Restaurant Construction Contractors: Balancing Vision, Codes & Experience

Opening a restaurant is far more than choosing a menu and hiring staff. A successful restaurant must deliver on ambiance, operational workflows, safety, and guest experience, and that all begins with the construction. That’s where experienced restaurant construction contractors come in. In this post, we’ll walk through what restaurant construction really entails, the pitfalls to watch for, and how APX Construction Group executed the build for KAVO Italian Eatery, turning architectural vision into a thriving dining destination.

Why Restaurant Construction Is Different from Typical Commercial Builds

While many principles overlap (structure, utilities, finishes), restaurant construction introduces unique challenges:

• Complex MEP systems: kitchens require robust ventilation, grease traps, exhaust hoods, fire suppression, plumbing, gas lines, HVAC zoning, and more.
• Strict health & fire codes: local health departments, fire marshals, ADA, and building departments all review restaurant builds.
• Flow and back-of-house efficiency: the design must optimize how food moves from kitchen to front-of-house, while minimizing bottlenecks.
• Acoustic and ambient comfort demands: diners expect pleasant lighting, acoustics, and thermal comfort while not hearing clanging pans.
• Durability under heavy use: floors, wall finishes, kitchens, and restrooms must stand up to daily wear, cleaning, occasional spills, etc.
• Branding, aesthetics, and guest experience: architecture, finishes, lighting, materials, and layout support the brand identity and guest journey.
• Phased construction in existing buildings: many restaurants renovate older buildings, meaning structural, utility, or historical preservation work is necessary.

Thus, successful restaurant construction requires a general contractor versed in both high-level vision and nuts-and-bolts execution.

Key Phases in Restaurant Construction

Below is an overview of the phases most restaurant projects follow—from concept to grand opening.

Phase	Activities & Considerations
Pre-construction / Planning	Site selection, feasibility studies, budget planning, regulatory due diligence, concept design, utility capacity checks.
Design Development	Demolition (if renovation), structural changes, rough-in MEP, insulation, drywall, interior finishes, fixtures, millwork, flooring, and painting.
Permitting & Approvals	Submitting plans to building, fire, health, plumbing, mechanical, accessibility, and zoning authorities; responding to reviews.
Construction / Build-Out	Final touch-ups, corrections, training of operations (e.g., where shutoffs are, how equipment functions).
Inspections & Commissioning	Phased inspections (framing, mechanical, plumbing, electrical), final inspections; testing HVAC, exhausts, fire suppression, smoke control.
Punch List & Training	Final touch-ups, corrections, training of operations (e.g. where shutoffs are, how equipment functions).
Opening & Warranty	Soft opening, warranty period, response to post-opening issues.

Throughout all phases, the GC must maintain the schedule, communicate with subcontractors, manage change orders, coordinate trade interfaces, control cost, and guide the owner through decisions.

Spotlight: APX Construction Group + KAVO Italian Eatery

To illustrate how these principles work in real life, let’s look at the partnership between APX Construction Group and KAVO Italian Eatery. APX served as the general contractor to bring KAVO’s vision to life in downtown St. Peter, MN.

The Project Context

KAVO is housed in the historic First National Bank building in St. Peter, MN, a structure rich in history that APX helped adapt for its new life as a modern Italian restaurant. The name “KAVO” is inspired by “Caveau,” the French word for “vault”, evoking the building’s banking heritage and the idea of protected, treasured experiences.

APX’s role involved carefully restoring historic elements while integrating contemporary systems required for a restaurant. They effectively bridged the old and the new—respecting the building’s character while ensuring operational performance.

