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    Category: Restaurant Construction


    Atom Smasher’s Chinese Restaurant Sign Generator - October 8, 2019 by admin

    Atom Smasher's Chinese Restaurant Sign Generator

    Supported characters:A-Z0-9,.?!-+=/^'$:;&*@%#><()

    Do not link directly to the image! No Hot-Linking! Your link will not work!Feel free to copy this image and use it on your own web site, and please link back to here.

    No signs were harmed during the production of this web page; IANAL; void where prohibited; subject to change with or without notice; all information provided "as is" and any express or implied warranties, including, but not limited to, the implied warranties of merchantability and fitness are disclaimed; no other warranty expressed or implied; this is not an offer to sell securities; use only in well-ventilated area; keep away from fire or flame; not recommended for children; this supersedes all previous notices; no Microsoft(tm) products were used during the making of this web page or any images contained herein; all trademarks remain the property of their respective owners.

    Be the first to find out when new generators are posted! Send a blank email to sign-generator-subscribe@smasher.org. This list will ONLY be used for announcing new generators.

    Do you have an idea for a message generator?Is there a sign or landmark that you pass every day, and you'd like to turn it into a message generator?Tell me about it!

    This is so cool! Can I hire you?Maybe. Let me know what type of work you have. You can find my contact information here.

    Link:
    Atom Smasher's Chinese Restaurant Sign Generator

    Top of the Falls Restaurant | Niagara Falls State Park - October 8, 2019 by admin

    As the only restaurant overlooking Niagara Falls, Top of the Falls Restaurant offers visitors to Niagara Falls State Park a one-of-a-kind dining experience. Hours of Operation

    May 27 - June 20

    June 21 - September 1

    Monday, September 2

    September 6 - 23

    Tempt your palate with a Top of the Falls dining experience with menu items such as Niagara Fish & Chips, Beef on Weck, park-inspired burgers, and more. And if you still have room for dessert, you can indulge in a rich piece of chocolate cake or cheesecake. Gluten-free, vegetarian, vegan, and dairy-free menu items are available.

    The Top of the Falls Restaurant is proud to partner with Taste NY, which proudly supports locally made foods and beverages. The Taste NY program promotes New York-made food and beverages through retail stores, events, and concessions. With the incredible agricultural richness in this state and some of the best craft beverages and cuisine in the world, there is no better time to taste New York's local flavor.

    Be sure to keep an eye out for the Taste NY icon throughout your visit to Niagara Falls and be sure to stop in to any of the other participating stores and restaurants to help support local business!

    For more information about Top of the Falls dining, call(716) 278-0340.

    View Top of the Falls 2019 menu

    Click to Download Acrobat Reader

    Interested in hosting a group event or banquet at Niagara Falls State Park? View our catering menus.

    Continued here:
    Top of the Falls Restaurant | Niagara Falls State Park

    Prairie – Wikipedia - January 28, 2019 by admin

    Prairies are ecosystems considered part of the temperate grasslands, savannas, and shrublands biome by ecologists, based on similar temperate climates, moderate rainfall, and a composition of grasses, herbs, and shrubs, rather than trees, as the dominant vegetation type. Temperate grassland regions include the Pampas of Argentina, Brazil and Uruguay, and the steppe of Ukraine, Russia and Kazakhstan. Lands typically referred to as "prairie" tend to be in North America. The term encompasses the area referred to as the Interior Lowlands of Canada, the United States, and Mexico, which includes all of the Great Plains as well as the wetter, hillier land to the east.

    In the U.S., the area is constituted by most or all of the states of North Dakota, South Dakota, Nebraska, Kansas, and Oklahoma, and sizable parts of the states of Montana, Wyoming, Colorado, New Mexico, Texas, Missouri, Iowa, Illinois, Indiana, Wisconsin, and western and southern Minnesota. The Palouse of Washington and the Central Valley of California are also prairies. The Canadian Prairies occupy vast areas of Manitoba, Saskatchewan, and Alberta.

