Restaurant Equipment Essentials: A First-Time Buyer’s Checklist
If you're setting up a café or restaurant for the first time, equipment decisions matter more than most realise. Overcapitalising too early, buying domestic-grade equipment, or overlooking compliance can stall your opening before you serve a single customer. This guide is built for operators who want a fit-out that works from day one. Practical. Efficient. Compliant.
Match Your Equipment to the Menu
Don’t build your kitchen backwards. Finalise your menu before you commit to equipment. Your food offer dictates what tools you need, how your kitchen is laid out, and where you can afford to spend or save.
Essentials:
• Commercial oven or combi oven
• Cooktop or grill (gas or electric, site-dependent)
• Upright and underbench refrigeration
• Freezer (upright or chest)
• Stainless steel prep benches
• Compliant range hood
Optional Additions:
• Deep fryer, salamander, sous-vide
• Speed oven or commercial microwave
Get Front-of-House Basics Right
Function first. Before chasing aesthetics, ensure you’ve locked in the essential tech and compliance pieces that underpin reliable service.
Required Equipment:
• POS system with integrated EFTPOS
• Commercial coffee machine and grinder (2-group minimum)
• Display fridge or cake cabinet
• Hand wash basin (required by food safety law)
• Under-counter dishwasher or glass washer
Optional Additions:
• Acoustic treatments for echo control
• High-speed Wi-Fi for customer use (if relevant)
Queensland Food Business Licensing Guide
Design for Storage and Workflow
Storage is an afterthought for too many first-time operators. Poor layout creates chaos during peak service.
Include:
• Commercial dry storage shelving
• Ingredient bins
• Clear labelling system
• Secure chemical storage
• Dedicated cleaning station (mop sink, broom rack)
Design & Fit-Out Guide – Brisbane Council
Select Durable, Cohesive Tableware
Tableware is brand and operations in one. Choose items that are stackable, tough, and consistently replaceable.
Essentials:
• Plates, bowls, mugs (from a consistent range)
• Water, wine, and beer glassware
• Cutlery (minimum 2.5x turnover volume)
• Trays, jugs, ramekins
• Sealed, food-safe serving boards
Note: Confirm breakage rates with your supplier. Don’t cut corners here — poor-quality imports will cost more long-term.
Hospitality Products – Tableware
Lock Down Safety and Compliance Items Early
These are not afterthoughts. Build safety into your plan from day one — not the week of council inspection.
Checklist:
• Fire extinguisher and fire blanket
• First aid kit
• Grease trap (as per council rules)
• Ventilation and airflow plan
• Pest control logbook and verified provider
Queensland Health – Premises & Equipment Guide
Final Advice: Start Lean, Stay Responsive
Opening with unnecessary equipment creates clutter, cost, and inefficiency. Start lean. Let service volume drive expansion. Every piece of equipment must earn its place.
Hospitality Products supports new venue operators with commercial-grade solutions, bundled pricing, and fast delivery across Australia.
Need Help Planning Your Setup?
Connect with our team. We’ll help you build an equipment list that matches real-world service, compliance, and operational needs.