A restaurant estimate is not a generic commercial interior takeoff. The food service equipment schedule drives the plumbing rough-in, gas piping sizes, electrical load and circuit count, Type I hood and grease duct routing, and the makeup air unit. If those connections are not priced from the equipment cut sheets, the bid misses the most expensive part of the back of house.
- Deliverable
- Excel estimate + marked-up PDF plans
- Organized by
- CSI MasterFormat section
- Turnaround
- 24–48 hours for most projects
- Pricing
- ZIP-code-adjusted material and labor pricing
- Software
- Bluebeam Revu, PlanSwift, RSMeans data
We take off the front of house, the back of house kitchen equipment scope, and the MEP infrastructure as three separate cost centers. That structure lets a franchisee or developer compare a landlord work letter against a turnkey bid, and lets a subcontractor see where the kitchen equipment supplier's scope ends and the GC's scope begins. Our restaurant quantity takeoff is organized by CSI MasterFormat division with marked-up plan sets, so you can trace every quantity back to the sheet and detail.
As an outsourced restaurant estimating company, we price from the construction documents you send: bid set or permit set, spec book, addenda, equipment cut sheets, door schedule, plumbing riser diagram, mechanical schedule, and electrical panel schedule. Quantities come out in square feet, linear feet, and cubic yards, with waste factors applied to duct, pipe, and finishes. Typical turnaround is 24–48 hours for most projects, with rush available. We price from ZIP-code-adjusted material and labor data using Bluebeam Revu, PlanSwift, and RSMeans.
If you are also pricing adjacent tenant spaces, see our Office & Tenant Improvement Estimating and Retail & Shopping Center Estimating pages for how we handle base-building versus fit-out scope. For projects with a hotel component, our Hotel & Hospitality Estimating page covers guest room and commercial kitchen overlaps.
What our restaurant takeoff services cover
We measure from the architectural, MEP, and equipment drawings, then cross-check the equipment schedule against the kitchen plan. The takeoff separates front of house finishes, back of house equipment connections, and the infrastructure the equipment requires. This prevents the common error of pricing a kitchen as if it were an office breakroom with a sink and a refrigerator.
Kitchen hoods
Kitchen hoods, exhaust duct, and grease duct enclosure in LF
Makeup air unit
Makeup air unit, curb, and structural support in EA and TON
Walk-in cooler and freezer panels
Walk-in cooler and freezer panels, doors, and refrigeration line sets
Cooking line equipment connections
gas, electrical, and water
Grease interceptor sizing
Grease interceptor sizing, excavation, pad, and vent piping
Floor sinks
Floor sinks, drains, and indirect waste receptors for prep and dish areas
Gas piping from meter to each appliance
Gas piping from meter to each appliance, including regulators
Kitchen panel
Kitchen panel, dedicated circuits, disconnects, and hood lights
What every restaurant estimating takeoff includes
- Kitchen hoods, exhaust duct, and grease duct enclosure in LF
- Makeup air unit, curb, and structural support in EA and TON
- Walk-in cooler and freezer panels, doors, and refrigeration line sets
- Cooking line equipment connections: gas, electrical, and water
- Grease interceptor sizing, excavation, pad, and vent piping
- Floor sinks, drains, and indirect waste receptors for prep and dish areas
- Gas piping from meter to each appliance, including regulators
- Kitchen panel, dedicated circuits, disconnects, and hood lights
- Front of house millwork, tile, ceiling, and paint in LF and SF
- Toilet room fixtures, partitions, accessories, and ADA clearances
- Slab work: equipment pads, trench drains, and floor slope
- Fire suppression system by hood LF and appliance count
How our restaurant estimator takes off a build out
- Equipment schedule cross-checkWe start with the foodservice equipment schedule and match every item to the kitchen plan. Missing cut sheets are flagged. Each appliance is tagged with its gas load in BTU/hr, electrical connection type (hardwired or cord-and-plug), water and drain requirement, and clearance to combustibles. This list becomes the driver for the MEP rough-in quantities. We also note which items are dealer-supplied versus GC-installed, because that split changes what we price.
