Guide to Restaurant Permitting
As the restaurant industry continues to expand at a rapid pace, developers and construction project teams must navigate a maze of permitting challenges to keep projects and openings on track. From securing approvals for drive-thrus to meeting strict health and safety codes, the permitting process can be a major roadblock to opening on time and can come with serious revenue implications.
This guide unpacks the complexities of permitting restaurants—covering everything from zoning hurdles and building codes to health department approvals—and offers actionable strategies to streamline the process and avoid costly delays.
Explore:
- How to navigate zoning and land use requirements for restaurants
- Strategies for handling drive-thru and parking considerations
- Best practices for meeting health and safety regulations
- Tips to accelerate approvals and avoid common permitting pitfalls

From quick-service (QSR), to fast food, to fast casual, to full-service (FSR), restaurant chains are a cornerstone of the retail industry, with the sector experiencing remarkable growth. In 2023 alone, the US QSR market was valued at over $400 billion and is projected to hit $662.53 billion by 2029. This growth is fueled by evolving consumer preferences for convenience and affordability, as well as advancements in food service technology. Major players like McDonald’s, Starbucks, and Chipotle continue to lead the market in units, but newer brands like Cava are quickly rising in the rankings.

In McKinsey’s 2023 analysis of the US restaurant industry, they argued that “growth alone, however, is still not enough”. Today’s investors prioritize responsible expansion—where every new location is strategically positioned to generate revenue quickly and offset opening costs. While the industry is energized by strong growth, profitability remains just as critical. Achieving both requires an efficient, predictable development process that ensures stores open on time, within budget, and ready to drive immediate returns.
The highest performing restaurant brands, like IHOP, Panda Express, and Panera can expect roughly $5,000 to $6,000 in daily revenue per location, meaning a 2 week delay could have a revenue impact of $70,000. With thousands of new restaurants opening each year, the demand for efficient permitting processes is higher than ever. From zoning to health permits, the process involves multiple layers of compliance to ensure your restaurant meets local requirements. After working on hundreds of restaurant projects around the country, we’ve compiled some of our best tips and tricks in this guide. The below guide walks you through the key steps and challenges, so you can launch your project with confidence and get the doors open sooner.
Zoning and Use of Space
The rapid expansion of quick-service restaurants means zoning is often the first hurdle to clear. Local zoning laws determine whether your site can legally host a restaurant, but even when zoning seems appropriate, complications can arise.
The zoning category of a parcel must allow for restaurant uses. If it doesn’t, you’ll need to apply for rezoning or a variance, a process that varies significantly by municipality. Even within permissible commercial zoning, most jurisdictions require a permit for the specific use of the space. For example, converting a retail store into a restaurant may necessitate a change-of-use permit, which can impact other aspects of the project, like seating capacity, restroom facilities, kitchen ventilation, and waste disposal systems.
Engaging with permit experts experienced in restaurant construction early in the process can help to identify zoning and use challenges before submitting any applications. Getting these requirements right the first time can have a huge impact on the permitting timeline of your project by reducing rounds of comments and submissions.
Site Modifications
The physical layout of your site plays a crucial role in determining both permitting requirements and operational feasibility.
Depending on if your restaurant will occupy a standalone building or be part of a shopping center or a mixed-use development, you’ll need to account for various site-specific considerations. Municipalities often have strict requirements for parking, curb cuts, and entrances to ensure accessibility and safety, so you need to understand the overall site and layout before you commit to designs.
Signage is another critical factor, as jurisdictions may regulate not only the placement but also the size and type of signs allowed. You may have signage you like for all of your restaurants, but in a certain jurisdiction it isn’t to code. In some cities, like Austin, Texas, project teams are required to register for outdoor advertising in order to get a sign permit. There are likely to be additional signs that the jurisdiction mandates as well.
Operational logistics, like spaces for trash storage or delivery areas, must also align with local codes. Addressing these elements early can prevent delays and streamline your path to approval. A thorough site analysis can save time and prevent surprises during permitting.
.png)
Building Permits
Building permits are typically required for most restaurant projects, particularly when modifications are being made to the structure or essential systems, but make sure you know what is needed before you get started. Unless the space was previously a restaurant and you’re only changing furniture, fixtures, and equipment (FF&E), you will likely need a building permit.
Any changes to the layout, egress paths, life safety systems, or mechanical, electrical, and plumbing (MEP) systems will trigger the need for a building permit. Some jurisdictions offer expedited permitting for smaller-scale projects or spaces that don’t require a change in use. However, before applying, your jurisdiction might want to ensure that you have secured pre-approvals before they will review your plans. Examples of these pre-approvals might include design approval from your landlord or health department approval of your proposed restaurant.
Working with a permitting expert to identify opportunities for faster approvals and ensure all prerequisites are met before submission can save you from delays and headaches down the road.
Health Permits
Health permits are an essential component of opening any location that serves food, ensuring compliance with food safety regulations.
Depending on your location, health permits may be managed at the city, county, or state level, so find out in advance who will manage your health permit. Some health departments require plan reviews before construction, while others will want to weigh in before you get your certificate of occupancy. Other health departments might be more flexible and will just require your approved permit before you open to the public.
Applications often involve detailed documentation, some of which can be quite tricky, such as kitchen plans prepared by food safety specialists. You’ll also want to be aware of, and flag, any necessary landlord sign offs and any bulky or tricky required equipment that could have an impact on the layout of the restaurant. It’s absolutely critical to understand all of the documentation required to get your health permit.
In some cases, health departments may also require on-site engagement from the facility manager who will oversee day-to-day operations. It can be highly valuable to partner with a food safety consultant or specialized architect to simplify the health permitting process and meet all regulatory requirements.
Utilities and Infrastructure
The specific infrastructure needs of your restaurant will depend on your menu, cooking methods, and expected volume of customers. These specifics can have a big role in what approvals you may or may not need, so doing your research early is key
Adequate electrical and water capacity is essential to support operations, while specialized equipment like grease traps, kitchen hoods, and ventilation systems may be necessary to comply with local codes. If your restaurant concept involves unique cooking methods—such as wood-fired ovens or deep fryers—it’s critical to confirm early whether these are permissible and what additional infrastructure may be required.
You’ll want to address utility and infrastructure requirements during the design phase to avoid costly delays later. Imagine your plans to open a brick oven pizza shop and finding out several months in that wood-fired ovens aren’t allowed in the jurisdiction.
.png)
Opening and Operations
Although the focus of this guide is primarily on how to permit the construction of your space, be mindful that you might need additional permitting and licensing in order to open and operate your location.
Most jurisdictions require a general business license to operate, and if your restaurant will serve alcohol, an alcohol license will be necessary as well. Health inspections are typically required before opening, even if a health permit was not part of the construction process. Other potential approvals include permits for trash enclosures, fire alarm systems, or outdoor seating areas.
Working off of a comprehensive checklist of operational permits prior to opening will ensure compliance and avoid last-minute delays.

