Bowser Construction Group provides commercial kitchen design, layout planning, and build-out coordination for restaurants, ghost kitchens, and food service operators across Georgia and Florida. From initial floor plan through health department approval and commercial kitchen construction, BCG manages every phase under one contract.
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Commercial kitchen design is more than a floor plan. A well-designed commercial kitchen integrates workflow efficiency, health department compliance, hood and ventilation requirements, MEP coordination, and equipment layout into a single buildable document before a single wall goes up. Bowser Construction Group provides full commercial kitchen design and installation services across Georgia and Florida, coordinating every trade from concept through certificate of occupancy. The result is a kitchen that passes inspection, operates efficiently, and is built exactly as designed.
Every commercial kitchen is divided into functional zones: receiving, dry storage, prep, cooking line, plating, and dish. BCG designs zone placement based on your menu and service model to minimize cross-traffic, reduce ticket times, and meet health department flow requirements. Back-of-house efficiency starts with the floor plan.
Equipment placement determines hood sizing, gas line routing, electrical rough-in locations, and drain placement. BCG coordinates equipment layout with MEP design so every utility stub lands exactly where the equipment requires it. Clearance requirements for health department approval are built into the layout from day one. For full scope detail, see the commercial kitchen construction page.
Type I hood sizing, placement, and exhaust routing are determined during the design phase, not after framing. BCG designs hood systems to match cooking equipment BTU output, comply with NFPA 96 and local fire marshal requirements, and integrate with the building's HVAC makeup air system. Correct hood design prevents costly field changes during commercial kitchen construction.
Georgia Department of Public Health and Florida Department of Business and Professional Regulation both require plan review before a commercial kitchen permit is issued. BCG designs to the specific requirements of the reviewing jurisdiction, whether that is Forsyth County Environmental Health in Cumming, Fulton County in Atlanta, or Orange County in Orlando and Dr. Phillips. Compliance is built in, not added after the fact.
Mechanical, electrical, and plumbing rough-in locations are coordinated with the kitchen layout before walls close. Gas line sizing for commercial cooking equipment, three-compartment sink drain placement, floor drain positioning, and electrical panel capacity for commercial kitchen loads are all resolved during design. This eliminates the most common and expensive source of change orders in kitchen construction.
BCG offers commercial kitchen design-build, placing design coordination and construction management under one contract. The design-build approach eliminates the gap between what was designed and what gets built, reduces total project timeline by 15 to 25 percent, and provides a single point of accountability for the project owner. Learn more about the full restaurant design-build process or request a consultation to discuss your project.
Bowser Construction Group provides commercial kitchen design and installation services for restaurants, ghost kitchens, and food service operators across Cumming, Alpharetta, Sandy Springs, Buckhead, Winter Park, Lake Nona, and surrounding markets. Licensed Georgia GC, License No. RLCO005106.
The best commercial kitchen layout depends on your concept, square footage, service model, and equipment list. There is no universal answer. A ghost kitchen optimizing for speed requires a completely different layout than a full-service restaurant with a tasting menu. The five standard commercial kitchen layouts below cover the full range of food service concepts. BCG designs to the layout that fits your operation, then engineers it to pass health department review and hold up under daily service volume.
Equipment and workstations are arranged in a straight line or parallel lines, moving product from prep through cooking to plating in a single direction. Eliminates cross-traffic entirely. The most efficient layout for high-volume, single-menu concepts where every ticket follows the same production path.
A central cooking island holds the primary cooking equipment, surrounded by perimeter prep and storage. Allows multiple cooks to work simultaneously without crossing paths. Hood sizing for an island configuration is larger than a wall-mounted setup and must account for 360-degree airflow. Central island placement is confirmed with MEP during design to ensure drain and gas stub locations are correct before slab is poured.
The kitchen is divided into dedicated stations, each with its own equipment, prep space, and storage. Saute, grill, fry, pantry, and pastry operate as independent production units feeding a common pass. The most common layout for full-service restaurants with complex menus. Station boundaries determine hood placement, gas zone valves, and electrical panel circuit assignments during the design phase.
Two parallel runs of equipment face each other across a central aisle. All production happens within a few steps. The galley is the most space-efficient commercial kitchen layout and the first choice for small commercial kitchen design where square footage is limited. Hood systems run the full length of one or both walls. Aisle width must meet health department minimums, typically 42 to 48 inches, and is confirmed during the design phase before permit submission.