- Hood and duct routingWe scale the hood length from the plan and trace the exhaust duct route to the roof. Elbows, offsets, and roof penetration are counted. The grease duct enclosure is measured as a separate line in LF, with the rated assembly noted per the adopted code. We check clearance to combustibles against the hood cut sheet. If the duct passes through a rated floor or wall, we add the firestop and access panel line items. A straight run is cheaper; every offset adds hangers and often a larger fan.
- MEP rough-in from equipmentGas piping is measured by size from the meter to each appliance, including regulators, shutoffs, and the gas pressure test. Plumbing is taken off from floor sinks, drains, and indirect waste receptors, with each receptor tied to a specific appliance. Electrical circuits are counted from the panel schedule, with dedicated circuits for each appliance and hood lights. Feeder lengths are scaled from the panel to the equipment. We check the panel schedule against the service capacity to flag any upgrade.
- Front of house finishesDining and bar areas are measured for tile, ceiling, paint, and millwork. Bar die and host stand are counted in LF. Restroom fixtures, partitions, and accessories are taken off with ADA clearances checked against the adopted code. Floor transitions at kitchen and dining edges are noted. We separate walk-in cooler wall panels from adjacent finished walls, because the finish behind a walk-in is often omitted. We also measure the ceiling height changes and soffits that affect MEP routing.
- Slab and structural workEquipment pads, trench drains, and thickened slabs are measured in CY. If a makeup air unit or rooftop condenser requires structural support, we note the curb and any steel reinforcement. Underslab plumbing and grease interceptor excavation are measured from the civil and plumbing drawings. We check the slab elevation at the kitchen against the dining area, because a depressed slab for tile or a trench drain changes concrete volume. We also measure the floor slope to drain in the dish and prep areas.
- Assembly and reviewAll quantities are organized by CSI MasterFormat division. We apply typical waste factors as separate lines. Marked-up plan sets show where each quantity was measured. A senior estimator reviews the takeoff against the equipment schedule before delivery. We also run a scope matrix that lists every item as dealer-supplied or GC-installed, so nothing falls between the two. Any assumptions or exclusions are written down and sent with the estimate.
What we need to start
- Architectural plansFloor plan, reflected ceiling plan, and finish schedule. Needed to measure front of house and back of house areas.
- Equipment scheduleFoodservice equipment schedule with model numbers and cut sheets. Drives gas, electrical, and plumbing connections.
- MEP drawingsPlumbing, mechanical, and electrical plans showing routing, panel schedules, and equipment connections.
- Kitchen hood detailsHood elevation and grease duct routing. Needed for duct length, enclosure, and roof penetration.
- Structural drawingsRoof framing and curb details if rooftop equipment is specified. Needed for support steel and curb pricing.
- SpecificationsProject manual with CSI sections for finishes, equipment, and MEP. Confirms material types and installation methods.
- Addenda and RFIsAny issued addenda or RFI responses. Prevents pricing from superseded drawings.
Sample takeoff format
This excerpt shows how a restaurant takeoff is organized by CSI division. Each line references the drawing sheet where the quantity was measured.
| Section | Line item | Qty | Unit | Ref. |
|---|---|---|---|---|
| 11 41 00 | Range, 6-burner, 36 in, gas connection | 4 | EA | K-101 |
| 11 41 19 | Walk-in cooler, 10×12 ft, panels and door | 1 | EA | K-102 |
| 11 47 00 | Exhaust hood, 12 ft, with lights and filters | 12 | LF | K-103 |
| 23 38 13 | Grease duct, 16 ga, 1-hr enclosure | 48 | LF | M-201 |
| 22 13 16 | Floor sink, 12×12 in, indirect waste | 6 | EA | P-101 |
| 22 47 00 | Grease interceptor, 50 GPM, exterior | 1 | EA | P-102 |
| 26 24 16 | Kitchen panel, 400A, 208V | 1 | EA | E-101 |
| 09 65 19 | Quarry tile, kitchen floor, 6×6 in | 850 | SF | A-103 |
| 23 31 13 | Makeup air unit, 2000 CFM, gas heat | 1 | EA | M-202 |
| 22 11 16 | Gas piping, 2 in, from meter to kitchen | 120 | LF | P-103 |
Units of measure in a restaurant construction takeoff
Restaurant quantities mix equipment counts with linear and area measurements. The unit drives how the line is priced and how it is checked in the field.
