Designing a Commercial Kitchen, Café, Bar, or Restaurant: Essential Rules and Regulations

Designing a commercial hospitality space—whether it’s a restaurant, café, bar, or catering facility—is about more than just aesthetics and workflow. There are strict regulations and building codes that must be followed to ensure safety, hygiene, and compliance with Australian standards.

Failing to adhere to these regulations can lead to costly modifications, legal issues, or even closure. That’s why it’s critical to understand the Building Code of Australia (BCA), the National Construction Code (NCC), and key Australian Standards that govern the design and construction of commercial kitchens and hospitality venues.

The National Construction Code (NCC) & Building Code of Australia (BCA)

The NCC, which includes the BCA, is the primary regulatory framework governing all construction projects in Australia. It sets out minimum requirements for the safety, health, and sustainability of buildings, including hospitality venues.

Key NCC/BCA requirements for commercial kitchens and hospitality spaces include:

• Fire safety compliance, including proper exhaust systems, fire-rated materials, and fire suppression equipment (linked to AS 1668.2).

• Accessibility standards to comply with the Disability (Access to Premises - Buildings) Standards 2010, covering pathways, door widths, and restroom facilities.

• Structural integrity to ensure floors, walls, and ceilings can withstand the demands of a high-heat, high-moisture, and heavy-duty environment.

• Energy efficiency, complying with Section J of the NCC, which regulates thermal insulation, lighting efficiency, and ventilation.

  
  

AS 4674 – Design and Fit-Out of Food Premises

One of the most important standards for commercial kitchens is AS 4674. This standard outlines the design and fit-out requirements for food premises to ensure hygiene, safety, and efficiency.

It covers:

• Materials and finishes for floors, walls, and ceilings, which must be impervious, durable, and easy to clean.

• Hand-washing facilities that must be properly located and accessible.

• Equipment layout to allow a smooth workflow and prevent cross-contamination between raw and cooked foods.

• Ventilation and air quality compliance with AS 1668.2, ensuring proper mechanical ventilation to prevent grease, smoke, and heat buildup.

  
  

AS 1668.2 – Mechanical Ventilation for Commercial Kitchens

A well-ventilated kitchen is not just a luxury—it’s a legal requirement. AS 1668.2 sets the standards for exhaust hoods, ducting, and airflow rates to ensure a safe and comfortable environment.

Key requirements include:

• Exhaust hoods over cooking appliances to remove smoke, steam, and grease-laden air.

• Adequate air replacement to prevent negative pressure in the kitchen.

• Proper discharge of kitchen exhaust away from entryways, windows, and air intakes to prevent contamination.

  
  

AS 3000 – Electrical Installations (Wiring Rules)

A commercial kitchen or bar requires a safe and compliant electrical system that can handle heavy-duty appliances. AS 3000, also known as the Wiring Rules, covers:

• Electrical load management to ensure circuits can handle high-powered equipment like ovens, fryers, and dishwashers.

• Waterproof and heat-resistant fittings, ensuring electrical outlets in wet areas are weatherproof and properly sealed.

• Safety switches and emergency shut-offs to prevent electrical hazards.

  
  

AS 3500 – Plumbing and Drainage Requirements

Proper plumbing is essential for food safety, hygiene, and overall efficiency in a hospitality venue. AS 3500 regulates:

• Grease traps, ensuring kitchens have properly sized grease arrestors to prevent fat, oil, and grease from clogging drains.

• Backflow prevention devices to stop contamination of the main water supply.

• Hot and cold water supply, ensuring consistent water pressure and temperature for dishwashing and cooking.

  
  

Local Council & Food Safety Regulations

In addition to national standards, every local council has its own food business regulations that must be followed. These usually align with Food Standards Australia New Zealand (FSANZ) requirements and cover:

• Licensing and approvals, requiring food businesses to obtain proper registration from the local council.

• Health inspections, ensuring compliance with food safety laws through regular site visits.

• Staff hygiene and training, ensuring food handlers are properly trained in safe food practices.

  
  

Compliance is Key to Success

Whether you’re designing a restaurant, café, bar, or commercial kitchen, adhering to Australian regulations is non-negotiable. Ensuring compliance with the NCC, BCA, AS 4674, AS 1668.2, AS 3000, and AS 3500 will not only keep your business legally compliant but also safe, efficient, and future-proof.

If you're planning a hospitality project, it’s essential to work with qualified designers, builders, and consultants who understand these requirements inside and out. Investing in compliance from the start will save you time, money, and stress down the track.

Need Help with Your Commercial Kitchen Design?

If you need expert guidance on designing a compliant, functional, and efficient hospitality venue, get in touch today. Our team can help navigate regulations, council approvals, and industry best practices to bring your vision to life—without the headaches!