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Pricing
Real ranges for design, build out, equipment and service. Not quotes, but close enough to budget against.
Packages
Three ways projects come to us
Design only, a full build out, or a maintenance contract on a kitchen somebody else built. Many clients start with the first and end up on the third.
Design & Consulting
- Site visit and full measurement
- Scaled floor plan and equipment layout
- Equipment schedule with specifications
- Utility requirement summary
- Elevations and rough in locations
- Health department plan review package
- One revision round included
Design fees are credited against a build out contract if you proceed with us within 12 months.
Full Build Out
- Everything in Design and Consulting
- Equipment supply, delivery and setting
- Custom stainless fabrication
- Hood, exhaust and make up air
- Refrigeration and walk in installation
- Utility connections by licensed trades
- Wall, floor and coving finishes
- Commissioning and staff walkthrough
- Inspection attendance through opening
Standard restaurant kitchens typically land from $95,000. Scope, condition and utility work drive the number.
Service Contract
- Scheduled preventive maintenance visits
- Refrigeration performance checks
- Cook line calibration and gas safety checks
- Gasket, filter and drain line program
- Priority scheduling and 24 hour response target
- Reduced $95 hourly labor rate on repairs
- Documented service history for inspections
Available on kitchens we built and on kitchens we did not, after an initial assessment visit.
Rate card
Line item pricing
Ranges reflect completed work in Palm Beach County. Permit fees, impact fees and utility company charges are separate and paid to the agency or utility.
| Item | Basis | Typical range |
|---|---|---|
| Pre lease walkthrough and written assessment | Per site | $450 |
| Kitchen design, small space under 800 sq ft | Per project | $1,450 to $2,600 |
| Kitchen design, standard restaurant | Per project | $2,600 to $6,500 |
| Kitchen design, large or multi concept | Per project | $6,500 to $15,000 |
| Equipment consultation and specification | Per project | $650 to $2,400 |
| Health department plan review package | Per submission | $850 to $2,200 |
| Cafe or prep kitchen build out | Complete | from $38,000 |
| Standard restaurant kitchen build out | Complete | from $95,000 |
| Large or multi concept build out | Complete | from $185,000 |
| Type I hood system with exhaust and make up air | Installed | $9,500 to $38,000 |
| Type II hood system | Installed | $3,800 to $12,000 |
| Fire suppression system over cook line | Installed | $3,500 to $14,000 |
| Walk in cooler, standard size | Installed | $11,000 to $22,000 |
| Walk in freezer, standard size | Installed | $14,000 to $28,000 |
| Combination cooler and freezer box | Installed | $19,000 to $45,000 |
| Custom stainless fabrication | Per linear foot | $220 to $640 |
| Equipment installation, standard unit | Per unit | $275 to $850 |
| Equipment installation, refrigeration or gas | Per unit | $450 to $1,900 |
| Old equipment removal and disposal | Per unit | $120 to $400 |
| Preventive maintenance contract, small kitchen | Per month | $295 |
| Preventive maintenance contract, standard kitchen | Per month | $450 to $850 |
| Service call, contract client | Per hour | $95 |
| Service call, non contract | Per hour | $145 plus trip charge |
| After hours or overnight work | Per hour | 1.5 times standard rate |
Prices shown are planning estimates current as of this page's update date and are not quotes. Only a written proposal establishes a price.
What moves the number
Why two kitchens the same size differ by $60,000
- Existing utilities. A space with adequate electrical, gas and grease waste already in place versus one needing a service upgrade, a new gas line or an interceptor cut into the slab.
- Exhaust routing. A short vertical duct run to the roof versus a long horizontal run through a multi tenant building with fire rated enclosure.
- Equipment specification. Entry level versus heavy duty. The same category can differ by a factor of four.
- Refrigeration scope. Reach ins versus a walk in box with remote condensing.
- Custom fabrication. Catalog tables versus stainless built to fit an irregular space.
- Condition of the space. A former restaurant with usable infrastructure versus a raw shell or a retail suite never intended for food service.
- Schedule. Overnight and weekend work to keep an existing restaurant trading costs more per hour and is often still worth it.
Payment and terms
- Design work is invoiced at engagement and on delivery of drawings
- Build out projects run on a milestone schedule set out in the proposal
- A deposit is required to release equipment orders and fabrication
- Equipment deposits are non refundable once the manufacturer order is placed
- Permit, impact and utility fees are separate and paid to the agency
- Service contracts are invoiced monthly, cancellable with 30 days written notice
- Florida sales tax applies where required
Change order terms, concealed conditions and scheduling are covered in our Terms of Service.
Pricing questions
Before you call
Can you give me a number over the phone?
A range, yes. A price, no, and be wary of anyone who does. Commercial kitchen cost is driven almost entirely by the condition of the space and the state of its utilities, and neither is knowable from a description. A site visit takes an hour or two and produces a number you can actually budget against.
Is the design fee credited if I build with you?
Yes. Design fees are credited against a build out contract signed with us within 12 months. If you take the drawings elsewhere, the fee stands, because the drawings are the work product you paid for.
What is not included in a build out quote?
Unless stated in your proposal: permit and impact fees, utility company charges for a service upgrade, structural work, fire sprinkler modification, grease interceptor installation outside the kitchen footprint, dining room finishes and exterior work. All of these are called out explicitly in writing rather than buried.
How do change orders work?
Any change to scope, and any concealed condition discovered once walls or floors are opened, is priced and approved in writing before work continues. We do not perform extra work and invoice for it afterward.
Do you finance?
We do not provide financing directly. Many clients use equipment leasing or SBA lending, and we will provide the itemized documentation lenders ask for.
Is a maintenance contract worth it?
For most operations, yes, and the math is not close. A single walk in failure over a weekend, with the product loss that comes with it, typically costs more than a year of preventive maintenance. Refrigeration failures also rarely happen without warning signs a technician would have caught.
Let's look at your space
Tell us the square footage, the menu you plan to run and your target opening date. We will tell you what is realistic and what it costs.