Who this was for
Restaurant groups, hotel teams, and designers who want the kitchen side to still work right after opening night.

A restaurant where the equipment, the install, the finishes, and the schedule all had to line up. We kept them lined up.
Restaurant groups, hotel teams, and designers who want the kitchen side to still work right after opening night.
A fancy restaurant has two jobs at once. The room you see has to look great. The kitchen you don't see has to work hard. Both have to be right.
We handled the equipment, the metal we built, the install, and the way all the pieces fit together.
Mott 32 shows why the pretty room and the working kitchen should come from one team, not five.
At this level the finish is unforgiving, so the equipment, the stainless, and the install all had to be held to the same line.

One small slip can turn into a bad finish, a broken service, or a blown schedule. Mott 32 needed a team that caught those things early, before opening night.
It's a pile of small ones. The wrong part. The slow answer. The fuzzy hand-off. The vendor who vanishes right before the finish line.
This is the kind of fine restaurant work where a bunch of separate vendors can really hurt you. One team can't drop the ball on itself.
The parts guests never see still decide whether the restaurant works.
A theatrical room out front and a kitchen behind it that could carry a full night, finished to a standard guests would notice if it slipped.
We built and set the stainless, supplied the equipment, ran the install, and stayed on the small finishing details to the end.
A front room and a back kitchen that came from the same hands, with no seam between the look and the way it runs.
These are the pieces we kept under one roof, so the equipment, the fabrication, and the install never argued with each other.