Services · Restaurant Build-Outs
Restaurant and Hospitality Build-Outs
A restaurant build-out is a mechanical and utility project wearing a finishes project’s clothes. The dining room is the part everyone discusses and the smallest part of the risk. The hood, the make-up air, the grease waste and the incoming service are what decide whether you open.
Send a floor plan, a lease exhibit, or a landlord work letter. We come back with a real number and the assumptions behind it.
67
Florida counties Romco Builders is licensed to build in.
3
Home counties on this desk: Miami-Dade, Broward and Palm Beach.
4
Principals run the firm. There is no account-manager layer between you and them.
Self-perform
Dewatering, support of excavation and deep foundations we do with our own people.
Why this matters
What it costs to do nothing
In South Florida the two most common openings killed by construction are an undersized electrical or gas service that the utility needs months to upgrade, and a kitchen exhaust design the landlord will not allow to reach the roof. Both are discovered in week one if someone looks, and in month four if nobody does. Every week of delay is rent, payroll for hired staff, and a marketing date you have to move.
Why clients choose us for restaurant build-outs
- We verify the incoming electrical, gas and water service against your equipment schedule before anything is demolished, because utility upgrades run on the utility’s calendar, not ours.
- Kitchen exhaust routing, make-up air and roof structural capacity are resolved with the landlord in preconstruction, in writing.
- We build to the three reviews that actually gate your opening: the building department, the fire marshal, and the county health department — each of which will look at different drawings.
- Grease interceptor sizing and location are confirmed with the local utility early. In several South Florida municipalities the interceptor requirement, not the kitchen, sets the site plan.
The practical answer
Scope: kitchen and bar layout to the equipment schedule, Type I and Type II hoods with fire suppression, make-up air and exhaust with roof penetrations and curbs, grease waste and interceptor, floor sinks and sloped-to-drain kitchen flooring, walk-in coolers, dedicated equipment power, restrooms to accessibility standards, dining room and bar finishes, and the exterior work — signage, awnings, outdoor dining — that often carries its own review. Budget shape is dominated by mechanical, plumbing and equipment. Finishes are where you have flexibility; utilities are where you do not.
FAQ
Common questions
- What is the first thing you check on a restaurant space?
- The incoming service and the exhaust path. Electrical and gas capacity against your equipment schedule, and whether the landlord and the roof structure will accept the hood duct and make-up air unit you need. If either answer is bad, you want it in week one — it can be a reason not to take the space.
- How many separate approvals does a restaurant need?
- At minimum the local building department, the fire marshal for suppression and egress, and the Florida Department of Business and Professional Regulation or the county health department depending on your licence type. Municipalities may add design, sign or historic review on top. We map them all before design finishes.
- Can you give us an opening date?
- We give you a schedule with named milestones and the dependencies each one rests on, and we update it weekly. We do not guarantee an opening date, because utility connections, plan review comments and inspector availability are not within any contractor’s control. Anyone who does guarantee one is guessing.
Serving Miami-Dade, Broward and Palm Beach
Next step
Ready to price your project?
Send a floor plan, a lease exhibit, or a landlord work letter. We come back with a real number and the assumptions behind it.