Restaurant Fit-Out Guide

Kitchen layout

Design for workflow from receiving to prep, cooking, plating and dish return. Poor layout slows service for years. Equipment lists should be settled early, because every appliance has gas, electrical, water and exhaust needs.

Allow room for cleaning access and for storage.

Many owners buy used equipment to save money. Check that it matches the gas type, voltage and clearances in your space, because converting equipment can cost more than expected.

Mechanical systems

Exhaust hoods, make-up air, fire suppression, gas lines, grease interceptors and floor drains all need coordination. Make-up air matters in an Alberta winter, as cold air must be tempered.

Our mechanical crew handles HVAC, plumbing and gas, so hood, makeup air and fixtures are planned together.

Electrical and lighting

Kitchens draw heavy power. Walk-in coolers, dish machines and ovens may need service upgrades. Lighting shapes the dining experience, so plan dimming and accent lighting.

Our electricians install power for equipment and the dining room, and our low voltage team installs music, TVs, cameras and point-of-sale cabling.

Front of house and finishes

Seating layout, acoustics, washrooms and accessible routes affect comfort and code. Custom millwork for bars and host stands is common, and our carpentry crew builds it. Durable, cleanable finishes belong in the kitchen and behind the bar.

Plan sound control, since hard surfaces make rooms loud.

Approvals and schedule

Expect building, trade, health and possibly liquor-related approvals. Equipment deliveries and inspections drive the schedule. Start the approvals early, and keep a contingency for hidden conditions.

Winter openings need particular care with make-up air, snow at the entrance and deliveries. Include them in your plan so the first weeks of service go smoothly.