Restaurants & Commercial Kitchens

Kitchen equipment drives much of the design. Cooking, refrigeration and washing arrangements need coordination with air systems, power, water, waste and fire protection. The design also needs to account for the dining layout and existing building.

Engineering help may be needed for a new restaurant, a kitchen expansion or equipment changes. An equipment schedule and proposed menu or operating concept help define the scope.

Confirm the engineering scope with the professional you engage and any permit requirements with the local building department.

Topics that may be relevant to the review: drive-thru, food service equipment, oven, range and walk-in freezer.

The engineer can review existing conditions, evaluate the proposed changes and prepare the calculations or design details included in the agreed scope.

• Converting a storefront into a restaurant
• Expanding a commercial kitchen or changing its equipment

• bakery
• bar
• brewery
• cafe
• coffee shop

Start with a short description. These details can help define the scope, but you do not need everything ready to request a quote.

• The project city or county, and the property address if known
• What you want to build, change or repair
• How the space or site is used now and what you plan to change
• Whether you have drawings or photos to share during follow-up
• The status of any permit application and comments received
• Your target dates or other scheduling constraints

• MEP Plans
• HVAC / Mechanical Engineering
• Commercial Buildouts

Terms that may appear in plans, permit comments or contractor conversations about this work.

• bakery
• bar
• brewery
• cafe
• coffee shop
• deli
• fast food
• drive-thru
• food service equipment
• oven
• range
• walk-in freezer