What restaurant owners should check before signing a fit-out contract

A fit-out contract is where most restaurant projects are won or lost — not on site. Before you sign anything, work through this list.

1. Is the scope written as a system, not a list of trades?

A contract that separates civil, MEP and kitchen equipment into disconnected line items pushes the coordination risk onto you. Look for a single scope document that shows how the trades interface — especially around ventilation, drainage and power.

2. Who is coordinating approvals?

Landlord NOC, civil defense, and food-control sign-off each have their own timelines. Confirm in writing who is responsible for driving each approval, and what happens to the programme if one is delayed.

3. Is the exhaust and ventilation system sized for your menu?

Undersized extraction is one of the most common — and most expensive to fix after the fact — mistakes in restaurant fit-outs. Ask for the ventilation calculation, not just a hood spec sheet.

4. What happens at handover?

A contract should define what “complete” means: commissioning, a documented snag list, and a fixed window for the contractor to close it out — before you’re trading.

5. Is there a single point of contact?

If your contract routes you to a different manager for civil, MEP and kitchen equipment, expect the coordination gaps to become your problem. One accountable contact, start to finish, is worth more than the lowest line-item price.

This article is general guidance, not legal advice. Always have a fit-out contract reviewed against your specific lease and project before signing.