Convert a Retail Storefront into a Commercial Kitchen
Retail Storefront → Commercial Kitchen
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
Steps
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
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
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
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
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
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
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
| Material | Est. Cost | Required |
|---|---|---|
| Commercial Ventilation Hood with Fire Suppression | $15,000 | Required |
| Three-Compartment Sink | $1,500 | Required |
| Grease Interceptor | $3,000 | Required |
| FRP Wall Panels | $2,500 | Required |
| Commercial Non-Slip Flooring | $4,000 | Required |
| Electrical Service Upgrade (200-400 amp) | $5,000 | Required |
| Commercial Gas Line Installation | $3,000 | Required |
| Walk-In Cooler | $8,000 | Optional |
| Commercial Range/Oven | $5,000 | Required |
| Prep Tables and Shelving | $2,000 | Required |
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