Frequently Asked Questions
What makes a restaurant build-out different?
Three extra layers: the health department, the grease and hood systems, and the mechanical make-up air that goes with them. Those drive the schedule and the budget more than the dining room finishes do.
Do I need a grease interceptor?
Almost certainly, and the size is set by the local utility based on your fixtures and seating. It has to be designed and permitted, and it is one of the items most likely to be missed in a first budget.
Do you coordinate the health department inspection?
Yes. We build to the plan the health department approved and coordinate their inspection alongside the building inspections, so the two do not end up contradicting each other at the end.
How long does a restaurant build-out take?
Plan on several months. Hood and make-up air equipment lead times, plan review and the health department review are the three things that most often push an opening date.
