Small Kitchen, Big Potential: The Solutions for Limited Kitchen Space

In the culinary world, big spaces don’t always dictate success. Small kitchens hold immense potential, offering unique advantages that can transform your restaurant’s operations and elevate the dining experience. Whether you’re a seasoned restaurateur or a passionate chef starting your culinary venture, this blog will be your ultimate resource for turning your small kitchen into a powerhouse of efficiency and creativity.

In the fast-paced and competitive restaurant industry, every square inch of space matters. We understand the challenges you face when crafting a functional and productive kitchen within limited dimensions. That’s why we’re here to provide expert insights and recommendations on the essential equipment that will make a significant difference in your small restaurant kitchen.

The Power of Small Kitchens in Restaurants

Having a compact kitchen space can be a strategic advantage for your restaurant, offering benefits that extend far beyond mere square footage constraints.

  • Efficiency: Compact kitchens encourage a streamlined workflow, where every movement and action are purposeful. Moreover, with carefully curated equipment and a well-thought-out layout, chefs can effortlessly navigate their domain, saving precious time and effort. The proximity of workstations fosters collaboration and seamless communication among team members, fostering a cohesive and efficient kitchen environment.
  • Creativity: Necessity is the mother of invention, and small kitchens inspire creative solutions. Hence, chefs become masters of improvisation, innovating with limited resources, and conjuring delectable dishes that defy kitchen size. As a result, the constraints of a compact space often push culinary boundaries, giving birth to unique and imaginative creations that captivate discerning diners.
  • Cost-Effectiveness: Operating a small kitchen can be a prudent financial choice, particularly for startup ventures. In addition, lower rent, reduced energy consumption, and optimized use of resources lead to cost savings that can be redirected into enhancing the quality of ingredients and services. In an era where sustainability is paramount, small kitchens align with eco-friendly practices, promoting a greener approach to food preparation.

By harnessing the advantages of a compact space and making informed equipment choices, you can elevate your restaurant to new heights of success.

Space-Saving Solutions

To optimize the available area and ensure seamless operations, it is essential to consider incorporating space-saving solutions that maximize functionality without compromising on performance. Here are key categories of space-saving equipment that can transform your compact kitchen:

Countertop Equipment

Make the most of your countertop real estate by investing in compact yet powerful countertop appliances. Whether it’s beverage freezers or space-efficient combi ovens, these versatile tools can handle various culinary tasks without occupying valuable floor space. By strategically placing these appliances, chefs can access essential tools conveniently while maintaining an uncluttered and organized work area.

Versatile equipment

Embrace the power of multipurpose equipment that performs multiple functions, reducing the need for separate tools. For example, a combi oven that functions as a convection oven, a grill, and a steamer can save considerable space and offer diverse cooking capabilities.

Smaller equipment

Seek out compact versions of essential tools, such as single-platen grills and small fryers. These smaller alternatives deliver the performance of their larger counterparts while taking up minimal space, freeing up valuable room for other essential components.

Equipment Must-haves for Small Kitchens

Combi Ovens

Combi ovens are indispensable workhorses that combine the functions of convection ovens, steamers, and even grills in a single unit. These versatile appliances offer precise temperature control and humidity regulation, making them ideal for preparing a wide array of dishes with consistently outstanding results. Moreover, combi ovens maximize cooking efficiency and save floor space, making them a must-have for small restaurant kitchens.

Examples of Combi Ovens

Countertop Freezers

When it comes to frozen desserts and beverages, countertop freezers are invaluable assets for small restaurant kitchens. These space-saving freezers provide easy access to frozen treats without the need for excessive bending or reaching.

Examples of Countertop Freezers


Crispy and delicious fried foods can be a menu highlight in any restaurant, and compact fryers are the key to achieving this in small kitchens. Opt for fryers with a smaller footprint, ensuring they can fit seamlessly into your kitchen layout. These efficient fryers not only occupy minimal space but also offer quick heating and fast cooking times, allowing you to serve up delectable fried delicacies without compromising on taste or texture.

Examples of Fryers

Single or Double Platen Grills

These versatile grills are designed for small restaurant kitchens, offering high-performance cooking while minimizing the floor space needed. Whether it’s succulent steaks or juicy burgers platen grills provide the perfect sear and smoky flavor that discerning diners crave.

