Restaurant Construction — Built to Open on Your Launch Date

Restaurant construction has more moving regulatory pieces than most build-outs — Department of Health, fire marshal, grease interceptor sizing, hood and make-up air, kitchen equipment specifications, ADA, and brand standards if it’s a franchise. Miss any of them and inspection day becomes inspection-week-and-a-half. We’ve built restaurants ranging from Dunkin’ Donuts build-to-suits in Key West to in-hotel restaurants inside the Travelodge-to-Holiday-Inn conversion in Kissimmee. Sandra Jarrett of LPI Holding noted in writing that we built their third Dunkin’/Baskin facility in 120 days. Restaurants get built fast when somebody’s done it before.

• How long does a typical restaurant build take?

  A 2,500-4,000 sq ft restaurant runs 90-150 days from permit to opening, depending on whether the shell exists, utility upgrades needed, and equipment lead times. Franchise builds with documented brand packages tend to be faster than custom.

• Do you handle the kitchen equipment?

  We coordinate equipment install with your kitchen equipment vendor. Buying equipment direct from the manufacturer or through a kitchen designer is usually cheaper than passing it through the GC.

• What about hood, make-up air, and grease interceptor sizing?

  Sized by your equipment vendor or MEP engineer, installed by us. Both have specific code requirements that the fire marshal and Department of Health each enforce. We coordinate inspections.

• Do you do franchise build-outs?

  Yes — Dunkin’, Baskin-Robbins, and other quick-service brands in our portfolio. Franchise build-outs go faster when the brand has a current spec book and the GC has done it before.

• What inspections do restaurants need before opening?

  Building (COC), fire marshal, Department of Health, and ABT licensing if you’re serving alcohol. We coordinate building and fire inspections; DOH and ABT typically run after substantial completion.