Restaurant Contractor in Los Angeles
Need a restaurant remodeling contractor in Los Angeles who plans around your opening date? Los Angeles Home Remodelers is a commercial contractor across Los Angeles, CA, rebuilding kitchens, hoods, grease interceptors, floors, dining rooms, bars and patios for restaurants, cafés and bars.
One project manager runs LADBS plan check and permits, the county health department’s food-facility plan check where your scope needs it, and landlord approvals. Licensed specialty trades install the hood fire suppression, and we work after close or in phases where the scope allows. Most remodels take about 4–12 weeks on site. A free walkthrough gets you a written, itemized estimate.
Bonded & Insured | Written Workmanship Warranty
We walk the kitchen, dining room and roof before or after service and check what your menu needs.
Thanks — we got your request. We'll call you to set up your free in-home visit.
Restaurant remodeling in LA
Serving restaurants across Los Angeles, CA.
Hiring a restaurant remodeling contractor in Los Angeles means hiring someone who answers to two plan checks, your landlord and an opening date. We take your job from first walkthrough to health final under one contract.
We build restaurants as well as homes, with the commercial licensing and insurance your landlord will ask for. Before you sign a lease, we’ll tell you if the existing kitchen can carry your menu.
LA restaurant spaces fail in different places: old sewer lines in pre-war storefronts, shared interceptors in strip centers, long duct runs in converted warehouses. We find yours on the first walk.
Restaurant remodeling services
Choose a full restaurant build-out or a single scope. Your kitchen, hood and ventilation, plumbing and dining room trades build from one plan on one contract.
A commercial kitchen remodel lays out the cook line, prep, dish and cold storage so your crew takes fewer steps on a full night. We build the walls, floors and rough-ins for the gas, water, drains and power your equipment needs.
Your dealer sets the equipment once floors are finished, and each rough-in gets checked against the cut sheets first.
Fryers, grills, griddles and woks need a Type I hood with a grease duct and a fire suppression system. We install the hood, exhaust fan and makeup air, with the duct route and roof curb planned before demo.
A licensed specialty contractor installs and certifies the suppression system, and we line up the fire inspection where it applies. We size the hood to your line.
A grease interceptor keeps fats, oils and grease out of the public sewer. We size, set and connect in-ground interceptors and smaller under-sink grease traps, piping the dish sinks and floor sinks your plans call for.
In the City of Los Angeles, LA Sanitation’s FOG program regulates grease from food service businesses. Outside the city, we confirm the rules with your city or sewer agency for your scope.
Kitchen floors take hot water, grease and nightly scrubbing. We install quarry tile, resin and urethane cement floors sloped to the floor drains, with coved base where floor meets wall so a mop reaches every corner.
Dining rooms get porcelain, wood-look vinyl or sealed concrete chosen for traffic and easy cleaning. We schedule floor work after close or in sections when you can’t shut down.
Your dining room and bar are where guests see the money you spend. We rebuild bars and back bars, banquettes, booths, host stands, lighting and ceilings to your designer’s plans.
We build to the California Building Code accessibility rules for your scope, including the bar’s lowered section, and plan check reviews them. Most dining rooms stay open while we phase the work by zone.
Your storefront is what people judge from the street. We replace storefront glass, doors and awnings, rebuild the entrance for accessibility and build outdoor dining patios on private property with paving, shade and railings.
Sidewalk dining in the City of Los Angeles involves Public Works permits, so we confirm the path with the agency for your frontage. Your landlord usually signs off on facade changes first.
Restaurant alterations often bring restroom and path-of-travel upgrades with them. We rebuild restrooms with clear floor space, grab bars on reinforced walls, accessible fixtures and finishes that stand up to constant cleaning.
Plan check reviews that work against the California Building Code accessibility rules for your scope. If you want your whole space inspected, ask a Certified Access Specialist (CASp).
A walk-in cooler or freezer needs a level, insulated floor, a dedicated circuit, a condensate drain and a spot for the condenser, often on the roof. We build the room and utilities around the box you choose.
