
Hospitality and retail
Hospitality and retail projects are judged on opening dates. We plan the phasing, the long-lead procurement and the inspection sequence first, then build to it, whether that is one restaurant or a program across many locations.
New restaurant, cafe, clinic and retail build-outs from shell or existing space, including health department and utility coordination.
Guest room, lobby and dining refreshes delivered in phases so revenue keeps running.
Interior packages, finishes, furniture and equipment procurement, install sequencing and punch.
Repeatable prototypes across multiple locations with per-site permitting and consolidated reporting.
Yes. Occupied and operating work is normal for us: night and weekend windows, temporary partitions and dust control, phased handovers, and inspections scheduled around service hours. We plan the phasing before pricing, because phasing is what drives the cost.
We build to the prototype package and maintain a deviation log per site. Landlord conditions, local code and existing building conditions always force some variation, so we document it and get brand approval rather than improvising in the field.
From signed lease to opening, plan on 7 to 12 months: 4 to 8 weeks of design, 8 to 16 weeks of permitting including health department review, then 12 to 20 weeks of construction. Long-lead kitchen equipment and utility upgrades are the two items that most often move the opening date.
Yes, including furniture, fixtures and equipment procurement, signage vendors, low voltage, AV and specialty trades, plus the sequencing between them and the general contractor.