Examples of Fryers

Indeed, with the power of strategic equipment selection and innovative space-saving solutions, your compact kitchen can become a haven of culinary artistry and streamlined operations. Moreover, by incorporating essential equipment like combi ovens, countertop freezers, space-efficient fryers, and platen grills, your small kitchen can reach new heights of culinary excellence. Let your small kitchen shine as a testament to culinary ingenuity and the potential it holds for unforgettable dining adventures.

The Science Behind Henny Penny Fryers_Open Fryers and Pressure Fryers

Golden Perfection: The Science Behind Henny Penny’s Fryers

Fried foods are popular around the world but achieving the perfect crispy texture and golden-brown color can be a challenge. Henny Penny’s fryers have become a staple in the foodservice industry. This is due to their ability to consistently produce delicious, high-quality fried foods. But how exactly do these fryers work, and what makes them effective? Let’s explore the science behind Henny Penny’s Fry­­ers and how they deliver consistency in fried food every time.

The Science Behind Henny Penny Fryers_Open Fryers and Pressure Fryers

The Role of Heat in Frying

Heat is one of the most important factors in frying. It causes the moisture inside the food to evaporate, creating a crispy outer layer while keeping the inside tender and juicy.

Henny Penny’s fryers are designed with high-efficiency heating elements that quickly heat up the oil, which is essential for achieving the perfect texture. The fryers also have precise temperature controls that ensure the oil stays at the desired temperature throughout the cooking process.

The Science Behind Henny Penny Fryers_Open Fryers and Pressure Fryers

The Importance of Oil Quality

Oil quality is another critical factor in deep frying. Fresh oil has a high smoke point, which means it can rise to a high temperature without burning. This is important because burnt oil can create off-flavors and cause the food to cook unevenly.

Henny Penny’s fryers have advanced oil filtration systems that remove impurities and maintain the quality of the oil for longer. This not only results in better-tasting fried foods but also reduces oil usage and extends the lifespan of the oil.

The Benefits of Open Frying

Open frying is a common technique in commercial kitchens. Unlike pressure frying, which uses a sealed vessel to fry food, open frying exposes the food to air, creating a crispy exterior.

Henny Penny’s Open Fryers have large cooking baskets that allow the food to move around freely, creating a uniform fry. The fryers also have an open design that makes it easy to monitor the cooking process, ensuring the food is not overcooked or undercooked.

The Role of Pressure

While Henny Penny’s Open Fryers are known for producing crispy fried foods like fries and onion rings, the company also offers Pressure Fryers that uses a different method to fry food.

Pressure frying uses a sealed vessel that traps in steam, creating a pressurized environment that cooks the food faster. This results in a juicier, more flavorful product, perfect for cooking fried chicken and other deep-fried meats. Henny Penny’s Pressure Fryers also have a built-in oil filtration system that eliminates and removes impurities. It also has a pressure control valve ensures that maintains pressure at a safe level throughout the cooking process.


Henny Penny’s Fryers are a popular choice for foodservice operators who want to achieve crispy and perfectly fried foods every time. The fryers feature high-efficiency heating elements, precise temperature controls, advanced oil filtration systems, and large cooking baskets. These make them an ideal choice for restaurants, cafes, fast food chains, and other foodservice establishments.

Whether you’re frying chicken, fish, or vegetables, Henny Penny’s Fryers will deliver consistent and delicious results with every dish served. By understanding the science behind these fryers, you can make informed decisions about which fryer is right for your business and how to use it to achieve the best possible results for your store.

If you find interest in learning more about Henny Penny’s Fryers and how they can improve the quality and efficiency of your frying operations, please don’t hesitate to get in touch with us. Our team of experts at DSL Northwest are always ready to answer any questions you may have and help you find the perfect solutions for your business needs.

To contact us, please call 877-665-1125 or email us at Let DSL Northwest help you take your frying operations to the next level with Henny Penny.

Maximizng the Lifespan of Your Equipment Images

Maximizing the Lifespan of Your Restaurant Equipment

Investing in restaurant equipment is a major financial commitment and it is essential that restaurants take steps to ensure that their equipment lasts as long as possible. Through proper maintenance and care, restaurant owners can get the most out of their equipment, avoid the need for costly replacements and repairs, and maximize their return on investment. The following are some tips to maintain and extend the life of any restaurant equipment.

