Opening a Restaurant in Texas: Complete Equipment List & Startup Costs, 2025

The Texas restaurant scene is a land of opportunity. From the booming suburbs of DFW and Houston to the vibrant food cultures of Austin and San Antonio, the appetite for new concepts is undeniable. But, launching in 2025 isn’t for the faint of heart.

This guide is for the serious entrepreneur: the fast-casual founder, the full-service restaurateur, and the multi-unit operator planning their next Texas location.

In today’s climate, success means balancing ambitious culinary goals with tight cash flow, strict compliance (from TABC to local health), and the absolute need for high-throughput, reliable equipment. This plan is your roadmap to opening smart.

The Texas Restaurant Setup Checklist: Permits & Approvals

Before you buy a single pan or sign a lease, your plans must be in order.

Texas compliance is a layered process, handled at both the state and local (city/county) levels. Failing to plan for this first is the most expensive mistake you can make.

Health Permit & Plan Review

This is your first call. Your local city or county health department is your primary authority (if you’re in a very rural area, the Texas Department of State Health Services (DSHS) may be in your jurisdiction, but they will point you to your local office).

You will need to submit a full packet for plan review, which typically includes:

A Detailed Floor Plan: A to-scale layout of all equipment, sinks, prep areas, storage, and restrooms.
A “Finish Schedule”: A list of all materials being used for floors, walls, and ceilings (must be smooth, non-porous, and easily cleanable).
Equipment Details: Spec sheets for your major equipment, especially your grease trap and ventilation hood.

Pro Tip: Review your local health department’s website first. The City of Houston Health Department, for example, provides detailed checklists that are a great example for any Texas operator.

Sales & Use Tax Permit

This is mandatory for any business selling tangible goods (like food) in Texas.

You can apply for this permit for free online directly with the Texas Comptroller of Public Accounts. You cannot legally make sales without it.

Alcohol (TABC) Permit

If you plan to serve alcohol, start this process immediately. Applying for a permit from the Texas Alcoholic Beverage Commission (TABC) is a complex and lengthy process.

You must apply through the online TABC AIMS portal.
The type of permit (e.g., Mixed Beverage, Wine & Malt Beverage) dictates your costs, requirements, and what you can serve.
Fees are typically for two-year terms and can be a significant line item in your startup budget.

Ventilation & Fire Protection

This is a critical compliance and safety item. Your kitchen ventilation system (hood, ducting, and fans) must meet NFPA 96 standards for fire protection.

You will need a Type I Hood for any equipment producing grease-laden vapor (ranges, fryers, griddles, charbroilers).
Your fire suppression system (e.g., Ansul) must be certified and tagged.
Crucially, the NFPA 96 code places final responsibility on the owner (you) to ensure the system is properly maintained and cleaned regularly.

Once your plans are reviewed and approved, you can confidently start building your equipment list.

The Startup Budget Beyond Rent & Buildout

Your equipment Capital Expenditures (CAPEX) are a huge chunk of your startup costs, but they aren’t the only ones. Don’t get caught by surprise.

One-Time Fees (Mostly The “Paperwork” Costs)

Permit Fees: Health department plan review, TABC application, Certificate of Occupancy.
Professional Fees: Lawyer (for lease review and entity formation), architect (for drawings), and potentially a TABC consultant.
Utility Deposits & Upgrades: This is a hidden budget-killer. You may need to pay thousands to upgrade your electrical service (e.g., to 3-phase power) or install a larger gas line or grease trap.

Working Capital (Your First Six Months of Lifeblood)

Opening Inventory: All your initial food and beverage stock.
Smallwares: Every pot, pan, sheet pan, hotel pan, cutting board, utensil, glass, and plate.
Staffing: Costs for hiring, uniforming, and training your team before you even open your doors.
Marketing: Grand opening promotions, website, and initial social media push.

Your CAPEX vs. OPEX Equipment Strategy

This is where you make or break your budget. How quality used restaurant equipment trims upfront spend without sacrificing reliability is the most important financial strategy for a new Texas restaurant.

CAPEX (Capital Expenditure): The one-time purchase cost of your equipment.
OPEX (Operating Expenditure): The ongoing cost to run that equipment (gas, electric, water, maintenance).

Your goal is to lower your initial CAPEX (to save cash) without dramatically increasing your OPEX (with unreliable, inefficient gear). This is the balance.

The Complete Restaurant Equipment List (By Station)

Here is the core checklist for a standard full-service restaurant. Tailor it to your specific concept (e.g., a bakery will need more ovens and mixers; a bar will need more undercounter refrigeration).

Cookline & Hot Production

This is the heart of your kitchen. It’s high-cost, high-use, and must be 100% reliable.

