A pho restaurant equipment plan is more than a shopping list—it’s your blueprint for broth production, noodle station speed, hot holding capacity, refrigeration planning, sanitation compliance, takeout packing workflow, service station setup, and cost control. If you’re a new operator, this guide gives you a must-have equipment checklist for BOH and FOH, plus pho-specific buying decisions (stock pot range vs steam kettle, noodle boiler setup, packing station needs). You’ll learn what to buy first, what can be bought used, and how to size equipment so your lunch rush runs fast and your inspections go smoothly.
How to Start a Pho Restaurant: Costs, Business Plan, Permits, and Timeline
How to Choose the Best Location for a Pho Restaurant
Restaurant Labor Optimization for Pho: Staffing Levels + KPI Playbook
How to Start a Pho Restaurant: Costs, Business Plan, Permits, and Timeline
Pho restaurant equipment overview (what’s different about pho kitchens)
The pho workflow: broth production → hot holding → noodle station → assembly → packing
Pho kitchens are built around one repeatable flow: produce broth in volume, hold it safely hot, cook noodles quickly to order, then assemble bowls with precise portions and garnishes. That means your equipment choices must support batch cooking, temperature control, and high-frequency repetition. Unlike many restaurants where the main cook line is diverse, pho becomes bottlenecked at only a few stations: broth heating/holding, noodle blanching, and final assembly. If any one of these stations is underpowered, you’ll feel it immediately in ticket times and remake rates. That’s why “pho restaurant equipment” is less about having every gadget and more about matching tools to workflow. A good baseline is to think in major equipment categories (cooking, refrigeration, prep, warewashing, storage, front-of-house, and POS), which is exactly how comprehensive restaurant equipment lists are commonly organized.
Why pho equipment planning is about capacity and speed (not just recipes)
New operators often underestimate capacity planning. Pho is high-volume by nature—especially at lunch—so equipment needs to withstand constant repetition without forcing staff to wait. Capacity decisions show up everywhere: burner power for large stock pots, hot holding volume for peak hours, refrigeration space for proteins and aromatics, and sink/dish capacity to keep bowls and utensils turning. This is also why equipment prioritization matters: you can often delay “nice-to-have” items, but you cannot delay the core workflow equipment. Use a checklist approach that prioritizes essentials across cooking, refrigeration, dishwashing/sanitation, storage, safety, and technology—many commercial kitchen checklists follow this structure for a reason.
Must-have pho restaurant kitchen equipment (BOH essentials)
Cooking equipment for pho broth (stock pot range vs steam kettle)
For pho broth, you need reliable high-output heat and stability under heavy pots. Commercial stock pot ranges are designed specifically to support large stock pots and high heat output for soups and sauces—exactly the kind of constant boiling and simmering pho requires. They’re often a practical starting point for smaller to mid-size shops because they’re straightforward and familiar to most cooks. For higher-volume production or tighter temperature control, some operators choose a steam kettle. Steam kettles are built to heat soups and sauces with more control than a simple pot and often include tilting designs for easier pouring. The practical rule: choose stock pot range if your volume is moderate and your layout is simple; choose steam kettle if you need more controlled, repeatable batch production and easier transfer at scale.
Noodle cooking equipment (noodle boiler, baskets, blanch station)
The noodle station is your throughput engine. A good setup includes a dedicated noodle boiler or blanching station with portion baskets, plus a draining area that doesn’t splash into your assembly zone. Your goal is speed and consistent noodle texture. If staff have to “share” boiling capacity with other cooking tasks, noodles will become your rush-hour bottleneck. Build a station that supports: boil → basket portion → quick drain → bowl assembly in a few steps. Many Asian-restaurant equipment guides repeatedly call out specialized noodle/boiling setups because noodles are a high-frequency action that needs dedicated gear.
Hot holding equipment (bain-marie, hot wells, holding cabinet)
Hot holding is not optional in pho. Your broth must be maintained at service temperature during peak periods, and your assembly station needs hot, ready components. Equipment that supports this includes bain-maries/hot wells for staging and a hot holding cabinet where appropriate. The goal is to keep the line moving without re-heating or re-boiling mid-rush. This is where many new operators overspend on extra cooking gear, when what they actually needed was better staging and holding. A well-planned hot holding setup reduces ticket times, stabilizes quality, and makes staffing easier because fewer actions are “emergency actions” during lunch.
Prep equipment (tables, cutting, food processors, scales)
Prep efficiency controls both labor and consistency. At minimum, plan for stainless prep tables, cutting boards, knives, and a food processor for aromatics and sauces. Add a scale for portioning proteins and noodles—portion drift is one of the fastest ways to lose margin without noticing. The right prep equipment supports daily tasks like slicing meats, portioning garnish kits, and organizing mise en place so line cooks aren’t doing prep during service. In practice, the more repetitive your prep becomes, the more you benefit from standard containers, labeled bins, and consistent station layout rather than “one more tool.”