1.    Proper Cleaning

Regular cleaning is essential to maintain the integrity of your restaurant equipment. This includes cleaning and sanitizing surfaces and removing and debris that may accumulate on the equipment. A daily cleaning routine can help prevent the buildup of grime, grease, and food particles that can lead to equipment failure and a shorter lifespan.

2.    Routine Maintenance

Routine maintenance is essential for every kitchen equipment to function at its best. Regular maintenance ensures that equipment remains in good condition and that any potential issues are addressed before they become serious problems. Schedule routine maintenance checks and make sure to have a professional technician perform any necessary repairs or maintenance.

Maximizng the Lifespan of Your Equipment Images

3.    Equipment Inspections

Regular equipment inspections are important to detect problems early on. An inspection can help identify any issues before they become more severe and can save restaurant owners money on repairs or replacements. Inspections can also ensure that all equipment is functioning as intended, and that any safety hazards are addressed promptly.

4.    Proper Use and Storage

Proper use and storage can also help extend the lifespan of any restaurant equipment. Avoid overloading any equipment and make sure that it is only used for its intended purpose. Store smaller equipment in a dry and cool place and protect them from moisture or extreme heat.

Maximizng the Lifespan of Your Equipment Images

All in all, regularly maintaining restaurant equipment can prolong its usefulness and save restaurant owners money in the long run. Cleaning, doing regular maintenance, inspections, and using the equipment correctly are all necessary to get the most out of each piece of restaurant equipment. By following these tips, restaurant owners can ensure that their equipment remains in good condition and continues to provide excellent service for years to come.

At DSL Northwest, we provide scheduled and routine maintenance or inspections for restaurants with the goal to prevent their businesses from having downtimes and maximize their business’ success. For inquiries on preventative maintenance, you may contact our team directly at 877-65-1125 or email us at

Upgrading Restaurant Equipment

Upgrading Restaurant Equipment: “When is it Time for a Change?”

High-quality restaurant equipment is an integral part of any food establishment, and it is important to ensure that is it always functioning efficiently. Regular equipment maintenance extends the life of current equipment but there comes an inevitable point when it is time to upgrade or replace older equipment. It is essential to know the signs that indicate the need for an upgrade or replacement, such as equipment repair and maintenance costs, outdated technology and increased volumes that exceed your current capacity. In this article, we will discuss the reasons why upgrading your restaurant equipment is necessary and when to know it is time for a change.

The Importance of Upgrading Your Restaurant Equipment

The quality of equipment in a restaurant is a vital aspect that can determine the success of the business. Restaurant equipment should be designed to withstand the rigors of daily use and be able to produce consistent results. It is crucial to keep up with the latest technology and trends in the industry to remain competitive. Upgrading restaurant equipment provides several benefits, including:

  • Improved Efficiency  

Newer restaurant equipment is designed to be more energy-efficient, which can result in cost saving over time. Efficient equipment can also help to speed up service, allowing restaurants to serve more customers in less time.

  • Reducing labor costs

As labor costs increase and accessibility to new employees in the back of the house become more difficult, investing in new equipment and technology that can reduce labor is imperative.

  • Consistent Results

The quality of the food and beverages served in a restaurant depends on the performance of the equipment used to prepare them. Upgrading to a new equipment can ensure that the food and beverages served are consistent in taste, texture, and quality.

  • Improved Safety

A new equipment can help to eliminate some of the safety risks in the kitchen, creating a safer working environment for employees and customers.

  • Enhanced Customer Experience

Upgrading to a new restaurant equipment can enhance the overall customer experience, from the quality of the food to the speed of service.

Signs That it’s Time to Upgrade Your Restaurant Equipment

  • Equipment Failures

One of the most obvious signs that it is time to upgrade restaurant equipment is frequent equipment failures. If equipment is frequently breaking down, it can lead to downtime, which can result in lost revenue and frustrated customers. It can also be costly to repair equipment repeatedly, and at some point, it may be more cost-effective to replace it.

  • Outdated technology

As technology advances, restaurant equipment becomes more efficient and offers better features to improve consistency and reduce labor. Outdated equipment may not be able to keep up with the demands of a busy restaurant, which can result in slower service and compromise the quality of food. Upgrading to new equipment can help to improve efficiency, speed up service, and improve the overall customer experience.