    According to Theodore Roosevelt:

    Prairie is the French word for meadow, but the ultimate root is the Latin pratum (same meaning).

    The formation of the North American Prairies started with the uplift of the Rocky Mountains near Alberta. The mountains created a rain shadow that resulted in lower precipitation rates downwind.[2]

    The parent material of most prairie soil was distributed during the last glacial advance that began about 110,000 years ago. The glaciers expanding southward scraped the landscape, picking up geologic material and leveling the terrain. As the glaciers retreated about 10,000 years ago, it deposited this material in the form of till. Wind based loess deposits also form an important parent material for prairie soils.[3]

    Tallgrass prairie evolved over tens of thousands of years with the disturbances of grazing and fire. Native ungulates such as bison, elk, and white-tailed deer, roamed the expansive, diverse grasslands before European colonization of the Americas.[4] For 10,000-20,000 years, native people used fire annually as a tool to assist in hunting, transportation, and safety.[5] Evidence of ignition sources of fire in the tallgrass prairie are overwhelmingly human as opposed to lightning.[6] Humans, and grazing animals, were active participants in the process of prairie formation and the establishment of the diversity of graminoid and forbs species. Fire has the effect on prairies of removing trees, clearing dead plant matter, and changing the availability of certain nutrients in the soil from the ash produced. Fire kills the vascular tissue of trees, but not prairie species, as up to 75% (depending on the species) of the total plant biomass is below the soil surface and will re-grow from its deep (upwards of 20 feet[7]) roots. Without disturbance, trees will encroach on a grassland and cast shade, which suppresses the understory. Prairie and widely spaced oak trees evolved to coexist in the oak savanna ecosystem.[8]

    In spite of long recurrent droughts and occasional torrential rains, the grasslands of the Great Plains were not subject to great soil erosion. The root systems of native prairie grasses firmly held the soil in place to prevent run-off of soil. When the plant died, the fungi, bacteria returned its nutrients to the soil. These deep roots also help native prairie plants reach water in even the driest conditions. Native grasses suffer much less damage from dry conditions than many farm crops currently grown.[9][10]

    Prairie in North America is usually split into three groups: wet, mesic, and dry.[11] They are generally characterized by tallgrass prairie, mixed, or shortgrass prairie, depending on the quality of soil and rainfall.

    In wet prairies, the soil is usually very moist, including during most of the growing season, because of poor water drainage. The resulting stagnant water is conducive to the formation of bogs and fens. Wet prairies have excellent farming soil. The average precipitation is 1030 inches (250760mm) a year.

    Mesic prairie has good drainage, but good soil during the growing season. This type of prairie is the most often converted for agricultural usage; consequently, it is one of the most endangered types of prairie.

    Dry prairie has somewhat wet to very dry soil during the growing season because of good drainage in the soil. Often, this prairie can be found on uplands or slopes. Dry soil usually doesn't get much vegetation due to lack of rain.[12] This is the dominant biome in the Southern Canadian agricultural and climatic region known as Palliser's Triangle. Once thought to be completely unarable, the Triangle is now one of the most important agricultural regions in Canada thanks to advances in irrigation technology. In addition to its very high local importance to Canada, Palliser's Triangle is now also one of the most important sources of wheat in the world as a result of these improved methods of watering wheat fields (along with the rest of the Southern prairie provinces which also grow wheat, canola and many other grains). Despite these advances in farming technology, the area is still very prone to extended periods of drought, which can be disastrous for the industry if it is significantly prolonged.[13] An infamous example of this is the Dust Bowl of the 1930s, which also hit much of the United States great plains ecoregion - contributing greatly to the Great Depression.[13]

    Nomadic hunting has been the main human activity on the prairies for the majority of the archaeological record. This once included many now-extinct species of megafauna.

    After the other extinction, the main hunted animal on the prairies was the plains bison. Using loud noises and waving large signals, Native peoples would drive bison in fenced pens called (buffalo pounds) to be killed with bows and arrows or spears, or drive them off a cliff (called a buffalo jump), to kill or injure the bison en masse. The introduction of the horse and the gun greatly expanded the killing power of the plains Natives. This was followed by the policy of indiscriminate killing by European Americans and Canadians, and caused a dramatic drop in bison numbers from millions to a few hundred in a century's time, and almost caused their extinction.