Refrigeration and cold storage (reach-ins, walk-in, freezer capacity)
Pho is ingredient-heavy: proteins, bones, herbs, noodles, aromatics, and prepped garnishes all compete for cold space. Under-sizing refrigeration is one of the most common startup mistakes because it forces unsafe or inefficient workarounds (crowding, frequent restocking, rushed receiving). Plan cold storage around your heaviest-volume days and your delivery schedule. A good equipment framework includes reach-in refrigerators/freezers (and potentially walk-ins) as core restaurant refrigeration units. If you’ll batch broth and chill it for later use, cold capacity becomes even more critical.
Ventilation + fire safety equipment (hood, suppression, make-up air)
Cooking large volumes and boiling stock produces heat and steam—ventilation is essential for safety, comfort, and compliance. Ventilation and fire safety are also the costliest “non-negotiable” parts of many builds, so they should be planned early. Most restaurant equipment checklists explicitly group ventilation and safety as core requirements because they’re tied to inspections and operational safety. Treat hood, suppression, and any make-up air requirements as foundational infrastructure—not optional upgrades.
Warewashing and sanitation equipment (inspection-ready setup)
3-compartment sink, hand sink, dish machine, sanitizer systems
Sanitation equipment protects inspections and daily operations. At minimum, you’ll need proper sink setups (including a handwashing station) and a warewashing plan that matches your service volume. Pho bowls, spoons, chopstick holders, ladles, and prep tools create constant dish flow, especially during lunch. If your dish system can’t keep up, your entire restaurant slows down—FOH runs out of bowls, BOH runs out of ladles, and everyone gets stuck. Many “must-have equipment” checklists for restaurants call out sinks/dishwashing and sanitation systems as core inspection and operations requirements for exactly this reason.
Food safety tools (thermometers, labels, test strips, storage bins)
The small tools are where new operators get surprised. Thermometers, labels, date dots, sanitizer test strips, and food-safe storage bins don’t feel exciting—but they prevent costly issues. If you’re batching broth, labeling and temperature discipline matter even more. Build a dedicated “food safety kit” that lives at the line: probe thermometer, sanitizer strips, label tape, and a clear labeling SOP. Many restaurant equipment checklists include these items because they’re frequent inspection touchpoints and reduce day-to-day confusion.
Storage and organization equipment (reduce waste + speed up prep)
Shelving, dunnage racks, ingredient bins, cambros, hotel pans
Storage is profit. Strong storage systems reduce waste (especially herbs and aromatics), prevent over-ordering, and improve prep speed. Equip your kitchen with proper shelving, ingredient bins, and standardized containers (cambros, hotel pans) so staff can find what they need instantly. This also improves FIFO discipline—older product is used first—which helps control spoilage. Comprehensive equipment lists consistently treat storage as its own category because it’s a major operational multiplier.
Receiving and prep-day organization (carts, racks, FIFO system)
Receiving days are where kitchens either stay organized or fall apart. A few practical items (utility carts, speed racks, labeled zones) make your prep days faster and reduce misplacement. New operators often buy an extra appliance instead of buying the “boring” organization gear that keeps the line flowing. Build a receiving routine: check delivery → label and date → store by zone → update pars. This creates a foundation for scaling to higher volume without chaos.
Front-of-house equipment for pho restaurants (FOH essentials)
Serviceware and table setup (bowls, chopsticks, spoons, condiments)
For pho, FOH gear impacts speed. You need durable bowls, soup spoons, chopsticks, napkins, and a condiment setup that doesn’t create constant refills or spills. The FOH goal is to keep service smooth without pulling staff away from the line. Standardize table setups and limit “custom condiment requests” by designing a clean, consistent station. This is also where perception matters: even a simple pho shop can feel premium if bowls are consistent, tables are clean, and condiments are tidy.
Beverage station equipment (coffee/tea, ice, refrigeration)
Beverages are one of the easiest ways to increase order value without slowing the kitchen—if the beverage station is self-contained. Plan for drink refrigeration, an ice solution, and the tools you actually sell (coffee/tea, canned drinks, etc.). The beverage station should be fast enough that it doesn’t pull labor from the pho line during rush.
Takeout and delivery equipment for pho restaurants (packing station)
Packaging choices for broth and noodles (leak control, heat retention)
Pho delivery is packaging-sensitive: spills cause refunds and bad reviews, and noodle texture suffers if everything is packed the same way as dine-in. Design packaging around control: leak-resistant containers, tight lids, and a consistent method for broth/noodle separation where appropriate. Your equipment here isn’t “appliances”—it’s the packing system: container inventory, lids, labels, tamper seals, and insulated handling.
Packing workflow equipment (labels, seals, bags, shelving)
Create a dedicated packing station with its own tools: label printer or label tape, tamper seals, bagging area, and an organized shelf system for pickup orders. This reduces missing items and keeps FOH from interrupting BOH during rush. In practice, a well-built packing station is one of the highest ROI “equipment” investments for modern pho operations.
POS and tech equipment (reduce errors and increase throughput)
POS/KDS, printers, online ordering tablets
Tech is part of throughput. A POS setup that handles modifiers cleanly and prints tickets reliably reduces mistakes. If you do high takeout volume, consider a kitchen display or a clear ticket routing system so orders don’t get lost. Most restaurant equipment guides include POS and technology because error reduction directly protects profit and reviews.
