11 Facilities and Equipment

Catering Facilities

When purchasing a catering facility, you’re making a major investment that will shape your entire operation. Proper design and functionality of your facility are keys to your success. Here’s what you should carefully consider before committing to a purchase:

Location

• Accessibility: Easy for staff, deliveries, and event transport.
• Zoning laws: Ensure the property is zoned for food production and catering.
• Proximity to clients and events: Being close to popular venues or high-demand areas reduces travel costs and improves service.
• Customer access and parking availability

Kitchen Infrastructure

• Size and layout: Adequate prep, cooking, cooling, and storage areas.
• Existing equipment: Are commercial ovens, refrigeration, and dishwashing stations included and up to code?
• Ventilation and plumbing: Proper hood systems, grease traps, sinks, etc.
• Utilities: Can the electrical and water systems handle your peak production?

Licensing & Health Compliance

• Can the facility pass a health inspection?
• Does it meet local fire, safety, and ADA regulations?
• Are you buying a facility with an active commercial kitchen license, or will you need to apply for one?

Loading and Storage Capabilities

• Loading docks or easy access for delivery vehicles.
• Cold and dry storage space for ingredients, rentals, and decor.
• Parking: Sufficient for staff, delivery vehicles, and client pickups.

Business Potential & Flexibility

• Capacity for growth: Can the facility handle larger events or more orders in the future?
• Versatility: Can you use it for tastings, client meetings, or small hosted events?

Cost & Financial Viability

• Purchase price, renovation costs, and equipment upgrades.
• Ongoing costs: utilities, insurance, taxes, maintenance.
• ROI: Will this facility save you money vs. renting kitchen space long-term?

Workflow Efficiency

• Does the kitchen layout support smooth production flow?
• Are there dedicated spaces for prep, cooking, packing, and cleaning?

Staffing Needs

• Is the facility designed to accommodate your current and future team size?
• Does it offer safe, efficient workstations?

Security & Safety

• Alarms, secure access, surveillance.
• Safe storage for valuable equipment and ingredients.

Existing Reputation or Contracts

Catering Equipment

When determining what type of equipment you need, you need to consider many things.

• Will you be doing off-site or on-site catering?
• What type of menu items will you offer?
• How many people will you be able to serve?

If you’re catering off-site, portable, durable, and easy-to-clean equipment is crucial. For on-site catering or large events, commercial-grade gear and a more extensive setup may be required.

On Premise

• Consider Your Menu
• What are you catering??? This will help you select the proper equipment, both large and small.
• Determine the appropriate number of settings needed
• Purchase multi-tasking Buffet Equipment
• Kitchen consultants may be hired or seek advice from other caterers.
• What are your capacity needs?

Space considerations

•  Refrigeration/Freezer/Dry Storage
•  Decoration and Equipment Storage
•  Office space

Off Premise

• Licensed Kitchen for Preparation
• Rent an under-utilized facility
  • Example:  community hall or church
• There must be proper vehicle access for deliveries and loading for the event.

Catering Vans:  Rent, Lease or Buy

• Food Truck/Trailer
• Vehicle cost, insurance, and upkeep
• Refrigerated trucks
• Dry trucks
• Used or New
• Consider the weight that will be carried.

Here is a partial list of equipment you may consider. This is not all inclusive.

Food Preparation Equipment

• Commercial mixer
• Commercial food processor
• Knives, cutting boards, and utensils
• Mixing bowls and prep containers
• Measuring tools (cups, scales, spoons)
• Mandolins, peelers, graters
• Marinade containers & vacuum sealers

Cooking Equipment

• Portable burners or induction cooktops
• Ovens (convection or combi)
• Grills, flat tops, or griddles
• Deep fryer
• Sous vide equipment
• Microwave
• Rice cookers / steamers

Cold Storage & Holding

• Refrigerated transport coolers
• Cold Boxes (insulated food containers)
• Cambros
• Ice chests
• Freezer space
• Cold packs or ice

Hot Holding Equipment

• Chafing dishes and fuel
• Hot boxes such as Cambro insulated carriers
• Electric warmers or soup kettles
• Thermal food carriers

Transport Equipment

• Rolling carts and dollies
• Insulated food and beverage carriers
• Cargo van or food-safe delivery vehicle
• Food Truck
• Plastic bins with lids for gear and supplies

Service Equipment

• Serving utensils (tongs, ladles, spoons)
• Buffet tables and linens
• Plates, flatware, cups, napkins (disposable or reusable)
• Serving trays
• Display items (risers, decor, signage)

Sanitation & Safety

• Handwashing station or sanitizing wipes
• Dishwashing setup or 3-compartment sink (for larger setups)
• Food-safe gloves, hairnets, aprons
• First-aid kit
• Fire extinguisher
• Thermometers (digital probe and ambient)

Administrative & Miscellaneous

• POS system or invoice app
• Clipboards or order sheets
• Tents or canopies or a list of rental businesses
• Power strips and extension cords
• Lighting (for night events)
• Trash bins and liners