    The very dense soil plagued the first European settlers who were using wooden plows, which were more suitable for loose forest soil. On the prairie, the plows bounced around, and the soil stuck to them. This problem was solved in 1837 by an Illinois blacksmith named John Deere who developed a steel moldboard plow that was stronger and cut the roots, making the fertile soils ready for farming.

    The tallgrass prairie has been converted into one of the most intensive crop producing areas in North America. Less than one tenth of one percent (<0.09%) of the original landcover of the tallgrass prairie biome remains.[14] States formerly with landcover in native tallgrass prairie such as Iowa, Illinois, Minnesota, Wisconsin, Nebraska, and Missouri have become valued for their highly productive soils and are included in the Corn Belt. As an example of this land use intensity, Illinois and Iowa rank 49th and 50th, out of 50 US states, in total uncultivated land remaining.[citation needed]

    Drier shortgrass prairies were once used mostly for open-range ranching. But the development of the barbed wire in the 1870s, and improved irrigation techniques, means that this region has mostly been converted to cropland and small fenced pasture as well.

    Research, by David Tilman, ecologist at the University of Minnesota, suggests that, "Biofuels made from high-diversity mixtures of prairie plants can reduce global warming by removing carbon dioxide from the atmosphere. Even when grown on infertile soils, they can provide a substantial portion of global energy needs, and leave fertile land for food production."[15] Unlike corn and soybeans, which are both directly and indirectly major food crops, including livestock feed, prairie grasses are not used for human consumption. Prairie grasses can be grown in infertile soil, eliminating the cost of adding nutrients to the soil. Tilman and his colleagues estimate that prairie grass biofuels would yield 51 percent more energy per acre than ethanol from corn grown on fertile land.[15] Some plants commonly used are lupine, big bluestem (turkey foot), blazing star, switchgrass, and prairie clover.

    Because rich and thick topsoil made the land well suited for agricultural use, only 1% of tallgrass prairie remains in the U.S. today.[16] Short grass prairie is more abundant.

    Significant preserved areas of prairie include:

    Virgin prairie refers to prairie land that has never been plowed. Small virgin prairies exist in the American Midwestern states and in Canada. Restored prairie refers to a prairie that has been reseeded after plowing or other disturbance.

    A prairie garden is a garden primarily consisting of plants from a prairie.

    The originally treeless prairies of the upper Mississippi basin began in Indiana, and extended westward and north-westward, until they merged with the drier region known as the Great Plains. An eastward extension of the same region, originally tree-covered, extended to central Ohio. Thus, the prairies generally lie between the Ohio and Missouri rivers on the south and the Great Lakes on the north. The prairies are a contribution of the glacial period. They consist for the most part of glacial drift, deposited unconformably on an underlying rock surface of moderate or small relief. Here, the rocks are an extension of the same stratified Palaeozoic formations already described as occurring in the Appalachian region and around the Great Lakes. They are usually fine-textured limestones and shales, lying horizontal. The moderate or small relief that they were given by mature preglacial erosion is now buried under the drift.

    The greatest area of the prairies, from Indiana to North Dakota, consists of till plains, that is, sheets of unstratified drift. These plains are 30, 50 or even 100ft (up to 30m) thick covering the underlying rock surface for thousands of square miles except where postglacial stream erosion has locally laid it bare. The plains have an extraordinarily even surface. The till is presumably made in part of preglacial soils, but it is more largely composed of rock waste mechanically transported by the creeping ice sheets. Although the crystalline rocks from Canada and some of the more resistant stratified rocks south of the Great Lakes occur as boulders and stones, a great part of the till has been crushed and ground to a clayey texture. The till plains, although sweeping in broad swells of slowly changing altitude, often appear level to the eye with a view stretching to the horizon. Here and there, faint depressions occur, occupied by marshy sloughs, or floored with a rich black soil of postglacial origin. It is thus by sub-glacial aggradation that the prairies have been levelled up to a smooth surface, in contrast to the higher and non-glaciated hilly country just to the south.

