A restaurant supply price list ranges from a few dollars for basic utensils to thousands for commercial cooking and refrigeration equipment. For a small, 1,500-square-foot café, a practical opening order often totals $25,000-$65,000, depending on equipment capacity, new versus used purchases, delivery, and local labor.
| Item | Low | Average | High | Notes |
|---|---|---|---|---|
| Reach-in refrigerator | $1,800 | $3,500 | $7,000 | Single-door commercial models |
| Commercial range | $1,200 | $3,500 | $9,000 | Varies by burners and oven configuration |
| Stainless prep table | $150 | $350 | $900 | Commonly 24-30 inches deep |
| Smallwares starter set | $800 | $1,800 | $4,000 | Pans, knives, utensils, and storage |
| Dining table and four chairs | $300 | $650 | $1,300 | Commercial-grade furniture |
Restaurant Supply Prices for a 1,500-Square-Foot Café
For a café with a limited hot line, basic dining room, and roughly 40-60 seats, equipment and furnishings commonly run $18,000-$45,000. Add smallwares, shelving, cleaning supplies, and initial disposables, and the full supply order can reach $25,000-$65,000. A high-cost metro, specialty menu, or premium equipment package can push the total above that range.
A lean café budget is often around $35,000 before major construction or utility work. These figures assume standard commercial-grade items and normal access to the space; they exclude rent, construction, and major electrical, gas, or plumbing upgrades. Assumptions: U.S. mid-market pricing, standard materials, a modest café menu, and mostly new equipment.
How Equipment, Smallwares, and Fixtures Shape the Quote
Equipment usually takes the largest share of a restaurant supply order. The table separates typical purchase prices from costs that may be quoted as add-ons; actual quotes depend on brand, capacity, and delivery distance.
| Category | Materials | Labor | Equipment | Delivery/Disposal | Accessories |
|---|---|---|---|---|---|
| Cooking line | $1,200-$9,000 per range | $150-$600 setup | $900-$3,500 fryer | $100-$500 | $100-$700 hood filters or racks |
| Refrigeration | $1,800-$7,000 per reach-in | $100-$400 placement | $500-$1,800 prep cooler | $100-$600 | $150-$700 shelves or pans |
| Dining furniture | $300-$1,300 per four-seat set | $0-$250 assembly | $80-$250 shelving unit | $50-$300 | $20-$100 chair glides |
| Smallwares | $800-$4,000 starter set | Usually staff setup | $100-$500 mixer | $25-$150 | $50-$300 storage bins |
Installation labor is separate when gas, water, or electrical connections are required. A contractor may charge $75-$150 per hour, and a basic equipment placement or hookup can take 2-8 hours. Confirm whether delivery, hookup, and old-unit removal are included before comparing quotes.
Which Kitchen Specs Push Equipment Prices Higher?
Capacity and construction drive meaningful price differences. A 20-inch countertop fryer can cost $500-$1,200, while a floor model with a 40-50-pound oil capacity often costs $900-$3,500. A reach-in refrigerator with one door may start near $1,800; two-door models with greater storage commonly reach $3,000-$7,000.
Stainless steel thickness, compressor location, and heavy-duty use also affect pricing. A 24-by-48-inch prep table may cost $150-$400, while a 30-by-72-inch table with an undershelf can be $350-$900. Measure doorways and confirm electrical or gas requirements before ordering. A mismatch can mean return freight, restocking fees, or extra site work.
New Versus Used Restaurant Supplies at Comparable Capacity
Used equipment can reduce purchase cost by 25%-50%, but condition and remaining service life vary. A used reach-in refrigerator may list for $900-$3,500, compared with $1,800-$7,000 new; a used commercial range often costs $600-$2,500 versus $1,200-$9,000 new. Ask for model numbers, operating tests, and warranty terms.
Smallwares and furniture are less risky used purchases when inspected for cracks, corrosion, and stability. Prioritize new purchases for refrigeration or equipment where failure could interrupt service. Check whether used appliances meet local health, fire, and energy requirements before purchase.
Delivery, Setup, and Removal Charges Often Sit Outside Item Prices
Freight for a palletized supply order may cost $150-$700, while delivery into a restaurant, unpacking, and placement can add $100-$500. Stairs, long carries, narrow entrances, or scheduled delivery windows may trigger additional fees. Old equipment removal commonly costs $50-$300 per item, excluding unusual disposal or refrigerant handling.
Utility connections are separate from basic placement. Budget $150-$600 for a straightforward hookup, but new circuits, gas lines, drains, or ventilation work can cost hundreds to several thousand dollars. Request an itemized delivered-and-installed quote rather than comparing product prices alone.
Three Restaurant Opening Baskets With Realistic Totals
A limited-service café with a 36-inch range, one reach-in refrigerator, prep table, and $1,200 in smallwares may spend about $8,000-$16,000 for those items and basic delivery. A 50-seat casual restaurant with a two-door refrigerator, fryer, range, tables, chairs, and $2,500 in smallwares may reach $22,000-$45,000.
A larger 100-seat operation with multiple cooking stations, walk-in refrigeration, dish equipment, and complete dining furniture can exceed $75,000-$150,000. These examples exclude building renovations and assume ordinary access. Menu complexity and seating count are better budget clues than square footage alone.
Regional Restaurant Supply Prices in U.S. Markets
Equipment list prices are often similar nationwide, but freight and installation vary. In major coastal cities, delivered and installed totals may run 10%-25% above a national mid-market estimate because of labor rates, access restrictions, and delivery logistics. Smaller cities and rural areas may come in 5%-15% below on labor, yet freight or limited installer availability can erase the difference.
Sales tax also varies by state and locality, and some jurisdictions treat equipment differently from food-service supplies. Use local, tax-inclusive quotes for a reliable comparison. Ask vendors to identify freight, installation, and tax separately.
Where Can Owners Trim a Restaurant Supply Order?
Keep the first order tied to the opening menu and expected sales volume. A smaller fryer or one prep cooler may be sufficient before demand supports a second unit. Standard sizes and common configurations can also be less expensive than custom counters or specialty finishes.
Compare at least three itemized bids, including warranty length, delivery, and service availability. Buy durable, high-use items first, then add nonessential serving pieces after operations settle. Avoid paying for capacity or premium features that the menu will not use. Bundling several items with one supplier may reduce freight, but only if the combined price remains competitive.