Range: The workhorse. A six-burner or 10-burner range with a standard oven base is a must.
Griddle / Charbroiler: For burgers, steaks, and breakfast.
Deep Fryers: (Gas or electric) Sized for your menu (e.g., fries, appetizers).
Commercial Convection Ovens: The single most important oven for baking, roasting, and high-volume finishing.
Combi Ovens: A high-utility, space-saving option that combines convection, steam, and a “combination” mode. Ideal for precise cooking, baking, and re-therming.
Holding & Warming: Holding cabinets (hot boxes), heat lamps, and strip warmers for your expo line to keep food hot for service.
Ventilation: A Type I hood with a fire suppression system is required for all the equipment listed above.

Value Spotlight: Combi Ovens. A new combi oven is a massive investment. If you’re exploring this technology without the brand-new price tag, you can compare options like this Cleveland Convection Gas Combi Oven. It’s the perfect example of finding value. Also, you can explore all our hot-side cooking options here.

Prep & Mixing

This is where your mise en place happens. Efficiency here dictates the smoothness of your service.

Stainless Steel Worktables: You can never have enough. Measure your space and maximize it.
Prep Sinks: One-, two-, or three-compartment sinks dedicated only to food prep (separate from handwashing and dishwashing).
Slicer: For deli meats, cheese, and vegetables.
Food Processor: For chopping, pureeing, and mixing.
Commercial Mixers: A critical piece. This includes:

Planetary Mixers (e.g., Hobart-style): For batters, sauces, and general-purpose mixing.
Spiral Mixers: For pizzerias and bakeries, designed only for mixing dough.

Scales & Smallwares: Portion scales, cutting boards (color-coded for safety), and ingredient bins.

Value Spotlight: High-Volume Mixers. A high-capacity dough mixer is non-negotiable for a pizzeria or artisan bakery. A new one can cost over $10,000. Check out this EURO-DIB 50-Qt Spiral Mixer as a value-driven example of a kitchen workhorse. Browse all prep equipment or shop for new prep gear only.

Cold-Side & Storage

Your commercial refrigeration systems are the 24/7/365 items that protect your biggest asset: your food inventory.

Walk-In Cooler & Freezer: The most important purchase. Plan its location, door swing, and shelving carefully.
Reach-In Refrigerators & Freezers: For your main cookline and prep areas.
Refrigerated Prep Tables: Sandwich/salad prep coolers or pizza prep tables with cold wells on top and refrigeration below.
Undercounter Coolers: For service stations and bar areas.
Bar Refrigeration: Bottle coolers, kegerators, and glass frosters.
Ice Machine: This is one item we often recommend buying new. A warranty is critical, as an ice shortage can shut you down.
Dry Storage Shelving: NSF-rated (must be six inches off the floor).

Texas Compliance Note: Refrigerants. Be aware that new low-GWP (Global Warming Potential) refrigerants are now standard. You will increasingly see hydrocarbon units (like R-290). They are highly efficient but require a certified technician for service. You can explore our new commercial refrigeration systems here.

Dish & Sanitation

Your dish pit must be fast, efficient, and meet health codes.

Three-Compartment Sink: Legally required by all Texas health departments for washing, rinsing, and sanitizing.
Commercial Dishmachine:

High Temp: Uses a booster heater to sanitize with 180°F+ water. Requires a condensate hood.
Low Temp: Uses chemical sanitizers.

Pre-Rinse Sprayer: For blasting food off plates before they go in the machine.
Grease Trap: Sized by the city and must be in your plans.
Mop Sink & Chemical Station: Kept separate from all food areas.
Handwashing Sinks: Required by code to be in all key areas (prep, cookline, dish pit, service stations).

Service Line, Bar, & Front of House

Expo Station: Shelving, ticket rails, and heat lamps where food is passed from the kitchen to servers.
Point of Sale (POS) System: Your command center. This includes terminals, receipt printers, cash drawers, and kitchen display screens (KDS).
Hot/Cold Wells: For buffet lines or service stations.
Bar Equipment: Bar sinks (four-compartment), blenders, ice wells, and glass racks.
Furniture: Tables, chairs, booths, and a host stand.

Sample Cost Planner

This is the power of a mixed new/used strategy. Use this framework to compare your options. Note: Prices are 2025 estimates and vary widely by brand and condition.

Equipment Item	Qty	Est. New Cost Range	Est. Quality Used Cost	Notes (Install, Utilities, Lead Time)
Six-Burner Range (Std. Oven)	1	$2,000 to $5,000	$1,800	Needs natural gas line & must be under hood.
Convection Oven (Gas, Single)	1	$6,000	$3,500	Needs gas/electric (115V for fan). Lead time new: 4 to 12 wks.
60-Qt Commercial Mixer	1	$14,000	$3,000 to $8,000	CRITICAL: Needs 208/220V power (not a standard 115V outlet).
Two-Door Reach-In Fridge	1	$3,000	$1,800	Needs dedicated 115V outlet.
Ice Machine (500lb, head only)	1	$4,000	$2,000 to $3,000	Buy new if possible. Needs water line + floor drain (bin separate).
Prep Table (Refrigerated, two-door)	1	$2,500	$1,200	Needs 115V outlet. Check clearance for door/drawer swing.
Three-Comp Sink (w/ 2 drainboards)	1	$1,000	$600	Needs hot/cold water + floor drain. Must be installed to code.
Walk-In Cooler (8’x10’)	1	$10,000 to $20,000	$8,000	Needs dedicated 208/220V circuit (price varies by remote/self-contained).
High-Temp Dishmachine (Door-Type)	1	$8,500	$4,000	Needs 208V, hot water line, drain, & (often) a vent hood.
Total (Example Averages)		~$57,500	~$28,400

You can browse through our new & used categories to price your list, or see today’s used arrivals for the latest deals.

