Commercial Kitchens & Restaurants
High-performance kitchen buildouts for the hospitality sector and corporate environments. We engineer spaces that drive operational efficiency.
Built for High Volume & Code Compliance
Commercial kitchens demand rigorous mechanical, electrical, and plumbing logistics. From ghost kitchens and fine dining to robust employee breakrooms, we construct specialized culinary spaces built to strict health standards.
- Restaurant Buildouts: Complete front-of-house and back-of-house renovations, optimizing line flow and prep areas.
- MEP & Ventilation: Precision installation of commercial hoods, make-up air units, grease traps, and fire suppression (Ansul) systems.
- Sanitation Finishes: Expertise in FRP walls, quarry tile, epoxy flooring, and stainless steel fabrication integration.
Food Service
Industrial kitchens engineered for chefs, fast-casual chains, and hospitality operations.
Corporate Spaces
Elevated office breakrooms and corporate cafeterias designed for staff retention and high capacity.
Code Compliant Delivery
Seamless management of health department inspections and specialized commercial permits from start to finish.
A rebuilt breakroom at UC Health's business center
RCG's full interior refresh of a UC Health business center on Burnet Avenue, in Cincinnati's uptown medical district, included rebuilding the breakroom — alongside new LVT flooring, ceilings, lighting and wall finishes — delivered turnkey. You can walk the finished space in 3D.
What Drives a Commercial Kitchen Budget
Concept decides cost more than square footage does. A counter-service kitchen with limited cooking equipment needs far less infrastructure than a full-service line with a bar. Our 2026 Cincinnati benchmarks:
| Concept | Cost/SF | What drives it |
|---|---|---|
| Fast-casual | $100 – $300/SF | Limited hood requirements, simple finishes, counter service |
| Full-service | $200 – $500/SF | Type I hoods, bar plumbing, complex HVAC, dining finishes |
| Fine dining | $300 – $750/SF | Premium millwork, specialty lighting, open kitchen |
The big line items are the same on almost every job: the exhaust hood and fire suppression, the grease interceptor, plumbing and gas, electrical and HVAC capacity, and kitchen-grade finishes. Line-by-line numbers are in our Restaurant Buildout Cost Guide.
Plan Review Comes Before Construction
In Hamilton County, the Health District reviews food-service plans before construction begins, and that review can run alongside the building permit. A complete submission includes:
- The kitchen equipment layout, with manufacturer model numbers
- Ventilation specifications — hood CFM and makeup air calculations
- The plumbing fixture schedule, with grease interceptor sizing
- Three-compartment sink and handwashing station locations
- Floor, wall and ceiling materials for food areas
Cincinnati MSD requires a grease interceptor for food service establishments, so its size and location belong in the first drawing, not the last change order. We coordinate the submission with your kitchen designer and engineer and track it through approval.
How a Kitchen Buildout Runs
- Site walk & utility check (free). We check gas service, electrical capacity, the exhaust route to the roof and where a grease interceptor can go — the four things that decide whether a space can become a kitchen at a sensible cost.
- Coordinated design & itemized bid. Equipment layout coordinated with the mechanical, electrical and plumbing design, long-lead equipment flagged early, every line priced.
- Permits, plan review & construction. Building permit and health plan review run in parallel; then demolition, rough-in, hood and suppression, equipment and finishes. One project manager, weekly written updates.
- Inspections & opening. Building final, health inspection, fire marshal and certificate of occupancy — scheduled so they land in the right order.
Commercial Kitchen Construction FAQs
Ready to Build Something That Lasts?
Whether it's a healthcare renovation, professional facility upgrade, or commercial buildout, we're here to deliver exceptional results with minimal disruption. Let's talk about your project.