The cooking line is visible to guests, creating a theater element and a premium dining experience. Open kitchen design requires higher finish standards throughout the BOH — stainless surfaces, concealed utility rough-in, and noise and odor control measures are all addressed during design. Health department requirements for open kitchens include additional sneeze guard and barrier specifications that vary by jurisdiction across Georgia and Florida.
Small commercial kitchen design, typically 300 to 900 square feet, requires more precise planning than larger kitchens because there is no room for inefficiency. Equipment clearance, aisle width, hood coverage, and drain positioning must all be resolved on the first set of drawings. BCG has designed and built small commercial kitchens for ghost kitchen operators, bar programs, and specialty food concepts across Georgia and Florida. The galley and assembly line layouts above are the most common starting points. For project-specific cost information, see the restaurant construction cost guide or contact BCG directly for a design consultation.
| Layout Type | Typical Size | Staff Required | Menu Complexity | Best Concept Fit |
|---|---|---|---|---|
| Assembly Line | 600 to 1,500 sq ft | 2 to 6 | Low to Medium | QSR, Fast Casual |
| Island | 1,000 to 3,000 sq ft | 4 to 10 | Medium to High | Full Service, Hotel |
| Zone and Station | 1,200 to 4,000 sq ft | 6 to 15 | High | Full Service, Event Venue |
| Galley | 300 to 900 sq ft | 1 to 4 | Low to Medium | Ghost Kitchen, Bar, Small QSR |
| Open Kitchen | 800 to 2,500 sq ft | 4 to 12 | Medium to High | Premium Dining, Chef Concepts |
The best commercial kitchen designs share six characteristics regardless of concept type or square footage. They are built around health department compliance from day one, not retrofitted for it after the fact. They match equipment to menu before layout is fixed. They coordinate MEP with the kitchen design team before walls are framed. And they account for the operational realities of daily service, not just the ideal conditions of a design drawing. BCG approaches every commercial kitchen construction project as a commercial kitchen design consultant first, resolving these six variables before a permit is submitted.
Non-Negotiable Foundation
Every commercial kitchen in Georgia and Florida must pass a health department plan review before a building permit is issued. This review evaluates handwashing sink placement, three-compartment sink sizing, food storage separation, cooking equipment ventilation, surface materials, and sanitation access. Designs that fail plan review add weeks to the project timeline and cost money to revise.
BCG designs to the specific requirements of the reviewing authority before submitting for permit. In Forsyth County, the Environmental Health division reviews restaurant kitchen plans as part of the building permit process. In Fulton County and DeKalb County, health department review is a separate submission with its own timeline. In Orange County, Florida, kitchen and hood approval is required before occupancy regardless of the building permit status.
Operational Performance Driver
The commercial kitchen work triangle, the path between receiving, prep, cooking, and plating, determines how many steps a cook takes per ticket and how quickly a kitchen can execute during peak service. A poorly designed workflow adds labor cost every single shift for the life of the restaurant.
BCG maps the production flow for your specific menu and service model before finalizing the layout. A ghost kitchen producing 300 delivery tickets per night has a completely different optimal flow than a restaurant design-build project for a 120-seat full-service concept in Alpharetta or Winter Park. Workflow is designed to the operation, not to a generic template.
NFPA 96 and Local Code Compliance
Type I hood systems must be sized to the BTU output of the cooking equipment beneath them, not to the available ceiling space. An undersized hood fails the fire marshal inspection. An oversized hood wastes makeup air and drives up HVAC operating cost. Hood sizing is a calculation, not an estimate, and it is done during design before equipment is specified or purchased.
Exhaust duct routing is coordinated with the building's structural and HVAC systems during design. In retrofit projects in Sandy Springs, Buckhead, and older Roswell retail spaces, existing duct shafts and roof penetration locations frequently constrain equipment placement. BCG identifies these constraints during the restaurant renovation assessment before the layout is finalized.
Safety, Compliance and Operational Quality
Commercial kitchen lighting design is a health department and safety requirement, not just an aesthetic choice. Georgia and Florida food service codes require minimum foot-candle levels at food prep surfaces, cooking equipment, and dish areas. Inadequate lighting is a common health inspection finding that results in failed inspections and required corrections before reopening.
