We have arrived at the figures below by a combination of professional estimate and pricing research by St. Cyprian's kitchen committee members. Two commercial kitchen specialists have evaluated our space and given us estimates: Alec Bauer, owner of Kitchen, Restaurant, and Bar Specialists, and Joe Yick, of the Robert Yick Company. Alec Bauer also reviewed these figures for accuracy. EQUIPMENT 3-‐compartment sink Single basin Faucets (2 @ $130, 1 @ $310) Garbage disposal Stainless top work counters (4 @ $200 ea) Refrigerator Freezer Hood, vent w/ fire suppression system Range, oven Convection oven Dishwasher
$1,300 $400 $470 $1,500 $800 $1,650 $800 $4,800 $2,400 $12,500 $2,700 $29,320
FLOORING Materials + installation (approx. 512 square feet, with work needed on foundation/sub-‐ floor)
$10,000
SERVICES AND LABOR Accounting for architect/designer, plumbing, extensive gas and electrical work, construction (including installation of hood/venting system), and equipment installation
$83,000
PERMITS
$5,000 $127,320