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Basic restaurant equipment for cooking needs fall into these categories:

• Beef and Pork – may require a high temp charbroiler from $2000 to $5000 and a holding cabinet around $500 to $2000.
• Chicken – a low end charbroiler from $1500 to a convection oven at $4000 to $6000.
• Seafood – a steamer at $1500 to $3000 is required along with a stove from $2000 to $5000 may be required in addition to a charbroiler.
• Vegetables – plan on a stove plus a deep fryer from $1000 to $3000.
• Baking – plan n a single or double convection oven ranging from $4500 to $15,000.

Refrigeration costs include:

• Walk-in refrigerators and freezers run from $5000 to $25000 depending on size and requirements.
• Single and double door refrigerators start at $1500 to $3500.
• Prep station refrigerators from 24 inches wide to 72 inches wide run from $1200 to $3500 for standard models.

The costs quoted above are for standard models that come in different configurations and include options for many purposes. The prices are from restaurant suppliers selling new equipment.

Grease traps commonly required today can cost from $1500 for a small inline 30 gallon grease trap to $15,000 for a 750 gallon in ground unit.

alcoholic beverages, those permits may run from a few hundred dollars to $150,000 for a full liquor license

casual 150 seat beach shack and spend $50,000 on cosmetics or $250,000.

If you plan on daily revenues of $5000 per day and plan on a 30% food cost, your opening food and supply cost could be $5000 to $7000.

 “Cash flow planning is a must for any new business.  ..they can’t pay their suppliers