Essential Smallwares Your New Restaurant Kitchen Needs

Okay, let’s talk reality for a second. You’re opening a restaurant. The dreams are big, the menu is *chef’s kiss*, the location scout felt like a scene from a movie, and you’ve agonized over the big-ticket items – the six-burner range, the walk-in cooler that could double as a small apartment, the gleaming espresso machine. It’s exhilarating! It’s also… terrifyingly expensive and complex. I remember when I moved to Nashville from the Bay Area, just setting up my *home* kitchen felt overwhelming, finding the right spots for everything, realizing I forgot a can opener (seriously, how?). Magnify that by about a thousand, add health codes, staff, and the pressure of paying customers, and you’ve got restaurant opening vibes.

Amidst the whirlwind of securing funding, hiring staff, and perfecting that signature dish, there’s a whole category of items that are absolutely critical but often get pushed down the priority list until the last minute. I’m talking about smallwares. Yeah, the little guys. The tongs, the peelers, the measuring cups, the whisks, the cutting boards. They might not have the glamour of a sous-vide circulator or the imposing presence of a commercial mixer, but honestly? Your kitchen grinds to a halt without them. They are the nuts and bolts, the unsung heroes working tirelessly behind the scenes. Forget one key piece, and service can turn into a frantic mess real fast. I saw it happen to a buddy’s place once – opening night, slammed, and suddenly no one could find a spare set of tongs. Sounds minor, right? Try running a busy grill station without enough tongs. Not pretty.

So, this isn’t just another checklist. Well, okay, it *is* kind of a checklist, but think of it more as a deep dive, a conversation about *why* these things matter and what you should really be thinking about when selecting them. We’re going beyond just listing items; we’re digging into the functionality, the materials, the quantities, and how these seemingly small choices impact your kitchen’s workflow, efficiency, and even safety. Getting your smallwares right from the start saves headaches, time, and money down the road. It’s about setting your team up for success from day one. Let’s get into it, shall we? Luna, my cat, is currently batting at a stray measuring spoon on my floor, which feels… appropriate.

The Unsung Heroes: Equipping Your Kitchen Line

1. Measuring Tools: Precision is Everything

You can’t eyeball everything in a professional kitchen, not if you want consistency and controlled food costs. Measuring cups (both dry and liquid) and measuring spoons are non-negotiable. Get multiple sets, seriously. You don’t want your saute cook hunting down the only half-cup measure while the sauce station desperately needs it. Think durable materials like stainless steel – they won’t absorb odors or stains, and they can handle the abuse of a busy kitchen. Plastic is okay for some things, maybe, but metal lasts. And make sure the measurements are clearly marked and won’t wear off after a few washes. It sounds basic, but cheap ones fade fast.

Beyond cups and spoons, invest in good kitchen scales. Plural. A couple of digital scales are essential for accurate portioning of ingredients, especially proteins, and for precise recipe execution in baking or sauce making. This isn’t just about taste consistency; it’s about food cost control. Knowing exactly how much cheese goes on that pizza or how much flour is in that dough batch is crucial for your bottom line. I find digital easier for quick reads and taring (zeroing out the container weight), but some old-school folks still swear by balance scales for certain tasks. Whatever you choose, make sure they’re reliable, easy to clean, and can handle the weight range you’ll need. Don’t forget portion scoops too – invaluable for dishing out consistent servings of everything from mashed potatoes to cookie dough.

2. Cutting & Chopping: The Blade and the Board

Knives are maybe the most personal tool for a chef, but you need a solid house set. A good chef’s knife (8-10 inch) is the workhorse. Add a few paring knives for detail work, a serrated knife for bread and tough-skinned produce, and maybe a boning or fileting knife depending on your menu. Don’t skimp here. Quality steel holds an edge longer and makes prep work faster and safer. Dull knives are dangerous knives. Which brings me to… sharpeners! Have a honing steel readily available and a good sharpening stone or system (electric or manual) for regular maintenance. Keep them sharp!

Equally important are the cutting boards. You need *lots* of them. Cross-contamination is a massive risk, so implement a color-coded system: red for raw meat, blue for fish, yellow for poultry, green for produce, white for dairy/bread, maybe brown for cooked meats. It’s a visual cue that helps prevent dangerous mistakes. Material is a debate. Wood looks nice and is somewhat self-healing, but can be harder to sanitize properly (check local health codes, some prohibit wood). Plastic (polypropylene or polyethylene) is generally preferred in commercial settings because it’s non-porous and dishwasher safe. Get various sizes, and make sure they have non-slip feet or place damp cloths underneath to prevent them sliding around during use. Safety first, always.

