Restaurant Equipment List: What You Need To Open A Restaurant In Canada
Restaurant equipment list: what you need to open a profitable restaurant in Canada. See the essential kitchen, bar, safety and POS equipment plus new, used, rental and leasing options for Ontario and Atlantic operators.
The right restaurant equipment list keeps you on budget, passes inspection and helps your team serve great food from day one. The wrong equipment leads to surprise costs, bottlenecks on the line and more downtime than you can afford.
In this guide, TFI Food Equipment Solutions walks through a practical restaurant equipment checklist for Canada, plus how to decide what to buy new, what to buy used, and when to rent or lease instead. We specialize in supporting operators in Ontario, and across Atlantic Canada with equipment programmes, service and 24/7 repairs.
Basic Restaurant Equipment List (TLDR)
To open a restaurant in Canada you typically need a restaurant equipment list that covers 8 categories: cooking equipment, refrigeration and freezing, food prep equipment, dishwashing and sinks, front of house and bar equipment, POS and tech, safety equipment, and shelving and storage. The exact items depend on your concept, menu and local code requirements.
Restaurant Equipment List: Checklist Before you Open
If you are just starting your business plan, begin with this high level restaurant equipment checklist.
Core restaurant equipment list categories
Cooking equipment: Ovens, ranges, flat top grills or griddles, fryers, microwaves, steam tables, toasters.
Refrigeration and freezing: Reach in fridges, under counter units, prep fridges, freezers, ice machines.
Food prep equipment: Food processors, mixers, slicers, sharpening stones, cutting boards, prep tables.
Dishwashing and sinks: Commercial dishwasher, three compartment sink, hand wash sinks, mop sink.
Front of house and bar: Tables and chairs, serving ware, glassware, bar fridges, coffee maker, small wares.
POS and technology: Restaurant POS, printers, kitchen display system (KDS), payment terminals.
Safety and sanitation: Hood and ventilation, fire suppression, first aid kit, fire extinguishers, floor mats, PPE.
Shelving and storage: Dry storage shelving, storage racks, ingredient bins and food storage containers.
What equipment do I need to open a restaurant?
To open a restaurant you need equipment for every step of service: receiving and storing food, prepping ingredients, cooking, plating, serving, cleaning and closing. Your restaurant equipment list will typically include ovens, ranges, refrigeration, prep counters, fridges and freezers, a dishwasher, sinks, shelving, POS hardware and front of house furniture and serving ware.
A local partner like TFI can help match your equipment to your floor plan and expected volume.
Back of house restaurant equipment list: cooking, refrigeration, prep and dish
Back of house is where most of your capital budget goes. A smart restaurant equipment list focuses on durable, serviceable gear that matches your menu and volume.
Cooking equipment used in a restaurant kitchen
Most Canadian kitchens will require some combination of:
Ovens
Standard or radiant oven for everyday roasting and baking.
Convection or combi oven if you need even cooking and flexible modes for proteins, veg and bakery items.
Ranges and ventilation
Gas or electric ranges depending on utility access and chef preference.
Properly sized hood and ventilation to meet local code in Ontario or Atlantic Canada.
Grills and griddles
Flat top grills for burgers, breakfast and sandwiches.
Chargrill or broiler for steaks and signature proteins.
Fryers
Countertop fryer for light volume or a full size floor model if fried items are core to your menu.
These include deep fryers or pressure fryers from Henny Penny.
Microwaves and steam tables
Commercial microwave for fast reheating or finishing.
Steam table or hot holding for sauces and prepped items during service.
For higher margin menu items, many operators add speciality equipment such as commercial fryers, combi ovens, air fryers, commercial soft serve or slush machines and commercial coffee machines.
TFI can supply these as new units or as used restaurant equipment with warranty for more budget friendly opening costs.
Refrigeration and freezing
Your commercial kitchen equipment list should include:
Reach in fridges and freezers for main storage.
Under counter fridges and prep tables on the line for speed.
Walk in coolers or freezers when volume is high.
Ice makers sized to cover both bar and kitchen needs.
Buy quality here. Poor refrigeration can lead to food waste, inspections issues and safety risks.
Food prep equipment and smallwares
Food prep is where staff spend much of their time. Common items include:
Food processors for chopping, slicing and pureeing.
Mixers, especially for pizza, bakery or dessert heavy menus.
Slicers for meats and cheeses.
High density cutting boards, clearly colour coded.
Stainless steel prep tables and work tables.
Knives, sharpening stones, mixing bowls, pans and utensils.
Dishwashing, sinks and cleaning equipment
Most Canadian restaurants will need:
A commercial dishwasher that meets health department standards.
A three compartment sink for wash, rinse and sanitise.
Hand wash sinks in prep, dish and bar areas.
A mop or janitorial sink.
Cleaning tools like brushes, mops, squeegees and food safe chemicals.
What equipment is essential for a restaurant?
