How Much Does It Cost To Build A Small Commercial Kitchen

A commercial kitchen is a space where food is prepared for sale or service. Commercial kitchens are usually larger than home kitchens and have more equipment, including stoves, ovens, grills, and refrigerators. They may also contain other specialty appliances such as juicers or grinders. Commercial kitchens can be found in restaurants, schools, hospitals, and other places where food is prepared for mass consumption on a large scale.

A small commercial kitchen is a great choice for businesses that want to offer food service, but don’t have the space or budget for a full-scale commercial kitchen.

A small commercial kitchen can be set up in just about any space, from a spare room in your warehouse to an unused corner of your office. It doesn’t need to be big, there are plenty of compact options that can provide you with everything you need to prepare simple meals and snacks. And when you choose a compact design, you’ll save on the cost of installation by avoiding major renovations or building permits.

A small commercial kitchen is also easy to maintain: You won’t need to hire extra staff, or invest in expensive cleaning equipment like professional dishwashers, just make sure you keep up with regular maintenance tasks such as cleaning and vacuuming regularly.

A commercial kitchen is a specialized space that must be set up for the purpose of preparing food. The food may be packaged, frozen, or refrigerated for sale to restaurants or other customers. A commercial kitchen can also be used to prepare food for workers at a business location or an industrial site such as an oil rig or construction job site. Depending on your needs, a small commercial kitchen could have all the same features as a large one, but it will cost less because it doesn’t need quite as much space.

A commercial kitchen is the heartbeat of any facility that serves food. Whether it’s a hotel, a restaurant, a nursing home, or somewhere else, the kitchen is where it all happens.

Understanding the costs will allow you to set a sufficient budget.

Although there are some costs that you will have to incur regardless of the size of the kitchen, you have control over a lot.

After all, the cost to operate a buffet is going to be drastically different from operating a four-star restaurant.

Design Process

Hiring a commercial kitchen design firm early in the process will ensure you maximize every square inch in your restaurant. From the beginning, they’ll assess the space, draw up plans to fit all of your necessary equipment and prep tables, ensure health code requirements are met, and ensure the design meets your needs through the construction process.

A lot of new restaurant owners might skip this step, but we think it’s a costly mistake. While hiring a designer is an added expense, they can prevent expensive problems down the line, like:

  • Wasted kitchen space
  • Lower throughput due to inefficiencies
  • Change orders late in the process
  • Issues with meeting health code requirements
  • Delayed restaurant opening


The size of your kitchen should be determined by the number of employees and the amount of food you need to produce. A small commercial kitchen may only require a single hot table or countertop, but if you have many employees, it will be more efficient to have multiple stations with sinks.


The layout of your commercial kitchen will affect the efficiency of your kitchen. An efficient layout should allow for easy movement of staff and equipment, facilitate easy cleaning and sanitization, and prevent contamination.

The first step to creating an efficient layout is to determine what process needs to be done in each area of the kitchen. For example, you may need one area for washing dishes or another area for cutting vegetables. You may also want a separate storage space to keep dry goods from spoiling quickly if they’re not used often enough at one time. By thinking about what tasks each area needs to perform before designing your layout, you’ll be able to design an efficient system that allows everyone in the kitchen access to all necessary items while still keeping them away from working surfaces so they don’t get dirty during use.


Location is important. If you are planning to build a small commercial kitchen, the location of your business will determine much of your success. The following are some things to consider when choosing a site for your new restaurant:

  • Location near the main source of business. It’s important that your small commercial kitchen be located close enough to where most of the customers who frequent it are located. This could mean placing it in an area with easy access from public transportation or highways, or in an industrial park or another area where workers might stop for lunch on their way home from work.
  • Convenient for customers: Because most people don’t want to drive more than 15 minutes out of their way just for lunch, it’s important that potential customers know exactly how long they’ll have to travel from wherever they live or work before arriving at the restaurant itself (and even then, it’s still going to take them another few minutes after walking inside). If possible, locate yourself within walking distance from popular destinations like parks or museums so people will feel less inclined not to come because they don’t want to drive all those extra miles.
  • Easy-to-find location: Customers looking online should be able to find quickly whether there really IS such a thing as “the best burger joint around here” by searching Google Maps first; otherwise all those positive reviews online would be useless anyway because no one knows about them without first seeing proof themselves via social media posts which might not exist if nobody actually tried eating there yet.


Space is a key factor in the cost of a commercial kitchen. The size of the kitchen will determine the number of staff required, which in turn determines your hourly rate. If you cannot afford to hire people to help with food preparation then you will need more space so that no one has to work too hard or for long hours. The amount of space will also determine how many appliances you can have and what types.

Licenses and Permits

Licenses and permits are required for commercial kitchens. You’ll need to apply for a license from your local health department. It’s important to apply for the correct license, as each type has different requirements and costs. If you have a small commercial kitchen, the cost of getting a license will be lower than it would be if you were opening up a larger restaurant.

Hiring a kitchen designer

Hiring a kitchen designer can help you with the design of your commercial kitchen. A professional will be able to help you choose the right equipment and materials, as well as layout and budget. They’ll also take care of the licensing and permits, which means that all you have to do is sit back and relax while they work their magic.

Kitchen equipment

Here is a list of the types of equipment that you need to make your kitchen more efficient and affordable.

  • Refrigerated Prep Table – This is a table for storing food in coolers, with low-temperature refrigerators underneath it. They are typically used for storage, but may also include shelves for cooking pots and pans.
  • Undercounter Refrigerator/Freezer – These appliances are used to keep food cold or frozen until it’s needed by staff members. They’re placed under counters so they won’t take up valuable counter space or hinder traffic flow within your kitchen.
  • Gas Ranges – If you plan to cook on gas ranges, make sure that they’re compatible with each other before buying them. It’s important not only because expensive mistakes can happen if you get things wrong; but also because otherwise, it’ll be hard for anyone entering into business later down the line (like yourself)

There is a lot to think about when setting up your kitchen.

When considering setting up a commercial kitchen, it’s important to think about what you need and how much space is available. This will help determine the type of equipment that needs to be purchased. You also need to consider how much money will be spent on construction and whether you can afford it. The average cost of building a small commercial kitchen is between $15,000 and $30,000 depending on what process you choose (contracting or DIY).

How long does it take to build a Commercial Kitchen

It takes about two weeks for your brand-new kitchen to be built, but this can vary depending on whether you’re building an entirely new space or simply renovating an existing one. If the latter, then you’ll likely face some delays due to obtaining the right permits and inspections.

Cost to build a Commercial Kitchen

The cost to build a commercial kitchen will vary depending on the size of your kitchen, the layout, and your location. It is important that you have a clear picture of what it costs before you start building. Kitchen equipment will be a big part of the cost so make sure you get quotes from different suppliers before making any decisions.

With an efficient and well-designed kitchen, you can be sure that your customers will be happy and satisfied with their experience. With the right equipment, your business will thrive in no time. Building a commercial kitchen can cost anywhere from $15,000 to $100,000 or more.

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