FAQ
Restaurant Build Questions
Written for operators, not for contractors.
Before you sign. We will tell you what the landlord has actually delivered and what it will cost to make it a restaurant.
FAQ
Restaurant and food service construction in Florida
- Can this space be a restaurant?
- It needs an exhaust route to the roof and grease waste reaching a serviceable interceptor. Both are checkable in an afternoon.
- Will you look before we sign?
- Yes, and you should ask.
- What does "restaurant ready" mean?
- Whatever the lease says. There is no fixed definition.
- Why is the hood system so expensive?
- Hood, duct, fan, suppression and conditioned make-up air. The hood is the visible part.
- What is make-up air?
- Conditioned air replacing what the hood extracts. Without it the dining room goes negative.
- Who sizes the grease interceptor?
- The authority, from your fixtures and seats.
- Can we reuse the existing interceptor?
- Only after verifying it is adequate. Assuming is expensive.
- How many plan reviews are there?
- Building and food service. Separate timelines.
- Can we move a handwash station on site?
- No. It is a common opening-inspection failure.
- What causes most delay?
- Permitting, long-lead equipment and landlord work.
- When should kitchen equipment be ordered?
- Earlier than comfortable. It commonly gates opening.
- Where does the budget actually go?
- Exhaust and make-up air, then MEP, then kitchen equipment. The dining room is well down the list.
- Can we value engineer the dining room?
- Some, and less than you hope.
- Is a former restaurant cheaper?
- Often, if the infrastructure is sound. Verify it.
- Will you tell us a space will not work?
- Yes. It costs us the project and saves you the lease.
Still not answered?
Call (954) 807-3208 before you sign anything. Walking the space is the most useful hour in the project.
What we build
Full-Service Restaurant
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Quick Service & Fast Casual
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Bars & Nightlife
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Café & Bakery
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Ghost & Commissary Kitchens
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Food Hall Stalls
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Next step
Find out what is actually wrong with it.
An inspection, photographs of what we found, and a written scope. If the honest answer is that it can wait another season, that is the answer you will get.