| Item | Unit | How it's measured |
|---|---|---|
| Cooking equipment | EA | Counted from equipment schedule; each unit includes gas, electrical, and water connections. |
| Exhaust hood | LF | Measured along the hood face; includes hood, filters, lights, and suppression coverage. |
| Grease duct | LF | Developed length from hood collar to roof fan, including elbows and offsets. |
| Walk-in panels | SF | Panel area from manufacturer drawings; includes floor panels and ceiling panels. |
| Gas piping | LF | Route length by pipe size from meter to appliance; includes fittings and valves. |
| Floor finishes | SF | Net area from architectural plan; quarry tile, sealed concrete, and vinyl sheet separated. |
| Concrete pads | CY | Volume of thickened slab or housekeeping pad under equipment and interceptor. |
| Grease interceptor | GPM | Sizing from plumbing code and fixture count; includes excavation and concrete. |
| Makeup air | TON | Cooling capacity of makeup air unit; includes curb and structural support. |
| Hood suppression | SF | Hood face area covered by suppression system; includes appliance count. |
Worked example: Type I hood and grease duct takeoff
This walkthrough takes off a single cooking line hood and its grease duct to the roof. Dimensions are illustrative only.
Step 1 — Scale the hood length from the kitchen plan. The cooking line is 14 ft long; the hood extends 6 in. past each end. Hood length = 14.0 + 0.5 + 0.5 = 15.0 LF. The hood cut sheet shows a 48 in. depth. Hood face area for suppression = 15.0 LF × 4.0 ft = 60 SF.
Step 2 — Count appliances under the hood. From the equipment schedule: 1 range, 1 griddle, 1 fryer, 1 combi oven = 4 EA. Each needs a gas connection and a hood-suppression nozzle.
Step 3 — Trace the exhaust duct route. From the hood collar at 10 ft AFF, the duct runs 8 ft horizontally, then 22 ft vertically to a roof fan. Add two 90° elbows (developed length ≈ 2 × 3 ft = 6 ft). Duct LF = 8 + 22 + 6 = 36 LF of 16 ga black steel. Add hangers at 10 ft o.c. along the horizontal run: 8 ft ÷ 10 = 1 hanger, round up to 2 EA.
Step 4 — Measure the grease duct enclosure. The duct passes through a rated floor assembly. Enclosure LF = vertical run only = 22 LF. This is a separate line from bare duct.
Step 5 — Roof penetration and curb. One roof penetration = 1 EA. Fan curb adapter = 1 EA. Roof curb flashing = 3 ft × 4 ft perimeter = 14 LF.
Step 6 — Makeup air. Exhaust = 15 LF × 200 CFM/ft = 3,000 CFM. Makeup air unit sized at 80% = 2,400 CFM with gas heat. Add roof curb, structural support, and electrical feeder.
Step 7 — Apply waste as a separate line. Duct waste factor 5%: 36 LF × 0.05 = 1.8 LF, round to 2 LF. Enclosure waste 10%: 22 LF × 0.10 = 2.2 LF, round to 3 LF.
Sample format — illustrative quantities
| Section | Line item | Qty | Unit |
|---|---|---|---|
| 11 47 00 | Exhaust hood, 15 ft, with lights and filters | 15 | LF |
| 11 47 00 | Hood suppression, 60 SF face area, 4 appliances | 1 | EA |
| 23 38 13 | Grease duct, 16 ga, 36 LF + 2 LF waste | 38 | LF |
| 23 38 13 | Grease duct enclosure, 1-hr rated, 22 LF + 3 LF waste | 25 | LF |
| 23 38 16 | Makeup air unit, 2,400 CFM, gas heat | 1 | EA |
| 23 38 16 | Roof curb and structural support | 1 | EA |
| 26 51 00 | Hood lights, junction box, and circuit | 4 | EA |
Step 8 — Check against the equipment schedule. Confirm each appliance has a gas connection, a suppression nozzle, and a hood light circuit. Flag any missing cut sheet before pricing.
What moves the restaurant construction cost estimate
Relative impact on a typical estimate for this trade, based on estimator judgment. Select a bar for details.
Hood and duct route
A straight duct run to a roof fan is the cheapest layout. Every elbow, offset, and horizontal run adds LF of duct, additional hangers, and often a larger fan. If the duct must be enclosed in a rated chase, the enclosure can cost more than the duct itself.
