Quick Answer
The equipment required for an Indian restaurant depends primarily on its menu.
A North Indian restaurant preparing paneer gravies, dal, roti and rice may need an Indian cooking range, stock-pot burner, tandoor, dough kneader, mixer grinder, refrigerator and stainless-steel worktables.
A South Indian restaurant serving dosa, idli, vada and sambar may require a dosa plate, idli steamer, wet grinder, fryer, batter-storage refrigerator and preparation tables.
An Indo-Chinese menu may need a high-flame Chinese cooking range, commercial fryer, wok station, vegetable-cutting equipment and refrigeration.
First finalise the dishes. Then select the machines that can prepare those dishes consistently during your busiest hour.
Why Your Restaurant Menu Should Decide Your Equipment
Many new restaurant owners buy equipment category by category.
They purchase:
- A burner
- A fryer
- A refrigerator
- A tandoor
- A worktable
But they do not check whether these machines together can prepare the final menu efficiently.
This creates several problems:
- One machine becomes overloaded
- Some equipment remains unused
- Preparation takes longer than cooking
- Refrigeration capacity becomes insufficient
- Employees repeatedly move across the kitchen
- Peak-hour orders get delayed
- Too much money is blocked in unnecessary machines
A commercial kitchen should not be planned as a collection of products.
It should be planned as a production system based on:
- Dishes being sold
- Preparation required
- Cooking method
- Batch size
- Peak-hour orders
- Storage requirement
- Service or packing method
Gurubhai Equipments currently organises its commercial-kitchen range across cooking, refrigeration, preparation, food machinery, washing, bakery, counters, crockery and utensils, with dedicated setup categories for restaurants, cafés, cloud kitchens, bakeries, fast-food outlets and hotels or caterers. Gurubhai Equipments
Indian Restaurant Food and Equipment List
The following table provides a practical menu-to-machine overview for a vegetarian Indian restaurant.
| Food category | Popular menu items | Main commercial equipment |
|---|---|---|
| North Indian gravies | Paneer butter masala, veg handi, kadai paneer, chole, rajma | Indian cooking range, stock-pot burner, mixer grinder, refrigerator |
| Dal and lentils | Dal tadka, dal fry, dal makhani | Stock-pot burner, commercial burner, mixer grinder, tadka burner |
| Roti and naan | Roti, naan, kulcha, missi roti | Tandoor, dough kneader, dough table, flour-storage bins |
| Paratha | Aloo paratha, paneer paratha, laccha paratha | Chapati plate, griddle, dough kneader, preparation table |
| Rice dishes | Jeera rice, veg pulao, veg biryani, khichdi | Stock-pot range, commercial burner, rice vessel, hot-holding equipment |
| Tandoori starters | Paneer tikka, mushroom tikka, tandoori vegetables | Tandoor, preparation table, refrigerator, skewers, exhaust |
| South Indian | Dosa, uttapam, idli, medu vada, sambar | Dosa plate, idli steamer, wet grinder, fryer, batter refrigerator |
| Indo-Chinese | Fried rice, noodles, veg Manchurian, chilli paneer | Chinese cooking range, fryer, wok, vegetable cutter, prep table |
| Fast food | Pav bhaji, sandwich, burger, fries | Griddle, sandwich griller, fryer, preparation counter |
| Gujarati snacks | Dhokla, khandvi, handvo, fafda | Dhokla steamer, fryer, wet grinder, preparation table |
| Chaat | Pani puri, sev puri, dahi puri, aloo tikki | Chaat counter, fryer, GN pans, refrigerator |
| Beverages | Lassi, milkshake, juice, cold coffee | Milkshake maker, blender, juicer, refrigerator, ice machine |
| Desserts | Gulab jamun, halwa, rabdi, kulfi, ice cream | Fryer, commercial burner, planetary mixer where needed, freezer |
| Buffet service | Dal, rice, gravies, snacks | Bain marie, food warmer, hot case, serving counter |
This dish-to-equipment mapping is a planning guide. Final capacity should be selected according to actual production volume, menu size, kitchen space and utility availability. Gurubhai’s existing restaurant equipment guidance similarly groups requirements into cooking, preparation, refrigeration, stainless-steel furniture, washing, storage and service equipment. Gurubhai Equipments
The Gurubhai M.E.N.U. Equipment Framework
Use this framework before preparing your final restaurant equipment list.
