Cost guide · 2026
Commercial Kitchen Cost Guide for Kent Operators 2026
What a commercial kitchen actually costs in Kent — indicative ranges by sector and scope, with a clear breakdown of what drives the budget up or down.
The short answer
Why there is no single number
Anyone who quotes you a commercial kitchen price without seeing the site, understanding the menu, and knowing your extraction constraints is guessing. The range across real projects in Kent runs from under £30,000 for a straightforward pub kitchen refresh to well over £500,000 for a full hotel banqueting and production suite.
Four things drive that spread more than anything else:
Scope
A like-for-like equipment swap costs a fraction of a full strip-out, structural alteration, new extraction, hygienic finishes and full equipment package. Know what scope you actually need before comparing quotes.
Site condition
A shell unit with no services costs more to bring to operational standard than a working kitchen being refurbished. Existing drainage, gas supply, electrical capacity and structural headroom all affect what's achievable within budget.
Equipment specification
A Rational iCombi Pro costs three times a mid-range combi. Bespoke stainless fabrication costs more than standard units. The specification is where budget is spent most visibly — and where it can be adjusted most directly.
Extraction complexity
Extraction is typically 15–25% of a project budget. Low headroom, long duct runs, fire suppression requirements, make-up air systems and listed building constraints all push this figure up. It is also non-negotiable: EHO sign-off and insurance depend on it being done correctly to DW172 standard.
Indicative ranges
Cost bands by sector
Based on projects completed across Kent. Ranges assume full design, supply, installation and commissioning by one contractor. Equipment-only or install-only scopes will be lower.
Pubs & Gastropubs
£30k – £150k+
Straightforward pub kitchen refresh: £30k–£60k. Full strip-out with new extraction, hygienic cladding, Bioclad, new equipment package: £60k–£120k. Gastropub with show elements (Josper, Robata, bespoke pass): £100k–£150k+.
Extraction and cladding are the main cost variables at this level. Listed building status adds 10–20%.
Restaurants & Casual Dining
£50k – £300k+
Casual dining fit-out, new unit: £50k–£120k. Full-service restaurant with pass, cold prep, pot wash and back-of-house: £100k–£200k. High-spec fine dining or multi-section kitchen: £200k–£300k+.
Menu complexity and covers-per-day determine the equipment list. Extraction and fabrication are the largest cost centres.
Hotels
£80k – £500k+
Boutique hotel breakfast and small function kitchen: £80k–£150k. Full hotel kitchen with restaurant, banqueting and room service: £200k–£400k. Large hotel with multiple kitchens: £400k–£500k+.
Hotels typically require the broadest equipment range and the highest fabrication content. Live-site delivery during trading adds programme cost.
Schools & Education
£40k – £200k+
Primary school kitchen refurbishment: £40k–£80k. Secondary school or academy full refurb with servery: £80k–£150k. FE college teaching kitchen or multi-kitchen campus: £100k–£200k+.
Summer holiday install windows compress the programme. Altro flooring, Bioclad cladding and COSHH-compliant cleaning stations are standard at this level.
Public Sector & Healthcare
£50k – £200k+
Care home kitchen refurbishment: £50k–£100k. Council facility or civic venue kitchen: £80k–£150k. Heritage building or complex listed site: £100k–£200k+.
Public sector projects often require procurement compliance and extended tender periods. Heritage constraints can significantly affect extraction and structural options.
All ranges are indicative and based on completed KCK projects. Final cost depends on site survey findings, equipment specification and programme. VAT not included.
Budget factors
What drives cost up
These are the factors most commonly responsible for a project coming in above the sector baseline. None are avoidable if they apply to your site — but knowing them early means you can plan for them rather than be surprised by them.
Listed building status
Extraction routing, penetrations and structural alterations all require Listed Building Consent and must be reversible or sympathetic to the fabric. This adds design time, specialist subcontract input and programme. Grade I listed sites (Maison Dieu, Dover) typically add 20–30% to extraction and structural costs.
Low headroom
Below 2.2m clear height, standard canopy extraction becomes problematic. Eyebrow canopies, downdraft systems or engineered low-profile solutions cost more to design and install than a standard run. Low headroom is common in pub conversions, basement kitchens and older rural buildings.
