Every restaurant
is a stage.
We build the set.
From the pass window height to the acoustic ceiling, we design the full environment — the parts guests notice and the parts they just feel.
The kitchen isn't backstage — it's the engine room.
Every ticket that fires, every plate that moves, every second of lag between the line and the pass is a design problem we solved before the first shovel hit the ground. We spec the hood clearances, the cold-side flow, the expo station sightlines — then we make it beautiful.
"We've built kitchens that run 280 covers a night without a single traffic jam."
Acoustics are the ingredient no one tastes but everyone feels.
A room that's too loud kills the conversation. Too dead and the energy drains before the appetizers land. We work the ceiling geometry, the upholstery spec, the hard-surface balance — tuning the room the way a sommelier temperatures a bottle.
"We target 68–72 dB at the average table. Lively enough to feel full. Quiet enough to close a deal."
The server path is a choreography. We write the score.
A server who walks 30% less covers 30% more tables with 30% fewer errors. We trace every run — from POS to kitchen window to table to bar — and build the floor plan around that choreography. The result is a room that runs itself.
"One client cut per-cover labor cost by $1.40 in the first quarter. The room paid for itself."
Rooms that
earn their keep.
Loma
San Francisco, CA · New Build · 110 seats
Verre
Chicago, IL
Carbone & Co.
New York, NY
Brasa
Austin, TX · New Build · 140 seats
47
Restaurants Built
12
Markets Entered
280
Max Covers Designed
94%
Client Return Rate
We design
from the kitchen
outward.
"The pass window height isn't a detail. It's the moment the kitchen and the dining room decide to trust each other."
— Marcus Reyes, Principal
Pre-Lease Analysis
Before you sign, we walk the space. We check the slab, the gas line location, the egress path, the HVAC plenum. We've killed deals that would have cost clients $200K in change orders.
Schematic Design
Kitchen first, always. We work the line, the cold prep, the dish pit, the walk-in locations — then we build the dining room around the operation. The floor plan follows the food.
Construction Documents
Every hood clearance, every outlet location, every finish spec. Our drawings don't leave questions for the GC to answer at 7am on a Tuesday with a subcontractor standing there.
Construction Administration
We're on site. Not weekly — as needed, which is often. We catch the substitutions before they're installed, the rough-ins before the drywall goes up, the millwork before it ships.
The Restaurant
Design Checklist.
48 items covering hood ventilation clearances, front-of-house flow planning, acoustic targets, ADA path-of-travel, and the six things every restaurateur forgets to spec before the GC bids.
"We printed it and taped it to the site trailer wall. The GC thought we wrote it ourselves."
David Kim
Owner, Hearth Restaurant Group · Seattle
Download the Checklist
Free. No pitch call required. We'll send it immediately.
Already have a project?
Read our case studies