M — Map Every Dish
List every dish planned for the restaurant.
For each dish, write:
- Main ingredients
- Advance preparation
- Cooking method
- Cooking time
- Refrigeration requirement
- Holding requirement
- Plating or packing process
For example, paneer butter masala requires more than a burner.
It may involve:
- Vegetable and gravy preparation
- Mixer grinding
- Refrigerated paneer storage
- Gravy cooking
- Final tadka
- Hot holding during peak service
Mapping the complete process reveals the actual equipment requirement.
E — Estimate Peak Demand
Do not select machinery only from daily sales.
A restaurant may serve 150 orders throughout the day but receive 50 orders between 8:00 p.m. and 9:00 p.m.
Ask:
- How many orders may arrive together?
- How many portions can one batch produce?
- How long does each batch take?
- Can the machine recover quickly for the next batch?
- How many chefs will operate simultaneously?
Equipment capacity should support the busiest realistic period—not only average daily production.
N — Notice Shared Equipment
Several dishes may use the same machine.
For example:
- Paneer gravies, dal and sabzi may share an Indian cooking range
- Fried rice and noodles may share a Chinese range
- Fries, veg Manchurian and samosa may share a fryer
- Roti, naan and paneer tikka may share a tandoor
- Dosa and uttapam may share a dosa plate
- Lassi and shakes may share beverage-preparation equipment
Shared equipment can reduce unnecessary investment.
However, over-sharing one machine may create a peak-hour bottleneck.
U — Understand Utilities and Space
Before ordering, confirm:
- LPG or PNG availability
- Single-phase or three-phase electricity
- Electrical load
- Water inlet
- Drainage
- Exhaust and ventilation
- Machine dimensions
- Working clearance
- Cleaning access
- Door, staircase and lift dimensions
A machine may be suitable for the menu but unsuitable for the available kitchen infrastructure.
North Indian Restaurant Food and Equipment List
North Indian vegetarian restaurants commonly prepare gravies, dal, rice, breads and tandoori dishes.
Paneer and Vegetable Gravies
Popular dishes may include:
- Paneer butter masala
- Kadai paneer
- Shahi paneer
- Palak paneer
- Malai kofta
- Veg handi
- Veg kolhapuri
- Dum aloo
- Chole
- Rajma
Equipment Required
- Indian cooking range
- Commercial gas burners
- Stock-pot burner
- Commercial mixer grinder
- Gravy machine for larger production
- Stainless-steel preparation table
- Commercial refrigerator
- Deep freezer where frozen ingredients are used
- GN pans and ingredient containers
- Exhaust hood
Why This Equipment Is Needed
The cooking range handles final gravies and vegetables.
The stock-pot burner supports larger batches of base gravy, dal or chole.
The mixer grinder or gravy machine helps prepare onion, tomato, cashew, spinach and other bases.
Refrigeration protects paneer, dairy products, vegetables and prepared gravy.
Dal, Chole and Rajma Equipment
Popular dishes include:
- Dal tadka
- Dal fry
- Dal makhani
- Chana masala
- Rajma
- Gujarati dal
- Kadhi
Equipment Required
- Stock-pot burner
- Heavy-duty commercial burner
- Large cooking vessels
- Mixer grinder
- Small tadka burner
- Bain marie or food warmer
- Stainless-steel worktable
Larger restaurants may prepare base dal in advance and complete the final tadka according to the order.
The holding method must keep the product ready for service without unnecessarily damaging consistency.
Roti, Naan and Tandoori Bread Equipment
Popular breads include:
- Tandoori roti
- Butter naan
- Garlic naan
- Kulcha
- Missi roti
- Laccha paratha
- Roomali roti
- Tawa roti
Equipment Required
- Commercial tandoor
- Chapati plate or commercial griddle
- Dough kneader
- Dough preparation table
- Flour-storage bins
- Stainless-steel racks
- Exhaust system
- Tandoor tools and skewers
A dough kneader may reduce repetitive manual work and improve batch consistency.
The correct kneader capacity depends on how much dough is required during one service period.
Tandoori Starter Equipment
Vegetarian tandoori dishes may include:
- Paneer tikka
- Tandoori mushroom
- Tandoori aloo
- Veg seekh kebab
- Stuffed capsicum
- Tandoori broccoli
- Malai paneer tikka
Equipment Required
- Gas, charcoal or other suitable commercial tandoor
- Refrigerated preparation counter
- Stainless-steel worktable
- Ingredient containers
- Skewers
- Exhaust hood
- Marination-storage refrigerator
The tandoor capacity should be considered alongside naan demand.
