Category: Opening Guides

BBQ looks simple from the dining room: smoke, meat, sauce. In the kitchen it is a long-cook, high-volume operation where holding temperatures, fire safety and wood or pellet storage matter as much as the rub. Here is how to plan a BBQ restaurant so the equipment fits the menu, the space and the codes.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a BBQ joint package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Decide how many proteins you will smoke every day (brisket, pork shoulder, ribs, chicken, sausage) and your peak volume. Your smoker capacity, holding capacity and slicing station all come from that number. A menu built around overnight brisket needs very different equipment than one that runs ribs and chicken all day. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

BBQ Restaurant equipment, station by station

Smoker and pit

• Commercial smoker or pit sized to your daily volume (wood, pellet or gas-assist)
• Holding cabinet that keeps finished meat at 135 F or above
• Probe thermometers and a way to log cook and hold temps

Slicing and chopping

• Large cutting boards, slicing knives and a hand sink within reach
• Heated holding wells or a steam table for chopped meats
• Sauce station with labeled, dated squeeze bottles

Sides and cold

• Steam table or hot wells for beans, mac and greens
• Refrigerated prep table or reach-in for slaw and cold sides
• Walk-in cooler for raw proteins and catering volume

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Smokers and pits are where BBQ plans get stuck. Many local fire codes treat a wood-burning smoker indoors very differently from a gas or electric cabinet smoker, and some require a dedicated exhaust, special clearances or an outdoor installation. Any grease-producing cooking indoors (fryers, griddles, char-grills) typically needs a Type I hood with fire suppression. Talk to your fire marshal and plan reviewer about the exact smoker model before you buy it.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Buying the smoker before confirming where it is allowed to go
• Not enough holding capacity for the lunch rush
• Forgetting wood or pellet storage space and the path to bring it in
• Underestimating walk-in space for raw brisket and catering orders

Frequently asked questions

Do I need a hood for a commercial smoker?

It depends on the smoker type, fuel and your local fire code. Many jurisdictions require a dedicated exhaust or an outdoor install for wood smokers. Bring the model’s spec sheet to your fire marshal and plan reviewer before you buy.

What temperature do I hold BBQ at?

Hot-held food is commonly kept at 135 F or above under the FDA Food Code. Check your local health code for the exact rule.

Plan it step by step for free

Pick the BBQ joint package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

Every pizza shop is built around one decision: the oven. Deck, conveyor, brick or a countertop unit each change your hood, your electrical or gas, your floor plan and how many pies you can push out at the rush. Get that right first and the rest of the kitchen falls into place.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a pizza shop package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Pick your style (New York, Neapolitan, St. Louis-style thin crust, Detroit, pan) and your peak pies per hour. A delivery-heavy shop that needs speed often looks at conveyor ovens. A sit-down spot built around char and crust often looks at deck or brick ovens. Your dough plan (made in-house daily or bought in) decides whether you need a mixer, dough sheeter and proofing space. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Pizza Restaurant equipment, station by station

Dough

• Spiral or planetary mixer sized to your daily dough
• Dough boxes, a dough rack and refrigerated space for cold fermentation
• Bench space with flour bins and scales

Make line

• Refrigerated pizza prep table with a cold rail for toppings
• Reach-in underneath for backups
• Portion cups or scales so every pie costs the same

Oven and cut

• Deck, conveyor or brick oven sized to pies per hour
• Peels, screens, cutter and a cutting station near the oven
• Warming or heated shelf space for to-go orders

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Most commercial pizza ovens need ventilation. Whether that is a Type I hood with fire suppression or another listed option depends on the oven, the fuel and whether you also run fryers or other grease-producing equipment. Wood- and coal-fired ovens usually bring extra chimney and clearance rules. Confirm with your plan reviewer and fire marshal using the oven’s spec sheet.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Buying an oven that is too slow for your delivery volume
• No room planned for dough proofing and cold storage
• Forgetting the oven’s gas or electrical requirements until install day
• A make line that is too far from the oven

Frequently asked questions

What oven is best for a new pizza shop?

It depends on your style and volume. Conveyor ovens are consistent and fast for delivery; deck and brick ovens give more crust character but take more skill. Start with your menu and pies per hour.

Do pizza ovens need a hood?

Most do. The type depends on the oven, fuel and your local code, so check with your plan reviewer before you buy.

