Commissary / Ghost Kitchen / Catering Conversion Inspection Manual

WHERE THIS CUISINE QUIETLY COSTS YOU MONEY

Commissary / Ghost Kitchen / Catering-specific conversion gotchas

• 01 · Driver-pickup vestibule + queue

  A multi-brand ghost kitchen at lunch peak can see dozens of drivers, so plan a separate pickup vestibule (200–400 sq ft is typical) with heated/cooled bagging shelves, a driver-ID screen, and one-way flow that doesn't cross prep. With one front door, drivers and staff share a single path — check exits and occupant load with the city early.

• 02 · Per-tenant separation

  Health departments differ on multi-tenant kitchens: if each brand operator holds its own food permit, expect to be asked for its own 3-compartment sink, hand sink and storage, so ask the health department whether tenants may share before you lay out stations. Plan 6–8 ft of plumbing rough-in per tenant station (typically $8K–$15K per slot).

• 03 · Loading dock + commissary deliveries

  A commissary runs 3–5 deliveries/day (produce, dairy, dry goods, paper). Without a dedicated loading dock or door-side staging area, deliveries cross the kitchen at the same time orders go out. Plan a 200–300 sq ft receiving zone with floor scale, fridge staging shelving, and a separate dock door.

• 04 · Pack-station + insulated-bag inventory

  Catering and delivery require a pack zone with 8–12 ft of stainless table, label printer, sealable container storage, and 50+ insulated delivery bags ready at peak. Inherited spaces always under-allocate this — orders pile up at the expo line and food cools. Spec the pack zone equal in size to the cook line.

• 05 · POS + tablet aggregator stack

  Ghost kitchens run 4–8 third-party aggregator tablets (Uber Eats, DoorDash, Grubhub, brand-direct, etc.). Each needs a 120V outlet, a network drop, and tablet-arm wall mount. Plan a tablet wall behind the expo line with dedicated outlets and structured cabling — pulling cables after the wall is finished is often a $3K rework.