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After nailing your quick service restaurant (QSR) business plan, registering your business, acquiring licenses, securing financing and finding a location, you’re ready to take the next step and build out your space. But where should you start, and what are your options?
Having a well-equipped, connected and easy-to-manage kitchen sets your restaurant up for long-term success. This QSR kitchen equipment list is designed to help you choose the right tools to build an efficient, scalable setup that supports both speed and consistency.
According to the Square Future of Restaurants report, 85% of restaurant leaders want to invest in technology to help improve their business over the next 12 months. Powerful tools like the Square Kitchen Display System (KDS) connect with your point-of-sale to sync orders in real time, so your front of house and back of house teams can stay connected and keep service running smoothly.
This quick service restaurant (QSR) kitchen equipment list outlines everything you need to get your restaurant up and running.
Things to consider before purchasing quick service restaurant kitchen equipment
Before diving into the essential QSR kitchen equipment list you need, here are a few things to consider before you start shopping.
Usability
QSR kitchens are fast-moving with team members often needing to switch stations. A QSR kitchen equipment list requires tools that are intuitive, simple to operate and quick to clean. Look for clear controls, removable parts for easy washing and minimal setup steps. Complications can arise when staff have to navigate confusing touch screens, slow preheat times or hard-to-clean surfaces during rush periods, all of which can delay service.
Durability
Choose commercial-grade materials suited to each piece of equipment. Opt for stainless steel for prep tables, sinks, shelving and cooking surfaces; cast aluminum for lightweight yet durable cookware and grill components; and reinforced plastics for utensil handles, cutting boards and storage containers.
All materials should meet food safety and sanitation standards set by organizations such as the National Sanitation Foundation (NSF) and the Canadian Food Inspection Agency (CFIA).
Look for equipment that’s NSF-certified for easy cleaning and bacterial resistance, CSA-approved for electrical safety and UL-listed for performance and durability. These standards ensure your equipment resists corrosion, tolerates high heat and withstands frequent cleaning and heavy daily use, essential for maintaining both safety and long-term reliability in a commercial kitchen.
Space
Maximize your kitchen floor plan by choosing space-saving, multifunctional equipment that fits naturally into your workflow. Under-counter refrigeration, wall-mounted shelving and combination ovens can all help to free up workspace. An efficient restaurant floor plan can also organize stations so that prep, cooking and plating areas flow in sequence, helping you to visualize where equipment needs to be placed to reduce the risk of staff bumping into each other.
Maintenance
Ask suppliers if they provide setup support and ongoing maintenance, especially for major equipment such as refrigeration units, ovens, fryers, dishwashers and ventilation systems. Fast, professional installation and reliable service can prevent downtime and keep your kitchen running at full capacity.
Financing
When choosing QSR kitchen equipment, you’ll want to prioritize your investment toward equipment that has the biggest impact on speed, consistency and food quality (e.g. refrigeration, fryers and ovens). Lower-use items such as specialty appliances (like panini presses and espresso machines), extra prep tools (such as food processors), or display equipment (like pastry cases and heated holding cabinets) can be added later.
Leasing or financing can also help you access everything on your QSR kitchen equipment list without the upfront cost. Leasing lets you rent the equipment for a set amount of time, while financing allows you to pay over time and eventually own it outright. Leasing offers flexibility and easier upgrades, but can cost more in the long term. Financing helps you own your equipment over time, turning payments into long-term business assets, but it requires good credit and regular payments with interest.
Financing options like Square Loans offer flexible business financing that automatically deducts a small, fixed percentage of your daily sales, so your repayments are lower if your sales are lower. This helps you maintain steady cash flow even during seasonal slowdowns.
QSR kitchen equipment list
A well-equipped kitchen keeps your quick service restaurant running at full capacity by supporting speed, consistency and safety. Ergonomic, easy-to-use tools reduce strain and prevent errors during busy shifts, while reliable equipment ensures food is prepared to the same high standard every time.