Plan it step by step for free

Pick the pizza shop package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

A coffee shop can be one of the lighter kitchens to open, which is exactly why owners get surprised. The espresso machine is the star, but the health department will look hardest at your sinks, your water and your refrigeration. Plan those first and opening day goes a lot smoother.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a coffee shop package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Decide what you will serve beyond drinks. Pastries bought in from a bakery need a case and a little storage. Baking in-house, breakfast sandwiches or anything cooked on a griddle can bring ovens, more refrigeration and possibly a hood. Your food menu decides how simple or complex your kitchen gets. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Coffee Shop equipment, station by station

Espresso bar

• Commercial espresso machine and grinders sized to your drink volume
• Water filtration for the espresso machine and brewer
• Under-counter refrigerator for milks and alt-milks

Brew and cold

• Batch brewer and hot water dispenser
• Cold brew setup and an ice machine sized to iced-drink volume
• Cup, lid and sleeve storage within reach of the bar

Food and pastry

• Pastry case (refrigerated if you sell cream-filled or dairy items)
• Convection or speed oven if you heat or bake food
• Reach-in cooler for back-up product

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

If you only brew coffee and serve pastries, you may not need a grease hood. If you add griddles, fryers or other grease-producing cooking, a Type I hood with fire suppression usually comes with it. Some speed ovens are listed for ventless use, but always confirm with your plan reviewer.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Not planning enough sinks (handwash, 3-compartment and a mop or utility sink)
• An ice machine that is too small for summer iced drinks
• No water filtration, which shortens the life of your espresso machine
• A bar layout where baristas cross paths every drink

Frequently asked questions

What sinks does a coffee shop need?

Most health codes expect at least a dedicated handwash sink, a 3-compartment sink for washing equipment and a mop or utility sink. Some also require a separate food prep sink. Check your local code.

Does a coffee shop need a hood?

Not always. Brewing coffee and serving pastries usually does not; cooking with grease usually does. Ask your plan reviewer about your exact menu.

Plan it step by step for free

Pick the coffee shop package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

Donuts are a fryer business. That one fact drives your hood, your fire suppression, your floor plan and your early-morning schedule. Plan the fry station and the proofing around your daily dozens and everything else gets easier.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a donut shop package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Decide your mix: yeast-raised, cake, filled, specialty and any kolaches or breakfast items. Count your peak dozens per morning. That number sizes your mixer, proofer and fryer, and tells you how early your crew has to start. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Donut Shop equipment, station by station

Dough and proof

• Planetary mixer sized to your batch size
• Proofer cabinet for yeast-raised donuts
• Bench space, cutters and sheet pans

Fry

• Donut fryer sized to your dozens per hour
• Drain screens, flipping sticks and a way to filter oil
• Probe thermometer to check oil temperature

Glaze, fill and case

• Glazing station and warmers for icings
• Filling equipment for jelly and cream donuts
• Display case and box storage for the counter

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Donut fryers produce grease-laden vapor, so most kitchens need a Type I hood with a fire suppression system over the fry station, plus a Class K extinguisher nearby. Plan the hood length around the fryer and anything else on the line.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• A fryer too small for weekend volume
• No room for a proofer near the fry station
• Forgetting oil storage and disposal
• Not planning the hood before signing the lease

Frequently asked questions

Do donut fryers need a hood?

In most cases, yes. Donut fryers produce grease-laden vapor, which usually means a Type I hood with fire suppression. Confirm with your fire marshal.

What is the most important piece of equipment in a donut shop?

The fryer, followed closely by the proofer. Together they decide how many dozens you can make before the doors open.

Plan it step by step for free

Pick the donut shop package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

A burger joint lives and dies on its line: flat top or char-broiler, fryers, a cold station and a fast handoff to the window. It is a classic grease-producing kitchen, so the hood and fire suppression drive the whole layout.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a burger joint package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Smash burgers on a flat top, charbroiled burgers, or both? Fries cut in-house or frozen? Shakes? Each choice adds or removes equipment. Count your burgers per hour at peak to size the griddle and the fryers. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Burger Restaurant equipment, station by station

Grill

• Flat top griddle and/or char-broiler sized to burgers per hour
• Refrigerated chef base under the grill for patties
• Bun toaster or toasting space

Fry

• Fryers sized to your fry and onion ring volume
• Fry dump station with a heat lamp
• Oil filtration plan

Cold and garnish

• Refrigerated sandwich prep table for lettuce, tomato, onion and sauces
• Reach-in or walk-in for backups
• Shake machine or blender station if you serve shakes

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Griddles, char-broilers and fryers almost always need a Type I hood with fire suppression. Your hood length decides how much equipment fits on the line, so lay out the line under the hood before you buy anything.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Buying more line equipment than the hood can cover
• Not enough refrigeration under the line
• A fry station too far from the grill and window
• Forgetting a grease interceptor in the plumbing plan

Frequently asked questions

Do I need a hood for a flat top griddle?

In most commercial kitchens, yes. Griddles, fryers and char-broilers usually need a Type I hood with fire suppression.

Flat top or char-broiler?

A flat top does smash burgers, breakfast and onions. A char-broiler gives grill marks and a flame-grilled flavor. Many burger kitchens run both if the hood is long enough.

