Restaurant Construction
Practical buildouts for kitchens and dining spaces
Restaurant overview
Restaurant projects move fast. Permits, health approvals, and vendor deliveries need to line up so opening day is smooth. Clear plans, clean rough-ins, and the right inspection order keep work moving and prevent rework.
Front-of-house and back-of-house have different needs. Dining rooms focus on finishes and comfort, while kitchens focus on power, plumbing, ventilation, and cleanable surfaces. We coordinate both so equipment sets in cleanly and the space passes health, building, and fire checks.
What we deliver
- Dining room and bar buildouts with durable, cleanable finishes
- Back-of-house kitchens with correct utilities and ventilation
- Custom millwork, counter systems, and service stations
- Restroom upgrades and ADA paths of travel
- MEP coordination, hood systems, and grease management
Process and timeline
Our Build Process
Assessment
Walk the site, confirm existing utilities, check for hood and grease interceptor needs, and review equipment lists with vendors.
Design & Permits
Submit hood and fire suppression plans, health department details, ADA items, and MEP drawings. Track comments and inspection order.
Construction
Rough-ins are placed to spec. Walls, tile, and washable surfaces go in. Equipment is set and connected after rough and finish inspections pass.
Closeout
Final health, fire, and building inspections are scheduled. Punch items are closed and turnover documents are delivered.
Timelines depend on scope, approvals, equipment lead times, and finish selections. A working schedule is shared after permit milestones and is updated as work moves forward.
Permits, compliance, and coordination
Restaurant work involves health department approvals, ventilation and hood systems with fire suppression, grease management, cleanable finishes, and ADA compliance. We coordinate submittals and inspections and align with related capabilities like Tenant Improvements and Remodels & Additions so design and inspections stay in sync.
Budget guidance
A cost range is prepared after plan and equipment review. Final pricing locks in as finishes and vendor quotes are confirmed. Long-lead items like hoods, fire suppression, walk-ins, and millwork are tracked early to protect the schedule.
Frequently asked questions
How are health and building inspections sequenced?
We align health, building, and fire inspections in the correct order so approvals land on time and work does not get undone.
When can we expect to open?
After permitting, you get a realistic schedule with allowances for equipment lead times and final finishes.
Do you coordinate with kitchen equipment vendors?
Yes. We verify rough-ins, power, and clearances against shop drawings, then schedule deliveries so equipment sets without delay.
Can work happen while the restaurant operates?
Small upgrades can be phased with night or off-hour work. Full remodels usually require closure for a safe and faster build.
Will you help with permits?
We prepare submissions, respond to comments, and attend inspections to keep approvals moving.
For related methods and standards, visit our Capabilities page.
Ready to talk through your project?
We will align scope, budget, and schedule, then build with care.