Start with the kitchen and the lease
The kitchen drives cost and schedule. Hood and exhaust, make-up air, gas supply, floor drains, grease interceptors and electrical capacity all have to be right, and an unsuitable space can add large unplanned costs. This is why we like to be involved before the lease is signed. We can walk a potential site and tell you what the building can support and what it will cost to fit out.
Health and building approvals also come early. Food premises usually need plan review and inspection by the health authority in addition to the building and Safety Codes permits.
Self-performed trades
Restaurants depend on mechanical and electrical work more than most tenant improvements. Our mechanical crew installs HVAC, exhaust and make-up air, gas lines and plumbing. Our electrical crew, led by a Master Electrician, handles power for cooking equipment, lighting, signage and controls.
The front of house is where our carpenters and finishers come in: millwork for host stands, bars and banquettes, feature ceilings, painting and doors and hardware. Low voltage includes point-of-sale cabling, music, TVs, surveillance and alarms.
- Kitchen exhaust, make-up air and gas
- Bar and back-bar plumbing and millwork
- Acoustic and feature ceilings
- Point-of-sale, music and security wiring
What to plan for
Equipment lead times are often the critical path. Hoods, walk-in coolers and specialty cooking equipment can take weeks or months to arrive, so order early and share equipment specifications with us as soon as they are known.
Noise is another common issue. Hard surfaces look good but make a dining room loud, so plan acoustic treatment in the ceiling and walls. Finally, think about patio space, takeout flow, and storage. These are easy to add during design and expensive to add afterward.
From concept to first service
A good restaurant project begins with the concept, the menu and the equipment list, not the finishes. Once those are known, we can price the kitchen, plan the dining room and map the permits. Staff training and a soft opening should be built into the schedule so the first public service goes smoothly.
After opening, we can look after maintenance and upgrades, so small issues do not become closures.
Questions we hear
How long does a restaurant fit-out take?
It depends on the size, the kitchen and equipment lead times. A shell space with a full kitchen takes longer than a cosmetic update, and we can give you a realistic schedule once we review your plans.