Restaurant & Hospitality Construction in Las Vegas

Restaurants are the most coordination-heavy TI

A restaurant buildout combines nearly every trade in a small space: grease waste and plumbing, gas, hood and exhaust, make-up air, heavy electrical, walk-ins, fire suppression and a dining room that has to look right. Kitchen equipment is often owner-furnished, which means rough-ins have to match an equipment schedule that may still be changing. Health and fire inspections have to be sequenced before opening.

We build that complexity into the plan from day one: thorough plan review, subcontractors who know food-service work, early procurement of long-lead equipment and a schedule that shows the inspection path to opening.

Hospitality renovations

For hotels, bars and entertainment venues, renovation work often happens while the property stays open. We phase the work and coordinate access, noise and safety with operations so guests and revenue are protected.

The systems that make restaurant work different

A restaurant concentrates more mechanical, plumbing and electrical work into a small space than almost any other tenant improvement: kitchen exhaust hoods and their fire-suppression systems, make-up air, grease interceptors, floor sinks and floor drains, walk-in coolers, gas service and dedicated circuits for kitchen equipment. These items carry long lead times and strict inspection requirements, so we identify them in preconstruction and coordinate them with your kitchen designer and equipment supplier before rough-in.

Health district and fire approvals

In Southern Nevada, food establishments go through Southern Nevada Health District plan review and inspection in addition to the building and fire departments. Hood and suppression systems need their own approvals and testing. We sequence construction so those inspections happen in the right order and the space is ready for the health permit inspection when you are ready to open.

Second-generation restaurant spaces

Taking over a former restaurant can save a lot of time and money — an existing hood, grease interceptor, walk-in or restroom layout may be reusable. It can also hide problems. Hoods and ducts have to meet current requirements for the new cooking line, the interceptor has to be the right size and in good condition, and gas, electrical and plumbing capacity has to match the new equipment schedule. Before you commit to a space, we can walk it with you and give a realistic picture of what can stay and what has to change.

Permits in Southern Nevada: plan for the right jurisdiction

The Las Vegas Valley is several permitting jurisdictions, not one. A site inside city limits goes to the City of Las Vegas; much of the Strip corridor and many surrounding areas are unincorporated Clark County; Henderson and North Las Vegas each run their own building and fire departments. Each has its own plan-review queue, submittal format, inspection scheduling and fire-department requirements, and some scopes also need sign-off from another agency — the Southern Nevada Health District for food service, for example. Confirming the jurisdiction and the full list of required approvals is one of the first things we do, because a schedule built on the wrong permit path is not a schedule.

What to have ready when you request a bid

You do not need a finished set of drawings to start a conversation, but the more of the following you can share, the faster and more accurate the first number will be: the address and suite, the approximate square footage, your target opening or move-in date, any architectural or MEP drawings you have (even preliminary), the landlord's work letter or tenant criteria if you are leasing, and a list of owner-furnished equipment. If you have a budget in mind, say so early — it helps us tell you honestly whether the scope and the number fit, and where the trade-offs are.