Florida
The Most Useful Thing We Do Happens Before You Sign
Walking a prospective space and telling you what the landlord has actually delivered — exhaust route, grease routing, power, gas — is worth more than anything we do afterwards. Before the lease, every gap is a negotiating point. After it, every gap is your cost.
Before you sign. We will tell you what the landlord has actually delivered and what it will cost to make it a restaurant.
Four places account for most South Florida roof leaks. None of them is the middle of the roof.
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
What we build
What we build
Six venue types. Each has one constraint that dominates the project — each page names it.
Full-Service Restaurant
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Quick Service & Fast Casual
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Bars & Nightlife
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Café & Bakery
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Ghost & Commissary Kitchens
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Food Hall Stalls
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The hard parts
The hard parts
The hood, the grease, the health department, the landlord, and the rent clock.
The Hood & Make-Up Air
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Grease & Drainage
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Health Department Review
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The Landlord's Delivered Condition
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The Rent Clock
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The difference
How we work
The most useful thing we do happens before you sign
Walking a prospective space and telling you what the landlord has actually delivered — power, grease routing, exhaust path, structure for a hood — is worth more than anything we do afterwards. After the lease is signed, every one of those gaps is your cost instead of a negotiating point.
We price the rent clock as part of the job
A restaurant under construction is paying rent, paying for a build, and earning nothing. That is the real cost of delay and it is usually larger than any construction saving anybody found. It belongs in the decision.
Exhaust and grease routing before anything else
Where the hood exhaust goes and where the grease waste goes are the two questions that determine whether a space can be a restaurant at all. We check them before design, because discovering them at permit means the design was wasted.
We will tell you a space will not work
Some tenancies cannot be restaurants without landlord work nobody is going to fund. Saying that costs us the project and it costs you a lease you cannot get out of, so it is not a close call.
Start here
Have us walk the space
Before you sign. We will tell you what is actually there and what it will cost to make it a restaurant.
If the space cannot support a restaurant, you will hear that. It costs us the project and it saves you a lease you cannot get out of.
FAQ
Common questions
- What decides whether a space can be a restaurant?
- A route for exhaust to reach the roof, and grease waste reaching a serviceable interceptor. Neither is solvable by design if it is not there.
- What does "restaurant ready" mean?
- Only what your lease says. It has no fixed definition and the range between landlords is enormous.
- Why is the hood so expensive?
- It is a whole system — hood, ductwork, fan, fire suppression and conditioned make-up air. The hood is the visible tenth of it.
- Why does a dining room smell of the kitchen?
- Unbalanced make-up air. The room goes negative and pulls kitchen air into it.
- Who sizes the grease interceptor?
- The authority, based on your fixtures and seats. Not preference, and not the previous tenant's unit.
- Is there more than one plan review?
- Yes — building and food service. Two timelines that do not run in step.
- What causes most delay?
- Permitting, long-lead kitchen equipment and landlord work. Rarely the trades.
- Will you walk a space before we sign?
- Yes, and you should ask us to. It takes an afternoon.
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.