Restaurant build-out and construction in NYC
Restaurants, cafés and bars built out from a vacant shell or renovated in a second-generation space across Manhattan and New York City, planned around the inspections you need to open.
5.0 from 28 Google reviewsIn short
A restaurant build-out in New York is a sequence of approvals as much as construction: DOB filings for the layout and systems, a kitchen exhaust hood and fire suppression system approved for the cooking line, a grease interceptor for the drains, and a Department of Health inspection before you serve. MCG Corp builds from your architect’s drawings and schedules the work so each inspection is ready when it is booked.
Restaurant build-out with MCG Corp
Restaurants are the most demanding commercial build-outs in the city. The kitchen needs ventilation, gas, grease handling and fire protection, the dining room needs accessible restrooms and exits sized for the occupancy, and all of it has to pass inspection before opening day.
We work with your architect and kitchen designer, price from their drawings, and flag what is missing before work starts. In a second-generation space we check what can be reused, such as an existing hood or grease trap, before anything is demolished.
What this covers
- Restaurant, café and bar build-outs from shell
- Renovations of second-generation restaurant spaces
- Kitchen layouts, hoods and exhaust coordination
- Gas, plumbing and grease interceptors by licensed trades
- Accessible restrooms and dining rooms
- Bars, millwork, lighting and finishes
What New York adds to the job
Hood and fire suppression
Cooking lines that produce grease need a commercial exhaust hood with a fire suppression system, approved and tested before the kitchen can be used.
Grease and drains
Restaurants generally need a grease interceptor on the kitchen drains. Its size and location are planned in the drawings, not added at the end.
Health and assembly
The Department of Health inspects before you open, and larger dining rooms can need a Place of Assembly approval for their occupancy. We build to pass both.
What decides the cost of restaurant build-out in New York
Every job is priced from an itemized written estimate after a site visit. These are the things that move the number most.
Shell or second generation
A former restaurant with a working hood, gas and grease trap costs far less to build out than a vacant retail shell.
Kitchen equipment and exhaust
The cooking line decides the hood, ductwork and fire suppression, which are among the largest costs.
Seating and occupancy
More seats can mean more restrooms, wider exits and assembly approvals.
Finishes and bar
Custom bars, millwork and lighting set the look and a large part of the budget.
How a project runs
Walkthrough and estimate
Billy visits, measures and asks what you want the space to do. You receive an itemized written estimate, not a ballpark.
Approvals and planning
Board package, landlord consent and any DOB filing are prepared and submitted. Materials with long lead times are ordered.
Construction
Work runs inside your building’s hours with common areas protected and the site cleaned daily. You get updates without having to chase them.
Inspections and walkthrough
Required inspections are passed, the punch list is closed with you, and the building receives its close-out paperwork.
What clients wrote on Google
5.0 from 28 Google reviewsBilly did a phenomenal job on my gym. We had a structural issue where the foundational joists were cracked and needed to be replaced. Billy and his amazing team got everything done within a quick time span, exceeding all expectations. Now my gym is up and running.
Billy and his team did excellent work. They kept us apprised of how the work was going and asked questions of us regularly. Reasonable price. I would strongly recommend them and will be using them again if further projects arise.
Billy and team are absolutely incredible. They helped us transform our apartment from something generic into something spectacular, assembling an all-star team for electrical work, stonework, painting, and tiling. They dealt diligently and patiently with our stringent condo board and all the paperwork required.
Restaurant build-out questions
How long does a restaurant build-out take in NYC?
Approvals and equipment lead times usually take longer than construction. Building work runs from several weeks for a second-generation refresh to a few months from shell; we give you a schedule built backwards from your opening date.
Do I need a grease trap for a restaurant in NYC?
Most food service establishments that produce grease need a grease interceptor on the kitchen drains. Your architect sizes it and it is installed by a licensed plumber.
Can you renovate a restaurant that is already open?
Often, in phases or during closed hours. Kitchen work usually needs a short closure, which we plan with you.
Do you work with our architect and kitchen designer?
Yes. We price from their drawings, coordinate the trades and keep them informed through construction and inspections.
Get a free restaurant build-out estimate
Tell us about the space and what you want from it. Billy will come and see it, measure, and send an itemized written estimate.
- No charge for the visit or the estimate
- Itemized, in writing
- 10-year labor warranty
Or call (917) 445-7155