Separate the shell, kitchen fit-out and site work
Compare the scope of each proposal before comparing its price. A kitchen equipment package needs its own description, and dining or restroom facilities need to be identified wherever they are provided.
Ask for an equipment schedule naming each appliance, its connection requirements and whether it is supplied and installed or provided by you.
| Scope | What the proposal should identify |
|---|---|
| Shell | Openings, framing, shell repairs and the drawings and finishes actually included |
| Kitchen fit-out | Cooking, refrigeration, preparation and washing equipment; interior finishes; electrical and plumbing work inside the unit |
| Site work | Transport, unloading, supports, utility connections and customer access, with the responsible contractor identified |
Resolve cooking, washing and connections before ordering
Where cooking equipment requires exhaust, the proposal should account for the hood, ductwork, fans, replacement air, controls and any required fire suppression. Identify who designs, installs and commissions that system.
Include washing equipment, handwashing access and cleanable interior finishes in the design discussion. Confirm power, any fuel supply, water and waste connections for the selected appliances.
Have the local reviewers confirm the plan-review documents and project-specific requirements for your location and menu. Carry those requirements into the fabrication and site scopes so the quote identifies the work and documentation expected at each stage.
Buying questions
When can the restaurant begin operating?
Opening depends on completing the agreed installation and obtaining the approvals required for that site and food operation. Confirm the remaining work, inspection steps and responsible parties before ordering.