What drives the cost of commercial kitchen design

There's no honest single number for "how much does a commercial kitchen cost". Two kitchens of the same size can differ a lot. Here's what moves the price, so you can ask the right questions when you get quotes.

Design cost drivers

• How many layout rounds you need. Every revision costs drawing time. Agreeing the concept before detailed drawing saves rounds.
• Who designs it: an independent designer or consultant, a fit-out contractor's design-and-build team, or an equipment dealer's design service (sometimes bundled with the equipment order).
• What you need drawn: a concept, a planning or plan-review set, or full construction and services drawings.

Fit-out / build-out cost drivers

• Extraction and ventilation: canopy or hood size, ductwork route, replacement or makeup air, fire suppression.
• Services: gas, electrical capacity, water, drainage and grease removal.
• Equipment: new or used, number of cooking stations, refrigeration and warewashing.
• Finishes: wall, floor and ceiling finishes that are easy to clean in food areas.
• The building: a former kitchen versus a shell or a change of use.
• Approvals: registration, plan review, building control, fire, and (in the US) permits from more than one department.

How to compare quotes

Ask each supplier to quote against the same concept layout and equipment list. A KitchenSpace Pro concept pack gives everyone the same starting point.