When the same tandoor must produce breads and starters simultaneously, the restaurant may experience service delays unless capacity and workflow are planned correctly.
Rice and Biryani Equipment
Popular dishes include:
- Steamed rice
- Jeera rice
- Vegetable pulao
- Vegetable biryani
- Hyderabadi veg biryani
- Dal khichdi
- Masala khichdi
Equipment Required
- Stock-pot range
- Commercial burner
- Large rice vessels or handi
- Rice boiler where operationally suitable
- Stainless-steel preparation table
- Commercial refrigerator
- Bain marie or suitable holding equipment
- Storage bins for rice and dry ingredients
Rice equipment should be selected according to:
- Portions per batch
- Number of batches
- Holding time
- Peak-hour demand
- Whether rice is prepared fresh or in planned intervals
South Indian Restaurant Food and Equipment List
A South Indian kitchen depends heavily on batter preparation, steaming, griddle cooking, frying and sambar production.
Dosa and Uttapam
Popular dishes include:
- Plain dosa
- Masala dosa
- Mysore dosa
- Cheese dosa
- Rava dosa
- Onion uttapam
- Vegetable uttapam
Equipment Required
- Commercial dosa plate
- Dosa bhatti
- Wet grinder
- Batter-storage refrigerator
- Stainless-steel batter containers
- Preparation table
- Potato-masala cooking burner
- Chutney grinder
- Exhaust hood
The dosa plate must provide enough working surface for the number of dosas required during rush hours.
One chef producing two dosas at a time has a different capacity requirement from a high-volume outlet running multiple orders continuously.
Idli, Dhokla and Steamed Food
Popular dishes include:
- Idli
- Mini idli
- Rava idli
- Dhokla
- Khaman
- Handvo
- Steamed farsan
Equipment Required
- Commercial idli steamer
- Dhokla steamer
- Wet grinder
- Batter mixer or suitable preparation equipment
- Idli or dhokla trays
- Stainless-steel racks
- Commercial refrigerator
- Sink and washing section
Steamers should be selected according to tray count, batch time and expected morning or evening demand.
Vada and Fried South Indian Snacks
Popular dishes include:
- Medu vada
- Masala vada
- Mysore bonda
- Punugulu
Equipment Required
- Commercial fryer
- Wet grinder
- Stainless-steel preparation table
- Oil-draining area
- Batter-storage containers
- Food warmer where appropriate
- Exhaust system
The frying station should remain separate from wet batter preparation wherever practical.
Indo-Chinese Restaurant Food and Equipment List
Indo-Chinese cooking requires high heat, fast preparation and ingredients arranged close to the wok station.
Popular dishes include:
- Vegetable fried rice
- Hakka noodles
- Schezwan noodles
- Veg Manchurian
- Chilli paneer
- Chilli potato
- Vegetable spring rolls
- Crispy vegetables
Equipment Required
- High-flame Chinese cooking range
- Commercial wok
- Commercial fryer
- Noodle boiler where required
- Vegetable-cutting machine
- Stainless-steel preparation table
- Ingredient containers
- Commercial refrigerator
- Exhaust hood
- Sauce-storage rack
A Chinese cooking range must be selected with the available gas supply, ventilation and production quantity in mind.
The preparation area is equally important because vegetables, sauces, noodles and garnishes must remain within quick reach.
Pav Bhaji, Sandwich and Fast-Food Equipment
Popular items include:
- Pav bhaji
- Tawa pulao
- Grilled sandwich
- Club sandwich
- Vegetable burger
- French fries
- Garlic bread
- Vegetable pizza
Equipment Required
- Commercial griddle or pav bhaji plate
- Sandwich griller
- Commercial fryer
- Pizza oven where pizza is included
- Preparation counter
- Refrigerator
- Deep freezer
- Vegetable-cutting equipment
- Sauce and ingredient containers
- Packaging or service counter
A broad fast-food menu can quickly require several machines.
Before adding pizza, burgers, sandwiches and fried snacks together, calculate whether the kitchen has enough preparation, refrigeration and working space.