3. Mixing & Prepping Bowls: Containment is Key

You will need more bowls than you think. Way more. Stainless steel mixing bowls are the industry standard for a reason. They’re durable, lightweight, non-reactive (won’t mess with acidic ingredients like tomatoes or citrus), easy to clean, and they stack nicely. Get a wide range of sizes, from tiny ones for holding mise en place ingredients to giant ones for mixing large batches of dough or salad. Seriously, get nests of them in multiple sizes – 1-quart, 3-quart, 5-quart, 8-quart, 13-quart, even 20-quart bowls aren’t overkill for a busy kitchen.

Think about bowls with wide rims for easy handling and pouring. Some bowls even come with silicone bases to prevent slipping, which can be handy. While stainless is king for general prep, you might want a few glass bowls for specific tasks (like microwaving, though that’s less common BOH) or heavy-duty plastic bowls for things like bussing or storage. Don’t forget colanders and strainers (fine mesh/chinois) in various sizes for washing produce, draining pasta, and sifting ingredients. Again, durable metal is usually the way to go here.

4. Utensils: The Hand Tools of the Trade

This category is VAST. Think about every action your cooks will perform: flipping, stirring, scooping, whisking, mashing, spreading. You need the right tool for each job. Stock up on spatulas – metal ones for the grill/griddle, heat-resistant rubber/silicone ones for scraping bowls and non-stick pans, offset spatulas for plating and frosting. Get multiple sizes and types. Whisks are essential – balloon whisks for incorporating air, French whisks for sauces. Again, various sizes.

Tongs are like extensions of a cook’s hands. You need spring-loaded tongs in different lengths – short ones for delicate work, long ones for the grill or deep fryer to keep hands safe from heat. Consider different tip styles too (scalloped are common, some are flat). Ladles and spoons (solid and slotted/perforated) are crucial for portioning soups, sauces, and sides. Ensure ladle sizes correspond to your standard portions (e.g., 4oz, 6oz, 8oz). Don’t forget peelers (Y-peelers are often preferred by pros), can openers (get a sturdy bench-mounted one if you open lots of cans, plus backups), graters (box graters, microplanes), and maybe even a potato masher or ricer depending on your menu. It’s easy to overlook something simple like a good quality can opener until you *really* need it.

5. Cookware: The Heart of the Heat

Pots and pans. Obvious, right? But the *types* and *materials* matter immensely in a commercial setting. You’ll need a range of sauce pans (1-quart up to maybe 6 or 8-quart) for sauces, reductions, reheating. Stock pots are essential for soups, stocks, boiling pasta – get various sizes (20-quart, 40-quart, maybe even larger depending on volume). Sauté pans (straight sides) and fry pans/skillets (sloped sides) are daily workhorses for searing, sautéing, pan-frying. Sizes typically range from 8 inches to 14 inches.

Material choice is key. Heavy-duty stainless steel with an aluminum core or base is often the best all-around choice. It heats evenly, is durable, non-reactive, and relatively easy to clean. Cast iron is fantastic for searing and heat retention but requires careful seasoning and maintenance. Non-stick pans have their place, especially for delicate items like eggs or fish, but commercial use wears down the coating quickly, so expect to replace them more often. Make sure handles are securely riveted and oven-safe if needed. And lids! Don’t forget matching lids for your pots and pans, or invest in some universal lids. Consider if your cookware needs to be induction compatible if you’re using induction cooktops.

6. Bakeware Basics: Even if You’re Not a Bakery

Unless you’re strictly a raw bar, you’ll likely need some basic bakeware. Sheet pans (or ‘bun pans’) are incredibly versatile – roasting vegetables, baking cookies, catching drips, organizing mise en place, transporting items. Get plenty of half-sheet and full-sheet sizes. Heavy-gauge aluminum is standard. You’ll also want cooling racks that fit inside them.