    The great ice sheets formed terminal moraines around their border at various end stages. However, the morainic belts are of small relief in comparison to the great area of the ice. They rise gently from the till plains to a height of 50, 100 or more feet. They may be one, two or three miles (5km) wide and their hilly surface, dotted over with boulders, contains many small lakes in basins or hollows, instead of streams in valleys. The morainic belts are arranged in groups of concentric loops, convex southward, because the ice sheets advanced in lobes along the lowlands of the Great Lakes. Neighboring morainic loops join each other in re-entrants (north-pointing cusps), where two adjacent glacial lobes came together and formed their moraines in largest volume. The moraines are of too small relief to be shown on any maps except of the largest scale. Small as they are, they are the chief relief of the prairie states, and, in association with the nearly imperceptible slopes of the till plains, they determine the course of many streams and rivers, which as a whole are consequent upon the surface form of the glacial deposits.

    The complexity of the glacial period and its subdivision into several glacial epochs, separated by interglacial epochs of considerable length (certainly longer than the postglacial epoch) has a structural consequence in the superposition of successive till sheets, alternating with non-glacial deposits. It also has a physiographic consequence in the very different amount of normal postglacial erosion suffered by the different parts of the glacial deposits. The southernmost drift sheets, as in southern Iowa and northern Missouri, have lost their initially plain surface and are now maturely dissected into gracefully rolling forms. Here, the valleys of even the small streams are well opened and graded, and marshes and lakes are rare. These sheets are of early Pleistocene origin. Nearer the Great Lakes, the till sheets are trenched only by the narrow valleys of the large streams. Marshy sloughs still occupy the faint depressions in the till plains and the associated moraines have abundant small lakes in their undrained hollows. These drift sheets are of late Pleistocene origin.

    When the ice sheets extended to the land sloping southward to the Ohio River, Mississippi River and Missouri River, the drift-laden streams flowed freely away from the ice border. As the streams escaped from their subglacial channels, they spread into broader channels and deposited some of their load, and thus aggraded their courses. Local sheets or aprons of gravel and sand are spread more or less abundantly along the outer side of the morainic belts. Long trains of gravel and sands clog the valleys that lead southward from the glaciated to the non-glaciated area. Later, when the ice retreated farther and the unloaded streams returned to their earlier degrading habit, they more or less completely scoured out the valley deposits, the remains of which are now seen in terraces on either side of the present flood plains.

    When the ice of the last glacial epoch had retreated so far that its front border lay on a northward slope, belonging to the drainage area of the Great Lakes, bodies of water accumulated in front of the ice margin, forming glacio-marginal lakes. The lakes were small at first, and each had its own outlet at the lowest depression of land to the south. As the ice melted further back, neighboring lakes became confluent at the level of the lowest outlet of the group. The outflowing streams grew in the same proportion and eroded a broad channel across the height of land and far down stream, while the lake waters built sand reefs or carved shore cliffs along their margin, and laid down sheets of clay on their floors. All of these features are easily recognized in the prairie region. The present site of Chicago was determined by an Indian portage or carry across the low divide between Lake Michigan and the headwaters of the Illinois River. This divide lies on the floor of the former outlet channel of the glacial Lake Michigan. Corresponding outlets are known for Lake Erie, Lake Huron, and Lake Superior. A very large sheet of water, named Lake Agassiz, once overspread a broad till plain in northern Minnesota and North Dakota. The outlet of this glacial lake, called river Warren, eroded a large channel in which the Minnesota River evident today. The Red River of the North flows northward through a plain formerly covered by Lake Agassiz.