Plan it step by step for free

Pick the burger joint package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

A taqueria line is fast and hot: plancha or griddle, comal for tortillas, hot wells for rice, beans and braised meats, and a cold station for salsas and garnishes. The trick is keeping hot food hot, cold food cold and the line moving.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a taqueria package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Count your proteins and how you cook them (grilled, braised, al pastor on a trompo, fried). Fresh tortillas, house chips and a salsa bar each add equipment and prep time. Your peak orders per hour size the hot wells and the griddle. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Taqueria equipment, station by station

Plancha and grill

• Flat top griddle or plancha for proteins and tortillas
• Comal or tortilla warmer
• Vertical broiler if you serve al pastor (check hood coverage)

Hot well

• Steam table for rice, beans and braised meats held at 135 F or above
• Stock pot range for beans, braises and consomme
• Ladles, lids and a way to log hot holding temps

Cold and salsa bar

• Refrigerated prep table for salsas, crema and garnishes held at 41 F or below
• Food processor or blender for salsas
• Fryer for chips if made in-house

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Griddles, fryers and vertical broilers usually need a Type I hood with fire suppression. A salsa bar or self-serve station may need sneeze guards under your local code.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Hot wells too small for the rush
• No plan for cooling braised meats and beans safely
• Chips fried without a hood or proper fryer setup
• A cold station too far from the plancha

Frequently asked questions

What temperature do I hold beans and rice at?

Hot-held food is commonly kept at 135 F or above under the FDA Food Code. Cooked food being cooled has to move through cooling steps on a schedule, so plan for it.

Does a salsa bar need a sneeze guard?

Self-serve food usually needs protection such as a sneeze guard. Check your local health code.

Plan it step by step for free

Pick the taqueria package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

Wings and fried chicken are a fryer-heavy business. More fryers means a longer hood, more oil, more fire suppression and more refrigeration for raw chicken. Plan the fry line around your peak orders and the rest of the kitchen follows.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a wing spot package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

Count your flavors, your order sizes and your peak orders per hour. Breaded chicken adds a breading station and more raw-poultry handling. Bone-in versus boneless changes cook times, which changes how much fryer capacity you need. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Wings and Fried Chicken Restaurant equipment, station by station

Fry

• Fryers sized to your peak orders by oil capacity and recovery, not just basket count
• Oil filtration and a plan for oil storage and pickup
• Probe thermometer to verify fryer and product temps

Breading and raw

• Breading table and bins kept separate from ready-to-eat areas
• Refrigerated storage for raw chicken below ready-to-eat food
• Handwash sink close to the raw station

Sauce and pack

• Sauce warmers and toss bowls
• Refrigerated storage for dips and sides
• To-go packaging station near the window

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

Fryers almost always need a Type I hood with fire suppression, plus a Class K extinguisher. Every fryer you add needs hood coverage, so lay out the fry line under the hood first.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Too little fryer capacity for the weekend rush
• Raw chicken stored above ready-to-eat food
• No oil management plan
• Undersized walk-in for bulk chicken deliveries

Frequently asked questions

How many fryers does a wing restaurant need?

It depends on your peak orders per hour, cook times and menu. Size by oil capacity and how fast the oil recovers, for your busiest hour.

What temperature is chicken cooked to?

Poultry is commonly cooked to 165 F under the FDA Food Code. Verify with a calibrated probe thermometer.

Plan it step by step for free

Pick the wing spot package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.

A deli is a refrigeration and slicing business. Most of what you sell is cold, which means your coolers, your prep tables and your slicer cleaning routine matter more than the stove. Add soups, panini or hot subs and the plan grows from there.

Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a deli package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.

Start with the menu, not the equipment

List your sandwiches, how many meats and cheeses you slice, and whether you serve soups, hot sandwiches or salads. Slicing to order versus slicing ahead changes your slicer count and refrigeration. Hot food may bring a hood depending on the equipment. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.

Deli and Sandwich Shop equipment, station by station

Slicer

• Commercial meat slicer (or two for meats and cheeses)
• Refrigerated storage right next to the slicer
• Cut-resistant gloves and a slicer cleaning routine

Sandwich line

• Refrigerated sandwich prep table
• Bread storage and a cutting station
• Reach-in for backups under or near the line

Soups and hot

• Soup kettles or wells that hold at 135 F or above
• Panini press or toaster oven for hot sandwiches
• Display case for salads and grab-and-go

Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.

Hood, fire and health code basics

A cold deli with soups and a panini press may not need a grease hood, but fryers, griddles or char-broilers usually do. Ask your plan reviewer about your exact equipment.

Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.

Common mistakes to avoid

• Not enough refrigerated space for sliced meats
• Skipping a daily slicer teardown and cleaning
• Soup kettles that cannot hold temperature through the lunch rush
• A layout where the slicer is far from the line

Frequently asked questions

Does a deli need a hood?

Often not if you only slice, assemble and warm soups or panini. Fryers and griddles usually change that. Confirm with your plan reviewer.

How often should a deli slicer be cleaned?

Commonly at least every 4 hours of continuous use and between different foods. Follow your health code and the slicer manual.

Plan it step by step for free

Pick the deli package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.

This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.