Restaurant Construction in the Lower Mainland & Vancouver Island

We build restaurants and hospitality spaces across the Lower Mainland and Vancouver Island — front-of-house finishes and a commercial kitchen with the exhaust hoods, make-up air, grease interceptors, fire suppression, and services behind them. We coordinate the trades and inspections and build the schedule around your opening date.

Restaurant projects move fast and pull together more moving parts than almost any other build — a commercial kitchen, a dining room, and the ventilation, services, and life-safety systems that tie them together. We build restaurants and hospitality spaces across the Lower Mainland and Vancouver Island, coordinating the trades and inspections so you can open on schedule.

What a restaurant build involves

• Front-of-house — dining, bar, host, and washrooms with brand-defining finishes
• Commercial kitchen layout, equipment coordination, and durable surfaces
• Exhaust hoods, make-up air, and kitchen ventilation
• Grease interceptors, plumbing, and floor drainage
• Fire suppression, refrigeration, and electrical and gas for equipment
• Accessibility, life-safety, and health-approval-conscious construction

Front of house and back of house

A restaurant is two builds in one. Front-of-house is about the experience — finishes, lighting, and flow that carry the concept. Back-of-house is a working machine — a kitchen laid out for the menu, ventilated and serviced correctly, and built to take heat, grease, and constant use. We coordinate both so the room looks the part and the kitchen actually works on a busy night.

Moving fast without cutting corners

In hospitality, every week before opening is rent and lost revenue, so we plan the schedule tightly and order long-lead kitchen and ventilation items early. But the parts you can't see — the grease interceptor, the hood and make-up air, the fire suppression — are exactly where shortcuts come back to bite, so those get built right.

How we run a restaurant build

• 1. Scope and drawings: we work from your concept, menu, and kitchen plan with the right professionals
• 2. Itemized estimate and permits: a line-item scope and price, with landlord, municipal, and health approvals coordinated
• 3. Services and rough-in: ventilation, plumbing, grease, gas, electrical, and fire suppression
• 4. Kitchen, finishes, and equipment: kitchen build, front-of-house finishes, and equipment coordination
• 5. Handover: inspections and a walkthrough so you can open

Why operators choose us

We bring over 25 years of construction experience and a clean WorkSafeBC record, with restaurant and hospitality build-out experience. One team manages the scope, trades, and schedule around your opening, with an itemized estimate and no surprises.

Recent work

Recent hospitality work includes the Adonis Supper Club build-out on Granville Street in Vancouver. You can see examples of our completed projects in our gallery below.