Complete Restaurant Supply Checklist for New Restaurant Owners
Everything you need to stock before opening day: A comprehensive checklist of disposables, packaging, and essential supplies organized by category.
Before You Order: Planning Considerations
Opening a restaurant involves hundreds of decisions, and disposables might seem minor compared to equipment and staffing. But running out of takeout containers or cups on opening week is a preventable disaster that damages your reputation before you've established one.
This checklist covers disposables and packaging supplies—the items you'll reorder continuously throughout your restaurant's operation. Start with conservative estimates, but have backup suppliers identified in case you exceed projections.
Key planning questions to answer first:
- What's your service model? Dine-in only, takeout-focused, delivery-heavy, or mixed?
- What's your projected daily customer count? Conservative estimate for first month
- What's your average ticket size? Affects packaging quantity per order
- Are you eco-conscious? Determines whether to buy compostable, recyclable, or conventional
- What's your storage capacity? Buying bulk saves money but requires space
- What's your budget for disposables? Typically 3-6% of projected revenue
1. Takeout Containers & Food Packaging
Even if you're primarily dine-in, you'll need takeout containers for leftovers and to-go orders. Delivery and takeout operations need comprehensive packaging.
Essential Containers
- General-purpose clamshell containers (3-4 sizes):
- Small (6x6"): Sides, desserts, small entrees
- Medium (8x8"): Standard entrees, salads
- Large (9x9"): Large entrees, family-style portions
- Rectangular (9x6"): Sandwiches, wraps, longer items
- Compartment containers: If your menu includes entrees with sides (meat + two sides format)
- Soup containers with lids (12oz and 16oz): Also work for chili, stew, sauces, dressings
- Clear plastic deli containers (various sizes): Versatile for sauces, sides, desserts, prep storage
Specialty Containers (Based on Menu)
- Pizza boxes: If serving pizza (10", 12", 14", 16" sizes)
- Sandwich/sub boxes or wraps: For sandwich shops, delis
- Paper food boats/trays: Casual concepts, food trucks, baskets
- Aluminum pans with lids: Catering, family meals, lasagna, baked dishes
- Sushi trays: If offering sushi or ready-to-eat cold items
- Bakery boxes: Pastries, cakes, cookies
Quantity guide: For first month, estimate 1.5x your projected daily orders (buffer for spillage, damage, unexpected demand). Example: 100 orders/day × 30 days × 1.5 = 4,500 containers minimum.
2. Cups, Lids & Beverage Supplies
Hot Beverage Supplies
- Hot cups (8oz, 12oz, 16oz, 20oz): Choose 2-3 sizes that match your menu
- Hot cup lids: Ensure they fit your cup brand exactly
- Cup sleeves: If using single-wall cups (not needed for double-wall)
- Stir sticks/stirrers: For coffee, tea service
- Cup carriers (2-cup and 4-cup): For multi-drink orders
Cold Beverage Supplies
- Cold cups (16oz, 20oz, 24oz): Clear plastic or paper, standard sizes
- Cold cup lids: Dome lids for specialty drinks, flat lids for standard iced beverages
- Straws: Paper, plastic, or compostable (check local regulations)
- Straw sleeves/dispensers: For sanitary straw service
Glassware Alternatives (Disposable)
- Plastic wine cups: If serving wine (catering, events)
- Plastic champagne flutes: Special occasions, celebrations
- Tumblers/water cups: General beverage service
Quantity guide: Estimate 1.5-2 beverages per customer. Example: 100 customers/day = 150-200 cups needed daily.
3. Napkins & Paper Products
- Beverage napkins (5x5"): Casual service, bars, coffee shops
- 1-ply for economy
- 2-ply for better quality
- Lunch/dinner napkins (6.5x6.5"): Full-service dining, takeout
- Dispenser napkins: Interfold or tall-fold for high-traffic areas, condiment stations
- Paper towels (kitchen): Multi-fold or roll, for kitchen prep, cleaning, handwashing
- Toilet paper: Don't forget restroom supplies
Quantity guide: Napkins are high-volume. Estimate 2-3 napkins per customer minimum. Stock 30 days minimum for opening.
