Six groups of information to assemble.
Project + property
Address, unit number, floor area, current use, access rules, lease stage and landlord contact or criteria.
Foodservice brief
Concept, menu, service model, seat count if applicable, production volumes, operating hours and target opening.
Existing information
Measured drawings, landlord/base-building drawings, surveys, photos, available permits, equipment records and known utility information.
Proposed design
Current plans, reflected ceiling information, finishes, equipment schedule and available architectural or engineering inputs.
Responsibility split
Owner-supplied equipment, consultants, landlord work, regulated systems, utility work, permit fees, signage, furniture and technology.
Pricing rules
Required bid format, alternates, allowances, tax treatment, schedule milestones, site visits and the date unanswered questions must be resolved.
Compare what is included as well as the total.
- Drawings, permits, fees and consultant work
- Demolition, protection, patching and hidden conditions
- Equipment supply, delivery, rigging, connections and startup
- Exhaust, make-up air, suppression and roof work
- Utility upgrades and landlord work
- Allowances, exclusions, taxes and payment milestones
- Schedule, owner decisions and long-lead items
- Testing, deficiencies, warranties and final documents
If these items are handled differently, the contractors are not pricing the same job.
Match the estimate to the delivery path.
Send what exists. Tell us what is missing.
We can identify whether the job is ready for pricing and which missing details could change the cost.
Request a project review