Live-site delivery
Working around a trading business compresses working hours, limits noisy or disruptive trades and may require phased delivery. Hotels, care homes and schools all typically require live-site or out-of-hours programmes, which add to labour cost and extend overall programme.
Bespoke stainless fabrication
Fabricated-to-measure counters, canopies, pass shelves, tank sinks and preparation tables are specified where standard product doesn't fit the space or the workflow. KCK designs these in-house and fabricates via long-standing UK specialist partners. Bespoke fabrication typically costs 30–50% more per linear metre than standard units but delivers a better-fitting kitchen.
Long or complex duct runs
The longer the run from canopy to discharge point, the more ductwork, access panels, fire dampers and make-up air provision are required. Multi-storey buildings and basement kitchens frequently require runs of 20m+ with associated fan duty, acoustic treatment and grease management. This is where extraction budgets diverge most sharply between sites.
What you're buying
What a KCK project includes
Every KCK project is delivered by one in-house team across all trades. No subcontract chain, no coordination risk, no disputes between contractors about who owns a problem. The price includes:
CAD design & layout
Full CAD drawings before any commitment to proceed. Chargeable on complex projects; included in straightforward design-and-install contracts.
Equipment supply
Specified, sourced and supplied direct. Brands include Rational, Falcon, Foster, Maidaid, Hobart, Winterhalter, Scotsman and others matched to brief and budget.
Extraction & ventilation
DW172-compliant canopy, ductwork, fan and make-up air. Ceasefire wet-chemical fire suppression where required. All in-house.
Hygienic finishes
Bioclad or Altro hygienic wall cladding, slip-resistant vinyl safety flooring, suspended ceilings. All installed in-house.
M&E first fix
Plumbing, gas and electrical first fix for all equipment. Gas Safe registered engineers for all gas works. In-house across all trades.
Commissioning & handover
Full commissioning of all equipment, handover documentation, and optional CER service agreement for ongoing maintenance and priority callout.
What is not typically included: structural building works beyond kitchen scope, main contractor preliminaries, planning applications, building regulations submissions, and FF&E outside the kitchen. We'll tell you clearly at survey stage what is and isn't in scope.
Common questions
FAQ
When should I get a budget figure?
As early as possible — ideally before you commit to a lease, building purchase or planning application. A free site survey takes 60–90 minutes and gives you a realistic indicative budget based on your actual space and brief. It costs nothing and commits you to nothing.
Do you charge for CAD drawings?
For straightforward design-and-install projects, CAD design is included in the contract. For complex or multi-phase projects where significant design work is required before a scope can be defined, we charge for the design stage. We'll tell you clearly which applies before any work starts.
Can we phase the project to spread cost?
Yes, in many cases. Extraction and structure typically need to be completed in one phase, but equipment can sometimes be phased — a core package now and additional items later. The design needs to accommodate the final vision from the outset, even if the fit-out is delivered in stages. We'll advise on what can and can't sensibly be deferred.
How long does a project take from survey to handover?
A straightforward pub or restaurant kitchen typically runs 3–6 weeks on site once equipment is ordered. Larger hotel or institutional projects run 6–12 weeks. Lead times on equipment (particularly bespoke refrigeration and Rational combis) can be 4–8 weeks, so the sooner the order is placed, the sooner the programme starts.
Are your prices competitive with London or national firms?
On a like-for-like scope, yes — and typically more so. We're based in Folkestone, our team is locally employed, and we don't carry the overhead of a central London or national operation. We also don't subcontract trades, which removes a markup layer that appears in most competitor quotes. The comparison is only valid if you're comparing the same scope, so we'd always recommend asking any firm for a detailed breakdown rather than a headline number.
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- CEDA Member The Catering Equipment Distributors Association — UK's voice for foodservice equipment specialists.
- ISO 9001 · 14001 · 45001 Certified The only Kent commercial kitchen design-and-install firm certified to all three.
- F-Gas Certified Certified to handle and install refrigerants in commercial refrigeration and cooling equipment.
- Gas Safe Registered All commercial gas installations carried out by Gas Safe registered engineers.
- Part of Advantage Catering Equipment Kent's design, supply and service specialists since 2003.
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