A professional kitchen in a bar is no longer a simple optional extra, but a strategic element for expanding the offering and satisfying an increasingly demanding clientele.
However, starting or renovating a kitchen space requires a thorough understanding of current regulations and proper technical planning.
In this article, we guide you step by step through understanding the fundamental regulatory, hygiene, and structural requirements to ensure safety, efficiency, and compliance with Italian laws. 
SCIA and Permits: The First Step to Compliance
To open or renovate a bar with a kitchen, you must submit a SCIA (Certified Notification of Commencement of Business) to the One-Stop Shop for Productive Activities in your local municipality.
This document represents the formal start of the business and must be accompanied by a series of technical attachments, including the floor plan of the premises, the explanatory technical report, and the system compliance certificates.
In the specific case of premises where food is prepared, it is also mandatory to obtain prior approval from the local health authority, which will assess the suitability of the premises and equipment. 
How a Standard Kitchen Should Be Structured
Space planning is a crucial aspect. Professional kitchens must be sized according to production volume and ensure proper functional division between the various operating areas. Typically, a logical flow is implemented, following the "forward-forward" principle, where food flows in an orderly fashion through the storage, preparation, cooking, and washing areas, avoiding dangerous intersections.
Structurally, the space must ensure adequate ventilation and lighting, as well as having walls and floors made of washable and moisture-resistant materials. Work surfaces, sinks, and storage systems must meet strict hygiene standards. In many cases, regional regulations define minimum requirements in terms of floor area and height of rooms, so it's always a good idea to check with your local municipality and the local health authority. 
Hygiene and Self-Control: The HACCP Plan
Every food business is required to develop a HACCP plan, a self-monitoring system for hygiene and sanitation aimed at preventing risks to consumer health. This document must identify the critical points of the production process, control procedures, acceptable limits, and corrective actions.
Equally important is staff training, which is mandatory for food handlers. HACCP courses vary in length and content depending on the region, but they are a prerequisite for suitability for the job. It is also essential to implement an effective cleaning system, temperature-controlled food storage, and waste disposal according to food safety criteria. 
Fire Safety and Technical Regulations
Professional kitchens are among the activities subject to fire regulations. Depending on the overall power of the installed systems, a fire safety certificate (SCIA) may be required to be submitted to the Fire Department. Exhaust systems must comply with current technical regulations (such as UNI 7129) and include hoods equipped with grease filters and passive fire extinguishing systems.
Furthermore, it is essential that electrical and gas systems are installed by qualified technicians and provided with a declaration of conformity. The premises must be equipped with safety devices such as fire extinguishers, emergency main switches, and appropriate signage.
Piantedosi Decree: New Responsibilities for Managers
Starting in 2023, the Piantedosi Decree introduced significant obligations for managers of public establishments, imposing greater responsibilities in terms of safety and prevention. Owners of bars and restaurants must therefore implement measures to avoid dangerous situations, including those related to public traffic, space management, and access control. These obligations have become particularly relevant for businesses offering evening service or hosting events.
Tax Opportunities and Incentives 2025
2025 has brought new opportunities for those working in the restaurant industry, thanks to state and regional incentives designed to support business modernization. These include tax credits for the purchase of low-impact equipment, subsidized financing for digitalization and staff training, as well as non-repayable grants for young and female entrepreneurs.
The incentives are also available for energy efficiency improvements and kitchen sanitation upgrades, especially if they are geared towards innovation or sustainability.
Running a professional kitchen in a bar that complies with regulations means adhering to a complex set of rules, from food safety to fire prevention, from spatial organization to system efficiency. To do so correctly, it's essential to rely on competent professionals and stay up-to-date on local regulations.
Planning, training and attention to safety are the real ingredients of success today.