The equipment schedule comes first
The equipment schedule identifies each appliance, its voltage and phase, connection requirements and location. We review that information alongside the available supply and distribution. A change to a fryer, oven or refrigeration unit can affect the electrical scope. Where selections are still open, we identify the assumptions before pricing and rough-in.
Hood interlocks and life safety
Hoods, make-up air and fire-suppression equipment can involve electrical connections and shared controls. We coordinate the electrical scope with the hood and suppression contractors and review the required interfaces with the project team. Responsibilities for connections, testing and commissioning need to be clear before installation.
Front of house
Dining-room lighting needs to suit the space, dim reliably and remain practical to maintain. Our work includes lighting, dimming and scene controls, point-of-sale power, signage circuits, and exterior and patio lighting. We review these needs alongside the kitchen equipment and the broader tenant-improvement scope.
FROM OUR PROJECT PHOTOGRAPHS
Restaurant conduit before the ceiling is closed
Our restaurant project photograph shows parallel metal conduits supported above an unfinished ceiling. It records the overhead electrical rough-in while the routes remain visible.
- Restaurant work
- Overhead conduit
- Rough-in stage
Common questions
Can you quote before the equipment is chosen?
We can give you a scope and a range, but not a firm number. The equipment schedule determines the distribution behind it, so a late change to a fryer or an oven changes the electrical. We would rather tell you that up front than hold a price we would have to revisit.
Do you coordinate with the hood contractor?
Yes. We coordinate the electrical connections and shared control interfaces with the hood and fire-suppression contractors. The project scope identifies responsibilities for installation, testing and commissioning.
Can you work on an operating restaurant?
We can discuss work in an operating restaurant. Share your service hours, access restrictions and equipment that must remain available. Any shutdowns, work windows and temporary-power arrangements need to be assessed and agreed for the project.
Technical planning notes & references
BEFORE WE QUOTE THE WORK
Let the kitchen equipment drive the circuit schedule
Review the submittals
Cooking, refrigeration, dishwashing and ventilation equipment may need different voltages, phases and connections. Verify nameplate information and locations before rough-in. A receptacle accepting a plug does not establish the correct supply.
Coordinate an operating kitchen
Exposure, equipment movement and shutdown windows affect installation. Hood controls and related systems may involve other specialists. Agree on connections, controls coordination and commissioning before opening day.