This installation would be NEC compliant and without seeing it we can not begin to guess at any health code issues.
Yes - very excellent point - which is why I did the gyb-crete and epoxy thing in the situation I mentioned earlier. (Which was also for a hippy-dippy cafe across the bay from Zappy) Restaurant floors need to be moppable and everything needs to able to be washed down regularly. And health inspectors are very nit-picky on such things. I have had them get itchy even with conduit on walls - 'Goo can collect there and be food for roaches, and incubate disease...'
Anyway Zappy - Unless this is a big chain store, you should be ready for long debates on many levels with the owners and GC on this, and always be ready for contsant change. I have done many of these types of TI build-outs where restaurant owners really are clueless about how things are built or work. They often think in terms of only how the food is made or paid for, but often fail to think about the infrastructure, or reliability of it. Once they are confronted with the costs of such things they go cheap. And since many of them include multiple investors you should expect in-fighting.... And they will often see you (and the plumber) as some sort of cost driving CO machines - taking advantage... So be prepared to explain things up-front, and get your CO process down solid in the beginning.
I would also try to include language defining general purpose & dedicated circuits, wattage allowed on circuits, and listing detail of EVERY appliance spec's (no matter how small) and circuit requirements on your contract documents. DO NOT BE VAGUE! AND DO NOT ALLOW THEM TO BE VAGUE! In thier puny heads one pannini machine at 120v 20A is the same as a 240v 30A one, and do not understand the difference between 240, and 208 equipment either. They often try to switcharoo stuff, and move it from here to there mid-stream. And think 5 - 10A blenders can work fine on a 20A circuit with the POS system with a plug strip. Then call you as if it were a warrantee item... If they get flustered by the RFI's and questions - tell them that "they would not be happy if something goes down during the dinner or lunch rush - or if (you) had to come back to do additional work for things that get missed in the initial construction, which would cost much more."
You should also be prepared to load calc not just the unit the place is in, but often the building too. 50% of the ones I have done either needed panel or service up-grades if there was not a simular operation there before... Place a contingency +/or allowance for calculations in contact with exclusions of additional work as well.
IMO - this where
contracting is ALL ABOUT CONTRACTS! Sure if you beat the details out of them you'll find your price going up, and they may not be happy about the interogation to get it out of them. But - you won't be the sucker paying for it. It will also educate them in what to look for with other electricians...