  • Inefficiency

Older restaurant equipment may not be as energy efficient as newer equipment, which can result in higher energy bills over time. Inefficient equipment can also lead to slower service, resulting in slower wait times for customers.

  • Changes in Menu or Service

Newer equipment may be needed for restaurants that are planning to expand their menu to accommodate the changes in their restaurant or increased store volume.

What to Consider When Upgrading Your Restaurant Equipment

When considering upgrading or replacing restaurant equipment, there are several factors to keep in mind:

  • Budget

Upgrading equipment can be costly, and it is essential to consider the budget for the upgrade. However, it is also important to consider the long-term benefits of new equipment such as cost savings on energy bills and decreased labor. Consult with your sales expert to develop a true ROI on your new investment.

  • Size and Capacity

When upgrading it is important to consider the size and capacity of the new equipment. It is also important to ensure that the new equipment fits in the space available and can handle the volume of food and beverages required for the restaurant. Other issues such as power and gas should be considered as well.

  • Brand Quality

There are several brands in the market for different types of restaurant equipment. When upgrading an equipment, it is important to consider products from reputable brands. Ask your suppliers about their experience with certain brands, availability for service and maintenance and what other companies are using the brands you consider.

At DSL Northwest, we carry equipment from Henny Penny, Taylor, FlavorBurst, and Bluezone and others. These brands have been in the market for years and are used by top restaurants and food chains all over the globe. For inquiries, you may contact us directly at 877-665-1125 or email us at

  • Maintenance and Support

Regular maintenance is necessary to guarantee that an equipment continues to function efficiently and lasts for a long time. It is also important to choose equipment that comes with reliable support and warranty. For instance, restaurants may want to consider opting to purchase from a reliable distributor that includes preventive maintenance plans or an on-call assistance which ensures that help is there any time they need it.


Upgrading or replacing restaurant equipment is an important decision that can have a significant impact on a restaurant’s success. By carefully considering factors such as safety, food quality, and long-term cost-effectiveness, restaurant owners can make informed decisions when upgrading their equipment and ensure the long-term success of their business.

If you are planning to upgrade or replace your current restaurant equipment, our team at DSL Northwest is always ready to help. You may contact us at 877-665-1125 or email us at

Ghost Kitchens

Supercharging the Food Service Industry: How Ghost Kitchens Are Redefining It

Ever heard of ghost kitchens? It’s the rising trend among restaurant owners and businesses.

The way we order and consume food has changed drastically in the recent years, and the emergence of ghost kitchens have had an unprecedented impact on the food service industry. Ghost kitchens, also known as virtual kitchens, are fully equipped restaurant kitchens that solely operate for the purpose of preparing and delivering food orders placed online. By allowing restaurateurs to skip the need for a dining space, ghost kitchens have opened several possibilities for the food service industry, from cost-savings to increased efficiency. Ghost kitchens have been revolutionizing the way the food service industry operates, and it’s only a matter of time before they become the new normal.

Ghost Kitchens

Benefits of Ghost Kitchens

Ghost kitchens are on the rise, and for good reason. They offer several benefits that are changing the food service industry.

First and foremost, they’re cost effective. By removing the need for a physical restaurant space, you can significantly reduce your overhead cost. 

Second, they’re efficient. With delivery and take-out options becoming more popular every day, these virtual kitchens are the perfect way to offer your customers multiple brands and concepts for different day parts and increase the hours of useable time for the kitchen itself.

And finally, they’re scalable. Whether you’re looking to expand your business of just want to experiment with a new menu item, ghost kitchens make it easy to do so without having to worry about brick-and-mortar location.

Ghost Kitchens

How Ghost Kitchens Impact the Food Service Industry

Ghost kitchens or dark kitchens have been steadily gaining in popularity and are setting a new standard for the food service industry. How? There are several ways that ghost kitchens are redefining how restaurants operate and serve customers.

First, they reduce overhead costs by removing the space needed for sit down dining and service staff. This means lower overhead and operating costs and can create a more efficient supply chain. It also offers the option of selling multiple brands and concepts from the same kitchen.

