Restaurant refurbishment: kitchen, ventilation, fire works and licence records

Supply current licence information, approved or submitted plans, written requirements and earlier alterations. Identify whether the work is refurbishment, kitchen renewal, seating changes or a change in use or operation. Check the applicable applications and professional work against the actual proposal with the relevant authority and appointed parties.

List each kitchen item's function, dimensions, fuel and connection information rather than its brand alone. Give the design team exhaust, make-up air, plumbing and maintenance-access needs. Keep dependent routes and capacity checks open until equipment selections are sufficiently defined.

Issue the same drawing and equipment schedules to fit-out, kitchen, ventilation, fire and other trades. For each interface, name who supplies, connects and tests it. Compare exclusions across quotations so a necessary task does not remain unallocated between packages.

Where walls, external openings or common parts are affected, obtain review by the appropriate professionals and management. Track landlord or management agreement separately from building and licensing processes, with a named contact responsible for each outstanding decision.

Programme closure or phased-work windows, deliveries and joint tests. Where an existing restaurant remains in operation, the operator and professional team should establish the permissible work and safety arrangements for each phase. Confirm those dependencies before relying on a contractor's installation programme.

At handover, reconcile equipment, operating information, tests and applicable records, retaining outstanding items. Authority inspections, licensing and operational preparations have their own conditions. Track their status and next actions separately from physical refurbishment completion. Identify who books each inspection and who keeps the original records for later alterations.