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AI drafting for restaurants

AI Drafting for Restaurant Projects

A restaurant kitchen puts 40 pieces of equipment, a Type I hood, and a grease duct into a few hundred square feet, and every item needs the right power, gas, water, and waste connection. Nomic reads the food service cutsheets, builds the equipment schedule, and drafts the electrical, plumbing, and mechanical connection plans in CAD, then checks them against NFPA 96, the mechanical and plumbing codes, and the food code before your engineers review.

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Last reviewed: November 2026

You send

  • Food service equipment plan and cutsheet package
  • Architectural backgrounds as DWG or PDF
  • Hood manufacturer drawings and suppression system data
  • The code editions and food code your jurisdiction adopted
  • Your CAD standards file and title block

Nomic hands back

  • Kitchen equipment connection schedule in Excel and on the sheet
  • Enlarged kitchen power, plumbing, and mechanical plans as DWG files
  • Hood, grease duct, and make-up air layouts
  • Plotted PDFs with clouds on everything Nomic drew and a list of open items
1234567ABCTENANT101TENANT102TENANT103TENANT104TENANT105TENANT106TENANT107TENANT108TENANT109TENANT110SALES FLOOR111TENANT112TENANT113TENANT114TENANT115STAIRS24" SS-1CO4" SAN @ 1/8"/FT2" V27'-3"27'-0"27'-3"27'-3"27'-0"27'-3"94'-8"1APLUMBING PLANSCALE: 1/8" = 1'-0"N1234CONSULTING ENGINEERSREVISIONS1ISSUED FOR REVIEWPROJECTUNION MARKETSCALE1/8" = 1'-0"DATE07/15/2026KEY PLANSHEET TITLEPLUMBING PLANSHEET NUMBERP-101

On the sheet

Plumbing Plan, annotated

A plumbing plan with fixtures, waste and vent piping, and domestic water routed to each group.

  1. 1Water closet and lavatory on the wet wall
  2. 2Sanitary main sloped to the stack
  3. 3Vent line tied to each fixture
  4. 4Stack and cleanout

The problem

The kitchen is drawn three times from one cutsheet package

The food service consultant issues an equipment plan and a 200 page cutsheet package. The electrical engineer reads every sheet for voltage, phase, and amps; the plumbing engineer reads the same sheets for hot water, cold water, indirect waste, and gas input; the mechanical engineer reads them again for hood exhaust and make-up air. When the operator swaps the fryer battery or adds a combi oven, all three discipline sheets drift out of sync with the equipment schedule.

Then the health department reviews the plans and asks where the handwash sink is relative to the prep line, whether the ice machine drains through an air gap, and how the dish machine waste reaches the grease interceptor. Those questions come back as comments weeks later, usually after the slab is already being scheduled.

01 / Equipment schedule

One equipment schedule, read from the cutsheets

Attach the food service plan and the cutsheet package. Nomic reads each item for electrical, plumbing, and gas requirements and builds a single equipment connection schedule, in Excel and drawn on the sheet, that all three disciplines draft from.

  • Voltage, phase, amps, and connection type read from each cutsheet
  • Hot and cold water, indirect waste, and gas input in BTU per hour
  • Items with missing or conflicting data flagged before anything is drawn
02 / Connection plans

Power, plumbing, and hood sheets drafted from the schedule

Nomic places each connection at the equipment location on the enlarged kitchen plans: receptacles and junction boxes on the electrical sheet, floor sinks, indirect waste, and gas on the plumbing sheet, and the hood, grease duct, and make-up air on the mechanical sheet. When an item changes, the schedule and all three sheets change together.

  • Floor sinks and indirect waste placed at each item that needs one
  • Power and gas under the Type I hood interlocked with the suppression system
  • Grease duct routed to the roof fan with slope and access panels noted
03 / Check

Checked before the health department and the fire marshal see it

Nomic checks its own drawings against NFPA 96, the mechanical and plumbing codes, and the food code edition your health department adopted. Everything it drew is clouded, and the review starts with the items it could not confirm from the cutsheets.

  • Grease duct slope, clearance to combustibles, and cleanout access
  • Handwash sink locations, service sink, and indirect waste air gaps
  • Grease interceptor connections and fixtures kept off the interceptor

Checked against

The code and documents behind every sheet

Name the editions the project is designed to and Nomic checks its own drawing against them before handing it back. Your engineer or architect of record makes the final call and stamps the set.

  • NFPA 96
  • International Mechanical Code, Sections 506 to 508
  • International Plumbing Code or UPC, indirect waste and interceptors
  • FDA Food Code as adopted by the local health department
  • NEC (NFPA 70)

How it works

From a sentence to a stamped set

  1. Step 1

    Ask for the drawing

    Say what the sheet needs to show and attach the backgrounds, markups, cutsheets, or photos. A sentence is enough to start.

  2. Step 2

    Nomic drafts it in CAD

    Nomic works in CAD on its own computer, on your layers and blocks, following how your firm drew the same thing before. It saves real DWG files to the project.

  3. Step 3

    Nomic checks its own work

    The drawing is checked against the code editions you name and the source documents. Everything Nomic drew is clouded, and open questions are listed.

  4. Step 4

    Your team reviews and stamps

    Your engineers and architects review the clouded changes, make the final call, and issue the set under their own stamp.

FAQ

Frequently asked questions

Yes. Nomic reads each cutsheet for voltage, phase, amps, water, waste, and gas data and builds one connection schedule in Excel and on the sheet. Items with missing or conflicting data are flagged so someone can call the food service consultant.

Nomic drafts the hood location, grease duct routing, roof fan, and make-up air on the mechanical sheets from the hood manufacturer drawings and your criteria. It checks slope, clearance, and access against NFPA 96 and the mechanical code. Duct sizing and the exhaust and make-up air rates stay with your mechanical engineer.

Nomic can draft the interceptor and its connections and size it from the method and inputs your engineer sets, such as the fixtures served and the local pretreatment rules. Your plumbing engineer makes the final call on the size, and many sewer authorities have their own sizing requirements.

Nomic checks handwash sinks, service sinks, indirect waste, and finish notes against the food code your health department adopted and lists anything it could not confirm. Plan approval is still up to the health department, and your team reviews the set before it is submitted.

No. Nomic works in CAD on its own computer and saves DWG files you open in AutoCAD or any DWG editor. If the kitchen is modeled in Revit, your modeler links the DWGs and change list into the model.

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AI Drafting for Restaurants: Kitchen and Hood DWGs | Nomic