What equipment do I need to open a restaurant?
At minimum: a cook line sized to your menu, NSF refrigeration, a 3-compartment sink, hand sink(s), a mop sink, work tables, dry storage, a commercial water heater, and — over any grease- or smoke-producing equipment — a Type I exhaust hood with fire suppression. The exact cook line depends on your concept; this configurator lists it by concept and flags what's required vs. optional.
How do I size equipment to my number of covers?
Capacity items scale with covers: ice (roughly 2–3 lb per cover per day plus your drink program), refrigeration (more sections and eventually a walk-in as covers rise), and hand-sink count (more stations = more sinks). Cooking-line and hood sizing come from your menu and peak service, not just seats — use the hood CFM calculator for ventilation.
Does this recommend specific brands or products?
No. This is a vendor-neutral planning checklist — it tells you what categories and capacities your concept needs and why, then points you to buying guides for how to choose. It isn't a catalog and nothing here is for sale.
Do I always need a commercial hood?
You need a Type I hood wherever you have grease- or smoke-producing equipment (fryers, griddles, charbroilers, ranges). Beverage-only or non-grease concepts (many cafés) may not — but it's the highest-cost build item and your local authority has the final say, so confirm early.