Restaurant
Coastal Seafood Restaurant
Full build out in a Delray Beach shell. 180 covers, open kitchen, Type I hood over a six foot cook line, walk in cooler and freezer, and a dish pit rebuilt to separate soiled and clean flow.
Home / Projects
Projects
A sample of kitchens we have designed, built and equipped across Palm Beach County.
Selected work
Kitchens we have built
Filter by operation type. Descriptions cover the constraint we were solving, because that is the part that transfers to your project.
Catering
Catering Production Kitchen
Boynton Beach production kitchen for an off premise caterer. Bulk cooking with tilting skillet and kettles, blast chiller for cook chill compliance, and a packing and loading zone sized to event volume.
Cafe
Neighborhood Cafe
900 square foot cafe in West Palm Beach. Compact layout built around a Type II hood, undercounter refrigeration and an espresso line, working inside a 200 amp service.
Restaurant
Steakhouse Cook Line
Equipment package and hood replacement in an occupied Boca Raton restaurant. Charbroiler, salamander and range line swapped overnight across four nights with no lost service.
Institutional
Private Club Banquet Kitchen
Palm Beach Gardens club kitchen serving a la carte and banquet from one space. Heated holding cabinets, banquet carts and a layout that lets plating for 300 happen without shutting the dining room.
Ghost Kitchen
Multi Concept Delivery Kitchen
Four concepts in one Lake Worth footprint. Shared hood line with separated prep and packing stations, labeling zones and a pickup window designed around driver traffic.
Cafe
Bakery & Prep Kitchen
Wellington bakery with deck ovens, proofer, retarder and a dedicated flour handling area separated from the wet prep side to control dust and cross contact.
Catering
Commissary Support Kitchen
Shared commissary in Riviera Beach supporting six food trucks. Dedicated wash down bays, bulk cold storage, and scheduling zones so operators are not stacked on top of each other.
Institutional
Senior Living Dining Kitchen
Care facility kitchen in Lake Worth rebuilt for three meal service. Combi ovens, steam equipment, therapeutic diet prep separation and full documentation for regulatory inspection.
Color panels are design illustrations, not photographs of the kitchens described. Project examples are representative of the work we perform and do not promise identical scope, cost or schedule.
Patterns
What these projects have in common
Read enough of them and the same three constraints appear in almost every job in this county.
- Power is the real limit. More projects get redesigned around electrical service than around square footage. Check the panel before you fall in love with the space.
- Exhaust routing decides the layout. Where the duct can physically reach the roof frequently dictates where the cook line goes, which then dictates everything else.
- Refrigeration is sized for the wrong climate. Equipment specified from a national catalog is rated for conditions we do not have in August.
Working in an open restaurant
Several of these were done without closing. It is harder and it costs more, but for an established operation the lost trading days usually cost more than the premium.
- Work performed overnight or between services
- Kitchen returned to operational condition before each open
- Dust barriers and protected paths through service areas
- Temporary refrigeration where cold storage is offline
- Phased sequencing so the line never fully goes down
- Daily cleanup to health department standard, not construction standard
Let's look at your space
Tell us the square footage, the menu you plan to run and your target opening date. We will tell you what is realistic and what it costs.