What makes a restaurant contractor different
Ask contractors to show restaurants or cafés they have completed and, if possible, speak to the owners. A good dining room is easy to judge, but a kitchen that stays cool, drains well and passes inspections takes experience.
Check who handles the exhaust and gas. These are safety-critical and should be done by specialists who can explain duct routes, fan sizing and how fresh air will be replaced.
- Completed food outlets you can visit
- In-house or trusted specialists for exhaust and gas
- Understanding of food-safe finishes and drainage
- Ability to work with your kitchen equipment supplier
Rules, safety and approvals
Exhaust outlets, gas connections and signage are often controlled by building management or the society. In a plaza you may need permission to run ducting up the building or onto the roof. Food authority requirements for kitchen hygiene also affect finishes, washrooms and storage.
Rules differ between DHA, Bahria Town, LDA areas, Cantt and TMA areas, and they change over time. Confirm the current requirements with the relevant office and your food licence adviser before finalising the design.
Contracts, payments and handover
List every element in the contract, including the kitchen services that are hidden once the tiles go on. Link payments to completed stages, and keep a retention until the first weeks of trading show that drains, exhaust and air conditioning are working properly.
At handover, ask for drawings showing where gas lines, drains and electrical circuits run. Your maintenance team will need them later. Also ask for a cleaning and maintenance routine for the exhaust hood and grease traps, as these need regular attention once the kitchen is in daily use.
Plan a trial service before the official opening. Cooking a full menu with the exhaust running and the dining room full of staff often reveals small problems, such as a door that blocks the pass or a hot spot near the tandoor, that are easy to fix before customers arrive.