Opening a restaurant in Québec takes planning, accurate budgeting, and the right equipment. Missing a key tool slows your kitchen and affects consistency. This checklist gives new owners a clear picture of what they need to operate safely and effectively.

1. Refrigeration and cold storage

You need reliable refrigeration from day one. At minimum, plan for:
• Reach-in refrigerator
• Reach-in freezer
• Prep table with refrigeration
• Under-counter fridge if space is tight

2. Cooking equipment

Your menu will guide the choices, but most kitchens require:
• Commercial range
• Oven or combi oven
• Flat top, charbroiler, or grill
• Deep fryer
• Microwave or high-speed oven

Always check power requirements and clearance rules.

3. Food prep equipment

To save time and improve consistency:
• Mixers
• Food processors
• Slicers
• Blenders
• Cutting boards and utensils

Choose NSF-certified equipment to meet health standards.

4. Stainless steel tables and shelves

Prep tables, dish tables, and wall shelves help keep your kitchen organized and compliant. Stainless steel is the safest and most durable option.

5. Dishwashing area

Every Québec restaurant needs:
• Triple-compartment sink
• Dishwasher or high-temperature machine
• Drying racks

MAPAQ inspections often focus on this section.

6. Safety and storage

Do not overlook:
• Fire suppression system
• First aid and PPE
• Dry storage racks
• Waste and recycling stations

Final thought

This checklist keeps new owners focused on essentials. With the right equipment, your restaurant runs efficiently from the start and avoids costly delays.