Opening a café or small restaurant starts with the equipment list, not the menu — it determines what you can actually cook and how many guests you can serve during peak hours.
The kitchen block
The bare minimum: a professional stove or induction surface with an extractor hood, refrigeration kept separate from domestic units (commercial models are built for continuous operation), and stainless steel work surfaces.
The bar area
If coffee is on the menu, you need a high-throughput commercial espresso machine (domestic ones fail quickly under constant load), plus an ice maker and blenders.
What’s often forgotten
- Ventilation and extraction — without it you won’t pass health inspection
- A dishwashing sink separate from the prep area
- Backup refrigeration in case the main unit fails
The catering equipment catalogue includes, for example, an muz maydalagich.