    Certain extraordinary features were produced when the retreat of the ice sheet had progressed so far as to open an eastward outlet for the marginal lakes. This outlet occurred along the depression between the northward slope of the Appalachian plateau in west-central New York and the southward slope of the melting ice sheet. When this eastward outlet came to be lower than the south-westward outlet across the height of land to the Ohio or Mississippi river, the discharge of the marginal lakes was changed from the Mississippi system to the Hudson system. Many well-defined channels, cutting across the north-sloping spurs of the plateau in the neighborhood of Syracuse, New York, mark the temporary paths of the ice-bordered outlet river. Successive channels are found at lower and lower levels on the plateau slope, indicating the successive courses taken by the lake outlet as the ice melted farther and farther back. On some of these channels, deep gorges were eroded heading in temporary cataracts which exceeded Niagara in height but not in breadth. The pools excavated by the plunging waters at the head of the gorges are now occupied by little lakes. The most significant stage in this series of changes occurred when the glacio-marginal lake waters were lowered so that the long escarpment of Niagara limestone was laid bare in western New York. The previously confluent waters were then divided into two lakes. The higher one, Lake Erie, supplied the outflowing Niagara River, which poured its waters down the escarpment to the lower, Lake Ontario. This gave rise to Niagara Falls. Lake Ontario's outlet for a time ran down the Mohawk Valley to the Hudson River. At this higher elevation, it was known as Lake Iroquois. When the ice melted from the northeastern end of the lake, it dropped to a lower level, and drained through the St. Lawrence area. This created a lower base level for the Niagara River, increasing its erosive capacity.

    In certain districts, the subglacial till was not spread out in a smooth plain, but accumulated in elliptical mounds, 100200 feet. high and 0.5 to 1 mile (0.80 to 1.61 kilometres) long with axes parallel to the direction of the ice motion as indicated by striae on the underlying rock floor. These hills are known by the Irish name, drumlins, used for similar hills in north-western Ireland. The most remarkable groups of drumlins occur in western New York, where their number is estimated at over 6,000, and in southern Wisconsin, where it is placed at 5,000. They completely dominate the topography of their districts.

    A curious deposit of an impalpably fine and unstratified silt, known by the German name bess (or loess), lies on the older drift sheets near the larger river courses of the upper Mississippi basin. It attains a thickness of 20ft (6.1m) or more near the rivers and gradually fades away at a distance of ten or more miles (16 or more km) on either side. It contains land shells, and hence cannot be attributed to marine or lacustrine submergence. The best explanation is that, during certain phases of the glacial period, it was carried as dust by the winds from the flood plains of aggrading rivers, and slowly deposited on the neighboring grass-covered plains. The glacial and eolian origin of this sediment is evidenced by the angularity of its grains (a bank of it will stand without slumping for years), whereas, if it had been transported significantly by water, the grains would have been rounded and polished. Loess is parent material for an extremely fertile, but droughty soil.

    Southwestern Wisconsin and parts of the adjacent states of Illinois, Iowa, and Minnesota are known as the driftless zone, because, although bordered by drift sheets and moraines, it is free from glacial deposits. It must therefore have been a sort of oasis, when the ice sheets from the north advanced past it on the east and west, and joined around its southern border. The reason for this exemption from glaciation is the converse of that for the southward convexity of the morainic loops. For while they mark the paths of greatest glacial advance along lowland troughs (lake basins), the driftless zone is a district protected from ice invasion by reason of the obstruction which the highlands of northern Wisconsin and Michigan (part of the Superior upland) offered to glacial advance.

    The course of the upper Mississippi River is largely consequent upon glacial deposits. Its sources are in the morainic lakes in northern Minnesota. The drift deposits thereabouts are so heavy that the present divides between the drainage basins of Hudson Bay, Lake Superior, and the Gulf of Mexico evidently stand in no very definite relation to the preglacial divides. The course of the Mississippi through Minnesota is largely guided by the form of the drift cover. Several rapids and the Saint Anthony Falls (determining the site of Minneapolis) are signs of immaturity, resulting from superposition through the drift on the under rock. Farther south, as far as the entrance of the Ohio River, the Mississippi follows a rock-walled valley 300 to 400ft (91 to 122m) deep, with a flood-plain 2 to 4mi (3.2 to 6.4km) wide. This valley seems to represent the path of an enlarged early-glacial Mississippi, when much precipitation that is today discharged to Hudson Bay and the Gulf of St Lawrence was delivered to the Gulf of Mexico, for the curves of the present river are of distinctly smaller radii than the curves of the valley. Lake Pepin (30mi[48km] below St. Paul), a picturesque expansion of the river across its flood-plain, is due to the aggradation of the valley floor where the Chippewa River, coming from the northeast, brought an overload of fluvio-glacial drift. Hence, even the father of waters, like so many other rivers in the Northern states, owes many of its features more or less directly to glacial action.

