Commercial · Restaurant
Restaurant Electrical, from First Hood Cut to Health-Dept Sign-Off
Kitchen equipment circuits, hood-suppression interlock, walk-ins, POS, and lighting — packaged for the GC, the health inspector, and the operator's opening day.
Project Profile
Common ranges for a Bay Area restaurant buildout. Exact numbers confirmed in your written bid.
What & Why
A restaurant wiring partner that opens on the day on the schedule.
Restaurants live or die on opening day. The electrical scope sits in the critical path twice — once for the city inspector, once for the health inspector — and the closeout has to satisfy a landlord, a franchisor, an operator, and a fire marshal.
We've built our restaurant work around that reality. One C-10 license. One crew that owns kitchen, hood, walk-in, POS, and lighting together. One closeout packet that fits the inspector's checklist.
Scope of Work
Six work phases, every restaurant.
Service Entrance Review
Existing service capacity verified against the equipment schedule. Service upgrade flagged early if the kitchen load adds more than 25% to the existing demand.
Kitchen Equipment Circuits
Dedicated circuits per equipment-schedule item — fryers, ovens, walk-ins, dishwashers — with sized disconnects and labeled panel positions.
Hood & Suppression Interlock
Hood EF/MAU wiring, ANSUL or equivalent suppression interlock per UL 300, and final commissioning with the suppression vendor and fire inspector.
Walk-Ins & Low Voltage
Compressor disconnects, condenser circuits, alarm and temp-monitor cabling, and refrigeration controls — coordinated with the refrigeration sub.
POS, Security, & Lighting
POS data drops and circuits, BGM, security cameras, alarm rough-in, dining and back-of-house lighting with dimmer control on the floor.
Health Dept & City Sign-Off
GFCI in wet zones, sealed conduit through wash-down areas, labeled disconnects, final inspection — packaged for the health inspector's checklist.
Closeout Deliverables
What the operator walks away with.
Four documents, packaged for the health-department walk and the franchisor file.
Permit Card
Pulled under our C-10 license, electrical final signed off.
Equipment Schedule
As-built equipment schedule reflecting circuit, panel, breaker size.
UL 300 Cert
Hood-interlock commissioning record signed by the suppression vendor.
Warranty Letters
Workmanship + manufacturer warranties on installed gear.
Project Tiers
Three typical restaurant bands.
Each project gets a fixed written quote against your drawings and your equipment schedule.
Quick-Serve
Under 2,000 sqft
4 – 6 weeks
Counter-service concept, single hood, limited kitchen footprint. Tight schedule, focused scope.
Casual Dining
2,000 – 4,000 sqft
6 – 10 weeks
Full kitchen, bar, expanded dining room, multi-zone lighting. Health-dept and ABC interface required.
Full-Service
4,000 sqft+
10 – 16 weeks
Multi-station kitchen, multiple hoods, full bar, private dining, BGM throughout. Phased opening common.
Permit fees, suppression-vendor commissioning, and long-lead equipment are passed through at cost and itemized on the bid.
FAQ
Restaurant electrical questions, straight answers.
Need More Than the Electrical?
We can build out the whole restaurant — not just the power.
As a licensed C-10 & General B contractor, YKCA can take your restaurant buildout end to end — hood and kitchen, walk-ins, finishes, and health-department coordination — with the electrical handled in-house.
Bid-Ready When You Are
Plans on the portal, bid back in 48–72 hours.
Drop your plan set, addenda, and equipment schedule on the contractor portal. Written line-item estimate returned within 48–72 hours.
