Service
Commercial Kitchen Construction, San Diego
A commercial kitchen lives or dies on its ventilation, plumbing, and finishes, the same systems plan check scrutinizes most. Concept Craft builds San Diego kitchens to health and building code, with plan sets engineered to clear review fast.
When a restaurant build gets delayed, it is almost always the kitchen, the exhaust hood, the gas line, the grease interceptor, the drain layout, the wall and floor finishes. These are exactly the systems the health department and building plan check examine line by line. Concept Craft designs them from the code outward so your approval moves, then builds to match the approved set so inspections pass.
The kitchen is the permit. When a restaurant build gets delayed, it is almost always the kitchen, the exhaust hood, the gas line, the grease interceptor, the drain layout, the wall and floor finishes. These are exactly the systems the health department and building plan check examine line by line. Get them right on paper and your approval moves; get them wrong and you wait.
We design from the code outward. Before we frame a wall, we size the Type I hood to your cooking line, lay out floor drains and the grease interceptor for the loads your menu generates, and specify smooth, cleanable, code-compliant finishes throughout the food-prep areas. The plan set reflects all of it, so reviewers see a compliant kitchen, not a list of corrections.
One team, one accountable build. Hood, gas, plumbing, electrical, finishes, and equipment integration are coordinated under Concept Craft instead of scattered across subs who never see the full set. That coordination is what keeps the built kitchen matching the approved drawings, which is what makes inspections pass.
Built for the business you are actually opening. A high-volume smash-burger line, a scratch bakery, and a sushi bar have different exhaust, refrigeration, and drainage demands. We build to your menu and your equipment, not a generic template.
What You Get
- Type I hood, exhaust, and make-up air sized to your cooking line and built to code
- Gas runs, supply and waste plumbing, and floor-drain layouts engineered for a working kitchen
- Grease interceptor sizing and installation matched to your menu's load and local requirements
- Smooth, cleanable, non-absorbent wall, floor, and ceiling finishes in all food-prep zones
- Utilities, clearances, and connections coordinated for owner-supplied and new equipment
- A complete permit-ready plan set built to clear health-department and building plan check
How We Work
Code & Concept Review
We map your menu, equipment, and space against the health and building code that applies before a single line is drawn, so the design is compliant from day one.
Plan Set & Submission
We produce a permit-ready plan set, ventilation, plumbing, electrical, grease, and finishes documented the way plan checkers expect, then submit and coordinate it through review.
Construction to the Approved Set
We construct exactly to the approved drawings so the built kitchen matches the documents reviewers signed off on.
Inspection & Sign-Off
We carry the kitchen through rough and final health and building inspections to a space that is ready to operate.
Proof of Work
Proof: The Farm to Smash Build
Built
The Farm to Smash Build
Concept Craft built the commercial kitchens for Farm to Smash at two locations, Escondido and Point Loma. Two kitchens, two jurisdictions, two health-department reviews, both built to code and brought into operation. That is the test of a food-service builder: not a single showroom kitchen, but repeatable, compliant builds that clear approvals and open for business.
- Licensed, Bonded & Insured
- Built to Health Code
- Permit-Ready Plans
Ready to Start Your Commercial Kitchen Construction Project?
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FAQ
Questions, Answered
Yes. We produce the full permit-ready plan set, kitchen layout, ventilation, plumbing, electrical, grease, and finishes, built to satisfy both health-department review and building plan check, then submit and coordinate through approval.
Most commercial cooking lines that produce grease-laden vapors require a Type I hood with exhaust and make-up air. We size the hood and ductwork to your specific equipment and cooking volume so it meets code and performs in service.
We size the grease interceptor to your menu's expected load and lay out floor drains so the kitchen drains properly and meets requirements. Both are designed into the plan set up front, where reviewers expect to see them.
Yes. We coordinate utilities, clearances, and connections around owner-supplied equipment, and we will flag early if any piece creates a code or ventilation conflict so there are no surprises at inspection.
Related Services
Restaurant Redesign for Fast Permits
Plans get rejected for the same recurring reasons, ADA gaps, zoning conflicts, missing or non-compliant kitchen details. A redesign that anticipates every one of those is a redesign that clears review quickly. That is the entire premise of this service: a redesign engineered to get approved.
Explore serviceTenant Improvements
The economics of a food-service tenant improvement are brutal once the lease is signed, so the goal is a compliant, operating space as fast as the work allows. Concept Craft scopes TIs to get you open, not to linger, turning a shell or former restaurant into a code-compliant, inspection-ready food business.
Explore serviceGet your food business built to code and open on schedule
Tell us about your project and we'll scope it, map the permitting path, and give you a clear way forward.