Permits- resources- opening new restaurant, designing my kitchen
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?