Restaurants & Commercial Kitchens
MEP Design for Franchise and QSR Rollouts
Prototype adaptation site by site, consistent permit sets across jurisdictions, and one engineer of record for the whole program.
Franchise rollouts reward consistency. The brand has a prototype, the contractor has built it before, and every deviation costs time in plan review and in the field. Our approach is to hold the prototype steady and change only what each site forces: the utility services, the landlord’s base-building systems, the local code edition and the layout the architect had to adjust.
We have designed multiple locations for brands including Bolla Market with Tim Hortons, La Pino’z Pizza, Wolfgang Pet Shop and Moxie Salon, and we apply the same process to any multi-site program: a kickoff to lock the standard package, a per-location checklist, and one engineer of record from the first store to the last.
Projects like yours
All projects
Restaurant
Sitar Cafe, Atlantic City
- Location
- Atlantic City, NJ
- Size
- 3,870 SF
- Services
- HVAC · Electrical · Plumbing
Restaurant
Cedar Grove Bar & Liquor
- Location
- Somerset, NJ
- Size
- 4,000 SF
- Services
- HVAC · Electrical · Plumbing
Frequently asked questions
Can one engineer of record cover locations in different states?
Yes, anywhere in the country. We hold professional engineering licenses in most states and the District of Columbia, and where a location falls outside them we team with an associated licensed engineer as engineer of record. The same team and the same drawing standards carry from one location to the next.
How do you keep permit sets consistent across locations?
We maintain the brand's prototype package as our base, change only what the site, the utilities and the local code require, and track those changes in a per-location log the franchisor and contractor can see.
Have a project in design or permitting?
Send us the drawings you have, even if they are early. We reply within one business day with scope, fee and schedule.