Opening a restaurant demands precision. Use this checklist to reduce delays and pass inspections the first time.
1) Pre-Design & Approvals
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Confirm zoning, occupancy, and use change.
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Health department requirements: hand-wash sinks, grease traps, ventilation, surfaces.
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Site survey: existing utilities, slab condition, hood routing.
2) Concept & Design
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Kitchen workflow (prep → cook → plate → pass).
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Seating plan, accessibility, fire egress.
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MEP coordination: hood, make-up air, gas, electrical loads, drainage.
3) Permits & Submittals
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Building permit set (architectural, structural if needed).
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MEP drawings, hood/ANSUL fire suppression, grease interceptor details.
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Signage and patio permits (if applicable).
4) Construction Phases
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Demolition & rough-in: plumbing, electrical, HVAC, hood ducting.
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Framing & drywall: fire separations, rated assemblies.
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Finishes: washable walls, quarry tile, non-slip kitchen flooring.
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Millwork & equipment: NSF-grade counters, cold storage, line equipment.
5) Inspections & Commissioning
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Rough-in inspections (MEP, framing).
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Hood/ANSUL test; fire alarm and sprinklers if required.
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Final health inspection; occupancy certificate.
6) Budget & Schedule Drivers
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Hood path and roof curb penetrations.
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Grease interceptor sizing and location.
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Electrical service upgrades; panel capacity.
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Lead times: kitchen equipment, specialty finishes.
7) Pre-Opening
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Deep clean; equipment start-up and balancing.
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Staff training; mock service.
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Punch list and warranty handover.
Pro tip: Lock long-lead items in preconstruction to keep your opening date.
Planning a new restaurant or renovation? Talk to RockHaus for design-build or GC delivery.
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