A straight duct run to a roof fan is the cheapest layout. Every elbow, offset, and horizontal run adds LF of duct, additional hangers, and often a larger fan. If the duct must be enclosed in a rated chase, the enclosure can cost more than the duct itself.
A makeup air unit sized to the exhaust hood is a major cost. It requires a roof curb, structural support, gas or electric heat, and a dedicated electrical feeder. In some jurisdictions, the unit must be tempered, which adds cooling capacity and cost.
An exterior concrete interceptor requires excavation, backfill, a concrete pad, and a vent run to the roof. An interior unit is smaller but may require a pump and a larger footprint. Sizing is driven by fixture count and local plumbing code.
A gas meter or electrical service upgrade can be a long-lead item. If the existing service cannot handle the kitchen load, the utility coordination and new equipment become part of the budget. This is often discovered late if the panel schedule is not checked against the service.
Sealed concrete is the least expensive kitchen floor, but it requires maintenance and may not pass health department review in some areas. Quarry tile costs more but handles grease and water. Epoxy and vinyl sheet fall between, with different seam and slip-resistance properties.
A walk-in requires a structural floor, a remote condenser pad, and a refrigeration line set. If the unit is on a mezzanine or roof, the structural support and screening add cost. The panel thickness and door type also affect the price, especially for freezer applications.
The hood suppression system is priced by hood face area and appliance count. Access panels for duct cleaning are required by code but often omitted. If the duct passes through a rated assembly, the firestop and access door add labor and material. We measure these as separate line items.
Common scope gaps we catch in a restaurant bid estimating package
Restaurant bids often miss items that are not on the architectural plan but are required by code or the equipment schedule. We check for these before delivery.
- Grease duct fire-rated enclosure and clearance to combustibles. Often bid as bare duct, but the rated assembly is required where the duct passes through a rated wall or floor. We measure the enclosure as a separate LF line with the rated assembly noted.
- Makeup air unit and its structural curb, roof reinforcement, and electrical feeder. Frequently omitted when the mechanical drawings are not cross-checked with the equipment schedule. We flag the curb and support steel as separate items.
- Gas pressure and meter upgrade, including utility coordination and regulator sizing. We flag when the connected load exceeds the existing meter capacity, and we list the utility coordination as a separate line so it is not forgotten.
- Grease interceptor excavation, concrete pad, and vent run. These are civil and plumbing scope that can be missed if only the architectural plan is priced. We measure the excavation volume and the vent run in LF from the plumbing drawings.
- Walk-in cooler and freezer floor panels, ramps, and remote condenser pads. The equipment dealer may exclude these, leaving the GC to supply and install. We list them as separate line items in Division 11 and Division 23.
- Floor sink and indirect waste for every prep sink, ice machine, and dish machine. We count each receptor from the plumbing plan and equipment cut sheets, and we check that each has a trap primer and vent as required.
- Kitchen equipment dealer exclusions: what the vendor supplies versus what the GC installs. We provide a scope matrix to clarify the split, including who provides the final connections and who commissions the equipment.
- Hood light circuits, junction boxes at the hood, and the dedicated kitchen panel. These are electrical items that are often not shown on the architectural plan. We count them from the electrical drawings and the hood cut sheet.
- Trench drain, floor slope to drain, and the sealed concrete or quarry tile finish in the dish area. We measure the drain LF and the floor area separately, and we note the slope requirement from the plumbing code.
- Access panels and fire-rated shaft access for grease duct cleaning. Required by code but rarely shown on the plan. We add them as line items in Division 23 and Division 08, with the fire rating noted.
- Restroom ADA clearances, grab bars, and lavatory pipe protection. We check the fixture layout against the adopted code and flag any missing items, such as the required clear floor space at the lavatory.
- Health department requirements for mop sink, three-compartment sink, and chemical storage. We note these as separate line items when the equipment schedule includes them, and we flag if they are missing from the schedule.
