you also need back-of-house serving ware).
- Estimated Cost: $500 – $3,000+
- Factors: Material (ceramic, melamine), style, quantity.
Cost of Professional Kitchen Appliances: New vs. Used
The decision between buying new or used restaurant kitchen equipment significantly impacts your initial outlay.
New Equipment
- Pros: Latest technology, warranties, reliability, customizability.
- Cons: Higher upfront cost, potential for overspending on features you don’t need.
- Typical Cost: You’re paying a premium for the newest, most efficient, and most reliable options.
Used Restaurant Kitchen Equipment Costs
- Pros: Significantly lower purchase price, can stretch your budget further, readily available.
- Cons: No or limited warranty, potential for wear and tear, may require more maintenance, older technology, availability of specific items can be hit or miss.
- Where to Buy: Restaurant auctions, liquidation sales, online marketplaces, specialized used equipment dealers.
- Cost Savings: You can often save 30-70% by opting for used equipment, especially for items like refrigerators, ovens, and stainless steel worktables.
When considering used equipment, always:
* Inspect it thoroughly in person if possible.
* Ask about its history and maintenance records.
* Verify that it’s in good working order.
* Factor in potential repair costs.
Tailoring Your Budget: Small Business and Cafe Kitchen Equipment Cost
The small business kitchen equipment budget and cafe kitchen equipment cost will naturally be lower than a full-service, high-volume restaurant.
For Small Businesses and Cafes:
- Focus on essentials: Prioritize core cooking equipment like a good oven, range, and possibly a fryer or grill depending on your menu.
- Space-saving solutions: Undercounter units, smaller convection ovens, and compact fryers are often ideal.
- Smaller capacity: You won’t need the industrial-sized equipment that a large restaurant requires.
- Potential for multitasking equipment: A good combi oven can replace a convection oven and steamer, offering versatility in a smaller footprint.
- Consider a simpler dishwashing solution: An undercounter dishwasher might suffice instead of a high-volume conveyor model.
Typical Cafe Equipment Breakdown:
- Espresso Machine & Grinder: $2,000 – $10,000+
- Commercial Oven/Toaster Oven: $500 – $3,000+
- Refrigeration (Reach-in/Undercounter): $1,000 – $5,000+
- Small Prep Equipment (Blender, food processor): $300 – $1,000+
- Sinks: $300 – $1,500+
- Smallwares: $500 – $1,500+
Beyond the Price Tag: Installation and Other Costs
The restaurant kitchen installation cost is a significant, often overlooked, expense.
Installation Costs
- Plumbing: Connecting gas lines, water lines, and drainage for sinks, dishwashers, and steamers.
- Electrical: Wiring for ovens, fryers, refrigerators, and other electric appliances. This can involve upgrades to your building’s electrical system.
- HVAC and Ventilation: Proper ventilation is critical for safety and comfort. This includes exhaust hoods, make-up air systems, and fire suppression systems.
- Hood Installation: $2,000 – $10,000+ (depending on size and complexity)
- Fire Suppression System: $3,000 – $10,000+
- Gas Lines: Professional installation of gas lines is essential for safety.
- Walk-in Cooler/Freezer Installation: Requires specialized contractors to ensure proper sealing and functionality.
Estimated Total Installation Costs: Can range from $5,000 to $30,000+, depending on the complexity of the kitchen and your building’s existing infrastructure.
Other Essential Costs
- Delivery and Shipping: Large equipment can incur substantial delivery fees.
- Permits and Inspections: Local building and health department permits for installation and operation.
- Maintenance and Repairs: Budget for ongoing maintenance and potential unexpected repairs.
- Extended Warranties: Consider if the added cost is worth the peace of mind.
- Training: Ensuring your staff knows how to operate and maintain the equipment safely and efficiently.
Financing Your Kitchen Equipment
Securing the necessary funds is a critical step. Fortunately, there are several restaurant equipment financing options.
Common Financing Methods:
- SBA Loans: Small Business Administration loans often have favorable terms and can be used for equipment purchases.
- Equipment Leasing: You lease the equipment for a set period and can often purchase it at the end of the term. This can lower upfront costs and provide predictable monthly payments.
- Bank Loans: Traditional term loans from commercial banks.
- Lines of Credit: Provides flexibility for ongoing purchases or unexpected needs.
- Manufacturer Financing: Some equipment manufacturers offer direct financing plans.
- Crowdfunding and Angel Investors: For startups seeking initial capital.
When choosing a financing option, consider:
* Interest rates
* Repayment terms
* Upfront fees
* The impact on your cash flow
Creating Your Commercial Kitchen Equipment Budget: A Step-by-Step Approach
A well-structured budget is your roadmap to success.
Step 1: Menu Planning and Operational Needs
- What kind of food will you serve? A pizzeria needs different equipment than a fine-dining French restaurant or a sandwich shop.
- What is your projected volume? High volume demands more robust and potentially larger equipment.
- How many staff members will be in the kitchen? This influences the number of workstations and appliances needed.
