Commercial kitchen construction and installation for restaurants, bars, QSRs, breweries, ghost kitchens, and food service spaces. Bowser Construction Group coordinates hood systems, grease interceptors, MEP rough-ins, equipment installation support, and inspection-ready kitchen infrastructure.
Tell us about your kitchen, equipment plan, space condition, or restaurant concept.
Commercial kitchen construction is where restaurant projects become expensive, technical, and inspection-sensitive. The room has to support cooking equipment, fire suppression, grease waste, exhaust, makeup air, plumbing, power, refrigeration, food safety flow, and final approvals before opening.
Type I hood systems, exhaust duct routing, fire suppression, and makeup air coordination often determine the ceiling plan, roof penetrations, equipment layout, inspection sequence, and budget. A kitchen layout that ignores hood requirements can become expensive to rebuild.
Grease interceptors, floor drains, mop sinks, prep sinks, and three-compartment sinks must be coordinated before rough plumbing begins. In many second-generation spaces, the existing drain locations are not automatically usable for the new concept.
Commercial ovens, fryers, refrigeration, dish machines, warmers, and HVAC systems all compete for electrical and gas capacity. A serious commercial kitchen contractor reviews the equipment schedule before rough-in, not after equipment arrives.
Walk-in coolers and freezers require dedicated circuits, condensate drainage, floor transitions, access clearances, insulation, and refrigeration planning. Wrong placement creates operational friction and can interfere with delivery flow.
Kitchen flow, handwash stations, food storage separation, warewashing, pest prevention, waste handling, and food prep zones must be inspection-ready. Bowser Construction Group builds with health department review and final walkthrough in mind.
Commercial kitchen installation is not one trade. It requires the general contractor, equipment vendor, plumber, electrician, mechanical contractor, fire suppression vendor, architect, landlord, and authorities having jurisdiction to move in the correct order.
"A commercial kitchen does not fail because of one missing appliance. It fails when the hood, plumbing, power, grease waste, equipment schedule, and inspections were never coordinated as one system."
— Bowser Construction GroupBowser Construction Group builds and coordinates the construction scope around commercial kitchen systems for restaurants, QSRs, bars, breweries, ghost kitchens, food halls, and food service spaces. The goal is not only to install finishes — it is to deliver a kitchen that can operate, pass inspection, and support the opening schedule.
Kitchen exhaust systems require coordination between equipment layout, hood size, duct routing, roof conditions, fire suppression, and makeup air. BCG coordinates the build conditions needed for Type I and Type II hood systems so the kitchen can support the cooking line safely and efficiently.
Commercial kitchen construction includes plumbing for three-compartment sinks, handwash sinks, prep sinks, mop sinks, floor drains, dish machines, and grease waste routing. BCG coordinates these systems with local requirements, site conditions, and the final kitchen layout.
Restaurant kitchen installation depends on the equipment schedule. BCG coordinates electrical circuits, gas demand, disconnects, outlets, shut-offs, and rough-in locations around ovens, fryers, ranges, refrigeration, dish machines, warmers, and other commercial kitchen equipment.
Cold storage affects structure, drainage, electrical service, compressor location, delivery access, and kitchen workflow. BCG coordinates the construction conditions required for walk-in coolers, walk-in freezers, reach-in units, and related refrigeration infrastructure.
Commercial kitchens require durable, cleanable, and inspection-ready surfaces. BCG coordinates wall protection, tile or resinous flooring, ceiling systems, base conditions, transitions, and moisture-resistant materials suitable for back-of-house food service environments.
Commercial kitchen builders must account for fire suppression, sprinkler modifications, alarm coordination, emergency lighting, exit paths, and inspection sequencing. BCG builds the kitchen infrastructure with final sign-offs and opening readiness in mind.
A commercial kitchen build-out should not begin with demolition alone. It should begin with the equipment schedule, space condition, utility capacity, hood requirements, grease waste path, and inspection sequence. Bowser Construction Group coordinates these details before the work becomes expensive to correct.
BCG reviews the restaurant space, shell condition, slab penetrations, ceiling height, utility locations, gas availability, electrical capacity, drainage, landlord requirements, and any existing commercial kitchen infrastructure before confirming the construction path.
The equipment schedule drives commercial kitchen installation. Ovens, fryers, ranges, refrigeration, dish machines, prep tables, and smallwares affect power, gas, plumbing, exhaust, clearances, and sequencing. BCG coordinates the build around the actual equipment plan.
Mechanical, electrical, plumbing, exhaust, makeup air, grease interceptor, and fire suppression requirements are reviewed before rough-in. This helps reduce conflicts between the kitchen layout, trade drawings, health department requirements, and field conditions.
Commercial kitchen construction often requires building permit coordination, health department review, fire marshal coordination, and landlord approval. BCG sequences the work so required approvals are addressed before they create avoidable schedule delays.