Minimum foot-candle requirements for commercial kitchens: 50 foot-candles at food preparation surfaces, 20 foot-candles at cooking equipment, and 10 foot-candles in storage areas under most Georgia and Florida jurisdictions. BCG coordinates commercial kitchen lighting design with the electrical rough-in plan to ensure fixtures are positioned above prep surfaces, not above equipment that blocks coverage. Vapor-proof LED fixtures are specified for all wet areas including dish and three-compartment sink stations.
Georgia and Florida Code Standards
Every piece of commercial kitchen equipment has minimum clearance requirements for health department approval, fire code compliance, and manufacturer warranty. These clearances determine how much usable floor space remains after equipment is placed and are the most common reason a kitchen layout fails health department plan review on the first submission.
Common clearance requirements: 6-inch minimum between cooking equipment and combustible surfaces, 18-inch minimum between fryers and open flame equipment, 18-inch minimum aisle width for single-cook pass, 42-inch minimum for multi-cook stations, and 36-inch minimum around walk-in cooler doors. BCG applies these standards in the design drawing so the plan review submission passes on the first review in Cumming, Atlanta, Orlando and all other markets BCG serves.
The Most Expensive Fix in Kitchen Construction
Moving a gas stub, floor drain, or electrical rough-in location after walls are framed and slabs are poured is the most expensive change order category in commercial kitchen construction. It is also entirely preventable with proper coordination during the design phase. BCG resolves all MEP stub locations during design review, before a permit is submitted and before any rough-in work begins.
For restaurant construction cost control, MEP coordination during design consistently produces the highest return of any pre-construction investment. Projects that skip this step in markets like Lake Nona, Johns Creek, and Suwanee routinely encounter $15,000 to $40,000 in unplanned MEP change orders during construction. BCG's commercial kitchen design approach eliminates this exposure before construction begins.
Commercial kitchen plan review requirements vary by jurisdiction across BCG's service area. Knowing the specific authority, submission format, and review timeline for your market before design begins prevents delays during permit processing. BCG has designed and built kitchens under each of the following reviewing authorities and coordinates submissions accordingly. For Florida projects, restaurant construction permits require FL CGC involvement which BCG is currently finalizing (FL CGC pending).
North Georgia
Forsyth County Environmental Health reviews kitchen plans as part of the building permit process. Cherokee County follows a similar integrated review. Plan review turnaround in Cumming and Canton typically runs 3 to 5 weeks. Kitchen design submissions require floor plan, equipment schedule, and ventilation diagram at minimum.
Atlanta Metro
Fulton County requires a separate health department submission from the building permit application. Buckhead, Sandy Springs, and Alpharetta projects under Fulton County jurisdiction should budget 6 to 10 weeks for health plan review. DeKalb County review timelines are similar. Both require HVAC and hood design submittals in addition to kitchen layout.
Central Florida
Florida Department of Business and Professional Regulation Division of Hotels and Restaurants reviews all commercial kitchen plans. Orlando, Dr. Phillips, and Lake Nona projects require DBPR plan review approval before the certificate of occupancy is issued regardless of building permit status. FL CGC required. BCG FL CGC pending.
Winter Park FL
Winter Park operates its own building department separate from Orange County. Winter Park and Maitland restaurant kitchen projects are reviewed under City of Winter Park jurisdiction with a separate plan review process from the County. DBPR review for kitchens is still required at the state level in addition to local building permit. FL CGC required.
Bowser Construction Group operates as a commercial kitchen design consultant and general contractor, providing design, permitting, and construction under one contract. Whether you are opening a new restaurant in Cumming, Alpharetta, or Winter Park, renovating an existing kitchen in Buckhead or Sandy Springs, or building a ghost kitchen concept in Lake Nona or Dr. Phillips, BCG coordinates every phase from initial layout through final inspection. Contact BCG to discuss your project and receive a no-obligation consultation on kitchen design scope, permitting timeline, and construction cost.
Direct answers to the questions restaurant operators, developers, and food service entrepreneurs ask before starting a commercial kitchen design project in Georgia and Florida.
Commercial kitchen design cost in Georgia depends on whether design is delivered as a standalone service or as part of a design-build contract. Standalone commercial kitchen design fees from independent designers typically run $3,000 to $15,000 depending on kitchen size, complexity, and whether MEP coordination is included.
When BCG delivers commercial kitchen design as part of a restaurant design-build contract, design cost is folded into the total project budget. This approach is typically more cost-effective than hiring a separate designer because design decisions are made with real-time construction cost feedback, eliminating the redesign cycles that drive up standalone design fees.
