We're all in your predicament! Well, to a lesser degree somewhat. I've done it before like you but at a place which served maybe 200 dinners a week plus I had a cold side and a separate kitchen on the other side of the facility. You can purchase pieces one at a time, small pieces, if you can fit them into the food budget. 1-2 pans, a blowtorch at the hardware store maybe, who knows.
You can also get used stuff. Tons of restaurants are going out of business. Lots of the stuff is sold at auction as lots.
The other way to go is talk to the owner about expanding the place or even buying the restaurant. He's been there for years and maybe it's time to hand it over....