Second, ghost kitchens offer an amazing opportunity for restaurants to expand their reach beyond their current markets. Companies can easily open new locations and start serving customers in markets that they have not had access to before.

Third, with the rise of technology such as apps and delivery services, customers now have more control over what they order, when they order it and who is delivering it to them. Ghost kitchens can easily capitalize on this trend by offering partnering with one of the many delivery service (GrubHub, Uber Eats, etc.), offering pick up at the kitchen site or developing your own delivery service.

Ghost Kitchens

Key Considerations for Restaurants When Setting Up a Ghost Kitchen

From the moment you start thinking about setting up a ghost kitchen, there are a few key considerations you’ll need to think through. While this list is by no means exhaustive, here are a few points to think about:

Social Media and online marketing- Having a good online presence is key for any successful ghost kitchen – make sure to optimize your business listing on food delivery platforms, as well as create attractive visuals for your menu items on social media platforms like Instagram and Facebook.

Offering multiple brands and day parts- Consider the ability to offer all day parts: Breakfast, lunch, dinner as well as brands for each of those day parts. Breakfast burrito and bowls in the morning, and pizza, fried chicken and salad/greens as different brands for lunch and dinner.

The Future of Ghost Kitchens

As ghost kitchens become an increasingly popular option for the food service industry, it will be interesting to see how they continue to evolve and grow into the future. The possibilities are endless and the potential for growth is tremendous.

We can expect to see more restaurant owners taking advantage of ghost kitchens’ ability to manage multiple brands from a single location. These innovative kitchens can help new businesses and entrepreneurs enter new market by reducing the need to invest in a huge physical infrastructure. This also means that with less overhead costs, businesses can focus more on creating innovative products for their customers and increased profitability.

Overall, ghost kitchens are likely to become a major part of the food service industry in the near future due to their efficiency, convenience, and cost savings. So, keep your eyes open – they sky’s the limit!

Are you considering building your own ghost kitchen venture? Have a look at our restaurant equipment guide. For further questions or requests related to restaurant equipment, you can get in touch with us via email at or call us at 877-665-1125.

7 Common Causes of Restaurant Equipment Failure

The 7 Common Causes of Restaurant Equipment Failure

The core of consistently good restaurant food comes from its equipment in the kitchen. It helps cook, store, and keep the restaurant going. However, after years of use, it can also breakdown or malfunction. When this happens, it can cause a lot of problems for the restaurant. This article will discuss some of the most common causes of restaurant equipment failure and a few tips on how to prevent these failures from ever happening in your kitchen.

Reasons For Equipment Failure

There are several things that can cause any commercial kitchen equipment to fail. Some of the most common causes include:

1. Improper installation

If the restaurant equipment is not installed properly, it can easily malfunction and possibly cause equipment failure. Improper installation can also lead to safety hazards in the kitchen. However, this can be easily avoided by hiring a professional to properly install your restaurant equipment.

When installing any commercial kitchen equipment, make sure to follow the manufacturer’s instructions. If you are not too familiar with how to install the equipment, it’s best to consult an expert to do the job for you.

2. Overuse

Restaurant equipment is designed to handle a predetermined amount of volume. Equipment is considered overused when it is working harder and longer than it was engineered to perform. Overusing equipment without regular preventative maintenance and replacing “wear” parts care can easily add to the equipment’s cost of ownership.

To prevent this from happening, make sure and consult with an equipment specialist who can match the right piece of equipment with your anticipated volume. 

3. Poor maintenance

When kitchen equipment is not regularly and properly serviced it will be much more susceptible to unnecessary wear and tear. Issues such as carbon build up, grease migration, excess motor or compressor run times are common when a regular service program isn’t scheduled.

There are a few ways to avoid this:

  1. Have a regular cleaning schedule of all equipment, including the backside of the cookline.
  2. Regularly replace wear items such as gaskets, o-rings, blades, belts and filters.
  3. Schedule a regular Preventative maintenance program on all key equipment by a trained service professional to identify any potential issues before they become a problem. A comprehensive PM program can drastically reduce the likelihood of “down equipment” in your kitchen.

4. Years of Use

Every piece of restaurant equipment will eventually wear out. As the equipment ages it becomes more susceptible to damage and failure.

