How Much Does a Commercial Kitchen Buildout Cost in the Bay Area? (2026)
Commercial kitchen buildouts in the Bay Area cost $150 to $350+ per square foot in 2026, running significantly higher than standard commercial buildouts due to specialized systems. A 1,000 sqft commercial kitchen typically costs $200,000-$400,000+ when you factor in hood systems, grease traps, fire suppression, specialized plumbing, and health department compliance. Type I hood systems alone can cost $15,000-$50,000 installed.
How much does a commercial kitchen buildout cost in the Bay Area?
A commercial kitchen buildout in the Bay Area costs $150-$350+ per square foot in 2026. For a 1,000 sqft kitchen, that means $150,000-$350,000+. Major cost drivers include Type I hood systems ($15K-$50K), grease traps ($3K-$15K), fire suppression ($8K-$25K), and commercial plumbing ($20K-$60K). Health department and fire marshal approvals add time and inspection costs.
What Does a Commercial Kitchen Buildout Cost in the Bay Area?
Building a commercial kitchen is one of the most complex and expensive types of commercial construction. Unlike a standard office or retail buildout, a commercial kitchen requires specialized ventilation systems, grease management, fire suppression, heavy-duty plumbing, high-amperage electrical service, and compliance with health department standards that go far beyond typical building code requirements.
In the Bay Area in 2026, commercial kitchen buildouts cost $150 to $350+ per square foot. For a typical 1,000 sqft commercial kitchen, that translates to $150,000-$350,000+ depending on kitchen type, equipment requirements, and the condition of the existing space.
All pricing is approximate, reflects 2026 Bay Area market conditions, and is subject to change. Every project is unique. Final costs are determined on a project-by-project basis during our design phase.
For broader restaurant buildout pricing, see our Bay Area restaurant buildout cost guide.
Cost Breakdown by Kitchen Type
Not all commercial kitchens are created equal. The type of food operation determines which systems are required and how much you will spend.
| Kitchen Type | Cost Per Sqft | 800 Sqft Kitchen | 1,200 Sqft Kitchen | Key Systems Required |
|---|---|---|---|---|
| Cafe / Bakery | $150-$225/sqft | $120K-$180K | $180K-$270K | Type II hood, basic plumbing, standard electrical |
| Quick-Service Restaurant | $200-$300/sqft | $160K-$240K | $240K-$360K | Type I hood, grease trap, fire suppression, expanded plumbing |
| Full-Service Restaurant | $250-$350+/sqft | $200K-$280K+ | $300K-$420K+ | Type I hood(s), grease interceptor, fire suppression, heavy plumbing and electrical |
| Ghost / Commissary Kitchen | $225-$350+/sqft | $180K-$280K+ | $270K-$420K+ | Multiple cooking stations, high-volume ventilation, heavy utility loads |
| Catering / Production Kitchen | $175-$275/sqft | $140K-$220K | $210K-$330K | Walk-in storage, prep stations, less front-of-house infrastructure |
The biggest cost differences between kitchen types come from the hood and ventilation requirements. A cafe that only bakes and brews coffee needs a Type II hood at $5,000-$15,000. A restaurant with fryers, a grill, and a charbroiler needs a Type I hood with fire suppression at $15,000-$50,000 or more.
Major Cost Components
Hood and Ventilation Systems ($15,000-$75,000)
The ventilation system is often the single most expensive line item in a commercial kitchen buildout.
| System | Cost Range | When Required |
|---|---|---|
| Type I hood (grease-rated) | $15,000-$50,000 | Over fryers, grills, charbroilers, woks, and other grease-producing equipment |
| Type II hood (heat/steam) | $5,000-$15,000 | Over dishwashers, steamers, ovens, and other non-grease equipment |
| Make-up air system | $8,000-$25,000 | Required to balance exhaust air; prevents negative pressure issues |
| Ductwork | $5,000-$20,000 | Rooftop exhaust fans, duct runs through the building, fire dampers |
| Fire suppression (Ansul system) | $8,000-$25,000 | Required inside all Type I hoods; protects against grease fires |
Type I hoods must meet UL 710 standards and include integral fire suppression. The hood size is determined by the cooking equipment beneath it, and Bay Area fire marshals inspect these systems thoroughly before granting final approval.
