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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:
Use change triggers: Restaurant conversion activates comprehensive building code review including fire safety, mechanical ventilation, plumbing, and electrical requirements
Commercial kitchen planning: Food preparation areas require specialized ventilation (hood systems), grease management, food safety-compliant layouts, and commercial-grade utilities
Health department compliance: Restaurant licensing requires specific spatial relationships, equipment, surfaces, and sanitation facilities
Utility capacity: Existing electrical, gas, water, and sewer systems often inadequate for restaurant loads
Grease trap requirements: Commercial kitchens require grease interceptor systems not present in typical tenant spaces
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:
Met health department spatial and equipment requirements
Provided efficient workflow from receiving through food prep, cooking, plating, and service
Incorporated proper ventilation with commercial hood systems
Included required hand-washing stations, three-compartment sinks, and prep sinks
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:
Efficient table layouts maximizing seating capacity
Clear circulation between entry, dining, and restrooms
Accessible routes and ADA-compliant restroom facilities
Appropriate separation between dining and kitchen areas
Code Compliance Documentation: Prepared permit analysis addressing:
Building code requirements for restaurant use
Fire safety and egress requirements
Mechanical ventilation and hood system specifications
Plumbing fixture and grease trap requirements
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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Location: Tennessee
Size: 3,000 SF
Type: Commercial
Project: Restaurant
Services: Measured Dwg
Permit Analysis
Takeout restaurant.
Flooring and tile company building scheduled commercial space overhaul for a general contractor. The goal, redesign the space for a restaurant and takeout kitchen.
Software: AutoCAD, Revit, Photoshop
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