Once the construction path is defined, BCG coordinates rough plumbing, gas, electrical, framing, wall backing, ventilation pathways, drainage, slab work where required, refrigeration support, and other infrastructure needed before finishes and equipment placement.
BCG coordinates with the equipment vendor so commercial kitchen equipment arrives after the correct rough-ins are ready. This reduces rework around gas connections, electrical locations, ventilation, floor drains, refrigeration, and final equipment placement.
Kitchen finishes are selected and installed for durability, cleanability, safety, and inspection readiness. This includes flooring, wall protection, ceilings, base details, thresholds, and transitions between kitchen, service, storage, and public-facing areas.
Before opening, the kitchen must clear required inspections and functional checks. BCG coordinates punch list items, trade corrections, equipment-related adjustments, and inspection readiness so the kitchen can move from construction site to operational space.
Commercial kitchen construction cost depends on the condition of the space, the cooking equipment, utility capacity, hood and fire suppression requirements, grease waste infrastructure, refrigeration, finishes, and inspection complexity. A second-generation restaurant space can reduce cost, but only if the existing systems are usable for the new concept.
For broader restaurant build-out budgeting, see the restaurant construction cost guide. For a project-specific number, call (470) 230-3331.
A commercial kitchen has to satisfy more than design preferences. It must work for the health department, fire marshal, building inspector, landlord, equipment vendor, and owner. BCG coordinates the construction scope around these approval points so problems are addressed before final walkthroughs.
Kitchen flow, food prep separation, handwash stations, warewashing, storage zones, mop sink placement, surface cleanability, pest prevention, and waste handling must be inspection-ready before opening.
Hood suppression, fire alarm coordination, sprinkler changes, emergency shut-offs, exit paths, and occupancy-related life safety requirements must align with the cooking line and final restaurant layout.
Mechanical, electrical, plumbing, structural, accessibility, energy, and finish requirements must be completed and coordinated across trades before the kitchen can be cleared for operation.
Final equipment placement depends on accurate rough-ins. Gas, power, drains, water, clearances, exhaust connections, and refrigeration support must match the approved equipment schedule.
Roof penetrations, grease waste routing, utility changes, slab work, exterior vents, delivery access, and building system tie-ins often require landlord coordination before construction moves forward.
The commercial kitchen must be ready for staff training, equipment testing, final cleaning, stocking, vendor deliveries, soft opening, and inspection corrections without collapsing the launch timeline.
Share your equipment list, floor plan, lease status, square footage, or restaurant concept. Bowser Construction Group will review the kitchen scope, identify infrastructure gaps, and help you understand what the build requires before expensive work begins.
Tell us about your commercial kitchen, restaurant space, equipment plan, or renovation scope.
Commercial kitchen construction includes the build-out and coordination of hood systems, exhaust, makeup air, grease interceptors, plumbing, gas, electrical rough-ins, fire suppression, walk-in coolers, washable surfaces, floor drains, handwash stations, three-compartment sinks, equipment support, and inspection-ready back-of-house infrastructure.
Commercial kitchen construction cost depends on equipment, hood requirements, grease waste, utility capacity, refrigeration, flooring, plumbing, electrical service, and whether the space is a cold shell or second-generation restaurant. Kitchen infrastructure often drives a major share of total restaurant build-out cost.
Most commercial kitchens need grease waste management, but the exact requirement depends on the jurisdiction, menu, equipment, plumbing design, and existing space conditions. Bowser Construction Group coordinates grease interceptor planning with plumbing, site conditions, landlord requirements, and local review needs.
Hood systems are typically installed by qualified hood, mechanical, and fire suppression specialists, but the general contractor must coordinate the surrounding construction conditions. BCG coordinates hood clearances, duct routing, roof conditions, fire suppression, makeup air, electrical support, and inspection sequencing.
Yes. BCG coordinates with the equipment vendor so gas, power, drains, water, ventilation, refrigeration support, and placement conditions match the approved equipment schedule. This helps avoid rework caused by rough-ins that do not match the final kitchen equipment package.
BCG coordinates the construction requirements that support health department review, including kitchen flow, handwash station placement, warewashing, food storage zones, surface cleanability, waste handling, and inspection readiness. Required submissions and review steps vary by jurisdiction.
Yes. BCG can coordinate restaurant kitchen renovation and commercial kitchen remodeling work, including equipment changes, hood coordination, plumbing adjustments, electrical upgrades, surface replacement, refrigeration support, and back-of-house improvements within the limits of the existing building conditions.
Bowser Construction Group is a licensed Georgia general contractor serving restaurant and commercial kitchen projects across Metro Atlanta and North Georgia.
BCG serves Florida restaurant and commercial kitchen clients with Florida CGC pending. Florida project references use service-area language consistent with pending license status.