Depending on your menu, you might need muffin tins, cake pans (round, square), loaf pans, or pie plates. Even if desserts aren’t your focus, you might bake rolls, cornbread, or a staff meal cake. Don’t forget associated tools: rolling pins (wooden or metal), pastry brushes (silicone is often easier to clean and more heat resistant than boar bristle), bench scrapers (great for dividing dough and cleaning surfaces), bowl scrapers, and maybe some basic piping bags and tips if you do any decorative work. Quality bakeware ensures even heating and prevents warping under high temperatures.

7. Storage & Organization: A Place for Everything

This is where safety and efficiency really intertwine. You need a solid system for storing ingredients and prepped items. Invest in clear, durable food storage containers with tight-fitting lids. Clear containers let you see contents at a glance. Square or rectangular shapes often maximize shelf space better than round ones. Get various sizes, and make sure they are NSF-certified and designed for commercial use (able to withstand temperature changes and frequent washing).

Label everything! Use masking tape and markers, or invest in a label printer system. Every container needs the item name, prep date, and use-by date. This is crucial for implementing the FIFO (First-In, First-Out) system, minimizing waste, and complying with health codes. Consider larger ingredient bins on wheels for bulk dry goods like flour, sugar, rice. They should be food-grade plastic with secure lids. Don’t forget spice racks or containers to keep spices organized and easily accessible, but away from direct heat. Proper shelving and organization for the smallwares themselves is also key – hooks for utensils, dedicated drawers for knives, stacked bowls – so staff aren’t wasting time searching.

8. Safety & Sanitation: Beyond the Basics

Safety isn’t just about big equipment; smallwares play a role too. Accurate thermometers are non-negotiable for food safety. You need instant-read digital thermometers (like Thermapens) for checking internal temps of cooked foods quickly. Probe thermometers with alarms are useful for monitoring roasts or liquids. Oven thermometers ensure your oven is actually at the temperature you set it to. Calibrate them regularly!

Have designated sanitizer buckets (usually red) clearly labeled for wiping cloths. Use test strips to ensure your sanitizer solution is at the correct concentration. Disposable gloves should be readily available at prep stations. A well-stocked first-aid kit specifically designed for kitchen environments (burn cream, waterproof bandages, etc.) is essential and required by code. While fire extinguishers are larger equipment, ensuring staff know where they are and how to use them is part of the overall safety culture that includes proper handling of hot pans (requiring pot holders or oven mitts – another smallware!) and sharp knives. Include various cleaning brushes designed for specific equipment – grill brushes, bottle brushes, etc. – to ensure thorough sanitation.

9. Bar Smallwares: Don’t Forget the Drinks

Even if you don’t have a dedicated bar, if you serve any alcoholic or even specialty non-alcoholic beverages, you’ll need some basic bar smallwares. Think cocktail shakers (Boston or cobbler style), jiggers for accurate pouring (essential for consistency and cost control), strainers (Hawthorne and fine mesh), long bar spoons for stirring.

You’ll also need ice scoops (never scoop ice with a glass!), bottle openers, corkscrews, maybe a muddler for cocktails like mojitos, and cutting boards specifically designated for bar garnishes (citrus, etc.). Pour spouts for liquor bottles help control pour speed and reduce spills. Having these items readily available prevents bartenders or servers from having to steal tools from the kitchen line during a busy service, which, trust me, happens, and causes friction. Keep the bar tools organized and separate if possible.

10. Sourcing Your Arsenal: Strategy and Suppliers

Okay, you have your list. Now where do you get all this stuff? You need to balance cost vs. quality. It’s tempting to go cheap, especially with the mountain of startup expenses. But for high-use items like tongs, whisks, pans, and cutting boards, investing in durable, commercial-grade quality will save you money in the long run because you won’t be replacing them constantly. Cheap stuff breaks, warps, or just doesn’t perform well under pressure.

Restaurant supply stores are your best bet. They carry brands designed for professional kitchens. This is where suppliers like Chef’s Deal come into the picture. They often have a massive selection covering everything from the big equipment down to the tiniest measuring spoon. What’s interesting about places like them is they sometimes offer more comprehensive services beyond just selling stuff. For instance, I know Chef’s Deal offers free kitchen design services. Now, you might think, ‘What does design have to do with smallwares?’ Well, a well-designed kitchen layout considers workflow, which directly impacts *where* smallwares are stored and *how many* you might need at each station. Getting that kind of expert consultation, maybe even alongside planning your major equipment purchases and installation, can be incredibly valuable. They understand the whole ecosystem of the kitchen. Plus, consolidating purchases with one supplier might offer better pricing or financing options, which definitely helps the bottom line when you’re starting out.

