What we build
Six Venue Types, Six Different Bottlenecks
Full service, quick service, bar, café and bakery, ghost kitchen and food hall stall. Each has one constraint that dominates the project.
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
6 what we build
Each page names it, and says where the space stops being viable.
Full-Service Restaurant
A full kitchen with a dining room. The most demanding food service buildout, and the one where the space either supports it or does not.
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Quick Service & Fast Casual
Usually a brand prototype rolled out across sites, where the value is repeatability and the risk is the specific tenancy.
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Bars & Nightlife
A venue where the number of people is the point. Occupant load drives exiting, restrooms and almost everything about the plan.
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Café & Bakery
The lightest food service buildout available, right up until the menu includes something that needs a hood.
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Ghost & Commissary Kitchens
Production without a dining room. The kitchen cost stays, the front-of-house cost disappears, and a set of shared-infrastructure problems appears instead.
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Food Hall Stalls
A compact buildout inside a larger venue, governed by the landlord's infrastructure and design guidelines as much as by code.
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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.