A sector defined by its installations
In a restaurant, design is what the guest sees, but what determines whether it operates well is what they do not see: the coordination between kitchen, extraction, gas, water, special drainage, grease traps, refrigeration and HVAC.
We integrate all of those trades into the construction documents and execute them with in-house supervision, so the unit is handed over working — not merely finished.
From pilot unit to chain
We document the prototype — specifications, approved vendors, construction sequence and real durations per activity — so each subsequent opening is faster, more predictable and consistent across markets. With Chili's that method produced 52 restaurants.
In-house furniture
We manufacture bars, banquettes, tables and special pieces in our own workshop — a real advantage when the design calls for non-standard pieces and the opening date cannot move.
Frequently asked questions
Do you coordinate the kitchen equipment supplier?
Yes. We integrate equipment requirements into the construction documents and coordinate on site with the client's designated supplier so connections and clearances are ready.
Can you open several restaurants simultaneously?
Yes. That is part of our multi-unit roll-out experience; we have delivered 52 restaurants for one brand and can operate in several markets at once.