Industry insights

What Equipment Do You Need in Your Commercial Restaurant Kitchen?

By Matt Stimpson |  Published

No two restaurants operate in the same way. And, as any restaurant owner will confirm, there’s plenty to think about when it comes to fitting out any commercial restaurant kitchen. Let’s take a look at some of the key equipment you might need to run your restaurant kitchen. But there might be certain equipment that could serve better when moved outside the kitchen…

Restaurant kitchen equipment checklist

Any restaurant kitchen needs to operate to the highest standards. And that means a lot of equipment, furniture, and appliances. That will give your team what they need to prep, cook, and bake so the whole kitchen can operate quickly, smoothly, and efficiently. While there’s a lot to consider, it’s worth understanding exactly what you need for your kitchen space beforehand - so here’s a basic list of standard restaurant kitchen equipment, furniture, and appliances to get you started:

Stoves and ovens (including brand, size, and purpose)

Fridges and freezers (including, size, space, reach-in, or walk-in)

Sinks and washing areas (including handwashing, food prep, and food disposal)

Storage and shelving (for easy-to-reach access to often used kitchenware)

Tables and counters (stainless steel food prep tables)

Appliances (including mixers, food processors, peelers, slicers)

Ventilation system (including cooker hoods and general extractor units)

Preparation equipment (including knives, utensils, pots, and pans)

Serving crockery (including cups, plates, bowls, dishes, cutlery, and glasses)

Equipment quality – and budget

Depending on what your kitchen restaurant needs and who you’re catering for, there may be more equipment and appliances to add besides. But above all, you should also consider the quality of any furniture, equipment, or appliance and whether it will be up to heavy daily use over many years.

There’s also the choice of having new or used equipment – can your budget handle all new equipment or are there savings to be made by including some used goods too? It may also be relevant to use the services of a restaurant kitchen planner who can consider the layout and how the space will flow to avoid any overcrowded or underused areas.

Cost-effective and energy-efficient

One final consideration should be the water used for covers on each table. Traditionally, the refill of water jugs or carafes for diners may have been done by service staff in the kitchen. But for any new kitchen or kitchen refit, it’s an ideal opportunity to create more space by moving the process front-of-house.

An all-in-one bottling system from Thirsty Work will give convenient access for service staff to serve instant chilled, ambient, and sparkling, fully-filtered water, keeping diners refreshed through their meal. A stylish addition to your dining or bar area, an energy-efficient tap system will save your restaurant money, reduce waste, and let you use branded glass bottles for a touch of class.

Premium bottling systems from Thirsty Work

To give your restaurant kitchen area the space it needs – and add a sophisticated finishing touch to your front-of-house area – contact our customer service team today for more information on our range of premium bottling systems and taps. Call 01392 877 172 or email to get your free quote or start your no-risk, 10-day free trial.