If you're thinking of opening a Korean BBQ restaurant, one of the first things to get right is your kitchen and dining setup. Korean BBQ is known for its interactive cooking style and flavour-rich grilled meats, so having the right kitchen appliances, kitchenware, and hospitality supplies is essential for smooth, safe, and enjoyable operations.
Whether you’re buying from a store or working directly with a kitchen supplier, this guide will walk you through the most practical and essential equipment you’ll need—beginner-friendly, with no technical overload.
The core of any Korean BBQ restaurant is the tabletop grill. Diners cook their own food at the table, creating a communal and interactive dining experience.
• Gas or electric BBQ grills are most commonly used, with built-in temperature controls and grease drainage features.
• Portable grills are available for smaller venues or outdoor settings and are often easier to install.
The right grill should offer consistent heat and be easy to clean between guests.
Due to the open grilling setup, good ventilation is non-negotiable. Smoke, grease, and cooking odours need to be handled effectively to maintain comfort and meet safety standards.
• Overhead exhaust hoods are common in high-end restaurants.
• In some setups, down-draft extraction systems are built into the tables themselves.
Choosing a reliable system from your kitchen supplier ensures compliance with local health and building codes.
A busy Korean BBQ kitchen handles various cuts of meat, seafood, vegetables, and banchan (side dishes). Efficient cold storage is key.
• Undercounter fridges keep ingredients close to the prep area.
• Walk-in coolers are ideal for bulk storage.
• Display refrigerators can be used for front-of-house presentation of beverages and marinated meats.
Check with your kitchen warehouse to source models designed for commercial reliability and fast recovery after frequent opening.
Rice is a staple that accompanies almost every Korean BBQ meal. You’ll need a reliable commercial rice cooker that delivers volume and consistency.
• Choose a model with a keep-warm function to reduce waste and serve fresh rice during extended service times.
• Larger kitchens might need multiple units to handle customer flow during peak hours.
Simple, dependable appliances like these are often available through local hospitality supplies retailers.
Presentation matters in Korean BBQ, and the meat is often sliced thinly for fast, even cooking.
• A commercial meat slicer allows you to portion beef, pork, and chicken quickly and uniformly.
• Food prep tools like cutting boards, stainless steel trays, and portioning tongs are also essential.
Your kitchenware choices here impact both the speed and look of your dish, so opt for tools that are durable and easy to clean.
Side dishes like kimchi, pickled radishes, and seasoned sprouts are central to Korean cuisine. A dedicated section to prepare, store, and serve these is ideal.
• Refrigerated prep counters help keep ingredients fresh and ready.
• Steam tables or warming drawers can be used for hot side dishes like japchae or spicy tofu stew.
This setup streamlines service and supports consistency.
Korean BBQ restaurants often offer a variety of sauces, including sesame oil dips, ssamjang, and soy-based blends.
• Use squeeze bottles or portion-controlled dispensers to make serving easier for staff and guests.
• Clear labelling and refrigeration are important for maintaining quality and food safety.
These small items can usually be sourced from a catering supplies store or local kitchen warehouse.
Because guests often use multiple utensils and small plates during the meal, dish turnover can be high. A fast, commercial dishwasher is critical.
• Choose a high-speed model that fits the size of your operation.
• Also consider having extra utensil soaking bins and sanitising sinks in the prep area.
This ensures your kitchen meets hygiene requirements without causing delays during service.
While not central to Korean BBQ itself, offering steamed buns, dumplings, or side dishes can enhance your menu variety.
• Bamboo steamers allow you to serve dishes like mandu (dumplings) or rice cakes with authenticity.
• They stack well and can be used over existing pots or steamers.
Beyond the kitchen, good hospitality supplies ensure your guests have a comfortable and memorable experience.
• Serving tongs, grill scissors, individual plates, and banchan dishes are essential.
• Heat-resistant table mats, napkin holders, and drinkware complete the setup.
Working with a quality kitchen supplier helps you find designs that match your brand while withstanding daily commercial use.
Opening a Korean BBQ restaurant requires more than just a good recipe—it takes a well-equipped kitchen, reliable appliances, and thoughtful hospitality supplies. From tabletop grills and rice cookers to bamboo steamers and refrigeration, each tool supports a smoother, more efficient operation.
Whether you're starting small or planning a large venue, choosing the right kitchen appliances and catering supplies lays the groundwork for a successful business. Partnering with a trusted kitchen warehouse or kitchen supplier can also help you stay within budget while meeting professional standards.
1. Can I use portable grills instead of built-in BBQ tables?
Yes, portable electric or gas grills are ideal for flexible setups or smaller restaurants. They’re easier to clean and maintain too.
2. Do I need a meat slicer if I buy pre-sliced meat?
Not necessarily, but having your own slicer gives you more control over portion size and freshness.
3. What’s the best way to store banchan side dishes?
Use refrigerated prep stations or small containers with lids. Make sure they’re stored separately from raw ingredients.
4. Are bamboo steamers necessary for a Korean BBQ restaurant?
They’re optional but useful if you want to expand your menu with dumplings or steamed sides.
5. How many rice cookers should I get for a medium-sized restaurant?
One or two commercial units with a keep-warm function should be enough, depending on your peak service volume.
6. Is a commercial dishwasher better than manual washing for small restaurants?
Yes. It saves time, improves hygiene, and meets commercial sanitation standards more reliably than hand washing alone.
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