Every year, new and established restaurants in Québec run into avoidable problems because of poor equipment choices. These mistakes cost money, slow operations, and stress staff. Here are the most common issues and how to avoid them.

1. Buying the cheapest option

Low-cost equipment seems tempting, but it often breaks early. Repairs add up fast. A reliable mid-range or refurbished commercial unit lasts longer and performs better.

2. Ignoring kitchen layout

A powerful oven means nothing if it blocks a walkway or creates a bottleneck. Always map your workflow before buying anything

3. Choosing residential appliances

Residential fridges or stoves are not designed for commercial use. They fail under heavy load and do not meet safety or hygiene standards.

4. Forgetting power and ventilation needs

Many units require specific outlets, voltage, or ventilation clearances. If you do not check first, installation becomes expensive.

5. Not planning for growth

If your restaurant gets busy, you need equipment that can keep up. Choose units with the capacity to handle future volume.

6. Buying from private sellers without inspection

Online sellers rarely offer warranties or proper testing. A fridge might fail after a week. Always buy from reliable suppliers who test equipment before selling it.

Final thought

Avoiding these mistakes saves time, money, and stress. Smart choices keep your kitchen running smoothly and help your restaurant succeed in the long run.