Skip to content
×
Pro Members Get
Full Access!
Get off the sidelines and take action in real estate investing with BiggerPockets Pro. Our comprehensive suite of tools and resources minimize mistakes, support informed decisions, and propel you to success.
Advanced networking features
Market and Deal Finder tools
Property analysis calculators
Landlord Command Center
ANNUAL Save 54%
$32.50 /mo
$390 billed annualy
MONTHLY
$69 /mo
billed monthly
7 day free trial. Cancel anytime
×
Take Your Forum Experience
to the Next Level
Create a free account and join over 3 million investors sharing
their journeys and helping each other succeed.
Use your real name
By signing up, you indicate that you agree to the BiggerPockets Terms & Conditions.
Already a member?  Login here
Commercial Real Estate Investing
All Forum Categories
Followed Discussions
Followed Categories
Followed People
Followed Locations
Market News & Data
General Info
Real Estate Strategies
Landlording & Rental Properties
Real Estate Professionals
Financial, Tax, & Legal
Real Estate Classifieds
Reviews & Feedback

Updated over 6 years ago on . Most recent reply

User Stats

6
Posts
0
Votes
Bobby Kolev
0
Votes |
6
Posts

How to approach upgrading retail space to commercial kitchen

Bobby Kolev
Posted

Hope I've found the right forums and asking the right question.

First time owner of small retail strip. Been an owner for 4-5 years, learned quite a few things already, among which is that a commercial kitchen is not something to be made or modified lightly - it has to be properly designed and properly made in order to function well.

So I have this retail store of about 1100 sqft that someone wants to take for a small coffee shop with the ability to bake.
My question is where do I start searching for someone to design/compute small walk-in cooler, grease trap, vent-a-hood, stove and HVAC on top of that so all this could become useable without anyone getting burned.

From my past experience I have local mexican crews who can do any and all of the listed things and they'd do them relatively well except they won;t ever be designed to actually work well together.

On the other end of the spectrum I've worked with american general contractors and they tend to cost 2-3 times the Mexican crews and, at least in my case, ended up delivering about same end result (in all fairness it was only kitchen remodeling, not design from ground up; but statement stands valid and I was able to later do almost the same at literally third of the cost).

Your expertise is appreciated.

Loading replies...