The two weeks before opening
A restaurant opening has a date on the invitations, and the last two weeks before it are where most projects fall apart: the hood inspection, the health walk, the furniture delivery and the sign install all landing on the same days. Our project manager is on the site through that stretch, and the schedule is built backward from that date so those items do not collide.
What we do for restaurants
Tenant build-outs inside a retail shell for quick service, fast casual and full service concepts. In-line and freestanding restaurants alike, inside the walls: whatever the building’s footprint, our scope is the kitchen, the dining room, the bar and the back of house. Concept changes and refreshes inside operating restaurants, phased around service hours. We set the kitchen equipment, install the hoods with the mechanical contractor, build the bar and the millwork, and place the dining room furniture with our own crews so the operator walks into a room ready to train staff in.
How the job runs
The equipment plan drives everything mechanical, so we start there: gas, power, water, grease and exhaust located to the equipment schedule before framing begins. Health department and fire reviews are scheduled as dated milestones, with the inspections ordered so a failed item never costs the opening. Our crews carry framing, drywall, tile, paint, millwork, stone and glass through the front and back of house in one sequence, and FF&E arrives in the final week to a room that is finished and cleaned.
What moves the number and the calendar
Hood and grease requirements are the largest single driver. Shell condition decides whether utilities exist where the kitchen needs them or have to be brought across the space. The brand or concept package, custom bars, feature ceilings, specialty tile, sets the finish cost, and the landlord’s and city’s review timelines belong on the schedule from day one. A concept refresh inside an operating restaurant carries less finish cost than a new build-out, but the phasing around service hours can stretch the calendar further than the square footage suggests.
Licensed and insured
We are licensed and insured, with more than twenty years of combined experience among our principals, and we build restaurants to open on the night the operator promised because the team that planned the schedule is the team standing in the kitchen during the final inspection.