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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
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
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
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 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
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 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
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
| 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 |
Required when converting retail space to food production. Involves plan review and multiple inspections.
$2,000
Must pass health inspection covering food storage, preparation surfaces, handwashing, and pest control.
$500
Required for commercial ventilation hoods and fire suppression systems.
$300
Many municipalities require a separate permit for grease interceptor installation.
$200