Use this checklist to make sure your estimate covers the whole scope.
1. Collect the right drawings
- Architectural floor plan, reflected ceiling plan and finish schedule
- Food service (K-series) plans: equipment layout, plumbing and electrical rough-in schedules
- Mechanical, plumbing and electrical plans
- Hood and exhaust shop drawings, if available
- Landlord tenant criteria: who provides the grease interceptor, roof penetrations, utility meters and storefront
2. Demolition and existing conditions
- Removal of previous tenant finishes and equipment (second-generation spaces)
- Slab saw cutting and trenching for new floor drains and sanitary lines
- Capping abandoned utilities
3. Kitchen plumbing
- Grease interceptor or trap: size, location, inside or outside
- Floor drains and floor sinks under equipment
- Hand sinks, prep sinks, three-compartment sink, mop sink
- Hot water heater (often high capacity or tankless)
- Gas piping to each appliance, with shutoff valves
- Backflow preventers and water treatment for beverage and ice machines
4. Hood, exhaust and HVAC
- Type I hood over cooking equipment, with fire suppression (often by a specialty sub)
- Grease duct with fire-rated enclosure or wrap
- Exhaust fan, make-up air unit and roof curbs
- Dining room HVAC and controls
- Walk-in cooler and freezer refrigeration
5. Electrical
- Service size and panel upgrades for kitchen equipment
- Dedicated circuits from the food service electrical schedule
- Lighting and controls, exit and emergency lighting
- Exterior signage power
6. Finishes
- Kitchen: FRP wall panels, quarry tile or epoxy flooring with cove base, washable ceilings
- Dining room: feature walls, specialty ceilings, decorative lighting
- Restrooms: tile, partitions, accessories, ADA clearances
7. Storefront and exterior
- Storefront glazing and entrance doors
- Patio, canopy or awning work
- Signage installation (sign usually by others)
Items most often missed
- Concrete patching after plumbing trenching
- Fire-rated grease duct enclosure
- Make-up air unit and its roof work
- Health department inspection requirements
- Equipment setting and final connections for owner-furnished items
Get a restaurant estimate
Premium Estimating prepares estimates for restaurant build-outs, remodels and franchise prototypes, organized by CSI division with marked-up plans. See our restaurant estimating service or send us your plans.
Need a number you can bid from? Send us your plans for a quote, or see our pricing.