Process guide · 2026
How a Commercial Kitchen Project Runs
A commercial kitchen project runs through a clear sequence, from first site survey to final handover. Knowing what happens at each stage, and what is expected of you, is the difference between a build that lands on time and one that drifts. Here is how it actually runs when one team handles the lot.
The short answer
What you're signing up for
A commercial kitchen project is a sequence, not a single event: survey, design, contract, then the on-site works (strip-out, first fix, extraction, fabrication and equipment, finishes), then commissioning and handover, then aftercare. Get the order right and each stage sets up the next. Get it wrong and you pay for it in delays and abortive work.
On site, a straightforward pub or restaurant kitchen typically runs three to six weeks once equipment is ordered. Larger hotel or institutional kitchens run six to twelve weeks. Add design time and equipment lead times up front, and the realistic window from first survey to opening day is usually two to four months.
The single biggest variable is how the work is delivered. We run every trade in-house, so design, gas, electrics, extraction, fabrication, cladding, flooring and commissioning sit under one team and one programme. No subcontract chain means no gaps between trades for problems to fall into, and one number to call when you need an answer.
Step by step
The eight stages, in order
1. Site survey & brief
We come to you, measure up, photograph the space and talk through the menu, covers and how the kitchen needs to work. This is where headroom, existing services and access constraints get logged, because they shape everything that follows. The site survey is free and commits you to nothing.
2. Design & CAD layout
A full CAD drawing of the kitchen: workflow, equipment positions, extraction, drainage and services. You see exactly what you are getting before any commitment to proceed. This is the stage to change your mind, on paper, not on site.
3. Quote, scope & contract
A detailed breakdown of what is included, what is not, and the equipment specification. Once the scope and price are agreed and the contract is in place, equipment can be ordered, the longest-lead item in most projects.
4. Strip-out & enabling works
The existing kitchen comes out and the space is brought back to a clean shell ready for new services. Any structural alterations, openings or builder's work happen here.
5. Mechanical & electrical first fix
Gas, water, drainage and electrical supplies run to every equipment position. All gas work is carried out by Gas Safe registered engineers and recorded for sign-off. Getting first fix right means equipment drops straight into place later with no surprises.
6. Extraction & ventilation
Canopy, ductwork, fan and make-up air installed to DW172 standard, with gas interlock and Ceasefire wet-chemical fire suppression where required. This is the part EHO sign-off and your insurance depend on, so it is done properly and documented.
7. Fabrication, equipment & finishes
Bespoke stainless fabrication and the equipment package go in, alongside hygienic finishes: Bioclad or Altro wall cladding, slip-resistant safety flooring and suspended ceilings. The kitchen takes its final shape.
8. Commissioning, handover & aftercare
Every item is commissioned and tested, you get handover documentation, and the kitchen is ready to trade. An optional service agreement keeps it maintained and gives you priority callout if anything needs attention.
Your part in it
What's expected of you
A project runs to programme when the operator holds up their end. Four things matter most:
Decisions on time
Equipment choices, finishes and layout sign-off need to land when asked. A decision held for a week can push the whole programme by more, because ordering and trade sequencing depend on it.
Site access
Clear, available access to the space during agreed working hours. On a live site, that means a realistic plan for working around trade, deliveries and any out-of-hours requirements.
Payment stages
Projects run on staged payments, typically a deposit to order equipment, stage payments through the works, and a balance on completion. Knowing the schedule up front keeps cash flow predictable for everyone.
Sign-offs & compliance
Your Environmental Health Officer and, where relevant, building control will want to see the kitchen. We build to the standards they check against, but you are the one holding the licence, so keep them in the loop early.
Timing
How long a commercial kitchen project takes
There is no single answer, but the shape is predictable. Three things set the timeline:
Design and approvals
Allow one to three weeks for survey, CAD design and sign-off on a typical project, longer where planning, listed building consent or landlord approvals are involved.
Equipment lead times
Standard equipment is quick; bespoke refrigeration and Rational combis can run four to eight weeks. The sooner the order is placed, the sooner the on-site programme can start, which is why steps 1 to 3 matter so much.
On-site duration
Three to six weeks for a straightforward pub or restaurant kitchen, six to twelve for larger hotel or institutional work. Live-site or out-of-hours working extends this but keeps you trading.
If you want indicative budgets to go with the timeline, our commercial kitchen cost guide breaks down cost by sector and scope.
Avoiding the pitfalls
Where projects go wrong
Starting too late
Leaving the kitchen until the end of a wider fit-out is the classic mistake. Extraction routing and services need to be designed early, before walls and ceilings are closed up.
Ordering equipment too late
Lead times do not flex. A combi ordered two weeks before opening will not arrive in time, no matter how the rest of the programme is going.
Splitting trades across contractors
When the extraction firm, the equipment supplier, the gas engineer and the builder all answer to different bosses, the gaps between them become your problem. One team across every trade removes that risk, which is exactly how we run our installations.
Skimping on extraction
Extraction is non-negotiable for sign-off and insurance. Cutting it back to save budget is the surest way to fail an inspection and pay twice. See our extraction and ventilation page for what compliant looks like.
Common questions
FAQ
When should I start planning the project?
As early as you can, ideally before you commit to a lease or building. A free site survey early on tells you whether the space can take the kitchen you want, what the extraction route looks like, and a realistic budget and timeline. The earlier the survey, the more options you have and the fewer surprises later.
Can I keep trading while the work is done?
Often, yes. Hotels, care homes and schools routinely need to keep operating, so we plan live-site or out-of-hours programmes to suit. It adds to the programme and the labour cost, but it keeps the business running. We will tell you at survey stage what is realistic for your site.
Who manages the project day to day?
One team, with a single point of contact. Because design, gas, electrics, extraction, fabrication and finishes are all in-house, there is no passing the buck between contractors. You get one programme, one set of progress updates, and one number to call.
Do you handle EHO and building control sign-off?
We build to the standards they assess against, DW172 extraction, Gas Safe registered gas work, hygienic finishes, and we provide the commissioning and handover documentation that supports sign-off. The licence and the relationship with your EHO sit with you as the operator, so we keep you supplied with what you need and recommend involving them early.
What happens after handover?
The kitchen is yours to trade. From there an optional service agreement keeps the equipment and extraction maintained, with priority callout if something fails. Planned maintenance protects your warranty position, keeps you compliant on extraction cleaning, and avoids the worst breakdowns landing mid-service.
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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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