Restaurant & Hospitality Electrical Estimating in Canada
Restaurants live or die on the opening date, and the electrical scope is where a build-out quietly gets expensive. MeTiger turns your tenant drawings, kitchen equipment schedule, and landlord base-building set into a clean, reviewable electrical takeoff — kitchen power, hood interlocks, refrigeration, dining lighting, and low-voltage rough-in, with the assumptions and exclusions written down before you price it.
Built for the teams delivering hospitality build-outs
Whether it's a single restaurant fit-out or a national brand rolling out dozens of locations, we work behind the scenes for the people responsible for pricing the electrical scope.
What your restaurant estimate includes
A package built for review — every quantity traceable, every assumption visible, ready to hand to a client, a landlord, or your own project team.
- Quantity takeoff workbook
- Colour-coded marked-up drawings
- Kitchen equipment circuit and connection list
- Material list by system
- Labour-hour summary
- Labour-unit basis and assumptions
- Tenant vs base-building scope split
- Inclusions and exclusions
- RFI and scope-gap log
- Addenda review
- Phasing and long-lead item notes
- Bid summary
Restaurant electrical scope we quantify
Hospitality electrical is equipment-driven. We reconcile the kitchen equipment schedule against the electrical drawings and count what the space actually needs.
Kitchen equipment power
- Dedicated circuits from the equipment schedule
- Ranges, ovens, fryers, dishwashers, water heaters
- Cord-and-plug vs hard-wired connections
- Disconnects and junction boxes at equipment
Hood & exhaust interlocks
- Exhaust and make-up air fan power
- Hood control panel and interlock wiring
- Shunt-trip breakers for fire suppression
- Ansul / suppression tie-in coordination
Refrigeration
- Walk-in cooler and freezer power
- Reach-in and prep-line refrigeration circuits
- Condensing unit and compressor feeds
- Anti-condensate and heater loads
Lighting & controls
- Dining-area and bar lighting
- Dimming and scene control
- Emergency and exit lighting
- Kitchen, back-of-house, and patio lighting
Low voltage & special systems
- POS and data / communications rough-in
- Sound, AV, and menu-board provisions
- Security and access-control rough-in where included
- Signage and patio power
Service & distribution
- Service entrance and metering coordination
- Panels, feeders, and branch distribution
- Grounding and bonding
- Transformers and distribution equipment
Tenant scope vs landlord base building
On most restaurant fit-outs the biggest pricing risk isn't the count — it's the line between what the landlord provides and what the tenant carries. We read the lease work letter and base-building set alongside the tenant drawings so nothing is double-counted or quietly missed.
- Service size, panel location, and metering provided under the base building
- Feeders, distribution, and fit-out power carried by the tenant
- Demising-wall, roof, and shared-corridor responsibilities reconciled
- Landlord allowances and back-charges flagged against the tenant scope
Different tenant and base-building responsibilities show up as documented assumptions in the estimate, so your team sees the split instead of inheriting it after award.
CEC-aware restaurant estimating
Estimating support informed by CSA C22.1 / the Canadian Electrical Code, provincial amendments, the health-authority and food-service requirements referenced in the documents, project specifications, and local utility rules. We estimate what the documents call for and flag where the equipment schedule and the electrical drawings don't agree.
How it works
Send drawings and the equipment schedule
Share your PDF or DWG tenant set, kitchen equipment schedule, base-building drawings, and any addenda — or a Dropbox / Drive / Procore link.
Confirm scope, phasing, and opening date
We confirm location, restaurant type, tenant vs base-building split, and the target opening so phasing is priced realistically.
Receive a fixed quote
A fee and delivery window, quoted after drawing review, before any work begins.
Takeoff and equipment reconciliation
We perform the takeoff and reconcile the kitchen equipment schedule against the electrical scope.
Document assumptions and scope gaps
Interlocks, refrigeration loads, and tenant/base-building splits are logged clearly.
Deliver the package
You receive the reviewable estimate package on the agreed window, ready to bid.
Pricing and quote process
Every restaurant project is quoted after drawing review — based on sheet count, kitchen and equipment complexity, scope, deadline, and the deliverables you need. For franchise rollouts we hold the takeoff structure consistent site to site and apply regional labour adjustment per location. Send the set and the opening date; MeTiger confirms scope, fee, and delivery window before work begins.
Also serving related sectors: retail electrical estimating and commercial electrical estimating. Looking for USA estimating? Visit metiger.us.
Frequently asked questions
Do you estimate restaurant and hospitality electrical projects across Canada?
Do you handle kitchen equipment power and hood interlocks?
Can you separate tenant scope from the landlord base building?
Do you follow the Canadian Electrical Code?
Do you provide stamped drawings or engineering?
Can you support multi-site franchise rollouts?
How is a restaurant estimate priced?
Get your restaurant electrical estimate
Send your tenant drawings, kitchen equipment schedule, and opening date. MeTiger confirms scope, fee, and delivery window before any work begins — so the electrical is priced right and the opening stays on track.