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Build
We sit at the intersection of design, construction, and operations — where most projects fail and most money gets lost. Our team has built, rebuilt, and opened food and hospitality environments ranging from independent restaurant concepts to a $100M clubhouse housing nine separate restaurant outlets.
The Build pillar covers everything from the first sketch to the day the doors open — and the systems that keep them open.
Restaurant & Kitchen Development
$250M+ Built
We've served as Owner's Representative on projects that most consultants never see from the inside. Capital budgeting, architect and contractor alignment, kitchen workflow modeling, equipment procurement — we hold the complexity so the operator can stay focused on the concept.
Owner's Representative leadership
Design and construction drawing coordination, FOH and BOH
Architect, engineer, and contractor alignment
Kitchen workflow and volume modeling
Equipment specification, purchasing, and procurement
Capital budgeting, value engineering, and scope control
Change-order review and cost protection
Pre-opening, commissioning, and construction-to-operations handoff
Facilities & Infrastructure
Systems That Perform Under Pressure
Most hospitality failures happen inside walls, above ceilings, and under hoods. We manage the full facilities stack as a single integrated system — not disconnected parts handed between contractors who don't talk to each other.
If it touches heat, air, water, power, or stainless — we're involved.
MEP coordination: mechanical, electrical, and plumbing
Commercial kitchen hood design, engineering, and installation
Fire suppression and makeup air coordination
Walk-in cooler and freezer design and commissioning
Custom stainless fabrication: worktables, shelving, specialty pieces
Equipment specification, bidding, and installation
Long-term serviceability and maintenance planning
Interior Design & Project Management
From Concept to Completion
Interior environments are where a food concept becomes a brand experience — and where projects most often lose coherence, budget, and timeline. We manage the full interior scope with the same operator's eye we bring to kitchens and facilities: every decision is held accountable to the concept, the numbers, and the schedule.
Interior concept development and space planning
FF&E selection: furniture, fixtures, and equipment
Vendor sourcing and procurement for interiors
Construction coordination and contractor management
Brand alignment — ensuring interiors reflect the concept at every touchpoint
Permitting and compliance support
Timeline and budget management through completion
Brand & Concept
Ground Up. Or Start Over.
Ground-up business planning, concept validation, market positioning, brand creation and full relaunch. We build concepts that have something to say — and the operational infrastructure to say it consistently.
Menu Strategy
Architecture. Margin. Meaning.
Menu architecture, pricing strategy, and margin engineering. Recipe development and standardization. Wine, cocktail, and non-alcoholic beverage program strategy. Guest experience and service design.
Beverage Programs
Wine. Cocktail. Non-Alc.
Full beverage program development from strategic positioning to list curation, supplier relationships, staff training, and margin performance. Built to complement the food program and the brand — not just fill a page.