Gujarati and Rajasthani Restaurant Equipment
Popular vegetarian dishes may include:
- Gujarati thali
- Dal baati
- Kadhi
- Undhiyu
- Sev tameta
- Dhokla
- Khandvi
- Fafda
- Thepla
- Puri
- Khichdi
- Handvo
Equipment Required
- Indian cooking range
- Commercial burners
- Stock-pot burner
- Chapati plate
- Fryer
- Dhokla steamer
- Dough kneader
- Wet grinder
- Vegetable cutter
- Bain marie
- Food warmer
- Refrigeration
- Stainless-steel worktables
A thali restaurant must consider production and hot holding together.
Cooking capacity may be sufficient, but service can still fail when several vegetables, dal, rice, breads and snacks cannot be held and replenished efficiently.
Chaat Restaurant Equipment List
Popular chaat items include:
- Pani puri
- Sev puri
- Dahi puri
- Bhel
- Aloo tikki
- Ragda pattice
- Samosa chaat
- Papdi chaat
Equipment Required
- Chaat counter
- GN-pan section
- Commercial fryer
- Potato boiler
- Preparation table
- Refrigerator
- Chutney containers
- Water containers
- Plate and packaging storage
- Covered waste-bin arrangement
The customer-facing counter must support both hygiene and speed.
Ingredients should remain organised, covered and easy for the operator to reach.
Beverage Equipment for an Indian Restaurant
Popular beverages include:
- Sweet lassi
- Salted lassi
- Mango lassi
- Milkshake
- Cold coffee
- Fresh juice
- Lemon soda
- Buttermilk
- Masala chaas
Equipment Required
- Commercial milkshake maker
- Heavy-duty blender
- Commercial juicer
- Refrigerator
- Ice machine where required
- Water filtration equipment
- Beverage counter
- Glass or cup storage
- Stainless-steel sink
The beverage station should be separated from the main cooking line where possible.
This allows drinks to be prepared without blocking food production.
Indian Dessert Equipment List
Popular vegetarian desserts may include:
- Gulab jamun
- Jalebi
- Halwa
- Rabdi
- Kulfi
- Falooda
- Ice cream
- Waffle desserts
- Shrikhand
Equipment Required
- Commercial fryer
- Heavy-duty burner
- Kadai or cooking vessel
- Planetary mixer where suitable
- Refrigerator
- Deep freezer
- Ice cream freezer
- Waffle maker
- Milkshake machine
- Display counter where required
Dessert equipment should be selected according to whether the restaurant manufactures the product or purchases it from an approved supplier.
Equipment Every Restaurant Needs Regardless of Menu
Even when the cooking menu changes, several supporting categories remain essential.
Refrigeration
A restaurant may require:
- Upright refrigerator
- Deep freezer
- Under-counter chiller
- Ingredient refrigerator
- Beverage cooler
- Display refrigerator
Refrigeration capacity should be based on actual chilled and frozen stock, purchasing frequency, kitchen temperature and door-opening frequency.
Preparation
Common preparation equipment includes:
- Mixer grinder
- Vegetable-cutting machine
- Dough kneader
- Potato peeler
- Wet grinder
- Stainless-steel worktables
- Cutting boards
- Ingredient bins
Washing
The washing section may include:
- Single-, double- or triple-bowl sink
- Pot-wash sink
- Hand-wash sink
- Dish-landing table
- Clean-utensil rack
- Drainage arrangement
Storage
Common storage requirements include:
- Dry-storage racks
- Wall shelves
- Ingredient bins
- Crockery racks
- Clean-utensil storage
- Cold storage
Service
The restaurant may require:
- Bain marie
- Food warmer
- Pickup counter
- Service table
- Trolley
- Crockery
- Cutlery
- Serving utensils
Gurubhai’s current catalogue and restaurant guidance include these connected cooking, refrigeration, preparation, storage, washing and serving categories. Gurubhai Equipments
Example Equipment List for a Small Vegetarian Restaurant
Consider a focused 25–40 seat vegetarian restaurant serving:
- Four paneer or vegetable gravies
- Two dal dishes
- Roti and naan
- Rice and pulao
- Two starters
- One Chinese rice or noodle category
- Basic beverages
A practical starting list may include:
Cooking
- Two- or three-burner commercial range
- Stock-pot burner
- Commercial tandoor
- Chinese range
- Commercial fryer
Preparation
- Commercial mixer grinder
- Dough kneader
- Vegetable-cutting machine
- Two or three stainless-steel worktables
Refrigeration
- Commercial refrigerator
- Deep freezer if required by the menu
Washing and Storage
- Double-bowl sink
- Hand-wash sink
- Storage racks
- Wall shelves
Service
- Bain marie or food warmer
- Service table
- Crockery and utensils
This is an illustrative list, not a fixed package. The final specification depends on menu, output, space and utility conditions.
