What makes it different: speed to revenue is everything; landlord coordination; brand/prototype fidelity; restaurants add heavy kitchen MEP and health-dept scrutiny.
- Retail key items: storefront/glazing, signage permits, landlord work-letter/TI-allowance coordination, fast schedules, prototype consistency for chains, change-of-use if converting space.
- Restaurant key items: commercial kitchen MEP (gas, water, power), grease interceptors/traps, exhaust hoods + fire suppression (Ansul), walk-in coolers, health-department review and plan check, FF&E and kitchen equipment (often the biggest line), drive-thru civil/sitework for QSR.
- Cost driver order (restaurant): kitchen equipment + MEP > hood/fire > finishes/FF&E.
- Smart questions: concept (QSR vs full-service), kitchen scope, drive-thru, landlord vs tenant scope split, prototype/brand standards, target open date.
- Directional: retail $200–$400/SF; restaurant $250–$500+/SF; QSR $400–$600/SF incl. FF&E.
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