4. Cutlery & Utensils
- Plastic cutlery sets (or separate forks, knives, spoons):
- Heavyweight for better quality feel
- Mediumweight for balance of cost and quality
- Economy for high-volume, cost-conscious operations
- Wrapped cutlery kits: Pre-packaged fork+knife+spoon+napkin saves labor
- Soup spoons: If serving soup, ramen, pho
- Compostable cutlery: CPLA or birchwood if eco-conscious
- Chopsticks: If serving Asian cuisine
- Serving utensils: Disposable tongs, serving spoons for buffet, catering
Pro tip: Train staff to include appropriate utensils. Over-packaging (5 forks for 1 person) wastes money and frustrates customers.
5. Bags & Carriers
- Takeout bags (paper or plastic):
- Small (for 1-2 items)
- Large (for family orders)
- Consider custom printing for branding
- T-shirt bags: Economical plastic option, various sizes
- Kraft paper bags: Eco-friendly, premium feel
- Reusable tote bags: Premium option for branding and sustainability
- Bag-in-box catering bags: If offering catering or large orders
6. Food Safety & Sanitation Supplies
- Disposable gloves (multiple sizes S, M, L, XL):
- Vinyl: Economical, light-duty tasks
- Nitrile: Puncture-resistant, best for meat handling
- Poly: Very economical, quick tasks
- Hand soap and sanitizer: For handwashing stations
- Sanitizing wipes/spray: Surface cleaning throughout service
- Thermometer probe covers: If using probe thermometers
- Hair nets/beard nets: Food safety compliance
- Aprons (disposable): Backup for staff uniforms
7. Trash & Waste Management
- Kitchen trash bags (heavy-duty, large): 40-55 gallon for main kitchen waste
- Dining room trash bags (medium): 20-30 gallon for lighter waste
- Compost bags (if composting): Certified compostable liners
- Recycling bags (clear or color-coded): For recycling program
- Small trash bags: For restrooms, small bins
- Grease disposal bags/containers: For fryer oil, grease traps
Quantity guide: Estimate trash generation based on customer count. High-volume restaurants may go through 10-20+ bags per day.
8. Food Prep & Storage Supplies
- Food storage bags (quart, gallon, 2-gallon): Prep work, ingredient storage
- Plastic wrap/cling film: Covering prep containers, wrapping food
- Aluminum foil: Multiple uses—cooking, storage, wrapping
- Parchment paper: Baking, lining trays, wrapping sandwiches
- Butcher paper: Wrapping sandwiches, lining baskets, table covering
- Food labels/masking tape: Dating and labeling stored items (food safety requirement)
- Portion cups (2oz, 4oz): Sauces, dressings, condiments, samples
9. Tabletop & Dine-In Supplies (If Applicable)
- Disposable plates (various sizes): If not using ceramic
- Disposable bowls: For soup, salad, sides
- Paper placemats: Fast-casual dining, diners
- Table tents/menu holders: Specials, promotions
- Coasters: Protect tables, promotional opportunity
- Tablecloths (paper or plastic): For table covering
- Wet wipes/moist towelettes: Finger foods, BBQ, wings
10. Condiments & Small Wares
- Condiment packets: Ketchup, mustard, mayo, hot sauce, soy sauce, etc.
- Salt/pepper packets: Single-serve for takeout
- Sugar packets/sweeteners: Multiple types (sugar, Splenda, Stevia, etc.)
- Creamer cups (liquid or powder): For coffee service
- Wet naps/hand wipes: For messy foods
- Toothpicks: Small detail that customers appreciate
- Mints/breath fresheners: Nice touch at checkout
Note: Many of these can be purchased as-needed rather than bulk stocking for opening. Start with basics and expand based on customer requests.
11. Delivery & Third-Party Platform Supplies
If you're using DoorDash, Uber Eats, Grubhub, or similar platforms, you need specific supplies to ensure food arrives intact.
