The most common first question from anyone planning a commercial kitchen in Kenya is: "How much will it cost?" The honest answer is that it depends on several variables — but the figures below, drawn from Beyond Commercial Kitchens' actual 2026 project experience, give you a realistic framework for planning and budgeting.
Cost by Kitchen Type (Equipment Only)
Small café or kiosk (up to 30 covers): KSh 150,000–400,000. This covers basic countertop cooking equipment, a prep worktable, a single sink, basic shelving, and a small grease trap. This is equipment only — no extraction canopy, no full drainage fit-out.
Independent restaurant (60–150 covers): KSh 700,000–2,500,000. A proper restaurant kitchen in this range includes a full hot kitchen (range, griddle or chargrill, fryer, extraction canopy), prep area (2–3 worktables, prep sinks), wash-up area (triple bowl sink, grease trap), and storage. This is the most common project range for Nairobi's restaurant sector.
Hotel or lodge kitchen (full service): KSh 2,500,000–15,000,000+. A complete hotel kitchen with hot kitchen, prep, servery (bain maries, hot cupboards, service counters), multiple wash-up stations, storage, receiving, and drainage is a significant capital project. Larger 4- and 5-star properties may exceed this range.
Hospital or institutional kitchen: KSh 1,500,000–10,000,000. Hospitals and large schools require high-capacity, HACCP-compliant equipment. The scale (daily meal count of 200–2,000+) drives equipment size and therefore cost.
School canteen (boarding school): KSh 500,000–2,500,000. Boarding schools with 200–800+ students need large-capacity cooking and servery equipment. The cost-per-cover is typically lower than restaurants because the menu is simpler and the kitchen layout less complex.
What Drives Cost Variation
Material grade: Grade 304 stainless steel costs more than Grade 430 or inferior imports, but it is the correct and durable specification. Opting for cheaper steel to reduce upfront cost typically results in replacement within 2–3 years — at a higher total cost.
Custom vs standard sizing: Custom fabrication to your exact kitchen dimensions adds 10–20% to the cost of standard-sized items but eliminates wasted space, ensures HACCP-compliant flow, and prevents the operational problems that come from equipment that does not fit properly.
Extraction and drainage: These two systems are often underbudgeted. A properly sized extraction canopy with ductwork for a restaurant cooking suite typically costs KSh 80,000–250,000. A compliant drainage system including floor gullies and grease interceptors adds KSh 60,000–200,000 for a restaurant.
Installation: Equipment supply-only and supply-plus-installation are priced separately. Installation (including delivery, positioning, levelling, and basic services connection) typically adds 15–25% to equipment cost.
How to Get an Accurate Quote
The most accurate approach is a site visit with equipment schedule. Beyond Commercial Kitchens offers free consultations for new kitchen projects — we visit your site, take measurements, discuss your menu and covers, and produce a detailed equipment schedule with individual item pricing.
If you are in the planning stage and want a ballpark before a site visit, our Kitchen Cost Calculator gives you an estimated range based on kitchen type and size. Use it as a starting point, not a final budget.
