Opening a restaurant requires more than cooking equipment and furniture. Daily operations depend on hundreds of smaller supplies, including takeout containers, garbage bags, paper towels, cleaning chemicals, gloves, labels and food storage products.
These items are easy to overlook during construction and menu planning, but missing supplies can delay opening, reduce service speed or create unnecessary last-minute costs. Use this checklist as a starting point when preparing a new restaurant, café, bakery, food truck or catering business.
Local food safety, fire, building and licensing requirements vary. Confirm all mandatory requirements with the appropriate local authorities and inspectors.
1. Takeout Containers
Choose containers based on the menu, portion size, food temperature and delivery time. Common options include paper takeout boxes, plastic containers, bagasse containers, aluminum foil containers, deli containers, soup containers, salad bowls, hinged/clamshell containers and catering trays. Test each container with the actual food before opening — check portion fit, leak resistance, lid security, heat tolerance, grease resistance, stackability, delivery performance and microwave/freezer suitability where applicable.
2. Container Lids
Many containers and lids are sold separately. Verify container product code, matching lid product code, diameter or dimensions, flat or dome lid, clear or opaque lid, venting requirements and case quantity. Do not assume that similar-looking lids are interchangeable.
3. Bags for Takeout and Delivery
Restaurants may require several bag styles: brown paper bags, white paper bags, paper bags with handles, tamper-evident delivery bags and large catering bags. Select bags based on container width, order weight, number of items, beverage separation, handle strength and delivery requirements.
4. Food Wrap and Foil
Common kitchen wrapping products include food wrap film, aluminum foil rolls, pre-cut foil sheets, sandwich wrap paper, deli paper, wax paper, freezer paper and pan liners. Make sure wrap dispensers and cutter boxes are easy for staff to access safely.
5. Disposable Cutlery and Serving Items
Depending on the menu, stock forks, knives, spoons, soup spoons, chopsticks, cutlery kits, napkins, straws, stirrers, portion cups, plates, bowls and serving trays. Train staff to provide only what the customer needs.
6. Cups and Beverage Supplies
Consider hot cups, cold cups, cup lids, sleeves, straws, drink carriers, takeout trays and portion cups & lids. Check lid compatibility carefully — a lid with the same nominal diameter may not fit every cup brand or series.
7. Paper Towels and Dispensers
Restaurants normally need paper towels in customer washrooms, staff handwashing stations, kitchen cleaning stations, bar areas and food preparation areas. Possible formats include hardwound roll towels, multifold towels, centre-pull towels and kitchen rolls. Record each dispenser model and matching towel specification.
8. Toilet Paper and Washroom Supplies
Prepare commercial toilet paper, toilet tissue dispensers, hand soap, soap dispensers, paper towels, air fresheners, sanitary disposal bags, waste bins, toilet seat covers where required and washroom cleaning chemicals. Assign staff responsibility for washroom checks throughout the day.
9. Hand Soap and Sanitizer
Restaurants may need different products for kitchen handwashing, customer washrooms, front counter use and employee areas. Confirm soap format, dispenser compatibility, refill size, fragrance, usage location and relevant workplace and foodservice requirements. Hand sanitizer does not replace proper handwashing.
10. Dishwashing Chemicals
Commercial warewashing systems may require machine detergent, rinse aid, sanitizer, delimer, presoak and manual dish detergent. Never substitute a household dishwasher product for a commercial chemical system unless the machine manufacturer specifically permits it. Follow the equipment, chemical supplier and applicable local requirements.
11. General Cleaning Chemicals
A restaurant cleaning program may include degreaser and all-purpose cleaner, floor cleaner, glass cleaner, disinfectant and washroom cleaner, sanitizer, oven and grill cleaner, stainless steel cleaner, drain maintenance products and neutral cleaner. Store chemicals away from food and clearly label all secondary containers. Safety Data Sheets should be accessible to employees where required.
12. Garbage Bags
Select garbage bags by bin dimensions, bag dimensions, capacity, thickness, colour, material and waste type. A kitchen may require stronger bags than an office or washroom. Common applications include food waste, general waste, recycling, heavy kitchen waste and washroom waste.
13. Gloves and Personal Protective Supplies
Possible products include nitrile, vinyl and poly gloves, dishwashing gloves, aprons, hairnets, beard covers, sleeve covers and masks where needed. Select gloves based on the task — one glove type may not be appropriate for food preparation, cleaning and chemical handling.
14. Food Storage and Labels
Prepare food storage containers, matching lids, ingredient bins, date labels, dissolvable labels, permanent labels, markers, portion bags, resealable bags and freezer bags. A clear labelling system supports stock rotation and reduces waste.
15. Cleaning Tools
Common tools include mop heads, mop handles, buckets and wringers, brooms, dustpans, floor squeegees, scrub brushes, sponges, scouring pads, microfibre cloths, cleaning carts and wet floor signs. Use separate cleaning tools for kitchens, dining rooms and washrooms where appropriate.
16. Front-of-House Supplies
Depending on the concept, stock guest napkins, table covers, cutlery, takeout menus, receipt rolls, order pads, straws, condiment cups, toothpicks, food baskets and tray liners.
17. Receiving and Storage Supplies
Receiving areas may need utility knives, tape, labels, markers, pallet wrap, storage bins, shelf labels, disposable gloves, temperature logs and cleaning supplies. Designate a clear area for receiving and inspecting deliveries.
18. Create Par Levels
A par level is the minimum quantity a restaurant wants to maintain before reordering. Set par levels based on average daily usage, supplier delivery schedule, storage space, seasonal demand, weekend volume and emergency requirements. Track high-usage products carefully — especially takeout containers, cups and lids, paper towels, garbage bags, gloves and dishwashing chemicals.
19. Test Before Opening
Before purchasing large quantities: assemble the boxes, test lids, pack real menu items, simulate delivery, test cup and lid combinations, load garbage bags into actual bins, test dispensers and train staff on chemical use. A small product test can prevent a large purchasing mistake.
Downloadable Opening Checklist
Create an opening inventory list with these columns: product category, product name, product code, supplier, case quantity, initial order quantity, par level, storage location, reorder contact and notes.
Buy Restaurant Supplies from Price Group
Price Group supplies food packaging, paper products, janitorial supplies, cleaning chemicals, garbage bags, gloves and everyday operating essentials for restaurants and foodservice businesses. Whether you are opening your first restaurant or expanding an existing location, our team can help you organize core supplies and identify compatible products.
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