Restaurant Construction
Design and cost for restaurants. El-Eman Office provides commercial construction and fit-out.
Start with a study of the site and the business
Before estimating the cost of building a restaurant, some basic questions need answers. Is the unit ready and licensed for restaurant use? Are gas, water and drainage connections available in the quantity needed? What electrical load is available? Commercial kitchens use a lot of power and water, and the site may need its services strengthened before any decoration begins.
- Confirm the unit can be used commercially and that flues or ventilation ducts can be opened for the kitchen.
- Check electrical loads, meters and whether the supply can be increased.
- Review drainage capacity and whether a grease trap can be installed somewhere easy to clean.
Planning the kitchen workflow
Good design cuts unnecessary movement and speeds up service. A commercial kitchen usually follows a clear sequence from receiving to storage, preparation, cooking, serving and then dishwashing, with clean and dirty routes kept separate.
- A receiving and dry and cold storage area close to the service entrance.
- A preparation area with separate tables and sinks for vegetables and meat.
- A cooking line directly under the hood, observing safety clearances.
- A serving area close to the dining room and cashier.
- A dishwashing area kept away from ready food, with adequate drainage.
Items missing from the first budget
Costs often exceed the first estimate because of items not counted early on, including:
- Strengthening electrical and gas supply and their runs to meet safety requirements.
- Kitchen ventilation and make-up air to replace what the hood extracts. Installing an extractor alone is not enough.
- The kitchen fire suppression system and alarm equipment.
- Waterproofing of floors and bathrooms, and floors sloped toward drains.
- Sound insulation and odour control toward neighbours.
- Temporary works, licences and the cost of delays before opening.
To keep the budget realistic, divide it into structural and finishing works, equipment, then decor and furniture, set aside a contingency, and ask the relevant authorities about the requirements and licences for your specific activity.
Frequently asked questions
Should I start with the decor or the kitchen?
Start with the kitchen and services, because they determine loads, routes and utility runs, and the decor is then designed around them. Changing the kitchen after finishing is costly and complicated.
Does the menu affect the design?
Strongly. Grilling and frying need a stronger hood and ventilation, while pastries need different ovens and storage space. The menu should be settled before the kitchen is drawn.
Why does a grease trap matter?
It stops grease reaching the drainage network, which reduces blockages and odours. It needs regular cleaning and is usually required for restaurants by the relevant authority.
