Kitchen build-outs
Kitchen layouts, equipment rough-ins, walk-in coolers and finishes built to your equipment schedule.
Restaurant construction
Kitchen and dining build-outs for operators and franchise groups, with health, fire and brand-standard inspections scheduled well ahead of opening.
Opening dates depend on inspections. We plan for them first.
A restaurant opening depends on health department, fire marshal and brand-standard inspections lining up with the date you have announced. We coordinate kitchen equipment, hoods, grease interceptors and front-of-house finishes so each inspection is scheduled well ahead of opening.
For franchise groups, we build to your prototype drawings and brand standards and keep your construction manager updated with the same weekly reporting every Carlson client receives.
What our restaurant construction scope includes.
Hoods and ventilation
Exhaust hoods, make-up air and fire suppression coordinated with the mechanical design and the fire marshal.
Plumbing and grease management
Floor drains, grease interceptors and fixtures installed to health department requirements.
Front of house
Dining rooms, bars, restrooms and finishes delivered to your design or brand standards.
Franchise prototypes
Build-outs to franchisor drawings and standards, with reporting your construction manager can follow.
Inspections and opening
Health, building and fire inspections scheduled ahead of your opening date.
How it works.
Review
Drawings, equipment schedule and brand standards are reviewed with your team.
Price
A line-item proposal with equipment and long-lead items identified.
Build
Kitchen and front-of-house work sequenced around inspections.
Open
Final inspections, punch list and a space ready for training and opening.
Typical restaurant construction projects.
Full-service restaurants
Quick-service and franchise build-outs
Commercial kitchens
Bars and taprooms
Cafes and bakeries
Second-generation restaurant conversions
Also see: Commercial general contracting
Restaurant construction questions.
More answers in our FAQs
Do you build to franchise brand standards?
Yes. We build to your prototype drawings and brand standards and share weekly reports with your construction or development manager.
Can you convert a second-generation restaurant space?
Yes. We assess the existing kitchen, hood, grease and plumbing infrastructure before pricing so you know what can be reused and what must be replaced.
How do you keep a restaurant opening date on track?
We work backward from the opening date, identify long-lead equipment early and schedule health, building and fire inspections well before opening so there is time to address any comments.
Related services.
Commercial construction
New buildings, renovations and interior build-outs.
Commercial general contracting
One contract and one team accountable for the build.
Offices
Tenant improvements, spec suites and office fit-outs.
Industrial
Warehouses, flex space and light manufacturing.
Medical
Medical offices, clinics and specialty practices.
Multifamily
Unit renovations, amenities and mixed-use buildings.
Ready to talk through your project?
Share the basics and a project lead will follow up within one business day to schedule a site walk.