The hard parts
Five Things That Decide the Project
The hood, the grease, the health department, the landlord's delivered condition, and the rent clock.
Before you sign. We will tell you what the landlord has actually delivered and what it will cost to make it a restaurant.
Pre-lease
We will walk the space before you sign it
Rent clock
Every week of delay is a week of paying for a closed room
Grease
Routing checked before design, not discovered at permit
Licensed
General contractor, licensed in the state of Florida
5 the hard parts
None of them is about the dining room, and all of them decide whether it opens.
The Hood & Make-Up Air
The single largest mechanical item in a restaurant, and the one most often priced as though it were a piece of stainless steel.
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Grease & Drainage
Every commercial kitchen needs grease waste to reach an interceptor of adequate size, in a location that can actually be pumped out.
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Health Department Review
Food service premises are reviewed by the health authority as well as by building. Two reviews, two timelines, and they do not run in step.
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The Landlord's Delivered Condition
The lease describes what the landlord delivers. That description is where most restaurant budget surprises originate, and it is negotiable only before signing.
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The Rent Clock
From rent commencement until opening, a restaurant pays for a space that produces nothing. That is the real cost of every week of delay.
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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.