The challenge
A casual-dining restaurant is one of the most demanding commercial projects: it concentrates a production kitchen, extraction, gas, water, drainage with grease traps, refrigeration, HVAC and a dining area that must look impeccable — replicated dozens of times, with committed opening dates.
The challenge was not building one restaurant: it was building number 30 with the same quality as the first, in a different market, with different local vendors and no slack in the schedule.
What we did
- Design and construction of the 52 units, including Insurgentes, Universidad, Polanco, Satélite, Manacar, Coapa, Lindavista and Magno Centro, among others.
- Specialized MEP coordinated in the construction documents: kitchen, extraction, gas, plumbing and HVAC.
- Coordination with equipment suppliers so provisions and connections were ready for installation.
- Documented format with real durations per activity, which shortened the learning curve at each new opening.
Why it matters
For an operations or expansion director of a food chain, the value is not in the individual project but in predictability: knowing the unit will open on the committed date and operate without MEP failures from the first service. That predictability is the result of having done it 52 times.
Applicable to your chain
We have applied the same method with P.F. Chang's (4 restaurants), Starbucks (7 cafés), Krispy Kreme (3 units), Ben & Jerry's, California Pizza Kitchen and Chuck E. Cheese's.
Frequently asked questions
Do you work from our chain prototype?
Yes. We start from the brand's manual and prototype, adapt it to local regulations and replicate it consistently in each market.
Do you include kitchen installations?
Yes. We integrate kitchen, extraction, gas, plumbing, refrigeration and HVAC into the construction documents and execute them with in-house supervision.