Checklists
Pop-Up Restaurant Equipment Checklist
4 min read
Cooking: the primary heat source your menu depends on — burners, griddle, charbroiler or fryer.
Baking: a countertop oven if any menu item is baked, roasted or finished in dry heat.
Prep: work surfaces, a mixer or processor if you produce anything in batch, and cold storage arranged separately.
Holding: warmers or a holding cabinet so cooked product does not sit at unsafe temperature between cook and service.
Service: serving equipment, pans, lids and a clean plating surface.
Utilities and safety: fuel supply, circuit capacity, fire suppression, ventilation and hand-wash arrangements as required by your venue and local authority.
This guidance is general. Confirm the regulations, fire, ventilation, electrical and food safety requirements that apply to your location, venue and event.