The Ultimate Checklist for Restaurant Supplies in Dallas, TX

Opening and operating a successful restaurant in Dallas requires the right restaurant supplies and equipment. From commercial-grade ovens and refrigerators to small wares and dinnerware, having the necessary restaurant supplies allows you to serve customers efficiently and consistently.

This ultimate checklist covers all the essential restaurant supply dallas tx you'll need, from kitchen equipment to front-of-house items. Use it as a guide when opening a new restaurant or looking to upgrade old and outdated supplies.

Kitchen Equipment

The kitchen is a restaurant's engine room. Investing in quality kitchen equipment improves productivity and ensures consistent menu preparation.

Ranges and Ovens

Commercial ranges and ovens allow chefs to cook large volumes of food quickly and evenly. Options include:

• Gas ranges - Fuelled by natural gas or propane, gas ranges heat up and cool down rapidly. Their open burners make them ideal for sautéing and frying. Look for models with pilots to prevent gas buildup.

• Convection ovens—Circulating hot air ensures consistent cooking temperatures throughout the oven cavity. They are faster and more energy efficient than conventional ovens.

• Deck ovens - Ideal for baking pizzas, these ovens produce crisp, evenly cooked crusts. Deck ovens have separate chambers for baking and preheating.

• Combi ovens - Combination ovens use steam and convection cooking. Combis cut down cooking times and reduce shrinkage.

Choose ranges and ovens in sizes suited to your menu and projected sales. Install adequate ventilation and fire suppression.

Refrigeration

Commercial refrigerators and freezers keep food correctly chilled and safe for customers. Options include:

• Walk-in refrigerators and freezers—custom-sized to your space. Walk-ins have thick insulated walls to maintain stable temperatures and humidity levels.

• Reach-in refrigerators and freezers—These are Available as refrigerators, freezers, or combination units. Sliding or swinging glass doors maximize access and energy efficiency.

• Undercounter refrigerators and freezers - Compact refrigeration for tight kitchens. Stainless steel finishes match other kitchen equipment.

• Commercial ice machines - These produce ice for beverages and seafood displays. Units with large storage bins keep ice on hand during busy shifts.

Select Energy Star-rated models to save on utility bills. Install adequate ventilation near compressors.

Cooking Equipment

In addition to ranges, your kitchen needs equipment to handle other cooking tasks:

• Grills and griddles—Use gas or electric grills to sear meat and fish. Griddles have flat cooking surfaces ideal for burgers, eggs, and pancakes.

• Fryers—Choose gas or electric fryers with thermostatic controls and safety features. Electric fryers heat oil more evenly than gas fryers.

• Steamers - Steamers use virtually no oil or fat for healthier cooking. Compartment steamers can cook different foods simultaneously.

• Pasta cookers - Cook pasta perfectly al dente. Models with perforated strainer inserts simplify cooking and draining.

• Specialty equipment - Consider specialty equipment like panini presses, woks and soup kettles matched to menu items.

Select commercial-grade equipment designed for high-volume cooking.

Food Preparation Equipment

Equip your kitchen to prep ingredients quickly and efficiently:

• Food processors - Quickly slice, shred, chop, and puree large volumes of food. Models with multiple attachments add flexibility.

• Slicers—For consistent, precision-sliced meats and cheeses with minimal effort, look for models with thickness dials and automatic functions.

• Mixers—Heavy-duty mixers with multiple attachments mix, blend, and knead doughs. Choose a mixer suited to your batch size.

• Meat grinders - Electric meat grinders help process meat for burgers, sausages, and stuffing with minimal effort.

• Juicers and blenders - Make fresh juices, smoothies, and emulsified sauces. Look for BPA-free, high-powered models.

Prep equipment with metal housings lasts longer in commercial kitchens.

Warewashing and Cleaning

Keep a clean kitchen and dishes with:

• Commercial dishwasher: Choose a high-temperature or chemical-sanitizing dishwasher. Proper washing kills bacteria. Look for energy-efficient models.

• Three-compartment sinks are required for manual washing, sanitizing, and air drying dishes. Install a sink with drainboards.

• Cleaning equipment - Auto scrubbers quickly clean floors. Wall-mounted detergent and sanitizer dispensers simplify cleaning.

• Shelving - Wall-mounted metro shelves maximize storage space and keep items organized.

Proper ware washing protects public health. Provide adequate hot water and drainage.

