Restaurants

A restaurant isn’t a retail box you can lock up at 9pm and walk away from. The kitchen runs late, the bar runs later, and prep starts before most contractors are awake. That compresses every project window and raises the stakes on every detail.

Most of what we do in restaurants happens overnight. Painting, flooring, fixture work, booth replacements, restroom upgrades, bar refreshes — anything that involves dust, smell, noise, or a torn-up floor goes on a third-shift schedule so the doors open the next day looking finished. The first table sat shouldn’t see drop cloths or smell fresh paint.

Health code compliance shapes the rest. Kitchens, prep lines, walk-ins, hood systems, and food-contact surfaces all carry their own rules, and inspectors don’t grade on effort. Our crews know what’s required around food zones, when to schedule deep-clean coordination, and how to keep documentation clean for the next visit from the health department.

Then there’s the FOH side. Bar areas, dining rooms, restrooms, and entryways are part of how guests judge the brand before they ever taste the food. A peeling banquette, a stained ceiling tile, a restroom that’s been on the touch-up list for six months — those are the details that show up in reviews. We work through them on a schedule that doesn’t put the dining room on display while it’s mid-project.

Tight Overnight Windows, Held to Open

Restaurant projects live and die on whether the doors open on time. We build schedules backward from that morning’s prep call, coordinate with GMs on access and lockup, and stage materials so crews can hit the ground at 11pm and be out before deliveries roll in. Multi-night projects get phased so the dining room is presentable at every open, even if the work isn’t done.

Working Around the Kitchen

Kitchen work is its own discipline. Hood systems, gas lines, refrigeration, walk-ins, and finishes all need to be handled by trades that know commercial kitchen requirements and can work around the equipment that can’t move. We coordinate with cleaning vendors, equipment service providers, and your operations team so the kitchen is back online and inspection-ready when the chef walks in.

Multi-Unit Rollouts for Corporate and Franchise Networks

A lot of our restaurant work is rollouts — refreshes, rebrands, technology installs, and remodel programs across dozens or hundreds of locations on a fixed timeline. We’ve worked with both corporate operations teams and franchisee groups, and we know the dynamics are different. Franchisee programs need clear scope, predictable pricing, and project managers who can handle individual operator questions without escalating every one of them.