A small commercial kitchen could cost $20,000-$30,000 conservatively. Sometimes upward of $100,000. However, if we keep the menu simple and needs few, this could be reduced dramatically also. The primary concerns will be the compliance with plumbing/electrical needs and venting/hood requirements.
Types of equipment for consideration and inspiration are:
Food Vendors / Kitchen Equipment
- Food Services of America (FSA)
- Sysco Foods
- Christian Kearns, Culinary Consultant
- kearns.christian@spk.sysco.com
- 208-777-6215
- Midway Restaurant Equipment & Supply
- midwayrestaurantsupply@gmail.com
Types of equipment for consideration and inspiration are:
Pizza Oven
Flat Grill
Deep Fryer & French Fry Cutter
Three-Basin Sink
Refridgerator & Freezer
Cold Food Prep Station
Stainless Steel Workstations
Three-Basin Sink
Sink (*2) One dedicated to hand washing, another for fill ups and food prep.
Utensils & Cutlery
I found most of these at the Restaurant Supply were between $3-$9 per item for small items, and a bit more for larger items (like mixing bowls)
Food Serving Materials
I found most of these at the Restaurant Supply were between $3-$9 per item for small items, and a bit more for larger items (like mixing bowls)
- Spatulas
- Spoons
- Whisks
- Knives
- Mixing Bowls
Food Serving Materials
Also seen/considered: New and Used
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