For total project cost ranges including commercial kitchen construction, see the restaurant construction cost guide.
Bowser Construction Group provides commercial kitchen design services for restaurant operators in Cumming, Alpharetta, Sandy Springs, Buckhead, Suwanee, Johns Creek, Roswell, Dawsonville and surrounding North Georgia and Atlanta Metro markets. BCG also serves Florida operators in Winter Park, Lake Nona, Dr. Phillips, Orlando, and Windermere (FL CGC pending).
BCG operates as both commercial kitchen designer and general contractor, which means the design is built by the same team that drew it. This eliminates the translation gap between what was designed and what gets built, which is the most common source of field changes and cost overruns in commercial kitchen projects. Contact BCG at (470) 230-3331 or through the form above to discuss your project location and scope.
The best commercial kitchen layout for a small restaurant, typically under 1,000 square feet of kitchen space, is either the galley layout or the assembly line layout depending on the menu and service model. The galley layout places equipment on two parallel walls with a central aisle, maximizing production capacity in a narrow footprint. The assembly line layout moves product in a single direction from prep through plating, which suits high-volume single-menu concepts.
For small commercial kitchen design in Georgia, the most common mistake is placing too much equipment in the available footprint. A smaller equipment set with proper clearances and workflow consistently outperforms an overcrowded kitchen. BCG designs small kitchens for operators in Cumming, Roswell, Suwanee, and Lake Nona who need to maximize production from limited square footage.
Commercial kitchen design from initial layout through permit-ready drawings typically takes 3 to 6 weeks depending on project complexity and how quickly equipment selections are finalized. The design timeline breaks down as follows: initial layout and workflow review takes 1 to 2 weeks; equipment coordination and MEP stub confirmation takes 1 to 2 weeks; health department submission preparation and permit document production takes 1 to 2 weeks.
Health department plan review adds time on top of design. Forsyth County review runs 3 to 5 weeks. Fulton County review runs 6 to 10 weeks. Orange County, Florida DBPR review runs 4 to 8 weeks. Planning these timelines before signing a lease is the most effective way to protect your opening date. BCG coordinates permit submissions across all its service markets as part of the design-build process.
A full-service commercial kitchen design company delivers: floor plan and equipment layout drawings, equipment schedule and specification list, hood and ventilation design, MEP coordination drawings showing gas, plumbing, and electrical stub locations, health department submission package, and permit-ready construction documents. Some providers also include equipment procurement and installation coordination.
BCG delivers all of the above as part of the design-build contract and then constructs the kitchen from the same set of drawings. The advantage of working with a commercial kitchen design company that also builds is that every design decision is made with construction cost and constructability in mind. Designs that look good on paper but cannot be built within budget are caught during design, not during construction when changes are expensive.
Whether an existing commercial kitchen can be renovated or needs to be rebuilt depends entirely on the condition of the existing MEP infrastructure, the adequacy of the current hood and ventilation system, and whether the existing layout can support the new concept's workflow requirements. Many kitchens in second-generation restaurant spaces in Alpharetta, Sandy Springs, and Buckhead can be renovated at significantly lower cost than a full rebuild.
The key variables to evaluate before committing to renovation are: existing electrical panel capacity for the new equipment list, grease trap size relative to new cooking volume, hood system capacity relative to new BTU load, and whether existing floor drains can be repositioned for the new layout. BCG conducts a pre-design site assessment to answer these questions before a renovation scope is proposed. See the restaurant renovation and remodel page for full scope detail.
Yes. Bowser Construction Group provides commercial kitchen design services for restaurant and food service operators in Winter Park, Lake Nona, Dr. Phillips, Orlando, and Windermere. Florida commercial kitchen construction requires a Florida CGC license, which BCG is currently finalizing (FL CGC pending). BCG coordinates Florida projects with appropriate licensed partners until the FL CGC is issued.
Florida commercial kitchen design must comply with DBPR Division of Hotels and Restaurants requirements in addition to local building department plan review. BCG designs Florida kitchens to meet both state and local requirements simultaneously, reducing the risk of revisions between the two review processes. Contact BCG directly to discuss your Florida kitchen design project timeline and current licensing status.
Bowser Construction Group provides commercial kitchen design and build-out services for restaurants, ghost kitchens, bars, and food service operators across Georgia and Florida. Licensed Georgia general contractor, License No. RLCO005106. Serving Florida clients (FL CGC pending).
