Restaurants combine complex systems in small spaces.
In this article
Kitchens
Equipment.
Hoods
Fire suppression.
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Grease
Interceptors.
Health
Inspections.
Opening
Deadlines.
A closer look
Restaurant owners often have lease deadlines and opening dates. Coordinating equipment, hoods and inspections early keeps the opening on track.
Where to start
Get the kitchen equipment list before pricing.
An example
A GC scheduled health and fire inspections early and the restaurant opened on time.
Common mistakes
Late equipment info, failed inspections and unrealistic schedules.
What to track
Track inspections and equipment deliveries.
Questions to ask
Do we have the equipment list? Which inspections? When is opening?
Who owns it
The PM coordinates inspections; the superintendent manages trades.
Pricing and risk
Owner equipment delays and inspection timing are common risks. Define what is owner-supplied and include allowances for unknown kitchen requirements.
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Frequently asked questions
What makes restaurant buildouts challenging?
Kitchen ventilation, fire suppression, plumbing for grease, health department requirements and owners racing to open.