1. Cooking equipment
With high order volumes and limited prep time, the efficiency and consistency of your kitchen directly affects profitability and customer satisfaction. It’s important to select your cooking equipment carefully to help your team serve meals faster, reduce waste and maintain quality. Here are the essentials:
- Ovens: Versatile for baking, roasting and reheating menu staples like pizza, chicken wings and lasagna. Choose convection or combination ovens for even, efficient cooking.
- Deep fryer: Ideal for producing fried favourites such as fries, chicken and onion rings quickly and at consistent temperatures.
- Griddles: Flat, heated surfaces perfect for cooking items like burgers, pancakes, eggs with speed and precision.
- Holding equipment: Keeps cooked food at safe serving temperatures until it’s ready to be plated or delivered.
- Grill: Adds char and flavour to popular QSR staples like burgers, chicken, hot dogs and skewers.
- Toaster: Speeds up bread and bun preparation, keeping breakfast and sandwich service running smoothly.
- Microwave: Useful for reheating and defrosting, ensuring items reach safe serving temperatures quickly and evenly, reducing the risk of undercooked or improperly thawed food.
2. Beverage equipment
Drinks can be a high-margin item in quick service restaurants. Reliable beverage equipment, including consistent ice production, well-maintained dispensers and refrigeration for temperature control, is key for maintaining quality.
- Beverage dispensers: Offers customers fast, self-serve access to soft drinks, coffee and juice with portion control
- Ice machine: Provides a steady supply of ice to keep drinks cold and refreshing.
3. Refrigeration units
Refrigeration helps maintain consistent cooling temperatures, keeping ingredients fresh and safe. Look for durable, high-capacity units with reliable temperature control and easy access to handle the demands of busy QSR kitchens.
- Refrigerator: Maintains food quality and prevents spoilage. Choose commercial-grade units for consistent cooling and easy, fast cleaning.
- Freezer: Stores frozen ingredients, prepped food and bulk supplies to extend shelf life and cut down on waste.
4. Storage equipment
Storage solutions are a key part of a QSR kitchen equipment list that helps quick service restaurants stay organized and comply with Canadian food safety standards. This includes maintaining proper food separation and adhering to temperature control and storage guidelines under the Canadian Food Inspection Agency (CFIA) and local public health regulations. Designated shelving, clear labeling and first-in, first-out (FIFO) rotation not only reduce the risk of cross-contamination but also help staff locate ingredients faster, restock efficiently and keep prep areas clean and organized during peak hours.
- Food storage containers: Keep ingredients fresh and portioned correctly. Choose containers in various sizes to match your prep and storage needs – smaller ones for sauces or toppings, and larger ones for bulk ingredients. Clear labeling helps with quick identification and proper rotation.
- Drying racks: Allow cookware, utensils and trays to dry safely, preventing cross-contamination.
- Shelving: Maximizes vertical space and keeps dry goods organized and easily accessible. Install shelves at an appropriate height to prevent staff from overreaching or bending excessively, supporting both safety and efficiency during busy service hours.
- Utility carts: Make it easier to move supplies, dishes and ingredients across the kitchen safely.
- Sheet pan racks: Offer space-saving storage for baked foods, pans and prep trays by keeping items vertical and organized, freeing up valuable counter and workspace in busy kitchen environments.
5. Food prep equipment
Food prep equipment is vital for streamlining quick service kitchen operations by saving time, reducing strain and improving consistency across every menu item. Tools can make it easy for kitchen staff to chop vegetables for salads and wraps in seconds and ensure uniform cuts of deli meat or cheese for sandwiches.
- Food processors: Speed up chopping, slicing and blending tasks for faster prep.
- Prep tables: Provide clean, organized workspaces for ingredient prep and assembly.
- Mixers: Commercial-grade mixers offer the power and consistency required for mixing dough and batter in bulk.
- Blenders: Ideal for smoothies, soups and sauces in both beverage and food prep areas.
6. Smallwares
Smallwares, also known as cookware, include tools that line and prep cooks use to prepare and cook food. Having the right amount of smallware ensures everyone can work effectively without having to wait for shared items.
- Chef knives: Versatile, essential tools for quick, consistent chopping, slicing and precision cutting.
