Fast-Casual Restaurant Equipment: Commercial Kitchen Setup for Counter Service (With Real Costs)
Outfitting a fast-casual kitchen is one of the largest capital expenditures you will make before opening day. A lean counter-service concept can get operational for $40,000 in equipment; a full fast-casual build with multiple cooking stations typically runs $80,000–$120,000. Knowing exactly what you need — and where to buy it at the best price — can save $15,000–$30,000 compared to buying new retail.
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The Quick Answer
A complete fast-casual commercial kitchen equipment package typically runs $40,000–$120,000 depending on concept, volume, and whether you buy new or refurbished. Your biggest-ticket items are the hood and fire suppression system ($8,000–$25,000 installed), commercial refrigeration ($5,000–$20,000), and cooking equipment (fryers, grills, ranges: $10,000–$40,000). Buy refurbished from Restaurant Depot's used section, Katom Restaurant Equipment, or local restaurant auctions to cut 30–50% off new prices. Always buy your hood and fire suppression new or certified-refurbished — health departments scrutinize these.
Cooking Equipment: Costs by Category
Commercial fryers: $2,000–$8,000 each new (Pitco, Frymaster, Vulcan are top brands). A 40-lb floor fryer handles high-volume chicken, fries, and fried appetizers. Buy two if frying is central to your menu. Flat-top griddles: $1,500–$5,000 for a 36-inch to 60-inch unit. Essential for burgers, smash burgers, quesadillas, and egg-based items. Charbroilers: $1,500–$4,000. Used for grilled proteins in Chipotle-style concepts. Combi ovens (convection + steam): $5,000–$15,000 — a workhorse for reheating, roasting proteins, and baking. Six-burner commercial range: $2,500–$6,000 (Vulcan, Imperial). Steam tables for holding food at temperature: $800–$2,500 for a 4-well to 6-well unit — critical for Chipotle-style assembly lines. Total cooking equipment budget: $10,000–$35,000 depending on concept.
Refrigeration and Cold Prep: Essential Units
Reach-in refrigerators: $1,500–$4,000 each (True, Traulsen, Turbo Air). Plan for two to four units depending on volume. Walk-in cooler: $8,000–$20,000 installed (6x8 to 8x10 ft). Essential if you receive multiple deliveries per week and hold significant protein inventory. Undercounter refrigerators: $800–$2,000 each for prep line efficiency. Refrigerated prep tables (sandwich/salad prep): $1,500–$4,000 — a must for any assembly-style concept. Ice machines: $1,500–$4,000 (Manitowoc, Hoshizaki). Size to 300–500 lbs per day for a mid-volume concept. Total refrigeration budget: $8,000–$25,000.
Hood Systems and Fire Suppression: Don't Cut Corners
A Type 1 exhaust hood (required for cooking equipment that produces grease-laden vapors) costs $4,000–$15,000 for the hood itself plus $3,000–$8,000 for installation, make-up air, and fire suppression system. Total installed cost: $8,000–$25,000. This is non-negotiable — your health department and fire marshal will inspect it before issuing a certificate of occupancy. Buying a used hood saves money but requires NSF certification documentation and fire suppression re-certification, which can cost $1,500–$3,000. If your landlord has an existing hood system in the space, get it inspected and re-certified ($500–$1,500) rather than replacing it — this is one of the biggest cost savers in restaurant buildouts.
Where to Buy: WebstaurantStore vs Restaurant Depot vs Central Restaurant Products
WebstaurantStore (webstaurantstore.com): Best for smallwares, supplies, and mid-range equipment. Ships directly, no membership required, competitive pricing on new equipment. Ideal for items under $2,000. Restaurant Depot: Membership-based ($0 for food service businesses) warehouse retailer. Excellent for smallwares and supplies in bulk, and some locations have used equipment. Best for stocking up on supplies regularly once open. Central Restaurant Products (centralrestaurant.com): Full-service equipment dealer with commercial financing, installation services, and a strong used equipment inventory. Best for large equipment purchases ($3,000+) where you need delivery, installation, and warranty support. Also consider: restaurant equipment auctions (AuctionZip, RestaurantEquipment.com), local restaurant closeout sales (post on Craigslist restaurant section), and Katom Restaurant Equipment (katom.com) for competitive new pricing.
Sample Equipment Budget by Concept Type
Lean ghost kitchen (delivery-only bowls/wraps): $15,000–$30,000. You are typically renting a furnished kitchen, so budget for smallwares, a prep table, and a few targeted pieces like a rice cooker or a specific fryer. Chipotle-style assembly concept (1,200 sq ft): $55,000–$85,000. Core costs: steam table assembly line ($3,000), dual fryers ($8,000), flat-top grill ($4,000), walk-in cooler ($12,000), hood and fire suppression ($18,000), refrigeration ($10,000), smallwares and misc ($5,000–$10,000). Full fast-casual with open kitchen (1,500–2,000 sq ft): $80,000–$120,000. Add a combi oven ($10,000), additional cooking stations ($10,000–$15,000), and expanded refrigeration ($15,000–$25,000). Always add a 15% contingency — unexpected equipment needs surface during the pre-opening build every single time.
RECOMMENDED TOOLS
WebstaurantStore
Largest online restaurant supply store — competitive pricing on new equipment and all smallwares, ships fast
Central Restaurant Products
Full-service dealer for large equipment purchases — financing, installation, and new and used inventory
Katom Restaurant Equipment
Competitive new equipment pricing with strong selection of commercial fryers, grills, and refrigeration
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FREQUENTLY ASKED QUESTIONS
Should I buy new or used restaurant equipment?
Buy used for most cooking equipment and refrigeration (save 30–60%). Buy new for hood systems, fire suppression, and any equipment requiring NSF certification documentation that is hard to verify on used units. Always inspect used refrigeration compressors carefully — a failing compressor on a $3,000 used walk-in cooler can cost $1,500–$3,000 to replace within a year.
What equipment do I absolutely need on Day 1 vs. what can wait?
Day 1 essentials: hood and fire suppression, refrigeration, your primary cooking equipment (fryer, grill, or steam table depending on concept), a hand sink, a three-compartment sink, and a prep table. Can add later: combi oven, additional fryer, slicer, specialty equipment. Start lean and add capacity as volume justifies it.
Can I lease restaurant equipment instead of buying?
Yes. Equipment leasing through companies like Crest Capital or Currency Capital runs $300–$800 per month for a $30,000–$50,000 equipment package on a 48-month term. Leasing preserves cash for working capital but costs 20–30% more in total over the lease term vs. buying. It makes sense if you are capital-constrained at opening and expect rapid revenue ramp.