What we build · Food Hall Stalls
A Small Build Inside Somebody Else's Rules
A compact buildout inside a larger venue, governed by the landlord's infrastructure and design guidelines as much as by code.
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
The infrastructure is already decided
The hall's exhaust, grease, power and gas were designed before your stall existed, and they allocate a fixed amount to each unit. If your concept needs more than the allocation, the answer is usually that you cannot have it — and finding that out after signing is the standard way a food hall stall goes wrong.
The fit-out window is the other thing operators underestimate. Halls typically hand over all units at once and open together, which means a fixed and usually short period with several contractors working in a confined space simultaneously. Anything that needs a long lead time has to be ordered before the space is even available.
What to confirm before signing
- Exhaust allocation for your unit, in actual figures.
- Whether the hood is provided or is your work.
- Electrical and gas allocation against your equipment schedule.
- The landlord's design guidelines and approval process.
- The fit-out window, which is usually short and firm.
Reading the hall's technical specification
Every hall issues a tenant technical specification setting out what is provided to each unit: exhaust allocation in actual figures, electrical capacity, gas if any, water and drainage points, and what the tenant must provide themselves.
Compare your equipment schedule against that document line by line before signing. It takes an hour, it is the only way to know whether your concept fits the unit, and it is the single most common reason a stall fit-out goes over budget.
How we handle it
- 01Check your equipment schedule against the actual allocations.
- 02Work within the design guidelines and the approval process.
- 03Build inside the fit-out window, which does not move.
- 04Coordinate with the hall's operations, since it is likely trading.
- 05Deliver ready to open on the date, not near it.
Get your equipment schedule checked against the hall's actual allocations before signing. It is a one-page comparison and it is the difference between a concept that fits and one that has to be redesigned after you are committed.
Said plainly
Where we stop
We cannot exceed the hall's allocation. If your concept needs more exhaust or power than the unit provides, the concept changes — and that is far better established now.
FAQ
Common questions
- Is the hood provided?
- Sometimes. Confirm it in writing before signing; it is a large cost either way.
- Can we exceed the allocation?
- Generally not. Check your equipment schedule against it before committing.
- How long is the fit-out window?
- Usually short and firm. It is set by the hall, not by you.
- Do design guidelines really constrain us?
- Yes, materially. Read them before you design anything.
The hard parts
The Hood & Make-Up Air
commercial kitchen hood exhaust makeup air cost
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Grease & Drainage
grease interceptor restaurant requirement florida
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Health Department Review
restaurant plan review health department florida
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The Landlord's Delivered Condition
restaurant lease landlord work letter tenant improvement
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The Rent Clock
restaurant construction delay cost rent commencement
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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.