Quantity of required equipment and utensils for restaurant

1. Cooking 2. Refrigeration 3. Food 4. Serving 5. Point of

Equipment Equipment Preparation Utensils: Sale (POS)
Utensils Systems:
 Range/oven  Walk-in  Chef knives  Plates and  Touchscreen
 Griddle cooler/freezer  Cutting bowls terminals
 Fryers  Reach-in boards  Forks, knives,  Cash
 Char broiler refrigerator/freezer  Mixing bowls and spoons registers
 Salamander  Undercounter  Measuring  Serving  Receipt
broiler refrigerator/freezer cups and spoons and printers
 Steamers  Display spoons forks  Order
 Microwave refrigerator  Sauté pans  Tongs tracking
oven  Ice machine  Sauce pans  Ladles systems
 Convection  Stock pots  Salad tongs  Credit card
oven  Colanders  Soup spoons processing
 Slicer  Whisks  Butter knives equipment
 Food  Tongs
processor  Spatulas
 Blender  Ladles
 Kitchen scales

6. Storage and 7. Cleaning 8. Safety and 9. Furniture 10.Miscellaneous:

Organization: and Sanitation: Maintenance and Fixtures:
Equipment:
 Shelving units  Dishwasher  Fire  Tables and  Menu boards
 Food storage  Three extinguishers chairs  Reservation
containers compartment  First aid kits  Booths or systems
 Food labeling sink  Grease traps banquettes  Guest paging
system  Cleaning  Exhaust hoods  Bar stools and systems
 Shelving units chemicals and ventilation counters  Music systems
 Speed racks  Sponges and systems  Hostess  Security cameras
 Ingredient bins scrub brushes  Cleaning stands 
 Towels and chemicals and  Decorative
aprons supplies lighting
 Trash cans
and recycling
bins
 Mop and
bucket
1. Small Restaurant
(under 50 seats):
 1 to 2 ranges/ovens
 1 griddle
 1 to 2 fryers
 Basic utensils and serving
ware for each seat
2. Medium Restaurant
(50-100 seats):
 2 to 3 ranges/ovens
 1 to 2 griddles
 2 to 3 fryers
 Increased utensils and
serving ware for each seat
3. Large Restaurant
(100+ seats):
 3+ ranges/ovens
 2+ griddles
 3+ fryers
 Extensive utensils and
serving ware for each seat

Items Q. Required
1. Cooking Equipment:  1 cooking station (range/oven) / 50 seats
2. Refrigeration Equipment  1 Walk-in Coolers/Freezers/ 100 seats.
 1 Reach-in Refrigerators/Freezers/ 50
seats.
 1 Undercounter Refrigerators/Freezers/ 25
to 50 seats.
 1 Shelving Units / 25 to 50 seats
3. Food Preparation Equipment  Food Processors, Mixers, Slicers, Blenders,
etc
 1 unit per 75 seats
4. Service Equipment  Plates, Flatware, Glassware: Plan for 1.5 to
2 sets per seat.
 Serving Utensils: Approximately 1 set per
4 to 5 seats.
 Serving Ware (Platters, Trays): Aim for 1
unit per 6 to 8 seats.
5. Seating Furniture  Tables: Aim for 1 table per 2 to 4 guests
 Chairs: Provide 1 chair per guest
 1 baby chairs set per 20 to 30 seats