The best way to maintain the quality of your equipment is to regularly have it inspected by a qualified technician. Similar to your car, regular scheduled service will extend the life of your equipment and allow you to budget for upcoming expenses of equipment repair.

5. Environmental Factors

Extreme temperatures, humidity, poor ventilation, and grease migration can also cause rapid deterioration of any restaurant equipment.

Maintaining not just your equipment but the supporting systems such air conditioning, exhaust hood ventilation and returns and drain systems can be impactful as well.

6. Electrical Problems

Electrical issues can impact equipment by over supplying or under supplying the necessary voltage and amperage to your equipment. Too little power can cause motors to work harder than designed and too much power can short controls, switches and motors. Having an electrician identify the actual voltage in your kitchen will provide you with a better understanding of what you can do to ensure the longevity of your equipment.

7. Improper Use

Plan for regular training with staff on the proper use, cleaning and maintenance of your equipment. With today’s current turnover in kitchen staff this can often be overlooked but proper training can prevent unnecessary expenses for repairs.

Keep all manuals and procedures in the same are or near the equipment for easy reference.


These are the most common causes of restaurant equipment failure. Always remember that when in doubt, call an expert to help you with your kitchen woes.

At DSL Northwest, we are always ready to solve your restaurant equipment problems. We are a full-service company that provides repair, installation., and maintenance services for restaurants in the Northwest. Our technicians have years of experience and are qualified to handle any problem that you may encounter with your restaurant equipment. For inquiries and concerns, let us know through an email at or call us at 877-665-1125.

Preventative Maintenance: The Importance of a Regular Restaurant Equipment Check

Preventative maintenance involves functional checks, servicing, repairing, or replacing of necessary parts and equipment in a restaurant kitchen. These cost-effective practices keep kitchen equipment operational and restaurant operations running smoothly, reducing down time and increasing profitability.

Preventative Maintenance

What are the Common Preventative Maintenance Tasks?

Usually, there are routine tasks performed by trained technicians to ensure that all the pieces of equipment in the kitchen are working well. Depending on the size of your kitchen and the number of pieces of equipment you have, a regular preventative maintenance takes at least a few hours to several days. This involves a thorough inspection, testing, repairing and replacing wear items inside your equipment.

Here are the common tasks that your field technician may perform:

  • Checking door hinges, gaskets, and handles.

Whether its an oven, a freezer, or a grill, these pieces of equipment usually have doors or handles that are used frequently. Any damage, trapped dirt or grease can cause doors to close unevenly, overworking your equipment in the long run.

  • Cleaning or replacing filters, blowing out condensers

Any equipment that involves refrigeration in the kitchen should be thoroughly inspected and filtering/condensing systems cleaned at least every three months. Cleaning the filters can prevent grease and dirt build-up that may cause extra stress on condensers.

  • Fryer maintenance

Regular checking of high limit sensors, ignition sensors and gaskets as well as quarterly deep cleaning of the fry pot improves food quality, reduces stress on heating elements due to carbon build up and improves recovery time for oil

  • Running diagnostic tests

To prevent unwanted and unnecessary damages that may affect you during business hours, a professional technician will run a few diagnostic tests to guarantee that your equipment is running smoothly and identify any potential issues that you may wish to repair to prevent equipment failure during operating hours.

Preventative Maintenance

Types of Restaurant Kitchen Maintenance

We do regular maintenance on our home heating and cooling systems as well as on our vehicles, the same should be done with your kitchen equipment. A strategy and plan for regularly maintenance is an investment in lowering your cost of ownership and extending the useful life of your equipment.

  • Preventative Maintenance (PM Program)

A planned preventative maintenance program (PM) is a scheduled maintenance visit that can occur quarterly, semi yearly or yearly depending on the specific piece of equipment. The goal of a PM is to reduce the likelihood of breakdown which may limit the ability to serve parts of your menu for a day or days. These routine check-ups are aimed at detecting and correcting any possible signs of equipment failure before it occurs.

  • Reactive Maintenance

Reactive Maintenance is the costliest type of service on your equipment. Not only do you have the expense of the technician’s time, travel and parts, often you are losing sales while the unit is in need of repair and parts.

Why is it Important?

