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Convert a Retail Storefront into a Commercial Kitchen

Retail Storefront → Commercial Kitchen

Last updated

Repurpose a vacant retail space into a licensed commercial kitchen for catering, food production, or a ghost kitchen operation.

Cost Range

$50,000 – $150,000

Timeline

10–20 weeks

Materials Cost

$49,000

Permits Cost

$3,000

Estimates only. Costs shown are national averages and vary by location, year, project scope, and finish quality. Permit requirements differ by jurisdiction — always confirm with your local building department and get quotes from licensed contractors before starting.

Steps

1

Verify Zoning and Health Department Requirements

Confirm the space is zoned for food production. Contact your local health department to understand commercial kitchen requirements including ventilation, grease traps, handwashing stations, and food storage.

Estimated time: 10 days

2

Design the Kitchen Layout

Work with a commercial kitchen designer to plan equipment placement, workflow zones (prep, cook, wash, storage), ventilation hood placement, and ADA compliance.

Estimated time: 14 days

3

Upgrade Electrical and Gas

Commercial kitchens require 200-400 amp electrical service and commercial gas lines. Hire licensed contractors to upgrade the utility infrastructure.

Estimated time: 14 days

4

Install Ventilation and Fire Suppression

Install a Type I commercial hood with fire suppression system above cooking equipment. This is one of the most expensive and regulated components.

Estimated time: 10 days

5

Plumbing: Grease Trap, Three-Compartment Sink, Handwash Stations

Install a grease interceptor, a commercial three-compartment sink, separate handwashing stations, and a mop sink as required by health code.

Estimated time: 10 days

6

Install Flooring, Walls, and Ceiling

Install commercial-grade non-slip flooring, FRP (fiberglass reinforced panels) on walls for easy cleaning, and washable ceiling tiles. All surfaces must be non-porous per health code.

Estimated time: 8 days

7

Equipment Installation and Final Inspection

Install commercial ovens, ranges, refrigeration, prep tables, and shelving. Schedule health department inspection and fire marshal inspection to obtain your food service license.

Estimated time: 7 days

Materials

MaterialEst. CostRequired
Commercial Ventilation Hood with Fire Suppression$15,000Required
Three-Compartment Sink$1,500Required
Grease Interceptor$3,000Required
FRP Wall Panels$2,500Required
Commercial Non-Slip Flooring$4,000Required
Electrical Service Upgrade (200-400 amp)$5,000Required
Commercial Gas Line Installation$3,000Required
Walk-In Cooler$8,000Optional
Commercial Range/Oven$5,000Required
Prep Tables and Shelving$2,000Required

Permits

Building Permit (Change of Use)

Required when converting retail space to food production. Involves plan review and multiple inspections.

$2,000

Health Department Food Service License

Must pass health inspection covering food storage, preparation surfaces, handwashing, and pest control.

$500

Fire Marshal Inspection

Required for commercial ventilation hoods and fire suppression systems.

$300

Grease Trap Permit

Many municipalities require a separate permit for grease interceptor installation.

$200

Frequently Asked Questions

How much does it cost to convert a retail storefront into a commercial kitchen?

The estimated cost ranges from $50,000 to $150,000, depending on your location, project scale, finish quality, and whether you hire professionals or do it yourself.

How long does it take to convert a retail storefront into a commercial kitchen?

A typical conversion takes 10 to 20 weeks, covering 7 major steps including verify zoning and health department requirements, design the kitchen layout, upgrade electrical and gas, and more.

What permits do I need to convert a retail storefront into a commercial kitchen?

You may need: Building Permit (Change of Use) (approximately $2,000); Health Department Food Service License (approximately $500); Fire Marshal Inspection (approximately $300); Grease Trap Permit (approximately $200). Requirements vary by jurisdiction.

What materials do I need to convert a retail storefront into a commercial kitchen?

Key materials include: Commercial Ventilation Hood with Fire Suppression (~$15,000), Three-Compartment Sink (~$1,500), Grease Interceptor (~$3,000), FRP Wall Panels (~$2,500), Commercial Non-Slip Flooring (~$4,000), Electrical Service Upgrade (200-400 amp) (~$5,000).

What is the difficulty level of this project?

This project is rated as expert. This is an expert-level project requiring licensed professionals and multiple permits.

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Tags

commercial kitchenghost kitchencateringfood productionrestaurant