Singapore · Service guide
F&B Fit-Out & Commercial Kitchen Renovation Singapore
Connect the dining concept to a workable kitchen.
F&B renovation must coordinate customer flow with food preparation, exhaust, drainage, power and fire safety. Review the proposed use and existing services before signing off a kitchen layout or placing equipment orders.
Plan your project ↗What the scope can include
Agree the included works, quantities and exclusions before comparing quotations. The following items form a starting point for a site-specific scope.
- Dining layout and kitchen workflow coordination
- Stainless steel fabrication and cleanable finishes
- Slip-resistant flooring and wet-area detailing
- Kitchen exhaust, make-up air and equipment-load coordination
- Grease management, drainage and fire services coordination
Budget planning in Singapore dollars
These are illustrative early budgeting allowances, not verified market averages or a Mint X quotation. Site inspection and a defined specification are needed for pricing. GST, professional fees, authority charges, specialist equipment and abnormal conditions are excluded unless expressly included.
| Scope | Allowance / pricing basis |
|---|---|
| F&B fit-out, initial planning allowance | S$150–300+ / sq ft |
| Major equipment and base-building upgrades | Separately scoped |
Approvals and responsibilities
Review SFA food shop licensing and the submitted layout, PUB sanitary and grease requirements, and SCDF fire safety requirements. Kitchen exhaust and suppression design must suit the actual equipment and approved design.
| Responsible party | Review item |
|---|---|
| Building management | Permits, deposits, access and working hours |
| Appointed professionals | Review affected structure, fire safety and licensed trades |
| Site team | Risk assessment, protection and agreed method statements |
Project stages and timing
An initial programme might allow 6–12 weeks on site after design and approvals; exhaust routes, equipment and licensing can extend the opening programme.
- Check permitted use, lease constraints and base-building capacities.
- Coordinate kitchen equipment, exhaust route and drainage layout.
- Complete applicable SFA, landlord and professional submissions.
- Fit out, commission systems and complete licensing steps before opening.
Frequently asked questions
Does a restaurant need a grease trap?
PUB sets grease management requirements. The appointed team must confirm capacity, discharge arrangements and any applicable exception with PUB rather than selecting by floor area alone.
Does finishing renovation mean I can open?
No. The operator must complete applicable licensing and clearance requirements, including SFA requirements, before trading.
Related services
Official guidance
Editorial review: 29 October 2026. Authority requirements and project eligibility should be checked by the appointed professionals before work starts.