Your refrigeration vendor sets the box and charges the system, and we schedule them with our electrician and roofer. A rooftop condenser needs landlord approval, so we request it early.
A second-generation space comes with the last restaurant’s hood, grease interceptor and kitchen. Reusing them saves weeks of build time when they fit your menu and the agencies accept them.
We check the hood’s length and suppression tag, the interceptor’s size and access, and the walk-in’s condition. Then we clean, repair or replace what won’t work, and you get the findings before you sign the lease.
How it works
Your scope is signed before we order equipment, materials or long-lead items.
Send the form with your floor plan, equipment list and opening date. We’ll call back to set a walkthrough before or after service.
We walk the kitchen, dining room and roof with you and size up the hood, gas meter, panel and interceptor.
Each item carries its own price, matched to your drawings, your equipment schedule and the landlord’s work letter.
After you sign, we file with LADBS and the health department, send your landlord insurance certificates and book long-lead items.
Ask for a commercial license you can look up on the state licensing board’s website, plus insurance certificates that meet your lease. Then ask which food facilities they’ve built and how health department plan check went.
Ask who installs the hood suppression and refrigeration, and whether crews work after close. A contractor without licensed partners for both is learning on your job.
How we work
Your project manager sends a written update every week, timed around service. Problems found behind a wall reach you that day.
Each scope item has its own contract line. If an opened wall changes the work, you sign the priced change first.
Where the scope allows, we work after close or on slow days and leave prep areas clean for the morning crew.
Restaurants we remodel
Your concept sets most of the scope. Pick the type closest to yours.
A full-service kitchen has to keep up on a packed Saturday, so the remodel usually touches the line, the pass and the dish area together.
Quick-service rooms trade seats for speed: an order counter, a short line and a pickup shelf for delivery apps. The work centers on counter flow and rough-ins.
A café often cooks little, so your menu decides whether you need a hood. Most of the work goes into the espresso bar, the sinks and a morning line that doesn’t block the door.
A bar earns its money behind the counter, so the remodel starts at the bar die and works back. Adding food service often adds a kitchen and a hood.
Bakeries, ghost kitchens and commissaries are all back of house. The work goes into ovens, mixers, prep space and walk-ins, plus a pickup door for drivers.
A second-generation space is one a previous restaurant left, usually with its kitchen in place. The remodel keeps what fits your concept and rebuilds the rest.
Behind the walls
Most of a restaurant remodel sits where guests never look, and a bigger line changes every utility that feeds it.
We measure each of these before we price your job:
The grease interceptor gets its own review (see Grease Interceptors above). Most leases also need your landlord’s written approval for roof penetrations.
The hood’s fire suppression ties into the gas shutoff and often the fire alarm. In older buildings, we confirm an asbestos survey before demo, and anything else we find gets priced as a written change order first.
Design gallery
Six directions that suit LA restaurant spaces. Bring the one closest to your concept to the walkthrough.
Warm wood dining room with banquette seating
Bright café counter in white tile and oak
Brick taproom with a long bar and steel shelving
Open kitchen with a pass facing the tables
Storefront bistro with a shaded front patio
Fast-casual room with a clean order counter
Restaurant remodel cost
The hood, the grease interceptor and the utilities move the price more than the size of your dining room.
Online cost-per-seat figures can’t see your hood, sewer line or landlord’s rules. Your written, itemized estimate after the walkthrough is the number to plan around, set against any tenant improvement allowance in your lease.
A new or longer Type I hood brings its own duct, fan, makeup air, roof work and suppression system.
An interceptor means saw-cutting the slab, new piping and sometimes digging outside.
A gas meter, panel or water heater too small for the new line adds an upgrade, sometimes on the utility’s schedule.
Night shifts and phasing keep you serving but add labor; a short closure sometimes costs less.
Accessibility upgrades, Title 24 lighting controls and custom bar millwork add lines and weeks once triggered.