Regularly having your kitchen equipment checked by a professional significantly reduces the likelihood of breakdowns and downtime. When a piece of equipment stops working, part of your menu may be affected and sales will be lost. This is much more detrimental when a critical piece of equipment from the kitchen breaks as equipment repairs are much more costly and may take hours or even days to complete.

Having regularly scheduled preventative maintenance ensures that all kitchen equipment will be in excellent condition, ready to fry the next batch of fried chicken, grilled burger or produce the crowd-favorite ice cream for the next few months.

Looking for field experts for your restaurant’s regular preventative maintenance? At DSL Northwest, our primary goal is to keep our client’s businesses running and their customers happy. If you want to make restaurant equipment planning easy and hassle-free, send our team a message here, and we’ll be more than happy to discuss what kind of program makes sense.

The Ultimate Restaurant Equipment Guide

Opening a new restaurant requires a lot of planning on what restaurant equipment is needed for your business. This can easily add up to your start-up cost together with other expenses such as lease, licenses, labor, and marketing promotions.

Getting the right equipment is essential to have a fully functioning kitchen that efficiently serves your customers daily.

In comes the question: What restaurant equipment do you need in your kitchen? Here’s a list of the essential restaurant equipment that you’ll want to consider for a fully operational restaurant:

Big Equipment

  1. Ovens
  2. Grills
  3. Fryers
  4. Rotisseries
  5. Breading systems
  6. Display area
  7. Food warmers
    1. Counter warmer
    2. Holding cabinet
  8. Dump tables
  9. Beverage machines
  10. Carbonated beverages
  11. Juices, shakes, and smoothies
  12. Coffee maker
  13. Ice cream machines
  14. Freezers and refrigerators
  15. Prep counters
  16. Washing equipment
  17. Ranges
  18. Point of sale system

Medium-sized Equipment

  1. Storage rack and containers
  2. Food processors
  3. Mixers
  4. Microwave

Small Equipment

  1. Cutlery
  2. Cooking equipment
  3. Cleaning supplies
  4. Safety equipment

Things to Consider When Sourcing Restaurant Equipment

Industry Specific

The type of equipment you will need greatly depends on the type of restaurant you are opening. Are you running a bakery? If so, then your list will be different from a quick service concept or casual dining.

Also consider what your operational challenges will be and evaluate equipment that can reduce the number of staff on the line and improve ticket times.

Size of Restaurant

Another thing to take note of is the size of your restaurant’s kitchen. Study the blueprint and layout of your space. A well-thought kitchen will have enough room for people to move without bumping into each other. Workflow from one piece of equipment to another will maximize the efficiency and limit energy spent.

Equipment Quality

Quality is everything when choosing your restaurant equipment. When doing a quality check, consider the following: Which equipment will you be using the most? What is the expected wear life of the equipment you are purchasing? What is the cost of ownership for service and repairs?

Choosing the Right Supplier

How much can your supplier help you through your buying process? Do they cater easily to your specific requests? Don’t hesitate to ask a lot of questions regarding your restaurant equipment. Making sure you are in the right hands will put your mind at ease with all the planning.

Post-purchase Servicing

When the inevitable happens to your equipment, will your supplier provide you with post-purchase servicing? It is important to keep in touch with your supplier to make sure your equipment is always in top shape.


Pricing is perhaps one of the most crucial things when it comes to buying your restaurant equipment. Make sure and understand that the equipment you are purchasing is capable of handling your projected volume. An equipment expert can match your estimated volume with the proper size of grill, oven, fryer, etc.

Another financial alternative is leasing your equipment. Instead of paying cash, leasing provides you with the equipment you need with a manageable monthly payment.

The Right Restaurant Equipment for Your Business

Getting the right restaurant equipment for your business is no easy task. It involves a lot of planning, researching, and budgeting. Make sure to evaluate your restaurant’s menu and your kitchen layout to find out which restaurant equipment works best for your business.

It will take time to cross-off items in your restaurant equipment list but having a well-planned kitchen with all the restaurant equipment that you need ensures the long-term success of your restaurant and keeps your customers coming back for more!

Remember, when in doubt, ask for advice from experts in the field of restaurant equipment. At DSL Northwest, our primary goal is to keep our client’s businesses running and their customers happy. If you want to make restaurant equipment planning easy and hassle-free, send our team a message here, and we’ll be more than happy to help you with your restaurant.