Inventory + temperature logs (simple systems that scale)
You don’t need complex software on day one, but you do need a system: receiving checks, temperature logs, and weekly inventory discipline. Whether that’s a clipboard SOP or a basic tool, build it early—because it’s harder to add once you’re busy.
Equipment buying strategy (new operators’ playbook)
Must-buy new vs safe-to-buy used
A practical approach:
- Often safe used: stainless tables, shelving, speed racks, some smallwares
- Consider new (or carefully inspected): refrigeration, anything with high repair risk, safety-critical systems
- Don’t gamble on: missing parts, unknown refrigeration history, or anything that risks downtime during peak
Use checklist-style buying priorities. Restaurant equipment checklists are designed to prevent “cool purchases” that don’t move the needle.
Leasing vs buying, warranties, and maintenance planning
Leasing can preserve cash for opening labor and inventory, but it creates monthly obligations—plan those into your budget. Maintenance is unavoidable: refrigeration servicing, hood cleaning, and wear parts. If you don’t plan maintenance, you’ll pay more in emergency repairs and lost sales.
Equipment list by concept size (small / mid / high-volume)
- Small footprint pho shop: stock pot range, 1 noodle station, minimal seating, strong pickup setup
- Mid-volume: larger hot holding, more cold storage, more robust warewashing
- High-volume: steam kettle consideration, more staging space, stronger dish capacity, more packing lanes
Pho restaurant equipment checklist (printable)
Pre-opening equipment checklist (BOH + FOH)
BOH essentials
- Stock pot range or steam kettle
- Noodle boiler/blanch station + baskets
- Hot holding (bain-marie/hot well)
- Reach-in refrigeration/freezer (plus walk-in if needed)
- Prep tables + knives + cutting boards + scale
- Warewashing: sinks/dish + sanitation kit
- Storage: shelving, containers, hotel pans
- Ventilation/fire safety (hood/suppression)
FOH essentials
- Bowls/spoons/chopsticks + condiment station
- Beverage station basics
- POS + printer/KDS (as needed)
Opening-week backup checklist (spares + consumables)
- Extra ladles, strainers, baskets
- Backup labels, tape, sanitizer strips
- Extra lids/containers/bags for takeout
- Replacement bulbs, gloves, towels, cleaning chemicals
- One-page “who to call” list for repairs (refrigeration, plumbing, hood)
FAQs
1) What equipment do you need to open a pho restaurant?
At minimum: broth cooking (stock pot range or kettle), noodle cooking station, hot holding, refrigeration, prep tables/tools, warewashing/sanitation, storage, ventilation/fire safety, and FOH serviceware/POS. Restaurant equipment lists typically break down into cooking, refrigeration, prep, warewashing, storage, and FOH/POS.
2) Do pho restaurants need a stock pot range or a steam kettle?
Many start with a stock pot range because it’s designed for large stock pots and high heat output for soups/sauces. High-volume operators may prefer a steam kettle for controlled heating and easier handling (tilting designs are common).
3) What’s the best noodle cooker setup for pho?
A dedicated noodle boiler/blanch station with portion baskets and a draining zone near assembly. The key is dedicated capacity so noodles never compete with other boil tasks.
4) How much does pho restaurant equipment cost?
Costs vary widely based on footprint, new vs used, and whether you need major ventilation/build-out. Plan by categories and prioritize must-haves first; commercial kitchen checklists recommend budgeting by major equipment groups and prioritization.
5) What equipment is required to pass a health inspection?
Requirements vary by local authority, but sanitation and safety basics (handwashing station, warewashing, thermometers, sanitation tools, safe storage) are commonly emphasized in restaurant equipment checklists designed for inspection readiness.
6) What can you buy used for a pho restaurant?
Stainless work tables, shelving, racks, many smallwares are often safe used. Refrigeration and complex safety-critical systems require extra caution and inspection.
7) How do you size refrigeration for a pho restaurant?
Size it based on protein storage, herb perishables, and broth batching plans. Restaurant equipment guides list refrigeration as a core category and stress commercial-grade capacity for food safety.
8) What FOH equipment is essential for a pho shop?
Bowls, soup spoons, chopsticks, a clean condiment setup, beverage basics, and a reliable POS/ticketing system.
Conclusion
The fastest way to overspend on pho restaurant equipment is to buy like a general restaurant. Pho is a workflow business: broth production, hot holding, noodle speed, and packing accuracy. Start with the engine (stock pot range or steam kettle, noodle station, hot holding), protect it with cold storage and sanitation, then build FOH and packing stations that keep rush hours smooth. If you prioritize capacity, inspection readiness, and repeatable stations—not fancy extras—you’ll open with a kitchen that runs fast, costs less to staff, and scales more easily as sales grow.
Read More:
Easy Vegetarian Pho Recipe You Can Make at Home
Easy Pho Ga Recipe for Beginners (Clear Broth Tips)
Authentic Pho Bo (Beef Pho) Recipe for Home Cooks