Key Challenges & Solutions

1. Historic Preservation + Adaptive Reuse
   • Challenge: Preserving original architectural features (vaults, masonry, ornamentation) while installing modern mechanical systems.
   • Solution: APX coordinated closely with preservation consultants and structural engineers to minimally intervene. They used concealed pathways and sensitive penetrations to run new mechanical, electrical, and plumbing services without damaging the historic fabric.
2. Infrastructure Upgrades
   • The existing structure likely needed updates to structural support, floor loading (for heavy kitchen equipment), and upgraded utilities (gas, water, sewer).
   • APX assessed structural capacities and reinforced where necessary, while routing new utility services in concert with the building’s existing systems.
3. MEP and Kitchen Systems Integration
   • KAVO’s kitchen required hoods, exhaust, ventilation, plumbing, fire suppression, grease drains, gas piping, etc.
   • APX ensured that all hood systems, exhaust ducts, make-up air units, and fire suppression systems met code and performance, coordinating with the local building and fire authorities.
4. Coordinated Sequencing & Trade Management
   • As a general contractor, APX managed hundreds of trade interfaces. They scheduled tasks so that structural, mechanical, plumbing, electrical, insulation, drywall, finishes, and millwork proceeded without conflict.
   • Their experience in commercial construction allowed them to foresee clashes (e.g., ductwork conflicting with structural members) and resolve them prior to cutting.
5. Budget & Schedule Adherence
   • APX’s project management discipline maintained clear communication and cost control, minimizing overruns and change orders.
   • They likely used open-book subcontractor bids and rigorous cost tracking to keep things transparent.
   • They also trained the KAVO operations team on system shutdowns, maintenance access, and safety protocols.
   • Before opening, APX led inspections, systems testing (HVAC, exhaust, fire suppression), and punch list work.

The Outcome & Impact

The result: A beautifully restored, functional, and vibrant Italian eatery situated in a historic building that balances authenticity and operational excellence. APX’s involvement enabled the transformation of a bank building into a “third place” where guests gather to share food, memories, and community.

https://www.southernminn.com/st_peter_herald/news/kavo-unveiled-as-italian-eatery-boutique-hotel-coming-to-st-peters-downtown/article_68d896c4-0b7b-485c-ba90-e391413f3aab.html

From APX’s perspective, this project reinforces their hospitality expertise and their ability to manage challenging builds involving historic contexts and high-performance mechanical systems.

Best Practices for Restaurant Construction (Lessons Learned & Recommendations)

Whether you are planning a new concept or renovating an existing space, here are some best practices derived from real-world experience (including KAVO):

1. Engage an Experienced GC Early

Bringing in your general contractor during design helps spot conflicts, budget constraints, constructibility issues, and optimal systems integration. Their early input can reduce costly changes downstream.

2. Coordinate All Disciplines in 3D

Use BIM or 3D coordination tools so that structural, MEP, architectural, and interior trades can see clashes ahead of time. Kitchens especially have dense MEP routing needs that demand spatial forethought.

3. Prioritize Ventilation, Fire & Safety

The kitchen’s exhaust, fire suppression, make-up air, and ductwork are critical systems. These must be sized, located, and installed to meet codes while minimizing noise and visual intrusion in dining areas.

4. Plan for Flow Efficiency

You want seamless movement of guests, servers, and food. The distance from the kitchen to the server stations, storage access, dish return routes, and layout should be carefully optimized in plans.

5. Invest in Durable Finishes

Flooring, wall surfaces, kitchen walls, and high-contact surfaces must withstand heavy cleaning, humidity, heat, and wear. Rather than selecting the lowest-cost materials, invest in robust, maintainable finishes.

6. Work with Local Authorities & Inspectors

Restaurants draw heavy scrutiny from health, building, fire, plumbing, and mechanical inspectors. Submit plans carefully, allow buffer time for plan review, and maintain communication with all permit authorities.

7. Build in Enough Headroom & Access

Don’t overlook maintenance access to mechanical systems, clearances for ducting, and space for future flexibility (e.g., adding more HVAC capacity, upgrades). Tight squeeze doesn’t pay later.

8. Quality Control, Punch Lists & Commissioning

Systematic inspections, test runs, commissioning checklists, and punch lists ensure you catch issues before opening day. Also, provide training to staff on equipment, shutoffs, and routine maintenance.

9. Budget Buffer & Contingency

Always include contingency (often 5–10%) in your budget for surprises—hidden structural conditions, latent conditions in old buildings, utility upgrades, or last-minute code changes.

10. Phased Openings & Soft Launches

After construction, plan a soft opening to exercise systems, staff training, and shake out issues before the full public launch. Expect minor adjustments even after opening.

Conclusion & Takeaways

Restaurant construction is complex, demanding expertise in systems, codes, design, and operations. Selecting a general contractor with hospitality experience, deep coordination capabilities, and a focus on quality is essential.

APX Construction Group’s execution of KAVO Italian Eatery in a historic bank building exemplifies how the right GC can turn vision into reality: preserving heritage while modernizing systems, ensuring guest comfort, and facilitating kitchen efficiency. Contact our team to learn more about this historic project.