Plumbing ($20,000-$60,000)
Commercial kitchen plumbing is far more complex than residential or standard commercial plumbing.
| Component | Cost Range | Notes |
|---|---|---|
| Three-compartment sink | $2,000-$5,000 | Required by health code for manual dishwashing |
| Hand sinks | $800-$2,000 each | Minimum of one; often two or three required by layout |
| Prep sinks | $1,000-$3,000 each | Separate from dish sinks; required for food preparation areas |
| Floor drains | $1,500-$4,000 | Required in cooking and dishwashing areas |
| Grease trap (interior) | $3,000-$8,000 | Smaller units; suitable for low-volume operations |
| Grease interceptor (exterior) | $8,000-$15,000+ | In-ground unit; required for high-volume kitchens |
| Hot water system | $3,000-$10,000 | Must produce 180-degree water for sanitizing; often requires a booster heater |
| Gas lines | $3,000-$12,000 | For gas-fired cooking equipment; includes shut-off valves and pressure testing |
| Backflow prevention | $1,500-$4,000 | Required by local water authority for commercial food service connections |
Electrical ($15,000-$45,000)
| Component | Cost Range | Notes |
|---|---|---|
| Panel upgrade or new service | $5,000-$15,000 | Many commercial kitchens need 200-400 amp service |
| Circuit installation | $5,000-$15,000 | Dedicated circuits for ovens, fryers, refrigeration, and other equipment |
| Lighting | $3,000-$8,000 | Must meet health code requirements for brightness and cleanability |
| Emergency lighting and exits | $1,000-$3,000 | Required by fire code |
| Equipment wiring | $2,000-$8,000 | Hardwired connections for commercial equipment |
Flooring ($8,000-$25,000)
Commercial kitchen floors must be non-slip, waterproof, and easy to clean. Health departments require seamless, impervious flooring with coved bases.
| Material | Cost Per Sqft (Installed) | Notes |
|---|---|---|
| Quarry tile | $12-$20/sqft | Traditional choice; durable and slip-resistant |
| Epoxy coating | $8-$15/sqft | Seamless; excellent for prep and storage areas |
| Resinous flooring | $12-$25/sqft | Premium option; chemical-resistant, seamless, long lifespan |
| Sealed concrete | $6-$12/sqft | Budget option for storage and low-traffic areas |
Walls and Ceiling ($5,000-$18,000)
- FRP (fiberglass-reinforced panels): $3,000-$10,000. Required on walls behind cooking and prep areas for easy cleaning.
- Stainless steel wall panels: $5,000-$15,000. Used behind cooking lines in higher-end kitchens.
- Washable ceiling tiles: $2,000-$6,000. Health code requires cleanable ceiling surfaces in cooking areas.
Equipment Rough-In ($20,000-$60,000)
Equipment rough-in refers to the plumbing, electrical, and gas connections that must be installed before the cooking equipment arrives. This includes:
- Water supply and drain connections for each piece of equipment
- Dedicated electrical circuits sized to each unit’s requirements
- Gas connections with individual shut-offs
- Proper clearances between equipment and walls
The rough-in cost is separate from the equipment itself. A fully equipped commercial kitchen may have $50,000-$200,000+ in equipment, and that equipment requires precise infrastructure to function safely and meet code.
Regulatory Requirements
Health Department Approval
Bay Area health departments (county environmental health divisions) must review and approve your kitchen plans before construction begins. The review covers:
- Equipment layout and workflow (preventing cross-contamination)
- Handwashing station placement and accessibility
- Food storage requirements (walk-in cooler/freezer placement)
- Dishwashing and sanitizing setup
- Ventilation adequacy
- Flooring, wall, and ceiling materials
- Pest control measures
Plan review fees range from $500-$2,000. The review process takes 2-6 weeks. After construction, a pre-opening health inspection is required before you can receive your health permit.
