Restaurant strip-outs: equipment and building systems

Identify cooking equipment, refrigeration, counters, fitted seating, shelving and decorative finishes. Confirm which items are owned, leased, retained, collected or disposed of. Ask the responsible equipment specialist about any requirements for safe disconnection, recovery or transport.

List extraction systems, grease-related installations and fire-suppression equipment separately from ordinary fittings. Their removal or alteration should not be assumed to fall within a general demolition scope. The building owner and relevant specialists need to establish what remains.

Identify gas, electrical, water, drainage, ventilation and fire-protection responsibilities before physical removal. Shared or base-building systems may continue serving other spaces. Provide the available drawings and reports rather than relying on a walk-through to establish that everything is redundant.

Describe known material concerns, residues and the condition of the premises. Cleaning, remediation and specialist equipment work require explicit assessment and scope owners. A demolition enquiry does not establish that YAK provides those services or that the space is suitable for food use afterwards.

Give the assessor the approved retained-item plan, equipment collection sequence and expected handover condition. If the next use is undecided, say so; avoid specifying an undefined “ready for the next tenant” endpoint. Contact YAK with the actual removal package so access, dependencies and specialist decisions can be considered together.