Essential equipment is anything you cannot safely operate without. That includes commercial cooking equipment that meets your menu needs, code compliant refrigeration, dishwashing and sinks, basic prep tables and cutting boards, and a POS to capture orders and payments. Extras like specialty dessert equipment or advanced KDS can often wait until you have data from your first few months of service.
Front of house restaurant equipment list: service, bar, beverage and small wares
Front of house equipment shapes your guest experience and table turn.
Core front of house restaurant equipment list
Tables, chairs and barstools that fit your floorplan.
Host stand and waiting area furniture.
Servingware: plates, bowls, platters, ramekins, dessert dishes, linens.
Flatware and serving utensils.
Glassware for water, wine, beer and cocktails.
Trays, tray stands and bussing carts.
Condiment caddies and menu holders.
Bar and beverage equipment
Bar fridges, wine fridges and back bar shelving.
Blenders and bar tools.
A reliable coffee maker or commercial coffee machine if coffee is a key revenue driver.
Ice bins and ice wells.
POS and technology
Restaurant POS terminals or tablets.
Receipt and kitchen printers, or a kitchen display system (KDS).
Payment terminals that support debit, credit and mobile wallets.
What do you need to open a restaurant business?
To open a restaurant business in Canada you will typically need: permits, a signed lease, a food safety plan, and restaurant equipment that meets local building and health codes. That list should be grounded in your menu and concept, with clear decisions on which items you will buy new, which you will buy used and which you will rent or lease to protect cash flow.
Beyond licences and a lease, you need a restaurant equipment list that covers both the dining room and the kitchen, plus a plan to fund and service that equipment. Landlords and lenders will often want to see a basic layout with seating, kitchen equipment, POS placement and storage shown, as well as quotes for core equipment, rentals or leasing that match your financial projections.
Drink and Dessert Equipment for Restaurants
Outside of core cooking equipment, a large portion of profitability in Canadian restaurants comes from desserts and drinks. Soft serve, slush and specialty coffee are high margin add ons that are fast to serve and easy to upsell.
Soft serve equipment: Taylor and Icetro
Soft serve supports cones, sundaes, shakes and premium dessert toppers with strong margins and simple labour.
TFI supplies commercial soft serve machines for cafés, QSR and c stores.
Taylor soft serve equipment is a proven choice for high volume programmes.
Icetro soft serve units are designed for easy cleaning and service.
Slush machines: frozen drinks with high margin
Frozen beverages create all day, high profit drink occasions.
Commercial slush machines let you serve classic slush, frozen lemonade or signature freezes.
Taylor and Icetro slush systems are built for consistent texture and quick service.
Automated coffee and espresso: Franke super automatics
Coffee is often your most important drink line, especially in Ontario and Atlantic Canada.
TFI offers commercial coffee machines from leading manufacturers.
Franke super automatic coffee and espresso machines deliver barista style drinks at the touch of a button, with consistency and speed.
Combined, soft serve, slush and automated coffee turn your drink and dessert station into a reliable profit centre supported by TFI.
Safety, ventilation and code driven restaurant equipment
Safety and compliance should sit beside your menu when you design your restaurant equipment list.
Typical items include:
Correctly sized hood and ventilation systems.
Fire suppression systems over cooking lines.
Fire extinguishers and clearly marked exits.
First aid kits and eye wash stations where required.
Non slip floor mats in high risk areas.
Hairnets, oven mitts, aprons and other PPE.
Security cameras in some concepts.
Requirements can differ between Toronto, Mississauga and smaller communities in Nova Scotia or New Brunswick. Work with your local inspector, architect and equipment partner to confirm the correct hood type, sink count and clearances before you order equipment.
New vs used vs rental vs leasing: how to choose restaurant equipment options
The restaurant equipment list you build on paper is one thing. How you pay for it is another. Most operators in Ontario and Atlantic Canada use a mix of new, used, rental and leasing.
Buying new equipment
Best for core line equipment that will run all day and is critical to your concept. Learn about the restaurant equipment TFI Canada offers.
You get full warranty and current energy efficiency.
Higher upfront cost, but often lower total cost of ownership over time.
Buying used restaurant equipment in Canada
Ideal for heavy gauge stainless items and certain cooking equipment where quality brands last many years.
Lower upfront investment because the first owner already absorbed depreciation.
With TFI, used restaurant equipment in Canada is professionally cleaned, inspected and sold with warranty so you are not guessing at condition.
Commercial food equipment rentals
Commercial food equipment rentals are useful for seasonal concepts, pop ups or when you want to prove a menu category before committing.
Lower commitment and usually simple approval process.
Flexible terms if you decide to scale up or swap equipment.
Restaurant equipment leasing
Restaurant equipment leasing spreads the cost of your restaurant equipment list over 12 to 60 months rather than paying everything upfront.
Preserves cash for staffing, marketing and opening inventory.
Can align payments with revenue once you are open.
