F&B Fit-Out Questions & Answers

A workable layout follows the sequence food actually moves through: receiving and storage, preparation, cooking, plating and wash-up, positioned so these zones do not cross paths with each other or with the dining floor. Equipment is placed to match cooking duty and service volume, not just to fit the available floor area. Getting this sequence wrong is one of the most common reasons kitchens run slow or feel bottlenecked once they open.

A commercial kitchen generally needs a certified exhaust hood system sized to the cooking duty, ducted to an approved discharge point, with grease filtration and make-up air to keep the kitchen under negative pressure. A grease trap sized to the kitchen's wastewater volume is required to keep fats and oils out of the sewer line, and its position needs to allow regular access for cleaning. These systems should be sized against the confirmed equipment schedule, not a generic template.

Required exhaust capacity is set by the type and duty of the cooking equipment under each hood, not a fixed figure that applies to every kitchen. Heavier cooking such as woks, chargrills and deep fryers needs higher extraction rates and stronger grease filtration than lighter equipment like ovens or steamers. The hood, duct run and fan should be selected together once the final equipment list is confirmed, since undersized extraction is difficult to correct after ducting is installed.

Cost depends mainly on the kitchen equipment specification, extraction and drainage complexity, and finish level, so it varies more widely than a typical retail fit-out. Kitchens are M&E intensive works, which usually pushes cost per square foot higher than the dining area alone. An accurate figure needs a confirmed equipment schedule and site survey rather than a per square foot rule of thumb.

A straightforward kitchen and dining fit-out commonly takes 8 to 12 weeks from starting on site to handover, though this depends on kitchen complexity, authority approval timelines and whether major M&E upgrades are needed. Extraction, gas and grease trap works usually set the critical path since they involve inspection and testing before equipment can be connected. Confirming the equipment schedule and permit requirements early is the most reliable way to protect an opening date.

Phasing is possible, for example completing back-of-house works while the dining area stays open, or scheduling noisy and disruptive works overnight or after service hours. Full closure is usually still needed for extraction, gas and drainage commissioning, since these require the kitchen to be non-operational during testing. The realistic approach is to plan which stages can run around trading and which cannot, rather than assuming the whole fit-out can happen with zero downtime.

Kitchen floors need to be slip-resistant and resistant to heat, grease and repeated washdown, which is why quarry tile and epoxy systems are the common choices. Dining areas have more flexibility since they are not exposed to the same conditions, so tile, vinyl or engineered wood can be selected based on the intended ambience. Floor falls toward drainage points also need to be built into the kitchen floor, not added afterward.

A commercial kitchen needs hot and cold water points at each wash and preparation station, floor drains with adequate fall positioned at wash-down and equipment areas, and a grease trap sized to the kitchen's wastewater load. Equipment connection points should be confirmed against the final equipment schedule before pipework is roughed in, since relocating a drain after the floor slab is finished is costly. Cleanouts should also be positioned for future maintenance access, not just for the initial installation.

Sizing is based on the kitchen's expected wastewater flow, which is driven by covers served, equipment type and wash-down frequency, not a fixed size applied to every kitchen. Grease traps need to sit where they can be accessed and cleaned regularly without disrupting service, and floor drains need enough fall to actually clear standing water rather than just being present. These should be planned alongside the kitchen layout, not fitted around it after equipment positions are already fixed.

Electrical load is calculated from the connected load of every piece of kitchen equipment plus dining area lighting, air conditioning and point of sale systems, so it needs a confirmed equipment schedule before it can be sized accurately. Heavier equipment such as combi ovens, induction cooktops or walk-in chillers often needs a dedicated circuit or three-phase supply. Confirming this early avoids discovering a supply shortfall after equipment has already been ordered.

Outlets and circuits in kitchen areas need enclosures and protective devices rated for wet and greasy conditions, positioned away from direct washdown wherever possible. Circuits serving kitchen equipment should be on residual current protection appropriate to the installation, with clear labelling so faults can be isolated quickly. This is tested and certified before the kitchen is handed over for use.

These trades all depend on the same confirmed equipment schedule, so a late change from any one supplier can affect the others: a swapped piece of equipment can change the load, gas connection or extraction requirement. Coordinating rough-in positions for power, gas and exhaust against the final equipment layout before services are concealed avoids most of the costly changes seen on kitchen fit-outs. A single point of coordination, rather than each trade working from a different version of the layout, is what keeps this aligned.

Often yes. Equipment such as combi ovens, large chillers, induction cooking lines and some extraction fans typically draws enough load to need a dedicated circuit, and three-phase supply is common where the building or equipment specification requires it. This should be confirmed against the actual equipment nameplate ratings rather than assumed from the equipment type alone, since capacity varies between models.

Usually, if the work is divided into zones that can be tested and closed off independently while the rest of the kitchen keeps operating. This needs a phasing plan that identifies which shutdowns, noisy works and wet works have to happen after hours, along with protection for the areas still trading. Safety critical works such as gas isolation or full extraction testing usually still need a short planned closure of the whole kitchen.

Kitchen floors and wall bases need a waterproofing membrane before finishes go down, particularly around floor drains, equipment bases and wash areas where water sits or is used frequently. Wall and floor finishes should be washable and jointed in a way that does not trap grease or moisture. These layers need to be inspected and, where applicable, tested before they are covered, since a defect found after tiling is far more disruptive to fix.

Before opening, the kitchen should go through exhaust capture testing, gas and electrical safety checks, drainage and grease trap flow testing, and equipment connection verification. Each system should be tested under its actual operating condition, not just visually inspected, and any defect corrected and retested before sign-off. Handover documentation should include these test records alongside the equipment list and warranty information, so the operator has a clear record if an issue comes up later.

A proper quotation should set out the scope trade by trade, including kitchen extraction, plumbing, electrical, gas where applicable, and finishes, along with the equipment schedule it was priced against. It should state which authority submissions and testing are included, who is responsible for each, and how variations are handled if the equipment schedule changes mid-project. A lump sum quoted without a stated equipment schedule and scope breakdown is difficult to hold a contractor to once work is underway.