Quick answer
A restaurant build-out usually needs architectural plans (layout, occupant load, exits and accessibility), mechanical drawings for the kitchen hood, exhaust and make-up air, plumbing drawings including the grease interceptor and fixtures, electrical drawings with a load calculation, and structural design for rooftop equipment or new openings. The health department reviews the kitchen separately.
Restaurants are among the most heavily reviewed small commercial projects, because they combine cooking, crowds, gas, grease and fire risk in one space. Understanding the drawing list up front is the best way to protect your opening date.
First question: new or second-generation space?
A second-generation space, one that was a restaurant before, may already have a hood, grease interceptor and adequate electrical service, which can save a lot of cost and time if they suit your menu. A first-generation space, such as a former retail store, is a change of use and needs everything designed from scratch.
The drawings, discipline by discipline
Architectural
Floor plan with seating and occupant load, exits and travel distances, restrooms, accessibility clearances, finishes and the equipment layout.
Mechanical
Cooking that produces grease vapors needs a commercial hood with a dedicated exhaust duct and make-up air to replace the air it removes. The drawings show hood size, exhaust and supply air quantities, duct routing to the roof and HVAC loads for the dining room. See MEP engineering.
Plumbing
Fixture counts, a grease interceptor sized for your kitchen, water heater capacity, floor drains and gas piping for cooking equipment.
Electrical
Panel schedules, a load calculation for kitchen equipment, lighting and emergency lighting, and exit signs.
Structural
Supports for rooftop exhaust fans and HVAC units, roof openings for ducts, hood supports and any new walls or openings. See structural engineering.
Fire protection
The hood’s fire suppression system is usually designed and submitted by a licensed fire suppression contractor as a separate permit.
What slows restaurant permits down
- Hood and make-up air designs that do not match the equipment list
- Undersized grease interceptors or missing plumbing calculations
- Electrical service too small for the kitchen, discovered late
- No structural check for heavy rooftop units
- Health department and building department reviews not coordinated
What to send us
- Address and the previous use of the space
- Your layout or concept plan and seat count
- Kitchen equipment list with model numbers
- Photos of existing roof, electrical panel and plumbing if available
Get a fixed-fee quote. For contractors running several build-outs, see engineering for contractors.
Common questions
Do I need a hood for my restaurant?
Cooking that produces grease-laden vapors, such as frying and grilling, requires a commercial grease hood. Lighter equipment may need only a different type of hood or none. The equipment list decides it.
Is a health department permit the same as a building permit?
No. The health department reviews food safety and kitchen layout, and the building department reviews construction. You usually need both.
How long does a restaurant build-out permit take?
Commonly several weeks, more for first-generation spaces or busy cities. Complete, coordinated MEP drawings are the biggest time saver.
Can I reuse the old restaurant’s hood?
Often, if it fits your equipment and passes inspection. The engineer checks its size and condition against your menu.