A TFI specialist can walk you through what to buy new, what to source used, which items are better as commercial food equipment rentals and how restaurant equipment leasing can help you open on budget.
What is the 30 30 30 rule for restaurants?
There is no single number for how much a restaurant equipment list will cost. It depends on concept, size, condition (new vs used) and how much you invest in front of house finishes.
Many operators use the 30 30 30 rule for restaurants as a planning starting point. In simple terms, they aim for roughly 30 percent of sales for food and beverage cost, 30 percent for labour and 30 percent for overhead, which includes rent, utilities and equipment payments. This is not a law, but it helps you think about whether your planned equipment budget matches your revenue potential.
Keeping your restaurant equipment running: repairs and maintenance
Investing in equipment is only step one. Keeping it running is how you protect margin.
A basic maintenance strategy for your restaurant equipment list should include:
Daily, weekly and monthly cleaning checklists.
Scheduled preventative maintenance for refrigeration, fryers, combi ovens and dishwashers.
A relationship with a local service provider who stocks OEM parts and understands your brands.
TFI supports operators across Ontario and Atlantic Canada with:
24/7 commercial kitchen equipment repair services performed by factory trained technicians.
OEM parts to protect warranty and extend equipment life.
Regionally based teams in the Greater Toronto Area and Halifax region for faster response.
For predictable costs, many restaurants choose TFI Total Care, a monthly maintenance programme that combines planned maintenance, reactive service, priority dispatch and preferred pricing on parts. Instead of waiting until something breaks on a Saturday night, you treat maintenance as part of your operating plan.
Comparison table: equipment categories, ownership options and TFI support
Equipment category | Example items | Best ownership options for openings | TFI support options |
|---|---|---|---|
Cooking line | Ovens, ranges, grills, fryers, combi ovens | Mix of new for core line, used or leased for add ons | Install support, repairs, TFI Total Care |
Refrigeration and freezing | Reach in fridges, freezers, prep fridges | New or leased for critical units, select used for back up | Install, maintenance, 24/7 service |
Food prep | Mixers, food processors, slicers, prep tables | Often bought new or lightly used | Service and replacement guidance |
Dishwashing and sinks | Dishwashers, compartment sinks, hand sinks | New or leased, depending on budget | Install help, repairs, maintenance |
Front of house and bar | Tables, chairs, bar fridges, glassware | New for brand look, used for back bar where appropriate | Layout advice, replacement planning |
POS and technology | POS terminals, printers, KDS | Purchased or leased through POS provider | TFI coordinates power and layout with your team |
Safety and ventilation | Hoods, fire suppression, mats, PPE | New, sized to code | Work with local trades and inspectors |
Specialty revenue drivers | Coffee machines, soft serve, slush equipment | New, used, rental or leasing depending on your concept | Program design, service, TFI Total Care |
FAQ: restaurant equipment list and opening in Canada
How long does it take to source and install restaurant equipment?
Most restaurant equipment lists can be sourced and installed in a few weeks to a few months, depending on availability and how complex your kitchen is. Lead times for hoods, walk ins and custom fabrication can be longer, so it is smart to engage an equipment partner early in your project.
Is it better to buy new or used equipment for a first location?
For a first location, many operators buy new for critical items like refrigeration and main cooking line equipment, then use quality used equipment for secondary pieces. Buying used restaurant equipment in Canada from a reputable supplier with warranty can stretch your budget while still protecting reliability.
How do rentals and leasing work for new restaurants?
With restaurant equipment rentals, you pay a monthly fee to use the equipment and can often scale up or swap units as you learn what sells. With restaurant equipment leasing, you make set payments over an agreed term and own the equipment at the end. Both approaches reduce upfront cash outlay when you are building out your first site.
How often should commercial kitchen equipment be serviced?
Most commercial kitchen equipment should receive preventative maintenance at least once or twice per year, with high use items like fryers or combi ovens sometimes needing more frequent checks. Regular cleaning plus planned maintenance helps prevent breakdowns, improves food safety and extends the life of your restaurant equipment list.
Next steps: get your restaurant equipment list done
Opening a café in Toronto, a family spot in Mississauga or a pub in Halifax? Your restaurant equipment list will change by concept and location, but you do not have to build it alone. TFI supports operators across: Ontario (including the GTA and Mississauga), Nova Scotia, New Brunswick, Prince Edward Island and Newfoundland & Labrador. Our team can turn your menu and floorplan into a practical equipment plan, then:
Recommend a smart mix of new and used equipment, with options for rentals and equipment leasing.
Add TFI Total Care to protect uptime and control maintenance costs
Coordinate installation and basic training for your opening team
If you are planning a new restaurant, share your concept, seating and target opening date. TFI can help you build a realistic restaurant equipment list and connect you with reliable service from day one.
To get started, reach out to our team for a free consultation!
Use this guide as a starting point and always confirm your final plan against local health and building requirements and your own POS data once you open.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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