Commercial kitchen fit-out: costs and compliance

A commercial kitchen fit-out brings together design, equipment, services, building work and approvals. Costs and timescales vary widely, and most overruns come from decisions made too late. This article sets out the main cost drivers, the compliance steps and a checklist for keeping the project on track.

The main cost drivers

We do not give fixed prices, because they depend on the building, the region and the specification. The main drivers are:

• Extraction and ventilation – canopy, ductwork, fans, make-up air, odour and noise control, and access for the duct route.
• Catering equipment – the number of items, new or used, and specialist equipment such as combination ovens.
• Mechanical and electrical services – gas, three-phase power, water, drainage and lighting.
• Building work and finishes – walls, floors, ceilings, drainage channels and hygienic surfaces.
• Design and approval fees – designers, engineers, planning and building control.

A unit with an existing working extraction route and adequate power can cost far less to fit out than an empty shell. Our design cost guide explains these factors further.

Compliance steps

UK. Register the food business with the local council, check planning permission and change of use, building regulations, fire safety and gas safety. The EHO will look at hand-wash basins, surfaces, ventilation and waste. See the EHO checklist and UK extraction guide.

US. Most jurisdictions require a health department plan review before construction, plus building, fire and mechanical permits. Hood and fire suppression requirements follow local codes. See our plan review guide.

The order of works

1. Brief and concept layout agreed with the client.
2. Survey of the building and existing services.
3. Developed design with engineers: extraction, gas, electrical, drainage.
4. Approvals and permits.
5. Strip-out and building work.
6. First-fix services, then finishes.
7. Equipment delivery and installation.
8. Commissioning, testing and inspection.

Avoiding late changes

The most expensive changes are those made after services are installed: moving a cooking line, adding a hand-wash basin or rerouting a duct. Agreeing the layout early, with every piece of equipment and its services noted, reduces this risk. Share the same concept and equipment list with every contractor so that quotes cover the same scope.

Fit-out checklist

• Concept layout and equipment list agreed.
• Extraction route confirmed with landlord and engineer.
• Power and gas capacity checked.
• Approvals identified for your location.
• Hand-wash, wash-up and waste routes planned.
• Itemised quotes compared like for like.

Present the concept with confidence

Fit-out contractors use KitchenSpace Pro to present a measured layout, 3D views and an equipment list at the pitch stage (see how). Look at the sample concept pack to see what a pack contains. Concepts are advisory; final sign-off rests with your local authority and qualified professionals.