Compliance & Layout Tips

Don’t stumble at the finish line. Your final health inspection is pass/fail.

Plan Review First, Order Second: We can’t say this enough. Do not order a 10-foot hood if your approved plan calls for a 12-foot one.
Keep Your Spec Sheets: Have a binder (digital or physical) with the spec sheets and NSF/UL certification for every piece of equipment. The inspector will want to see them.
Build a Maintenance Calendar: From day one, create a cleaning and maintenance schedule. This includes daily/weekly equipment cleaning and, most importantly, your quarterly or semi-annual hood cleaning service as required by NFPA 96.

Stretching Your 2025 Budget: The “New vs. Used” Strategy

Here is the simple, actionable strategy.

When to buy new:

Ice Machines: A warranty is critical. Downtime is catastrophic.
High-Wear Smallwares: Things like blenders, where motors can burn out.
Key “Guest-Facing” Items: Sometimes, a brand-new gleaming espresso machine is part of your brand’s image.

When to buy quality used restaurant equipment:

The “Heavy Metal”: Ranges, charbroilers, and griddles. These are simple, durable, and last for decades.
Workhorses: Commercial Mixers, prep tables, and sinks.
Refrigeration: Walk-ins and reach-ins from top-tier brands offer incredible value when purchased used.
Ovens: Commercial convection ovens and combi ovens are built for 20+ years of service.
Redundancy: Need a second fryer just for peak times? A used one is the perfect, low-cost solution.

And, for all high-burn items (refrigeration, ovens, fryers), look for the ENERGY STAR label to lower your Texas utility bills for the life of the equipment.

Quick-Fire Buying Guide

Before you click “buy” on any piece of equipment, ask these four questions:

Capacity: Does it match your menu and projected number of seats? Don’t buy a 20-qt mixer if you need to make 80 qts of dough.
Utilities: Do you have the right power? (115V, 208V, or 3-Phase?) Do you have the gas connection and a floor drain where it needs to go?
Footprint: Will it physically fit through your doors, down your hall, and into its designated spot with proper clearance (as required by code)?
Serviceability: Are parts for this brand easy to get in your area? Ask your local service tech which brands they prefer to work on.

For a more detailed breakdown, read our full restaurant equipment buying guide.

Commonly Asked Questions We Get

Where does our daily used inventory come from?

We get this question all the time: “Is used equipment reliable?”

It is if you source it correctly. The phrase “where our daily used inventory comes from” is key to understanding our value. Our inventory is sourced from:

Restaurant Liquidations: When a restaurant closes, we acquire its entire kitchen.
Trade-Ins & Upgrades: When a successful restaurant group upgrades, we take their existing equipment.
Surplus: Overstock from chains or distributors.

This isn’t “for sale by owner” gear from a classified ad. Every piece is brought to our warehouse, inspected, cleaned, tested by technicians, and serviced if needed. This process ensures you get a reliable, high-performance piece of equipment for a fraction of its new cost.

You can also sell your equipment to us when it’s your turn to upgrade.

Should I lease, finance, or buy equipment outright?

If cash is tight pre-opening, lease or finance mission-critical items (ovens, refrigeration) and buy smaller pieces used. Run total cost of ownership: payment + interest/fees + install + utilities vs. warranty length and expected lifespan.

How do I prevent “surprise” install costs?

Do a site survey before ordering: measure doors/stairs, confirm panel capacity/voltage, gas pressure (in WC), water line size, drain locations, and make-up air. Share spec sheets with your GC and subs so no one guesses on utility rough-ins.

What electrical questions should I answer before I buy?

Confirm voltage and phase (120/208/240/480; single vs. 3-phase), amperage, and breaker spaces. Many mix-use sites have limited capacity. Knowing this early can save a costly panel upgrade.

What’s the best way to handle smallwares without blowing the budget?

Bundle a “Day-1” kit (knives, pans, inserts, ladles, a scale, thermometers, storage) and layer specialty items later. Standardize SKUs across stations to simplify ordering and reduce loss.

How should I plan preventive maintenance (PM) from day one?

Build a PM calendar by category: hoods/ducts, refrigeration coils/gaskets, fryer boil-outs, descaling combis/steamers, ice machine sanitizing. A quarterly PM visit is cheaper than a weekend emergency call.

Build Your Texas Restaurant with Us

Opening a restaurant is a marathon. Starting with a smart, budget-conscious, and compliant equipment plan is the best way to ensure you make it to the finish line.

Ready to build your kitchen? Explore Texas Restaurant Supply online or in person.