Full-service restaurants, quick-serve and fast-casual, bar-restaurants, and specialty food service. Kitchen hood, grease interceptor, health department, and franchisee coordination.
Kitchen hood exhaust, makeup air, grease filtration, and fire suppression system coordination is restaurant-critical scope. We handle it as core capability, not specialty scope outsourced to a sub.
Plan review coordination with municipal and county health departments. Grease trap permits, washdown floor requirements, and food service finish specs managed during preconstruction.
Corporate brand spec packages, franchisee contractor approval paths, and brand-specific vendor requirements handled for multiple national brands.
Kitchen equipment circuits, hood controls, walk-in refrigeration power, and front-of-house lighting are our in-house electrical crew's scope.
Schedules built backward from soft opening. Inspections, staff training, and FF&E installation sequenced before doors open.
For brands rolling out locations across Texas, consistent delivery standards and timeline discipline across Houston, Austin, Dallas, and San Antonio.
Restaurant projects are health department reviews, hood system coordination, grease trap permits, and mechanical scope that's more complex than most office TI, wrapped around an immovable opening date.
We deliver restaurant construction across full-service restaurants, quick-serve and fast-casual brands, bar-restaurants and cocktail concepts, coffee and café buildouts, and specialty food service including ghost kitchens and food hall buildouts.
Restaurant permit paths are harder than most TI work. Health department plan review, grease trap permits, hood exhaust and makeup air calculations, and fire suppression system coordination all run in parallel to the building permit review. We map the dependencies during preconstruction so the schedule reflects reality.
Franchisee buildouts have specific dynamics. Corporate spec packages, franchisee contractor approvals, and territory-specific vendor requirements all apply. We've delivered franchisee work for multiple national brands and know where corporate spec packages interpret ambiguously.
Yes. Full-service restaurants, quick-serve buildouts, fast-casual brands, bar-restaurants, and specialty food service (coffee, bakeries, ghost kitchens) are all within our restaurant practice.
Health department plan review runs parallel to building permit review in most Texas jurisdictions. We submit coordinated packages during preconstruction to avoid sequential review delays.
Yes. Franchisee work for multiple national brands within our portfolio. We know the corporate spec package requirements and franchisee contractor approval processes.
Standard scope. Grease trap sizing calculations, permit submittals, hood exhaust CFM sizing, and makeup air coordination, all managed during preconstruction.
QSR buildouts typically run 10-16 weeks. Full-service restaurants run 14-24 weeks depending on scope. Permit timeline and hood/equipment lead times usually drive critical path.
Kitchen equipment is typically owner-direct procurement. We coordinate equipment delivery, rough-in, utility connections, and installation scheduling so equipment startup aligns with opening day.