Fire Marshal Approval
The fire marshal reviews and inspects:
- Hood and fire suppression system installation
- Fire extinguisher placement and type
- Emergency exits and egress paths
- Gas line shut-off locations
- Electrical load and circuit protection
Fire marshal inspections are typically scheduled 2-4 weeks before your target opening date. Failed inspections are one of the most common causes of delayed restaurant openings.
Building Department Permits
Standard building permits cover structural, electrical, plumbing, and mechanical work. Commercial kitchen permits often require:
- Separate plumbing permits
- Mechanical permits for hood and HVAC systems
- Electrical permits
- Fire protection permits
Total permit costs for a commercial kitchen buildout range from $5,000-$20,000.
Bay Area City Comparison
| City/County | Permit Complexity | Health Department | Typical Timeline | Notes |
|---|---|---|---|---|
| San Jose | Moderate | Santa Clara County DEH | 3-5 months | Streamlined process for standard kitchens |
| San Francisco | High | SF DPH | 4-8 months | Multiple agencies, stricter requirements |
| Oakland | Moderate-High | Alameda County DEH | 3-6 months | Industrial zones offer more flexibility |
| Palo Alto | High | Santa Clara County DEH | 4-7 months | Strict zoning, design review |
| Mountain View | Moderate | Santa Clara County DEH | 3-5 months | Growing food scene, supportive process |
| Fremont | Moderate | Alameda County DEH | 3-5 months | Industrial spaces available |
Sample Budgets
Budget Example 1: 600 Sqft Cafe Kitchen ($128,000)
A small cafe with baking, espresso, and light food prep (no grease-producing cooking):
| Category | Budget |
|---|---|
| Type II hood and ventilation | $10,000 |
| Plumbing (sinks, drains, hot water) | $15,000 |
| Electrical (panel, circuits, lighting) | $12,000 |
| Flooring (quarry tile) | $9,000 |
| Walls (FRP panels) | $4,000 |
| Ceiling (washable tile) | $2,500 |
| Equipment rough-in | $15,000 |
| General construction | $18,000 |
| Design and engineering | $12,000 |
| Permits and fees | $8,000 |
| Health department review | $1,500 |
| Contingency (15%) | $16,000 |
| Total | $123,000 |
Budget Example 2: 1,200 Sqft Full-Service Restaurant Kitchen ($330,000)
A full-service restaurant kitchen with grill, fryers, sautee line, and high-volume dishwashing:
| Category | Budget |
|---|---|
| Type I hood with fire suppression | $40,000 |
| Make-up air system | $18,000 |
| Ductwork and exhaust | $12,000 |
| Plumbing (full commercial) | $45,000 |
| Grease interceptor (exterior) | $12,000 |
| Electrical (400 amp service, circuits) | $35,000 |
| Flooring (resinous, coved base) | $22,000 |
| Walls (FRP and stainless) | $10,000 |
| Ceiling (washable) | $4,000 |
| Equipment rough-in | $45,000 |
| General construction | $25,000 |
| Walk-in cooler/freezer installation | $15,000 |
| Design, engineering, and consulting | $20,000 |
| Permits and fees | $14,000 |
| Health and fire marshal review | $3,000 |
| Contingency (15%) | $45,000 |
| Total | $365,000 |
Common Cost Mistakes in Commercial Kitchen Buildouts
1. Underestimating the hood system cost. The hood, ductwork, make-up air, and fire suppression system can total $40,000-$75,000 for a full cooking line. Budgeting $15,000 for “the hood” is a common and expensive mistake.
2. Forgetting make-up air. Every cubic foot of air exhausted through the hood must be replaced. Without a properly sized make-up air system, you create negative pressure that pulls air through doors and gaps, makes doors hard to open, and disrupts HVAC performance.
