Opening a new restaurant is one of the most equipment-intensive business investments you will make. Get the equipment right and your kitchen runs efficiently from day one. Get it wrong and you are fixing problems during service — the worst possible time.
This checklist covers what a standard Indian restaurant needs, what is essential versus optional, and how to prioritise your budget.
How to Use This Checklist
This list is organised by priority. Tier 1 is what you must have before opening day. Tier 2 is what you should have within 60 days of opening. Tier 3 is what you add as volume grows.
Budget allocation: Plan to spend 60 to 70% of your equipment budget on Tier 1.
Tier 1 — Must Have Before Opening
Cooking Equipment
- Primary cooking burners or induction units — sized for your menu and cover count
- Commercial fryer if menu includes fried items — single or double pan
- Commercial steamer if serving idli, momos, steamed items
- Pressure cooker in appropriate commercial capacity for dal and stocks
Beverage Equipment (if serving tea/coffee)
- Commercial milk boiler — insulated, sized for your peak service
- Filter coffee machine if serving South Indian filter coffee
- Tea brewer if serving specialty tea
Cookware
- Cook pots in appropriate capacities — minimum 3 to 4 different sizes
- Frying pans — minimum 2, in different sizes
- Sauce pans for gravies
- Stock pot for large volume preparations
- Pressure cooker compatible vessels
Service Equipment
- Serving ladles in multiple sizes
- Serving spoons
- Portion control tools
Storage
- Refrigeration — reach-in or walk-in depending on scale
- Dry storage containers
- Prep tables
Tier 2 — Within 60 Days of Opening
- Additional cooking capacity if Tier 1 is being stretched
- Dedicated fryer for a second product category (if applicable)
- Bain marie or food warmer for holding dishes during service
- Additional cookware based on actual menu demands revealed after opening
Tier 3 — As Volume Grows
- Bulk cooking equipment if volume justifies it
- Automated beverage equipment upgrades
- Additional refrigeration
- Buffet equipment if adding buffet service
If you're adding buffet service, see our copper serveware guide for hotel buffets before you buy.
What to Rent vs Buy
Some equipment makes more sense to rent when starting:
Consider renting: Large refrigeration units (walk-in coolers), commercial dishwashers, large bulk cooking equipment. Renting gives you flexibility and avoids capital lock-up on equipment you may need to resize after understanding actual volume.
Always buy: Cooking equipment (you cannot rent reliability), cookware (rental cookware is often low quality), beverage equipment (quality matters for guest experience).
Budget Planning
For a 40 to 60 cover restaurant in India, realistic equipment budgets in 2026:
| Category | Budget Range |
|---|---|
| Cooking equipment (burners/induction) | ₹40,000 - ₹80,000 |
| Beverage equipment | ₹15,000 - ₹35,000 |
| Cookware set | ₹20,000 - ₹40,000 |
| Refrigeration | ₹40,000 - ₹1,00,000 |
| Fryer | ₹12,000 - ₹25,000 |
| Other equipment | ₹15,000 - ₹30,000 |
| Total | ₹1.4L - ₹3.1L |
This is equipment only — excludes furniture, interior fit-out, licensing costs, and initial inventory.
Common Mistakes to Avoid
Buying too small: The single most expensive mistake. Equipment sized for 60% of your actual peak demand breaks down under load, creates service problems, and needs replacement sooner. Size for your projected peak, not your opening day.
Buying cheap cookware: Low-grade cookware — particularly SS202 — degrades quickly in commercial use. Replacing cookware within 2 years is more expensive than buying SS304 once.
Ignoring induction vs gas calculation: Gas connection costs, ongoing cylinder management, and the safety implications are significant. Calculate the full cost including connection before assuming gas is cheaper.
No service support consideration: Equipment that breaks and cannot be serviced locally creates service shutdowns. Buy from authorised dealers with local service coverage.
Setting Up a New Restaurant and Need Help With Your Equipment List?
Our team at AV Horeca Solutions has helped over 500 restaurants across Hyderabad, AP and Telangana with their kitchen setup. WhatsApp us with your menu, cover count, and budget — we will prepare a complete equipment recommendation.
📍 Display centre: Nagole, Hyderabad
Same-day delivery in Hyderabad | Next-day across AP and Telangana
Frequently Asked Questions
Should I buy new or used commercial kitchen equipment?
Used equipment can be appropriate for some categories — refrigeration, storage. For cooking equipment and beverage equipment, new is strongly recommended. Used commercial equipment from unknown history can have worn heating elements, degraded seals, and calibration problems that appear only under load.
Where can I buy commercial kitchen equipment in Hyderabad with reliable service?
AV Horeca Solutions stocks Pradeep, Aeonic and iBrew equipment at our display centre in Nagole, Hyderabad. We are authorised dealers for all three brands with service support across Hyderabad, Telangana and Andhra Pradesh. See our full cookware range and read our induction vs gas cost comparison for more.