FAQ: 10 Questions for food Service Projects
When will 2 or more restrooms be required?
If your dining area has 15 or more occupants, you must provide two restrooms, and both must be wheelchair accessible.
When is only one exit allowed from a dining room?
A single exit is permitted only if the occupant load is 50 or fewer. Also, exiting through the kitchen is not allowed.
Where are kitchen hoods required?
Any cooking equipment that produces grease, smoke, or heat requires a Type I hood.
Be aware: steam-producing dishwashers typically require a Type II hood.
How large should the electrical service be?
A standard 200-amp, 120/208V service is usually insufficient for restaurant use. Plan to upgrade to 400 amps or more.
What equipment goes on the roof?
Expect to install large HVAC units, make-up air units, and exhaust fans.
Ensure new air intakes are at least 10 feet away from exhaust outlets—and check your neighbors’ roof layouts too.
How big should the grease trap be?
Many municipalities require a 1,000-gallon exterior grease trap by default.
Check if your space has a dedicated grease line—it can simplify installation.
When is a fire sprinkler system required?
If your occupancy exceeds 99 people, a sprinkler system is mandatory, even if the building itself isn’t otherwise required to have one.
How much dry storage is needed?
Always plan for more than you think. A good rule: add at least one extra rack to your storage layout.
Can I use the hand sink as a dump sink?
No. Even though the sinks may look similar, a separate dump sink is required—you cannot use the hand sink for this purpose.
What engineers are typically needed?
You’ll likely need Electrical, Mechanical, HVAC, and Structural engineers to ensure your equipment is properly supported and code compliant.
For more specific information about your project, contact your architect and your Food Service Equipment supplier.
