How much to spend on foodservice equipment

Affordable Commercial Kitchen Equipment: Where You Can Save (and Where You Shouldn’t)

Reliable commercial equipment is key to a successful foodservice operation but also comes at a high cost. The cost of equipment alone can consume a large percentage of startup funds. By understanding your operation's priorities, you can determine where to invest and where to save on equipment.

Basics of Budget Equipment

Outfitting a foodservice operation with economic restaurant equipment doesn't always mean exclusively purchasing low-priced items. When making purchase, operators should factor in equipment usage, cost of ownership, and long-term goals.

Budget brands, like MoTak, offer commercial-grade equipment and typically have simpler controls, standard materials, fewer features, and shorter warranties for a lower price.

In most operations, core storage and cooking equipment—such as refrigerators, freezers, ranges, ovens, and ventilation or hood systems—should be of higher quality. Secondary, auxiliary, and some specialty equipment, however, can be bought from budget-friendly manufacturers. Popular cost-effective equipment categories include:

How to Find the Right Affordable Supplies for Your Operation

Determine where to spend more and where to cut costs by considering your operation's menu, volume, and size.

Menu and Concept

Casual Restaurants are versatile operations catering to families and large groups. They typically feature full table service and medium-sized menus.

  • Prioritize: refrigeration, cookline equipment, tableware, bar equipment, front-of-house supplies
  • Save on: storage, shelving, sinks, worktables

Quick-Service and Fast-Casual Restaurants emphasize speed over service. They typically feature high turnover, convenience, and consistent products.

  • Prioritize: large ice machines, refrigeration, prep tools, fryers, griddles, POS systems
  • Save on: merchandisers, specialty cooking equipment, tableware, front-of-house supplies

Cafes and Drink Shops are best known for their welcoming, community-focused environments and personalized drinks.

  • Prioritize: merchandisers, coffee and tea equipment, prep tools, front-of-house supplies
  • Save on: undercounter refrigeration, ingredient shelving, countertop cooking equipment

Bars and Pubs Often offer limited food menus and are known for a wide range of service styles.

  • Prioritize: bottle coolers, ice machines, drink delivery systems, bar equipment
  • Save on: fryers, ovens, small cooking equipment, work tables

Food Trucks have limited space and rely on quick service and simple cooking equipment.

  • Prioritize: primary refrigeration, specialty cooking units, ventilation and hoods
  • Save on: secondary refrigeration, countertop cooking supplies, outdoor furniture

Buffets are often used in hotel dining and rely on balanced menus and attractive self-service displays.

  • Prioritize: refrigeration, large cooking equipment, food warmers and heaters, serving utensils, front-of-house supplies
  • Save on: undercounter refrigeration, smallwares, prep tables, ice makers

Catering specializes in bulk food preparation and flexible, professional service.

  • Prioritize: large cooking equipment, prep tools, storage, chafing dishes, food warmers, holding equipment
  • Save on: refrigeration, ice makers, dishwashers, front-of-house supplies

Volume and Output

High-Volume Operations benefit from premium prep and storage equipment that can withstand heavy usage.

  • Prioritize: refrigerators, freezers, prep tools, cookline equipment, dishwashers
  • Save on: backup equipment, countertop appliances, disposables

Mid-Volume Operations often vacillate between busy and calm production and must quickly adjust based on current needs.

  • Prioritize: refrigeration, ice makers, major cooking equipment, smallwares
  • Save on: secondary refrigeration, small cooking appliances, storage supplies

Low-Volume Operations put less wear on standard equipment but still require reliability and consistency.

  • Prioritize: main refrigeration, specialty units
  • Save on: undercounter refrigeration, prep tools, simple cookline appliances

Kitchen and Dining Space

Large Operations often handle complex menus and large service volumes and depend on heavy-duty equipment.

  • Prioritize: walk-in refrigeration, high-volume prep tools, large cooking appliances, storage systems
  • Save on: backup cold storage, small prep tools, restaurant furniture

Medium Operations typically feature streamlined kitchens and dining rooms for consistent output.

  • Prioritize: reach-in refrigeration, ranges and ovens, specialty cooking supplies, multi-use appliances
  • Save on: simple cooking units, storage systems, smallwares

Small Operations typically feature simpler menus and fewer pieces of equipment.

  • Prioritize: undercounter refrigeration, multi-use appliances
  • Save on: sanitation equipment, prep tools, cooktops

The Best Budget Equipment

Affordable restaurant equipment should feature durable materials and be able to withstand high-capacity use. Known for simple and effective operation, MoTak appliances include reach-in refrigerators, merchandisers, restaurant furniture, cooking equipment, undercounter dishwashers, ice machines, and more. Shop MoTak to find budget equipment that keeps up with demand and fits your concept.