Example Equipment List for a Multi-Cuisine Restaurant
A restaurant serving North Indian, South Indian, Indo-Chinese and fast-food dishes may require separate production stations.
Indian Section
- Indian cooking range
- Stock-pot burner
- Tandoor
- Dough kneader
South Indian Section
- Dosa plate
- Idli steamer
- Wet grinder
Chinese Section
- Chinese cooking range
- Wok
- Fryer
Fast-Food Section
- Griddle
- Sandwich griller
- Pizza oven where required
Common Support
- Refrigerators
- Deep freezers
- Mixer grinders
- Vegetable cutter
- Preparation tables
- Storage racks
- Sink units
- Exhaust system
- Bain marie
- Service counter
A multi-cuisine restaurant should not be started merely because more dishes appear likely to attract more customers.
Every added cuisine increases:
- Raw-material inventory
- Refrigeration
- Preparation
- Equipment
- Staff training
- Cleaning
- Wastage risk
How to Arrange an Indian Restaurant Kitchen
A practical restaurant flow may be:
Receiving → Dry and Cold Storage → Washing → Preparation → Cooking → Finishing → Pickup or Service → Utensil Washing
Separate zones may be created for:
- Vegetable preparation
- Gravy preparation
- Indian cooking
- Tandoor
- Chinese cooking
- Frying
- Beverage preparation
- Plating
- Washing
The exact design depends on the shape and size of the premises.
Gurubhai’s commercial-kitchen planning guide similarly recommends organising storage, preparation, cooking, service or packing, washing and waste flow instead of placing machines wherever empty space is available. Gurubhai Equipments
Common Restaurant Equipment Buying Mistakes
Buying Before Finalising the Menu
Without a final menu, the buyer cannot accurately determine cooking, preparation, refrigeration or service requirements.
Selecting Capacity from Product Titles
A machine title may show litres, burners or tray count, but practical output depends on batch time, recovery time and operating conditions.
Ignoring Preparation Equipment
A restaurant may have sufficient burners but still struggle because cutting, grinding, dough preparation or washing is slow.
Using One Fryer for Everything
Mixing multiple products in one fryer can affect production planning, oil management and consistency.
Adding Too Many Cuisines
More cuisines require more ingredients, machines and trained staff.
Ignoring Exhaust
Indian, tandoor, Chinese and frying sections can generate substantial heat, smoke and vapour.
Ignoring Delivery Access
Large refrigerators, fabricated tables, tandoors and counters may not pass through the entrance, staircase or lift.
Buying Only on Price
The final buying decision should consider capacity, material, dimensions, utilities, cleaning, freight, service and expected usage—not only the purchase price.
What Should You Share for a Restaurant Equipment Quotation?
Do not send only:
“Send complete restaurant equipment price.”
Share:
- Restaurant concept
- Vegetarian cuisines being offered
- Complete menu
- Seating capacity
- Expected daily orders
- Peak-hour orders
- Kitchen dimensions
- Number of chefs
- LPG, PNG or electricity availability
- Electrical phase and load
- Water and drainage
- Exhaust provision
- City and pincode
- Floor level
- Entrance, staircase and lift dimensions
- Opening date
- Budget
Better Enquiry Example
“I am opening a 50-seat vegetarian restaurant in Ahmedabad. The menu includes North Indian gravies, tandoori starters, naan, rice, Indo-Chinese and basic beverages. We expect 120–160 orders per day, with approximately 45 orders during the busiest hour. The kitchen is 600 sq ft. Please suggest cooking, preparation, refrigeration, washing and service equipment according to this requirement.”