Kitchen floor finish systems compared
The kitchen floor is one of the few finishes that must survive grease, water, thermal shock, and daily washdown. The table below compares the common systems by installed cost, slip resistance, and maintenance.
| System | Installed cost (relative) | Slip resistance | Maintenance and service life |
|---|---|---|---|
| Sealed concrete | Lowest | Variable; depends on finish and sealer | Reapply sealer periodically; can crack under thermal shock. |
| Quarry tile, 6×6 in | Moderate to high | High when unglazed or abrasive | Grout requires cleaning and occasional regrouting; long service life. |
| Epoxy flooring | Moderate | High when aggregate is broadcast | Smooth, easy to clean; can delaminate if slab moisture is high. |
| Vinyl sheet, heat-welded | Moderate | Moderate to high; depends on wear layer | Seams heat-welded; can lift at edges and under heavy equipment. |
| Vinyl tile, luxury (LVT) | Low to moderate | Moderate; depends on finish | Individual tiles replaceable; seams can trap water and grease. |
| Ceramic tile, glazed | Moderate | Low when wet; not recommended for wet areas | Glaze can chip; grout stains under grease. |
| Polished concrete | Low to moderate | Low when wet unless treated | Requires densifier and maintenance; slippery under grease. |
| Resinous quartz | High | High | Very durable; requires skilled installer and longer cure time. |
Codes and standards that change the takeoff
Model codes
Restaurant kitchens are governed by the adopted editions of the IBC or IRC, the IECC, the NEC, and the IPC or UPC. The IBC sets occupancy classification and Type I or Type II hood requirements; the IPC or UPC governs grease interceptor sizing, indirect waste, and floor drain receptors. The NEC sets dedicated circuit and GFCI requirements for kitchen equipment. NFPA 96 covers commercial cooking operations, including hood clearance, duct construction, and suppression. NFPA 13 and NFPA 72 apply where sprinklers and fire alarm are required. Confirm the adopted editions with the local building department; the year of the edition changes duct enclosure ratings and clearance dimensions.
Industry standards
SMACNA duct construction standards govern grease duct gauge, reinforcement, and hanger spacing. ASTM standards apply to concrete pads, tile, and resilient flooring. ACI 302 and ACI 350 cover slab and liquid-tight construction for grease interceptors. ASHRAE 154 and local mechanical codes govern kitchen exhaust and makeup air. Sheet metal and duct enclosure assemblies must meet the listing of the manufacturer and the tested assembly. Walk-in cooler panels are tested to NSF/ANSI 7. Where a rooftop curb is used, the curb must be designed for the roof structure and the equipment load.
Specification sections
An estimator must read Division 11 sections 11 40 00, 11 41 00, 11 41 19, 11 47 00, 11 48 00, and 11 70 00; Division 23 sections 23 38 13 and 23 38 16; Division 22 sections 22 13 16, 22 40 00, and 22 47 00; Division 26 sections 26 24 16, 26 27 26, and 26 51 00; Division 09 sections 09 30 10, 09 51 13, 09 65 16, and 09 65 19; Division 10 sections 10 21 13 and 10 28 00; Division 08 section 08 71 00; Division 06 section 06 41 00; Division 03 section 03 30 00; and Division 02 section 02 32 00. The installation method and material type in each section change the labor and material cost.
Local amendments
Adopted code editions and amendments vary by state, county, and city. Some jurisdictions require a 2-hour grease duct enclosure where the model code allows 1-hour, or require a specific grease interceptor sizing method. Health department rules for mop sinks, three-compartment sinks, and chemical storage are separate from building code. Fire marshal requirements for hood suppression and duct cleaning access also vary. Always confirm the adopted code edition and any local amendments with the local building department before finalizing the estimate.
Who uses this restaurant estimate for contractors
General contractors
You need a bid-ready takeoff that separates GC scope from equipment dealer scope. Our estimate lets you price the MEP rough-in and finishes without carrying the kitchen equipment purchase, and it gives you a line-item backup for hard bids.
Restaurant owners and franchisees
You are comparing a landlord work letter against a turnkey bid, or checking a franchise construction allowance. Our estimate shows what is included in the base building versus what you must fund, so you can negotiate with the landlord or franchisor.
Kitchen equipment dealers
You supply the equipment but need the installation costs for a complete proposal. We take off the gas, electrical, plumbing, and hood connections so your quote covers the full installed cost, not just the equipment.
Architects and designers
You need a cost check during design to keep the project on budget. Our takeoff identifies the cost drivers early, such as hood routing and makeup air, so you can adjust the layout before bidding.