Commercial Space to Restaurant Conversion - Memphis, TN

Retail Tenant Space to Full-Service Restaurant Kitchen

COMMERCIAL RENOVATION

TENANT SPACE TO RESTAURANT CONVERSION - MEMPHIS, TN

Retail Tenant Space to Full-Service Restaurant Kitchen

Project Details: Restaurant Conversion | Memphis, Tennessee | 3,000 SF | Adaptive Reuse

Services: Measured Drawings, Permit Analysis, Restaurant Design

This Memphis adaptive reuse project transformed a 3,000-square-foot commercial tenant space—previously occupied by a flooring and tile company—into a full-service restaurant with takeout capability, addressing the substantial code and infrastructure requirements that restaurant conversions demand.

THE CHALLENGE

Converting retail or office space to restaurant use involves far more complexity than most commercial renovations:

1. Use change triggers: Restaurant conversion activates comprehensive building code review including fire safety, mechanical ventilation, plumbing, and electrical requirements

2. Commercial kitchen planning: Food preparation areas require specialized ventilation (hood systems), grease management, food safety-compliant layouts, and commercial-grade utilities

3. Health department compliance: Restaurant licensing requires specific spatial relationships, equipment, surfaces, and sanitation facilities

4. Utility capacity: Existing electrical, gas, water, and sewer systems often inadequate for restaurant loads

5. Grease trap requirements: Commercial kitchens require grease interceptor systems not present in typical tenant spaces

6. Landlord coordination: Tenant improvement work must comply with building owner requirements and lease restrictions

The general contractor managing the project needed comprehensive documentation showing how the retail space could be transformed into a functioning restaurant that would pass inspections and operate efficiently.

THE SOLUTION

We began with detailed measured drawings documenting the 3,000-square-foot tenant space as it existed when occupied by the flooring company, capturing the space's dimensions, existing utilities, storefront configuration, and building infrastructure.

Our design approach addressed the complex requirements of restaurant conversion:

Commercial Kitchen Design: Developed kitchen layouts that:

1. Met health department spatial and equipment requirements

2. Provided efficient workflow from receiving through food prep, cooking, plating, and service

3. Incorporated proper ventilation with commercial hood systems

4. Included required hand-washing stations, three-compartment sinks, and prep sinks

5. Designed for both dine-in service and takeout operations

Utility Upgrades Planning: Identified electrical, gas, water, and drainage system upgrades needed to support restaurant equipment and health department requirements.

Dining Area Layout: Designed front-of-house spaces with:

1. Efficient table layouts maximizing seating capacity

2. Clear circulation between entry, dining, and restrooms

3. Accessible routes and ADA-compliant restroom facilities

4. Appropriate separation between dining and kitchen areas

Code Compliance Documentation: Prepared permit analysis addressing:

1. Building code requirements for restaurant use

2. Fire safety and egress requirements

3. Mechanical ventilation and hood system specifications

4. Plumbing fixture and grease trap requirements

5. Health department plan review criteria

The comprehensive documentation showed how the former retail space would transform into a fully functional restaurant, providing the general contractor with permit-ready drawings.

KEY FEATURES

• 3,000 SF adaptive reuse from retail to restaurant use

• Commercial kitchen design meeting health department and operational requirements

• Hood system and ventilation planning for code-compliant cooking operations

• Dual-purpose layout supporting both dine-in and takeout service

• Utility upgrade analysis identifying electrical, gas, water, and drainage needs

• Complete permit documentation addressing building and health department requirements

RESULTS

The restaurant conversion design gave the general contractor comprehensive documentation for permitting and construction. The detailed kitchen layouts ensured the space would function efficiently for restaurant operations while meeting all health department requirements.

By addressing the complex code and infrastructure requirements upfront in the design phase, we helped avoid costly changes during permitting or construction and ensured the converted space would support successful restaurant operations.

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