01
Define the operation
Menu and service model
Confirm what is prepared, cooked, held, displayed, served and cleaned; the expected throughput; dine-in, takeaway and delivery; staffing; and operating hours. The kitchen cannot be planned independently from the menu.
Customer journey
Map arrival, queueing, ordering, payment, collection, seating, toilets and exit. Check that waiting customers, delivery drivers and staff do not compete for the same narrow zone.
Food registration
Identify the food control plan or national programme that applies, who will register the business and which verifier is involved. MPI states that the business must be registered under the Food Act before selling food.
Official source: MPI: register a food business under the Food ActLandlord and site rules
Confirm permitted use, grease and waste requirements, extraction routes, external plant, deliveries, odour and noise controls, trading hours, signage and the landlord's technical submission process.
02
Coordinate kitchen, services and compliance
Equipment schedule
List each item with dimensions, weight, heat output, ventilation, power, gas, water, drainage, clearances and servicing access. Coordinate the final schedule with the layout and joinery.
Production flow
Separate receiving, storage, preparation, cooking, pass, dishwashing and waste movements as the operation requires. Test staff movement at peak demand, not only when the venue is empty.
Ventilation and fire
Resolve extraction, make-up air, mechanical ventilation, fire systems and equipment interfaces early. Changes to specified systems such as alarms, sprinklers or mechanical ventilation affect the consent and compliance pathway.
Official source: MBIE: specified systems and compliance schedulesWater, drainage and grease
Confirm connection points, capacity, falls, hot-water demand, floor wastes, grease management and access for cleaning or maintenance before equipment positions are fixed.
Consent and use
Test building consent, resource consent and change-of-use requirements against the exact site and work. A first fit-out of a commercial shell falls outside MBIE's existing-interior alteration exemption.
Official source: MBIE: interior alterations to existing non-residential buildings03
Build toward opening
Durable finishes
Specify cleanable, slip-appropriate and maintainable materials for the actual heat, moisture, impact and cleaning regime. Resolve junctions behind equipment and around services, not only visible surfaces.
Long-lead procurement
Confirm equipment, stainless fabrication, extraction, switchgear, custom joinery, lighting and signage lead times. Tie orders to approved dimensions and service information.
Testing and commissioning
Allow for equipment startup, extraction balancing, electrical and gas certification, fire-system testing, plumbing checks and staff familiarisation before public opening.
Handover records
Collect warranties, maintenance information, testing records, certificates, consent close-out documents and any updated specified-system information. Council sign-off should be pursued promptly once consented work is complete.
Official source: MBIE: completing your projectOperational setup
Protect time for deep cleaning, stocking, menu trials, staff training, point-of-sale setup, final defects and verifier or authority steps outside the construction programme.
FAQ
Common questions
What should be decided before designing a commercial kitchen?
Confirm the menu, production steps, throughput, service model, equipment, storage, cleaning, staffing and delivery pattern. These inputs determine layout and services.
Does a restaurant fit-out need building consent?
It depends on the existing building and work. A first fit-out, sanitary plumbing, or changes affecting structure, fire separations or specified systems can require building consent. Confirm the site-specific pathway.
When should commercial kitchen equipment be selected?
Early enough to coordinate dimensions, ventilation, electrical load, gas, water, drainage, heat output, clearances and lead times before construction information is released.
Sources
Check the current requirements for the site.
This guide is practical project information, not legal, planning or compliance advice. Official requirements can change and the correct pathway depends on the building, use and proposed work.