Exhaust Hoods and Fire Suppression

Proper ventilation and fire protection are absolute musts:

• Exhaust hoods - Stainless steel hoods remove grease, smoke, and odors. Your hood must cover all cooking equipment producing heat or grease vapors.

• Fire suppression—Install an automatic fire suppression system. Wet chemical systems or water-based foam systems prevent and extinguish kitchen fires.

• Grease traps—Grease traps capture grease washed down drains. Adequately sized traps prevent blockages and sewer backups.

Don't cut corners on ventilation and fire safety. Work with professionals to protect your investment.

Front of House Equipment

While the kitchen is key, you also need the right supplies for serving customers and running the dining room efficiently.

Serving Equipment

Ensure excellent service with:

• POS system - Choose an intuitive, cloud-based point-of-sale system suited to restaurants. Tablet POS systems allow staff to take and transmit orders tableside.

• Self-serve counters: Buffets, salad bars, and drink stations let customers serve themselves. To protect food, include sneeze guards.

• Display cases—Display baked goods, desserts, and other items in attractive display cases. Refrigerated cases keep chilled foods safe.

• Beverage and ice machines - Beverage dispensers, coffee makers, beer taps, and ice machines provide convenient beverage service.

Match equipment to menu offerings and service style. Touchscreen POS systems simplify order taking and payments.

Food Holding and Transport

Keep food fresh and hot when transporting it:

• Food warmers and merchandisers - Heated food warmers and merchandisers stage hot foods for serving. Choose units with temperature controls.

• Plate warming cabinets: Briefly warm plates to keep plated meals hotter. Look for heating elements on the top and bottom.

• Food pans—To store and transport prepared foods, Use stainless steel steam table pans in full, half, and third sizes.

• Heated food carts—These carts Ensure that hot food stays hot in transit, with heated cabinets mounted on wheels. They are ideal for banquet service.

Proper hot and cold holding keeps foods safe and delicious.

Tabletop Supplies

Create an attractive dining setting with the following:

• Dinnerware—Stock plates, bowls, and cups for each menu item. Ceramic dinnerware is attractive but expensive to replace. Durable commercial-grade polymer dinnerware is lighter, more shatter-resistant, and affordable.

• Drinkware: Keep pint and wine glasses, coffee cups, and mugs on hand. Tempered glass resists breakage.

• Flatware—Provide forks, knives, and spoons suited to each menu item. Stainless steel flatware is durable and sanitary.

• Additional supplies - Provide ramekins, butter dishes, salt and pepper shakers, water pitchers, and condiment caddies.

Choose tabletop supplies to match your service style and food presentations.

Furniture and Decor

Comfortable, durable furniture creates an inviting dining room:

• Tables and chairs - Choose tables and chairs suited to turnover rates. Lightweight materials are easier to reconfigure.

• Service stations - Equip drink, server, and busing stations conveniently throughout the dining room.

• Host/cashier stands - Sturdy wooden host stands provide an organized station for greeting and paying.

• Decor - Table linens, plants, and artwork lend ambiance. Booth seating feels intimate.

Update worn furnishings for maximum comfort and aesthetics.

Back of House Supplies

A successful restaurant depends on more than great food and service - organization and efficiency behind the scenes are equally important.

Storage and Transport

Stay organized with:

• Shelving - Wall-mounted wire shelves maximize vertical storage space. Sturdy metal shelving units work for floor storage.

• Racks—Oven and cooling racks organize sheet pan storage, and transport racks move stacks of pans and equipment safely.

• Carts - Sturdy stainless steel carts securely transport food and supplies. Look for adjustable shelves and corner bumpers.

Proper storage equipment improves efficiency and organization.

Food Packaging Supplies

Provide takeout service with:

• Containers—Stock round, square, hinged, and compartment containers in assorted sizes. Microwave—and freezer-safe plastic maximizes utility.

• Bags - Keep paper handle bags, kraft bags, and foil bags

Conclusion

Equipping your Dallas restaurant with the right supplies is essential for ensuring smooth operations and customer satisfaction. From high-quality kitchen equipment and reliable refrigeration systems to well-organized front-of-house tools and comfortable dining furniture, each component plays a critical role in your restaurant's success. Utilizing a comprehensive checklist like the one outlined ensures that you cover all the necessary bases, helping you to create a seamless dining experience. For all your restaurant supply needs, consider partnering with Texas Restaurant Supply, a trusted provider that can help you source everything you need to keep your restaurant running efficiently.