- Tamper-evident seals/stickers: Food safety and security for delivery
- Insulated bags (if not provided by platform): Keep food hot during transport
- Extra-sturdy containers: Delivery requires more durable packaging than in-person pickup
- Leak-proof lids: Prevent spills during transport
- Napkin/utensil packs: Customers eating at home need complete setup
Budgeting for Your Initial Order
Disposables and packaging typically cost 3-6% of total restaurant revenue. For startup, estimate based on projected customer count.
Sample budget calculation:
Assumptions:
- 100 customers per day
- 70% takeout/delivery, 30% dine-in
- 30-day initial stock
Estimated costs:
- Takeout containers: $0.30 × 70 orders × 30 days = $630
- Cups and lids: $0.25 × 100 beverages × 30 days = $750
- Napkins: $0.03 × 300 (3 per customer) × 30 days = $270
- Bags: $0.20 × 70 orders × 30 days = $420
- Cutlery: $0.10 × 70 orders × 30 days = $210
- Gloves, trash bags, supplies: $300
- Total initial investment: ~$2,580
This is a rough estimate. Your actual costs depend on quality level, volume discounts, and specific menu requirements. Add 20% buffer for unexpected needs.
Where to Buy: Wholesale vs. Retail
Wholesale suppliers (like Restaurant Supplies Direct):
- Pros: 20-40% cheaper, larger selection, bulk pricing, direct from source
- Cons: Minimum order quantities, shipping time
- Best for: Initial bulk stocking, regular reorders
Retail foodservice suppliers:
- Pros: Local, immediate availability, no minimums
- Cons: Higher prices (often 30-50% markup), limited selection
- Best for: Emergency restocking, testing new products
Big box stores (Costco, Sam's Club):
- Pros: Convenient, membership pricing
- Cons: Limited commercial selection, not always cheapest for high-volume
- Best for: Supplemental purchases, small-scale operations
Recommendation: Use wholesale suppliers for 80% of your needs (regular, high-volume items), and keep a retail supplier relationship for emergency needs.
Storage & Inventory Management
Storage best practices:
- Dedicate dry storage space: Disposables need substantial space—plan for this in your layout
- Keep off the floor: Use shelving, pallets, or racks (health code requirement)
- Organize by category: Containers, cups, bags, etc. in designated areas
- FIFO rotation: First in, first out—use older stock before newer deliveries
- Keep away from moisture: Paper products deteriorate if wet
- Track usage: Monitor weekly consumption to refine reorder quantities
Set par levels:
Par levels are minimum quantities before reordering. Example: If you use 200 takeout containers per day and orders take 5 days to arrive, your par level should be 1,200 containers (200 × 6 days for safety buffer).
When inventory hits par level, automatically reorder. This prevents stockouts and panic orders at retail prices.
Common Mistakes to Avoid
- Underestimating volume: Running out of containers during service is unacceptable. Always overestimate first orders.
- Buying too many SKUs: Simplify—you don't need 10 container sizes. 3-4 sizes handle most needs.
- Choosing lowest price over quality: Flimsy containers damage your brand and cause customer complaints.
- Not testing samples: Order samples before committing to bulk. Test with actual menu items.
- Mismatched lids and cups: Always buy from same supplier to ensure fit.
- Ignoring local regulations: Some cities ban foam, require compostable packaging, or impose taxes.
- No backup supplier: Identify 2-3 suppliers in case your primary runs out of stock.
- Inadequate storage planning: Bulk orders save money but require significant space.
Ready to Stock Your Restaurant?
Get wholesale pricing on all your restaurant disposables and supplies. Free samples available. Bulk discounts on opening orders.
The Bottom Line
Stocking your restaurant with the right disposables and supplies before opening is critical to smooth operations. Use this checklist to ensure you have everything needed, buy in appropriate quantities, and work with wholesale suppliers to control costs.
Start with conservative estimates for your first order, monitor usage closely during your first month, and adjust reorder quantities based on actual consumption. Set par levels and establish relationships with reliable suppliers early to avoid stockouts and emergency orders.
The initial investment in disposables might seem significant, but running out mid-service costs far more in lost sales, customer disappointment, and reputation damage.