Why choose us
A restaurant contractor earns your trust by protecting your opening date and service hours. Here’s what you get with us.
We build to the county health department’s construction rules, from coved base to sink counts.
We start the building and health reviews as soon as drawings are ready.
Loud or dusty work runs after close or on your slowest days where the building allows.
Licensed specialists install the hood suppression and refrigeration, and we book their tests before your inspections.
One person runs the trades, the landlord, the agencies and the schedule.
We carry the coverage landlords ask for, send certificates before day one and include a written workmanship warranty.
The schedule
Most restaurant remodels take about 4–12 weeks on site; a cold-shell build-out runs longer. Design, landlord approval and the two plan checks come first and usually set your start date.
Phase 01
We settle the layout and equipment schedule with you and your designer, then send drawings to your landlord. Most designs take about 2–6 weeks.
Phase 02
We file with LADBS and the county health department and answer corrections. Once the layout is final, we book the hood, walk-in and other long-lead items.
Phase 03
Demo, gas, plumbing, electrical, the hood and the interceptor go in, each passing its rough inspection before walls and ceilings close.
Phase 04
The suppression system gets tested and tagged, then the fire, building and health finals follow in the order your agencies set. Most finals wrap up in about 1–2 weeks.
One walkthrough tells you whether the hood, interceptor and utilities fit your menu and your opening date. It’s free, with nothing to sign.
Service area
We remodel restaurants, cafés and bars across Los Angeles, CA, in each city listed below. Call, and we’ll set a free walkthrough before or after service.
Questions
Straight answers on cost, plan check, timing, reusing equipment and staying open.
It depends most on the hood, the grease interceptor, your utility capacity and when the work happens. Your written, itemized estimate after the walkthrough is the figure to plan around (see the cost factors above).
Usually, yes. California requires health department plan approval before a food facility is built or remodeled; most of LA County uses the county health department, and a few cities run their own. Building permits come from LADBS in the City of Los Angeles or your city’s building department.
Most remodels take about 4–12 weeks on site after permits are issued. A dining room refresh is shorter, and a cold-shell build-out runs longer.
Often, for part of it. Dining room, bar and storefront work can run in phases after close. Kitchen work that shuts off gas, water or the hood usually needs a short closure, planned for your slowest days.
Sometimes. It depends on your menu, the equipment’s condition and what the agencies accept. We check both before you sign the lease (see Second-Generation Space Refresh above).
A licensed fire-protection specialty contractor installs, tests and certifies it, and we coordinate the gas shutoff and alarm tie-in. In the City of Los Angeles, LAFD inspects it where it applies; elsewhere, we confirm the inspector.
Most leases require approval of your drawings, roof penetrations, shared interceptor work, contractor insurance and work hours, and we send that package before day one. This is general information about construction, not legal or tax advice. Check your lease with your broker or attorney.
Walk away from a contractor with no license you can look up, no insurance certificate, or a claim that health plan check isn’t needed. A bid that skips the hood, suppression or interceptor without saying so is another.
Rough inspections come during the build, and the finals come at the end (see Phase 04 above). The health department inspects the finished space before you can open, and we book each date.
Yes. We build the walls, floors, utilities and rough-ins from your designer’s drawings and equipment schedule. Your dealer sets and connects the equipment once floors and walls are finished.
More commercial services
Office build-outs and renovations, planned around your lease and your team’s hours.
Shell and second-generation commercial space built out to your layout and the landlord’s work letter.
LED fixtures, new circuits and Title 24 lighting controls for commercial spaces.
From the blog
Now booking free walkthroughs
Get your remodel planned around your opening date and your service hours. Los Angeles Home Remodelers runs the trades, permits and inspections under one contract. Book your free restaurant walkthrough.
Mon–Sat, 8am–6pm
We check the hood, interceptor and utilities, note your landlord’s rules and price the work line by line.
Thanks — we got your request. We'll call you to set up your free in-home visit.
