Two rooms. Two very different electrical problems.
A restaurant build splits cleanly in half. Behind the pass it is equipment loads, dedicated circuits and inspection. Out front it is lighting, dimming and atmosphere. We scope and run both.
Kitchen and front of house, handled separately.
Treating them as one package is how equipment gets missed and opening dates slip. We price and sequence them as the two distinct scopes they are.
Back of house
Kitchen equipment drives the load schedule. We work from the equipment list and the supplier cut sheets, not assumptions, so every appliance lands on the right circuit at the right rating.
- Equipment connections and dedicated circuits
- Exhaust hood and make-up air connections
- Walk-in and refrigeration power
- Distribution, panels and load balancing
- Prep, dish and service-area receptacles
Front of house
The dining room is a design job as much as an electrical one. We work with the designer and owner on fixture layouts, circuiting and control so the room dims and scenes the way it was drawn.
- Decorative and architectural lighting
- Dimming and lighting control systems
- Bar, servery and display power
- Patio, signage and exterior lighting
- AV and background music infrastructure
What sits in our package.
Inspections decide when you open.
Restaurant projects answer to electrical, fire and health inspections, and a launch date that is usually already advertised. We plan rough-in, equipment connection and inspection sequencing around that date rather than discovering it late.
Tendering a restaurant build?
We’re happy to provide obligation-free estimating support on your restaurant project. Send your drawings, equipment schedule, or tender package and we’ll review the electrical scope and come back to you.