Best Practices & Recommendations
1. Hire specialized professionals. Work with an architect, and preferably a general contractor, experienced in designing restaurants or food service facilities. Discuss whether you also need a food safety consultant to optimize kitchen layouts and operational workflows. Some architects may offer this as part of their services, but it’s important to know because some jurisdictions might require a food safety consultant.
2. Start early. Begin the permitting process as soon as possible to account for timelines and potential delays. As every municipality is different and has an entirely independent set of codes for opening a restaurant, you’ll need to plan well in advance to gather research and make design choices that fit to the code. Pulley can provide a feasibility study to stress test for what will be viable long before you start actually submitting permits, and then generate a detailed forecast for approval timelines.
3. Work with Pulley. Pulley’s platform for permitting simplifies the process by managing site permits, building permits, health approvals, and more. Let us handle the details so you can focus on creating an exceptional restaurant experience.
Navigating the permitting process for a restaurant can be challenging, but with the right strategy and team, you can turn a complex process into a seamless one.
Ready to get the doors open? Contact Pulley today.

Permitting: What Went Wrong and How to Fix It
Discover how technology can revolutionize the permitting process, reducing delays and improving efficiency for construction projects in this insightful guide by Pulley's Co-Founder, Andreas Rotenberg.
Read MoreKeep reading
.png)
A Conversation with Former NYC Buildings Commissioner
Get permits. Faster.
Starting today, with Pulley.