Restaurant Construction
Kitchens, hoods, grease interceptors and dining rooms built to health and fire code — so your opening is about the food, not the permits.
Commercial service
Restaurant builds fail on mechanical detail: hood sizing, make-up air, grease interception, floor drains, washable surfaces. We build the back of house to code and the dining room to your concept, and manage the health and fire inspections to occupancy.
What's included
Every project is scoped and priced before we start.
Line layout built from your equipment schedule and menu flow.
Hood sizing, make-up air and suppression coordinated and inspected.
Interceptors, floor sinks and sloped, sealed floors done properly.
Millwork, seating layout, bar builds and acoustic treatment.
Code-compliant, durable and easy to clean.
Health, fire and building sign-offs managed to occupancy.
How it runs
We read the space, the lease and the landlord requirements before anything is drawn, so the scope matches what you are actually allowed to build.
Layouts, engineering where structure moves, and the development and building permits driven through the city by us.
A line-by-line quote before demolition, with long-lead equipment identified and the contingency named out loud.
Trades sequenced around your opening date, with every inspection booked and cleared as we go rather than at the end.
Deficiencies cleared, occupancy permit in hand, warranties and manuals collected and passed to you.
What decides the budget
Diners judge a restaurant on the room, but the budget is decided long before anyone chooses a light fitting. Exhaust hoods, make-up air, grease interceptors, gas supply and the electrical to run it all typically account for more of a restaurant build than the entire front of house.
Whether the unit has an existing hood and shaft — and whether the landlord will let you use it — is usually worth more to your budget than anything else on the site tour. We check that before you sign, not after.
Common questions
Anything not covered here, just ask on the call.
Twelve to twenty weeks on site for a full fit-out, and permits ahead of that. Mechanical equipment and custom millwork set the critical path — hoods and make-up air units in particular are ordered the moment the layout is approved.
That is what we build for. Finishes, sink counts, hand-wash stations, storage separation and cooling all get built to the standard the inspector will apply, and we walk the space against that checklist before we call the kitchen finished.
Sometimes, and it is worth checking properly before you commit. It depends on the shaft route for exhaust, whether the gas and power can be upgraded, the drainage for an interceptor, and whether the change of use is permitted at that address.
Yes. The equipment schedule drives the rough-ins, the hood sizing and the electrical, so we coordinate directly with your supplier and build to the equipment you have actually ordered.