Here’s a practical checklist to work from when budgeting your equipment.
Core cooking equipment. Fryers, ovens, grills or hobs matched to your menu — buy for your actual dishes, not a generic setup.
Refrigeration and storage. Commercial fridges, freezers and dry storage sized for your expected volume, with enough capacity for busy periods.
Extraction and ventilation. A properly specified extraction system is both a safety requirement and essential for a comfortable working kitchen.
Prep equipment. Worktables, prep sinks, and food processors or mixers appropriate to your menu’s complexity.
Packaging. Branded or unbranded takeaway boxes, bags and cutlery — branded packaging doubles as marketing with every delivery.
EPOS and ordering system. A till and order management system that handles phone, walk-in, website and app orders in one place, so nothing gets missed.
Safety and hygiene equipment. Fire suppression, first aid, and cleaning supplies required to meet food hygiene standards.
A CholoEAT EPOS system brings all your order channels together on one screen, so equipment planning extends smoothly into daily operations. Book a free demo.
