[jyl]

Yes, I will take the plans and menu to the Health Dept for approval then to the city for their approval (that's how it is done here) and get permits before any work. I've told my electrician and plumber they probably won't be working on it until January, maybe.

My architect is not a restaurant specialist, so I'm not relying on him for the kitchen details. His main role has been to meet with the various city bureaus to figure out what they are likely to require (egresses, fire sprinklers, ADA, etc), to draw up the plans, and then to step in if they try to require more than the codes and his early assistance meetings say they should.

I may hire a commercial kitchen designer from the local restaurant supply stores, but I think that for a simple coffee shop I may be able to get things figured out with a visit to the Health Dept. I don't trust the K.D. not to overspecify in order to get equipment sales. Of course he'd like to get commission on a full grease hood and MUA and gas ovens and burners, but I do not think a menu of bought-in pastries and sandwiches/salads should require it based on code and looking at similar shops. We'll see.

I actually may want to install all that stuff later - but only when/if the business merits it and when I can 100% bonus depreciate it.

This is why I'm doing the demo now - I can't really do anything else, and the more I know what is behind walls/floors/etc the fewer surprises (hopefully).