How to use this checklist
Work through each station in the order food moves through your kitchen: receiving and storage, prep, cooking, holding and service, then warewashing. Select the items your menu genuinely needs, then turn on “Show only selected” to get a clean shopping list you can print or paste into an email to a supplier or contractor.
Before buying anything large, record the utility requirements next to each item — gas type, voltage, phase, amperage, water and drain connections — and measure every door, hallway and elevator on the delivery path with the doorway fit calculator. A great price on equipment your building cannot power or fit is not a deal.
New or used: where each category usually lands
- Stainless tables, shelving, racks and smallwares have few moving parts and are the easiest items to buy used. Check for bent legs, rust at welds and missing casters.
- Prep machines such as mixers, slicers and processors are commonly resold. Run them under load if you can and confirm bowls, blades and guards are included.
- Refrigeration and gas cooking equipment can be strong used buys but deserve the most inspection: ask to see the unit running, check the nameplate, and confirm who disconnects and moves it.
- Hoods, fire suppression and walk-in installation involve licensed trades and permits. Even when components are bought used, plan for professional assessment and installation.
Our used restaurant equipment inspection checklist walks through what to verify before you pay, and you can browse used restaurant equipment for sale from independent sellers.
Consumables are where surplus pays off
Cleaning chemicals, gloves, can liners and takeout packaging are reordered every week. Surplus and closeout lots of those supplies can lower your opening inventory cost, as long as you check pack sizes, lid compatibility and product labels. See surplus cleaning supplies and surplus food packaging, or read the deli container size guide.
Replacing equipment?
If this checklist is part of an upgrade or remodel, the equipment you are replacing may still be useful to another operator. You can list used restaurant equipment and talk directly with interested buyers.