Step 2: List All Necessary Equipment
Create a detailed inventory of everything you’ll need, from the largest oven to the smallest whisk. Categorize items as done in this guide.
Step 3: Research Prices for New and Used Options
Obtain quotes from multiple suppliers for both new and used equipment. Don’t forget to factor in delivery.
Step 4: Estimate Installation and Related Costs
Get quotes from qualified contractors for electrical, plumbing, and ventilation work. Include permits and inspections.
Step 5: Factor in Smallwares and Supplies
Don’t forget the pots, pans, knives, and disposables. It’s easy to underestimate these.
Step 6: Review Financing Options and Associated Costs
If you need financing, understand the total cost of borrowing.
Step 7: Build in a Contingency Fund
Always add a buffer (10-20%) for unexpected expenses.
Sample Budget Framework (Illustrative – Costs Vary Widely)
This table provides a general idea for a small restaurant kitchen equipment budget. A larger, more complex operation would cost significantly more.
| Category | Estimated Cost Range (New) | Estimated Cost Range (Used) | Notes |
|---|---|---|---|
| Major Cooking Appliances | |||
| Commercial Range (6 burner) | $3,000 – $7,000 | $1,000 – $3,000 | Gas or electric, includes oven. |
| Convection Oven | $3,000 – $8,000 | $1,200 – $3,500 | Half or full-size. |
| Deep Fryer (2 basket) | $1,500 – $4,000 | $600 – $1,800 | Gas or electric. |
| Griddle/Flat Top | $1,000 – $3,000 | $400 – $1,200 | Gas or electric. |
| Refrigeration | |||
| Reach-in Refrigerator | $2,500 – $6,000 | $900 – $2,500 | Single or double door. |
| Undercounter Refrigerator | $1,000 – $3,000 | $400 – $1,000 | For prep stations. |
| Walk-in Cooler (if applicable) | $8,000 – $25,000+ | $4,000 – $12,000+ | Unit only; installation separate. |
| Prep & Sanitation | |||
| 3-Compartment Sink | $1,000 – $2,500 | $400 – $1,000 | Stainless steel. |
| Undercounter Dishwasher | $2,500 – $5,000 | $900 – $2,000 | Energy efficient models. |
| Stainless Steel Worktables | $300 – $800 | $100 – $300 | Per table. |
| Commercial Mixer (20 qt) | $1,500 – $4,000 | $600 – $1,800 | Includes basic attachments. |
| Smallwares & Utensils | |||
| Cookware, Knives, Utensils | $1,000 – $3,000 | $500 – $1,500 | Initial stock. |
| Storage Containers, Hotel Pans | $500 – $1,500 | $200 – $700 | Food safe containers. |
| Ventilation & Fire Suppression | |||
| Exhaust Hood | $2,000 – $8,000 | $800 – $3,500 | Varies by size and type. |
| Fire Suppression System | $4,000 – $8,000 | $1,500 – $4,000 | Required by code. |
| Installation & Misc. | |||
| Plumbing & Electrical Work | $3,000 – $15,000+ | $2,000 – $10,000+ | Highly variable. |
| Permits & Inspections | $500 – $2,000 | $500 – $1,500 | Local costs. |
| Contingency (15%) | For unforeseen expenses. | ||
| Total Estimated Range | $35,000 – $100,000+ | $15,000 – $50,000+ | Excludes minor equipment, initial food stock, and decor. |
Frequently Asked Questions (FAQ)
Q1: What is the biggest expense when setting up a restaurant kitchen?
A1: Generally, the biggest expenses are major cooking appliances (ranges, ovens, fryers) and refrigeration systems, particularly walk-in units. Ventilation and fire suppression systems also represent significant costs.
Q2: Can I equip a kitchen on a very tight budget?
A2: Yes, but it requires careful planning. Prioritizing essential, multi-functional equipment and heavily leaning on high-quality used equipment is key. You might need to phase in some purchases over time.
Q3: Who should I consult for kitchen equipment installation?
A3: You should consult licensed plumbers, electricians, and HVAC technicians who specialize in commercial kitchen installations. They ensure compliance with building codes and safety standards. Fire suppression system installation requires certified professionals.
Q4: How much should I budget for smallwares and utensils?
A4: For a small to medium-sized restaurant, a reasonable budget for initial smallwares and utensils can range from $500 to $3,000 or more, depending on the complexity of your menu and the volume of business.
Q5: Is it cheaper to buy new or used restaurant kitchen equipment?
A5: Buying used restaurant kitchen equipment is almost always cheaper upfront than buying new. You can often save 30-70% on individual pieces of equipment. However, new equipment comes with warranties and the latest technology, which can reduce long-term maintenance costs.
Q6: What are some cost-saving tips for buying restaurant kitchen equipment?
A6: Focus on used equipment for less critical items, buy in bulk when possible, negotiate prices with suppliers, consider leasing, and prioritize energy-efficient models to save on utility bills over time.
By carefully planning and researching, you can assemble a functional and efficient kitchen that fits your budget, setting your restaurant up for success.