Restaurants live or die on the kitchen inspection.
Full-service, fast-casual, and cafe buildouts - hoods, grease, health review, and MEP loads priced on day one, not discovered in week nine.
The restaurant rules that decide the schedule
The hood decides the budget
Type I hood, makeup air, fire suppression, and the roof penetrations they demand are the single biggest cost swing in restaurant work. Our test fit sizes the exhaust path before you commit to the space - some suites simply can't take a hood economically.
Grease is infrastructure
Grease interceptor sizing and location are jurisdiction-specific and retrofit-hostile. We confirm the interceptor path (and who pays for it) against the lease before the letter of intent hardens.
Health review is its own permit
County environmental/health review runs beside building plan review, with its own comment cycles - floor sinks, hand sinks, finish washability, walk-in requirements. We submit both tracks together so neither waits on the other.
What full-service means for restaurant
- Exhaust, makeup air, and utility-load feasibility in the free test fit
- Health-department submittal prepared alongside the building permit
- Kitchen equipment vendor rough-in coordination
- Gas, power, and grease infrastructure priced with visible assumptions
- Final inspections sequenced so the health permit lands with the CO
Tell us about the space
A free test fit and feasibility read within 24 hours - the address, the use, and where the lease stands is enough to start. Project references available during consultation.
Prefer the phone? (480) 553-8406 - 24/7.