Almost every piece of equipment you buy to operate your restaurant qualifies for depreciation. The question is usually not whether something qualifies, but how to depreciate it in a way that benefits your tax situation most.

Kitchen equipment is the obvious starting point. Commercial ovens, ranges, fryers, grills, steamers, mixers, food processors, slicers, and prep tables all qualify. Ventilation hoods and exhaust systems count too. These items typically fall under a 5-year or 7-year depreciation schedule if you use standard IRS methods.

Refrigeration equipment qualifies as well. Walk-in coolers and freezers, reach-in refrigerators, ice machines, and display cases are all depreciable assets. For most restaurants, refrigeration represents a significant capital investment.

Dining room and bar equipment can be depreciated. Tables, chairs, booths, bar stools, and host stands all count. Light fixtures, sound systems, draft beer systems, speed rails, and glass washers fall into this category. Decorative elements that are permanently attached to the building may qualify as leasehold improvements with different rules.

Technology and POS systems are depreciable. Your point-of-sale hardware, kitchen display screens, ordering tablets, and security cameras all qualify. Software is handled differently and usually gets expensed or amortized rather than depreciated.

HVAC systems and building equipment that you own and install can be depreciated. If you lease your space, improvements you make might be classified as qualified improvement property with its own depreciation treatment.

Smallwares do not get depreciated. Pots, pans, plates, glassware, utensils, and linens get expensed in the year you buy them. These items wear out quickly and are treated as regular operating expenses.

The more useful question is how to depreciate what you buy. Section 179 lets you deduct the full cost of qualifying equipment in the year of purchase, up to annual limits. Bonus depreciation allows you to write off a percentage immediately. Standard MACRS spreads deductions across 5 to 7 years depending on the asset.

Which approach works best depends on your income, cash flow, and overall tax picture. A profitable restaurant might benefit from taking the full deduction now. One in a lower-income year might prefer spreading deductions out.

The equipment list is the easy part. Choosing the right depreciation strategy requires looking at your full financial situation. Nampa tax and bookkeeping professionals can help you categorize assets correctly and pick the approach that keeps more money in your pocket.