Hades Construction builds restaurants, bars and fast-casual spaces across Los Angeles — new build-outs, tenant improvements and second-generation conversions. Work delivered for Rock & Reilly’s at USC Village, Greenleaf Gourmet Chopshop in Santa Monica, Hi Tops in Los Feliz, Teddy’s Tacos in Culver City and Les Sisters’ Southern Kitchen in Chatsworth.
Restaurant schedules are set by a rent commencement date and a health department sign-off, not by the drawings. That is what we plan around.
“I have worked with Beshoy on two restaurant projects – an expansion for Din Tai Fung in the Americana Shopping Center in Glendale and the Dulce Café at USC Village. Both projects were on extremely strict timelines on difficult sites with demanding landlords. Beshoy managed both projects that provided a great balance of maintaining the design vision with budget and schedule considerations.”
John Kim
Who this is for
Independent operators
First location or second, where every week of pre-opening rent comes out of the opening budget.
Restaurant groups and franchisees
Repeatable build standards across sites, with a contractor who can hold a brand specification and still adapt to each landlord.
Landlords and centre owners
Delivering a space to a tenant, or completing a build-out where a tenant’s contractor has stalled.
Architects and restaurant designers
Constructability and budget input while the concept is still moving, so the design that gets permitted is the design that gets built.
What restaurant construction actually turns on
Health department and plan check run in parallel
A restaurant set goes to building plan check and to the county health department, and both have to clear. Finish schedules, hand sinks, floor sink locations, wall and ceiling materials and food-contact surfaces get reviewed against health code, and a late correction there can hold the final sign-off after the building work is finished. We track both routes from the start.
Grease waste, gas and make-up air
Grease interceptor sizing and location, gas service capacity, exhaust hood CFM and the make-up air needed to balance it are the items that most often force a redesign or a landlord negotiation. They get checked against the real building before pricing, not after.
Second-generation space is not a shortcut
Taking over an existing restaurant looks cheaper until the existing hood, interceptor, panel and floor sinks are measured against the new concept. Some of it is reusable, some triggers a full upgrade under current code. That assessment is worth doing before the lease is signed.
Landlord work letters
Tenant improvement allowances, delivery condition, approved contractor lists, insurance limits, permitted work hours, deliveries and loading, and the landlord’s own drawing approval loop. On a managed centre these govern the programme as much as the code does.
Equipment as a long lead
Hoods, walk-ins, refrigeration and custom millwork are typically the longest leads on the job. They are released early and tracked against the schedule rather than ordered when the space is ready for them.
Opening date, not completion date
The date that matters is when you can train staff and serve. Final inspections, health sign-off, utility releases, alarm and fire tests and the operator’s own fit-out all sit after “construction complete” and belong in the schedule.
Scope we cover
Preconstruction and budget
Site and second-generation assessment, constructability review, budget estimates, value engineering and the permit strategy for both building and health.
Build-out and tenant improvement
Demolition, structural, MEP, kitchen fit-out, front of house, millwork, finishes, storefront and signage coordination.
Design-build
Design and construction under one contract where the concept is still forming and the opening date is fixed. How design-build works
Opening support
Coordinated final inspections, health sign-off, utility releases, punch list and handover to the operating team.
Selected restaurant projects
Rock & Reilly’s
Bar and restaurant construction at USC Village, completed October 2018.
View projectGreenleaf Chopshop
Fast-casual restaurant build-out for Greenleaf, completed July 2020.
View projectHi Tops
Hospitality venue combining bold design with a working bar and kitchen, completed November 2023.
View projectTeddy’s Tacos
Design-build restaurant project delivered with design and construction under one contract.
View projectLes Sisters’ Southern Kitchen & BBQ
Restaurant project for Les Sisters Ent. Inc., started April 2021.
View projectHow a restaurant project runs
- Site and lease reviewWhat the space already has, what the work letter obliges each side to do, and what the concept will force you to upgrade.
- PreconstructionBudget, constructability, equipment long leads, and a permit plan covering building and health.
- ContractDelivery method agreed, trades bid and bought out, equipment released.
- ConstructionBuild, inspections coordinated as the work reaches them rather than batched at the end.
- OpenHealth sign-off, final inspections, punch, and handover in time for staff training.
Common questions
Can you look at a space before we sign the lease?
Yes, and it is the single most useful point to involve us. What the existing hood, grease interceptor, electrical service and floor drains can and cannot support changes what the build-out costs, and that belongs in the lease negotiation.
How long does a restaurant build-out take?
It depends far more on the condition of the space, the permit route and equipment lead times than on square footage. We give a schedule once we have seen the space and the drawings, with the permit and long-lead items shown separately so you can see what is driving it.
Do you handle the health department submission?
We coordinate the building and health approval routes and manage inspections through construction. Drawings are stamped and submitted by the design professional of record.
Can you build in a centre with restricted work hours?
Yes. Off-hours and phased work in managed centres and trading environments is planned and priced up front — it changes the labour rate and the sequence, so it should never be a surprise mid-project.
Do you work with our designer, or do you bring one?
Either. We regularly build from an operator’s existing design team’s drawings, and we also deliver design-build where you would rather hold one contract.
Do you do multi-site rollouts?
Yes. We have delivered repeat work for the same operators across different sites, including two Barry’s Bootcamp studios and multiple projects for Greystar.
Send us your plans
Drawings, a lease exhibit, or photos of a space you are considering. We will tell you what it will cost, what the space can support, and what stands between you and an opening date.
Or call (213) 652 2500 · Monday–Friday, 8:00–17:30 PST