3. Undersizing the grease interceptor. If the local wastewater authority determines your grease interceptor is too small after opening, you face a costly retrofit. Size it correctly from the start based on your menu and projected volume.
4. Ignoring equipment lead times. Commercial kitchen equipment can take 8-16 weeks for delivery. Order equipment early in the construction timeline to avoid a completed kitchen sitting empty waiting for a walk-in cooler or combi oven.
5. Skipping the pre-application meeting. Most Bay Area health departments offer pre-application consultations. This free or low-cost meeting identifies requirements early and prevents expensive redesigns mid-construction.
Tips for Controlling Your Commercial Kitchen Buildout Cost
1. Lease a space with existing kitchen infrastructure. A second-generation restaurant space with existing hood systems, grease traps, and plumbing rough-ins can save $50,000-$150,000 compared to building from scratch.
2. Right-size your kitchen for your concept. A 600 sqft kitchen is adequate for many quick-service and cafe concepts. Do not build 1,200 sqft if your menu and volume do not require it.
3. Phase your equipment purchases. Install infrastructure for future equipment, but only purchase what you need for opening day. This preserves cash flow during the critical first months of operation.
4. Work with a builder experienced in commercial kitchens. Commercial kitchen buildouts involve health departments, fire marshals, and building departments, often simultaneously. A builder who has coordinated these agencies before can prevent the delays and redesigns that cost time and money.
Why Bay Area Restaurateurs Choose Custom Home Design and Build
Custom Home Design and Build has completed commercial kitchen buildouts for restaurants, cafes, and food production facilities across the Bay Area. Our two-phase process is especially valuable for commercial kitchen projects, where regulatory complexity demands thorough upfront planning.
Phase 1 (Design): We develop complete kitchen plans, coordinate with health departments and fire marshals for pre-approval, engineer all mechanical and plumbing systems, and produce a detailed budget. You know the exact cost before construction starts.
Phase 2 (Build): Our team manages every trade, permit, and inspection, including the health department and fire marshal sign-offs that determine your opening date.
For guidance on restaurant permits and approvals, see our Bay Area restaurant permit guide.
Start Planning Your Commercial Kitchen Buildout
Ready to build your commercial kitchen? Contact our team for a consultation. We will review your concept, assess your space, and give you a realistic budget and timeline before you sign a lease or commit to construction.
Frequently Asked Questions
How much does a commercial kitchen buildout cost per square foot in the Bay Area?
Commercial kitchen buildouts in the Bay Area cost $150-$350+ per square foot in 2026. Basic kitchens with limited cooking (cafes, bakeries) fall at the lower end. Full-service restaurant kitchens with Type I hoods, grease traps, and fire suppression systems reach the upper range. Ghost kitchens and high-volume production kitchens can exceed $400/sqft when heavy-duty equipment and specialized ventilation are required.
What is the difference between a Type I and Type II hood system?
A Type I hood is required over cooking equipment that produces grease-laden vapors, such as fryers, grills, and charbroilers. It includes a fire suppression system, grease filters, and a dedicated exhaust duct. Cost: $15,000-$50,000 installed. A Type II hood is used over equipment that produces heat and steam but no grease, like dishwashers and ovens. It is simpler and costs $5,000-$15,000 installed.
Do I need a grease trap for a commercial kitchen in the Bay Area?
Yes. Bay Area jurisdictions require grease interceptors for any food service establishment that produces grease-laden wastewater. Interior grease traps cost $3,000-$8,000 installed. Exterior in-ground grease interceptors, which are more common for high-volume kitchens, cost $8,000-$15,000+ installed. The specific size and type depend on your menu, volume, and local wastewater authority requirements.
How long does a commercial kitchen buildout take in the Bay Area?
A commercial kitchen buildout takes 3-6 months for construction, plus 2-4 months for design, permitting, and health department plan review. Total timeline from concept to opening is typically 5-10 months. Complex projects involving structural changes, new utility connections, or multiple permit agencies can take 8-14 months. Fire marshal and health department final inspections add 2-4 weeks at the end.