The Gurubhai Equipments contact page currently allows buyers to submit business, city, product, quantity and requirement details and request product suggestions, pricing, bulk-order support and custom-fabrication guidance. Gurubhai Equipments
FSSAI and Restaurant Kitchen Hygiene
An Indian restaurant must obtain the FSSAI registration or licence applicable to its activity and eligibility through the FoSCoS system. Current requirements should be checked on the official portal because FSSAI issued licensing and registration amendments and revised eligibility information in 2026. FoSCoS
FSSAI also requires applicable food businesses to maintain a documented food-safety management system and follow Schedule 4 hygiene and sanitary practices. For catering and restaurant-type food-service operations, this includes suitable controls for storage, preparation, cooking, cleaning, employee hygiene and food handling. FSSAI
Equipment planning should therefore support:
- Washable work surfaces
- Protected ingredient storage
- Separate hand-washing provision
- Proper drainage
- Waste separation
- Cleaning access
- Suitable refrigeration
- Separation of clean and used utensils
- Controlled food holding
Frequently Asked Questions
What equipment is required for a vegetarian Indian restaurant?
A vegetarian Indian restaurant may need an Indian cooking range, stock-pot burner, tandoor, fryer, refrigerator, deep freezer, mixer grinder, dough kneader, vegetable cutter, stainless-steel worktables, sink units, storage racks, exhaust and service equipment. The exact list depends on the menu.
What equipment is needed for paneer and gravy dishes?
Paneer and gravy production commonly requires an Indian cooking range, commercial burners, mixer grinder or gravy machine, refrigerator, preparation table, cooking vessels and ingredient containers.
What equipment is required for roti and naan?
Roti and naan production may require a commercial tandoor, chapati plate, dough kneader, dough table, flour-storage bins and exhaust.
What equipment is needed for a South Indian restaurant?
A South Indian restaurant may need a dosa plate, idli steamer, wet grinder, fryer, batter refrigerator, chutney grinder, preparation table and commercial burners for sambar and masala.
What equipment is required for an Indo-Chinese restaurant?
An Indo-Chinese restaurant commonly needs a Chinese cooking range, wok, commercial fryer, vegetable cutter, preparation table, refrigerator and exhaust hood.
How many burners does a restaurant need?
Burner quantity depends on the number of dishes prepared simultaneously, batch size, peak orders and whether separate Indian, stock-pot or tadka stations are required.
Does every restaurant need a deep freezer?
Not necessarily. A deep freezer is required when the menu and purchasing system involve frozen products or longer-term frozen storage. Chilled and frozen requirements should be calculated separately.
Should equipment be purchased before the restaurant menu is final?
No. The core menu should be finalised first because it determines preparation, cooking, refrigeration, holding and washing requirements.
Can Gurubhai Equipments help prepare a restaurant equipment list?
Gurubhai Equipments accepts restaurant and commercial-kitchen requirements based on menu, production, space and location. Its current offering includes cooking, refrigeration, preparation, food machinery, washing, stainless-steel fabrication, counters, crockery and utensils. Gurubhai Equipments
Where can I buy restaurant kitchen equipment in Ahmedabad?
Gurubhai Equipments operates from Thaltej, Ahmedabad and provides enquiry support for commercial kitchen products, bulk requirements and custom fabrication. Gurubhai Equipments
Final Restaurant Menu-to-Equipment Checklist
Before ordering, confirm:
- Final vegetarian menu
- Dishes by cuisine
- Shared preparation processes
- Daily orders
- Peak-hour orders
- Batch quantities
- Cooking equipment
- Preparation machinery
- Refrigeration
- Frozen storage
- Dry storage
- Washing equipment
- Exhaust
- Hot holding
- Service equipment
- Crockery and utensils
- Gas supply
- Electrical load
- Water and drainage
- Kitchen dimensions
- Delivery access
- GST and freight
- Dispatch and installation responsibilities
- Warranty and service terms
Build Your Restaurant Kitchen Around the Food You Want to Serve
An Indian restaurant should not begin with a random machine list.
It should begin with the menu.
Every dish creates a chain of requirements:
Storage → Preparation → Cooking → Finishing → Holding → Service → Washing
When the equipment matches this chain, the kitchen can work more smoothly during busy periods.
When the equipment is selected without understanding the menu, even an expensive kitchen can struggle.
Planning a North Indian, South Indian, Gujarati, Rajasthani, Indo-Chinese, fast-food or multi-cuisine vegetarian restaurant?
Share your:
- Menu
- Seating capacity
- Expected order volume
- Kitchen dimensions
- Utilities
- City and pincode
- Opening timeline
- Budget
Gurubhai Equipments can help identify suitable cooking, preparation, refrigeration, washing, storage and service equipment according to your planned restaurant requirement.
Do not buy the kitchen first and adjust the menu later. Finalise the food, calculate the demand and build the kitchen around it.