Include the suite number if the space is part of a larger property.
What was in it last?
Full-service restaurantCook line, hood, and grease infrastructure may carry over. The gaps are usually capacity, not absence.Quick-service restaurantHood and gas were sized for a limited menu. Expect capacity upgrades for a full line.Retail — never a restaurantNo kitchen infrastructure of any kind. Grease, gas, hood path, and service all start at zero.OtherWarehouse, medical, office, or a space that has been more than one thing.
If you know it. The prior menu tells the engineer what the gas and hood were sized for.