or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Permits- resources- opening new restaurant, designing my kitchen
New Posts  All Forums:Forum Nav:

Permits- resources- opening new restaurant, designing my kitchen

post #1 of 3
Thread Starter 
As it were, I've been sous 4 a company 4 a year, and they gave me the reigns of a new brunch pub. Building this kitchen from scratch is something my 8 years of cooking did not prepare me for... I know how to maintain/repair an existing kitchen that's up to spec... I can train & lead my crew, but my owners are scrambling to finish the dining room, and I want to know any resources as far as where to begin looking in the mire of pdf's about Washington regulations... Clearances... I need a new tank 4 my fire suppression system... I need to instal a salamander... Any help as to resources to fill the gaps in my legal knowledge outside of food safety... I'd really appreciate...
post #2 of 3

Best bet would be to start off by checking with the building department.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 3

All depends on the municipal code, fire guys want the usual entrances and fire suppression, plumbing guys want the usual minimum of a 55 gal grease trap, and the health guys usually want:

 

-Dedicated staff washroom within 50 ft of the work area.

-Dedicated handsink in the kitchen

-Smooth, easy to clean cieling with unbreakable lenses over light fixtures

-Smooth easy to clean floor

-Dishwasher, pot sinks, pre rinse sinks, vegetable sinks.

 

It's infrastucture that's the biggie.  A hood mihgt cost 4-5 grand, but the shaft and fans might cost 20-30 grand.  A sink can be bought used, but the plumbing is expensive, same with electrical.

 

What do you have now?  Four naked cement walls, or some kind of a mono-buttocked kitchen that doesn't meet current code?

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Permits- resources- opening new restaurant, designing my kitchen