Restaurant build-outs — kitchens, hoods, and health-code-ready.
A restaurant is the most demanding commercial build-out there is: hoods, grease interceptors, health-code finishes, ADA, and a kitchen that has to actually work under service. We build it to pass and to perform.
Is this you?
You're opening a restaurant, café, or bar and you have a shell or a second-generation space. You need a commercial kitchen built right — hood and fire suppression, grease interceptor, proper finishes — plus a front of house that flows and an inspection you'll actually pass.
This fits if you want to:
- Full-service restaurant and bar build-outs.
- Cafés, quick-serve, and second-generation restaurant spaces.
- Kitchen build-outs with hood, suppression, and grease systems.
What’s included — and what’s not
| Included | Not included |
|---|---|
| Layout, kitchen, hood, and plumbing design | Kitchen equipment above an agreed allowance |
| Hood, fire suppression, and grease interceptor | Liquor licensing and operations |
| Health-code finishes and ADA access/restrooms | Signage and branding fabrication |
| Permits, health review, inspections | Landlord base-building work unless scoped |
How it works
- Consultation — we review the space, the menu's kitchen needs, and the lease.
- Design + selections — kitchen, hood, plumbing, front-of-house, and finishes.
- Permits — building plus health-department review and the trades.
- Build — kitchen systems, finishes, restrooms, and front of house.
- Closeout — building and health inspections, sign-off, ready to open.
Seattle & King County notes
Restaurant build-outs need building permits, health-department plan review, and a sequence of inspections across King County, plus ADA access and restrooms. Hood and grease systems are heavily regulated. We coordinate building and health requirements together so they don't collide late.
Yes — hood, fire suppression, make-up air, and grease interceptor are central to a restaurant build-out and to passing health review.
