Question 1

How long does a restaurant build-out take from lease signing to opening?

Accepted Answer

A typical restaurant build-out runs 6–11 months end-to-end: 8–14 weeks of preconstruction and design, 4–10 weeks of permitting (longer where health-department review queues are deep), 12–22 weeks of construction, and 2–3 weeks of inspections, equipment commissioning, and soft-open. QSR and fast-casual prototypes land at the low end; full-service and chef-driven concepts at the high end.

Question 2

How much does a restaurant build-out cost per square foot?

Accepted Answer

2026 benchmarks: QSR $325–$525/SF, fast-casual $375–$625/SF, full-service casual $425–$725/SF, upscale and chef-driven $550–$900+/SF. Ghost kitchens and commissaries run $275–$450/SF. Kitchen MEP — hood, make-up air, gas, grease, refrigeration — is the single largest cost driver in every category.

Question 3

Do I need an architect for a restaurant build-out?

Accepted Answer

Yes. Every jurisdiction requires sealed architectural and MEP drawings for a commercial restaurant permit. On design-build delivery we contract the architect and engineers under one agreement so the owner has a single accountable party. On design-bid-build, the owner contracts the architect separately and the GC bids the completed drawings.

Question 4

How important is the kitchen layout?

Accepted Answer

It is the most important decision in the project. Kitchen layout drives equipment count, hood length, make-up air sizing, gas line capacity, plumbing rough-in, refrigeration loads, and ultimately throughput per labor hour. Layout changes after permit cost 5–15× what they cost during schematic design — lock the kitchen at SD, not at CDs.

Question 5

What permits do I need for a restaurant build-out?

Accepted Answer

At minimum: a building permit (architectural, structural, MEP), a separate health-department plan review and permit, a fire / fire-suppression permit for the Type-I hood and Ansul system, an ABC / liquor permit if serving alcohol, and a sign permit. Some jurisdictions add grease-interceptor permits, food-handler certification, and zoning use permits.

Question 6

How does the health department review affect the schedule?

Accepted Answer

Health-department plan review runs in parallel with building permit review, but it is a separate queue with its own review cycles. Most western-U.S. jurisdictions run 3–8 weeks for first review and 2–4 weeks per resubmittal. Restaurants that submit health and building together — and pre-meet with the plan reviewer — typically save 3–6 weeks vs. sequential submission.

Question 7

How does ADA accessibility apply to restaurants?

Accepted Answer

ADA applies to the dining room (accessible path of travel, accessible seating at fixed tables, accessible bar where service is provided), restrooms (clear floor space, transfer space, grab bars, accessible fixtures), entries (compliant thresholds and door hardware), and parking. In leased spaces, ADA upgrades sometimes extend into the path of travel from the public way — this is a common cost surprise on older centers.

Question 8

What is required for the grease trap and hood?

Accepted Answer

A Type-I hood is required over any cooking equipment that produces grease-laden vapor — fryers, griddles, charbroilers, ranges. Hood sizing is driven by equipment lineup, and make-up air must be engineered to match exhaust within code-mandated tolerances. Grease interceptors (under-sink or in-ground) are sized by drainage fixture unit and jurisdiction — most western AHJs require an in-ground interceptor for full-service kitchens.

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