The approvals a restaurant renovation typically involves
Requirements vary by county and city, but most restaurant projects touch the same set of approvals. Knowing them in advance lets you build them into your lease negotiations and your opening date.
- Building permit for structural, layout and finish changes that require review.
- Trade permits for electrical, plumbing, mechanical and gas work.
- Health-department plan review for food-service layout, equipment, sinks and surfaces.
- Fire-marshal or fire-code review for hoods, suppression systems, egress and occupancy.
- Use-and-occupancy or certificate-of-occupancy approval before you may open.
- Signage, outdoor seating and alcohol licensing, which are usually handled separately.
Why the health department review matters early
Health-department plan review is separate from building review and usually happens before construction. The reviewer looks at the kitchen layout, handwashing and dishwashing sinks, food-storage arrangement, finishes and equipment. If the drawings do not match what will be built, corrections after construction are expensive.
We recommend finalizing your menu and equipment list before drawings are submitted, because the menu determines what equipment is needed and how the kitchen must be arranged.
Hood, exhaust and grease: the most common schedule risk
Commercial hoods, fire-suppression systems, make-up air and grease handling are common sources of delay. Hood size and exhaust requirements are tied to the cooking equipment, and grease-trap capacity can limit what a building can support. In older buildings, routing exhaust to the roof may require structural review.
Ordering hood and suppression components early and coordinating the fire-suppression contractor with your inspection date keeps the project from stalling at the end.
Accessibility and life safety
When you renovate, you generally must make sure the areas you alter are accessible, and that the path leading to them is accessible as well, within cost limits set by law. Restrooms, seating areas, counters and entrances are typical items. Egress, exit signage, emergency lighting and occupant load are reviewed by the fire authority. Your architect or contractor can identify which apply to your scope.
A practical order of operations
While every jurisdiction differs, the sequence below is a good starting framework.
- Confirm zoning allows a restaurant use at the address and what parking or seating limits apply.
- Finalize concept, menu and equipment list.
- Prepare drawings and submit for health-department and building review.
- Order long-lead equipment, hood and suppression components.
- Build, scheduling rough-in and final inspections in the correct order.
- Complete the health inspection and obtain occupancy approval before opening.