Can you buy online? Absolutely. It offers convenience and price comparison. But sometimes seeing and feeling the weight of a pan or the sturdiness of a utensil in person is helpful. Maybe a mix is best? Get the bulk standards from a major supplier, perhaps source specialty items locally or online. My advice? Make a detailed list, categorize by station (prep, line, bake, bar, dish), estimate quantities (always slightly overestimate key items), and then shop around, keeping durability and functionality top of mind. Is this the best approach? Maybe. It requires more upfront work, but I think it pays off. Building that initial smallwares inventory feels daunting, but it’s the foundation your team will rely on every single shift.

Setting the Stage for Success

Whew. That was a lot, right? We went from measuring spoons to sourcing strategies. It really drives home how these ‘small’ wares are anything but insignificant. They are the tactile interface between your chefs and the food, the tools that enable consistency, efficiency, and safety in the controlled chaos of a professional kitchen. Forgetting them, or skimping on quality, is like trying to build a house with subpar nails and screws – the whole structure becomes wobbly.

So, my challenge to you, if you’re embarking on this wild restaurant journey, is this: Don’t treat smallwares as an afterthought. Give them the attention they deserve during your planning and budgeting phase. Make that detailed list, tailored to *your* specific concept and menu. Walk through every step of preparing your signature dishes – what tools does your team need at each point? Think about workflow, think about stations, think about how many covers you expect to do on a busy night. Invest wisely, prioritize durability for those workhorse items.

Getting the smallwares right might not be the most glamorous part of opening a restaurant, but it’s one of the most fundamental. It’s about equipping your team with the tools they need to execute your vision flawlessly, night after night. Will you get it *perfect* on day one? Maybe not. There might be that one odd tool you realize you need mid-service. But getting the core essentials right? That sets the stage for a smoother opening and a more efficient operation down the line. Or perhaps I’m just projecting my own need for organizational control onto the kitchen environment? Nah, I really think this stuff matters. Good luck out there.

FAQ

Q: What’s the biggest mistake restaurants make with smallwares?
A: Honestly, it’s usually underestimating the sheer quantity needed for smooth service or opting for cheap, residential-quality items that just don’t hold up to commercial use. Running out of clean tongs or having spatulas melt on the flattop during a rush is a nightmare born from poor planning or misguided budget cuts.

Q: How many of each smallware item do I really need?
A: There’s no single magic number, unfortunately. It really depends on your restaurant’s size (number of seats), menu complexity (more components = more tools), number of kitchen stations, and importantly, your dishwashing capacity and turnaround time. A good rule of thumb is to estimate peak usage for key items (like sauté pans, tongs, cutting boards) and add a buffer – maybe 25-50% extra? It’s better to have a few extra clean tools than to have cooks waiting.

Q: Should I buy smallware sets or individual pieces?
A: Sets (like knife blocks or mixing bowl nests) can seem cost-effective and convenient initially. However, you might end up with sizes or types you don’t use often. Buying individual pieces allows you to customize your toolkit precisely to your needs and replace only specific items that get lost or broken. Often, a hybrid approach works best: get sets for basics like measuring cups/spoons and mixing bowls, then buy individual, high-quality knives, pans, and utensils tailored to your kitchen’s specific tasks.

Q: Where’s the best place to buy restaurant smallwares?
A: Your best bet is usually dedicated restaurant supply stores or online suppliers specializing in commercial kitchen equipment. They offer products built for durability and safety standards (like NSF certification). Companies like Chef’s Deal are notable because they offer a wide range and can often bundle smallwares with larger equipment purchases. Their potential added services, like consultation or even free kitchen design assistance, can indirectly help you figure out exactly which smallwares you need and how many, fitting them into the overall kitchen plan. While big box stores might have some items, they generally lack the commercial-grade quality needed for a demanding restaurant environment. Local supply stores are great for immediate needs or replacements.

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• Choosing the Right Commercial Oven for Your Restaurant
• Restaurant Kitchen Layout Planning Tips
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@article{essential-smallwares-your-new-restaurant-kitchen-needs,
    title   = {Essential Smallwares Your New Restaurant Kitchen Needs},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/essential-smallwares-for-opening-a-new-restaurant/}
}