- Cutting boards: Provide safe, clean, sanitized surfaces for chopping and slicing ingredients. QSR kitchens typically use separate boards for raw meat, seafood, poultry and vegetables to avoid cross-contamination.
- Mixing bowls: For combining, tossing and portioning ingredients during food prep.
- Pans: For sautéing, searing and shallow frying foods.
- Pots: For boiling, simmering and prepping soups, stews and sauces.
- Whisks: For blending ingredients and adding air to mixtures.
- Food pans: Used for storing and serving prepped ingredients, often with hot and cold food wells.
- Kitchen spoons: For stirring, mixing and serving foods.
7. Cleaning equipment
Cleanliness is essential in any quick service kitchen. Restaurants must follow strict hygiene standards set by provincial health authorities, which include maintaining sanitized food-contact surfaces, storing cleaning chemicals safely and ensuring proper handwashing and waste disposal practices. Health inspectors regularly check these standards during inspections, reviewing everything from food handling and equipment cleanliness to pest control and staff hygiene to ensure compliance and protect public safety.
- Microfiber cloths and cleaning rags: For wiping down surfaces and removing spills as kitchen staff work, which helps to maintain a clean, safe workspace throughout service.
- 3-compartment sinks: Support washing, rinsing and sanitizing in compliance with health codes. The first sink is used for washing with hot, soapy water, the second for rinsing off detergent and the third for sanitizing to kill bacteria. This three-step process helps prevent cross-contamination and ensures all utensils and equipment are safe for food contact.
- Cleaning chemicals and sanitizers: Degreasers break down oils on cooking equipment, detergents lift dirt from countertops and sinks, and food-grade sanitizers eliminate harmful microorganisms.
- Garbage and recycling bins: Use separate, clearly labeled bins for waste, recyclables, and organics to keep disposal organized and compliant with local regulations. Place them near prep areas, cooking stations and dishwashing zones for easy access. Choose bins with lids and liners to control odours, and post signage to help staff sort waste correctly and support recycling efforts. Under the Safe Food for Canadians Regulations (SFCR), food establishments must ensure waste is removed and disposed of in a way that does not risk contaminating food. The CFIA Cleaning and Sanitation Program also outlines requirements for maintaining clean, sanitary premises and proper waste management to support food safety.
- Mops and mop buckets: Keep floors clean by spot-cleaning throughout the day and performing a thorough wash at the end of service.
- Wet floor signs: Alert staff and guests to slippery areas to prevent accidents.
- Scrubbers and sponges: Handle deep-cleaning tasks and daily wipe-downs with ease. Unlike cleaning rags, scrubbers and sponges are designed to remove stuck-on grease and residue from cookware, counters and equipment.
8. Kitchen display systems
A kitchen display system (KDS) is an essential piece of QSR kitchen equipment and can help orders flow seamlessly from the front to the back of house. Instead of relying on paper tickets, a KDS instantly displays orders on screens in the kitchen, helping staff stay organized, reduce mistakes and serve customers faster. You can customize ticket layouts and timers as well as gain insights into prep times to improve kitchen efficiency and service speed.
When synced with a POS system, such as Square for Restaurants, every order entered at the counter, kiosk, or online appears in real time on the KDS. For example, when a customer orders a burger and fries, the kitchen team can immediately see the details, start cooking and mark items as complete, ensuring accurate order fulfillment during peak hours.
A connected POS system also manages other essential functions that keep your quick service restaurant running at full capacity, including taking contactless and mobile payments, QR code ordering and receipt printing, and managing online orders. You can track inventory in real time, manage team schedules through Square Shifts, and streamline operations — all from one connected platform.
“With POS systems that I’ve used in the past, there’s usually part of it that I find is really weak, so while it’s good at doing one thing, it won’t be good at doing another,” said Justin Leon, co-owner of Toronto-based sandwich hotspot Lambo’s Deli. “But because Square focuses on being such an all-in-one solution, I’ve yet to encounter an area or hardware that I thought was a weak point. In terms of user interaction, backend interaction, and customer interaction, there’s no better system out there from what I’ve seen.”