    The fertility of the prairies is a natural consequence of their origin. During the mechanical transportation of the till, no vegetation was present to remove the minerals essential to plant growth, as is the case in the soils of normally weathered and dissected peneplains. The soil is similar to the Appalachian piedmont which though not exhausted by the primeval forest cover, are by no means so rich as the till sheets of the prairies. Moreover, whatever the rocky understructure, the till soil has been averaged by a thorough mechanical mixture of rock grindings. Hence, the prairies are continuously fertile for scores of miles together. The true prairies were once covered with a rich growth of natural grass and annual flowering plants, but today, they are covered with farms.

    Read more here:
    Prairie - Wikipedia

    Restaurant Construction | Restaurant Consultants Inc. - November 23, 2018 by admin

    Agraria Restaurant

    "On behalf of my fellow owners, who include family-farmers from across the country; please allow me to convey our thanks. The project was completed on-schedule thanks largely to your pre-construction, construction and opening consulting services; the professional standard that defines and separates your organization from all in the industry."

    -Tom Prescott, Project-Manager

    AIA Architect

    "I dont know what is more impressive- the fact that youve helped my firm for over 20 years or the fact that together weve completed over 100 building projects in the DC metro area. Youre responsible for many of our most successful projects being completed and occupied on time, which is no small feat in the DC environment."

    -Alan Sparber

    Armand's Pizzeria & Grille

    "During each of these projects you have provided me with excellent advice and consulting services regarding site selection, store design, food service equipment selection, permit expediting, and construction management."

    -John Deem, President

    Ben's Chili Bowl

    "Over the last 50 years, Bens Chili Bowl has found that the relationships weve developed have been important to us running an efficient and profitable business. Joe, our relationship with you has allowed us to benefit from your wealth of knowledge in pursuing our new business project. Your attention to details and follow up has been critical to our work projects being completed."

    -Kamal Ben Ali

    BLT Steak

    "As operators opening for the first time outside of New York your knowledge of the issues, your tenacity to beat deadlines and your attention to detail were invaluable to us. Your years of being an operator blended with your unmatched knowledge make you a consultant that no operator in the area should attempt an opening without having you on their team."

    -Jeff Kadish, Partner

    Boog's BBQ

    "Your tremendous knowledge and expertise, coupled with a great personality and outstanding work ethic, have made this a most comfortable and rewarding professional relationship. I can truly say that youre the best at taking a simple idea and turning it into a full blown operational concept."

    -John W. Powell, Jr. Vice President

    Brailsford & Dunlavey

    "Restaurant Consultants, Inc. staff was a major factor in our company's success. As a result, we completed and opened our project on time and within their proposed budget."

    -Hakim Chambers

    Cafe Deluxe

    "Thank you very much for all of the work you and your group did for Caf Deluxe in expanding our restaurant on Wisconsin Avenue. Without your help along the way I think we would still be waiting to open the restaurant. I was very impressed how professional your group was when interacting with our General Contractor and employees with the District of Columbia."

    -Tom Baldridge, CFO

    Central-Michel Richards

    "I worked with Joe Spinelli on Central-Michel Richard at 1001 Pennsylvania Ave, NW. In an era when many professionals over promise and under deliver, Joe is an example of the opposite. He set realistic expectations from the outset and then went the extra mile to deliver an outstanding result. I will recommend him to my colleagues and will clearly do business with him in the future."

    -Mark Sandground, Jr., General Counsel

    Chadwick's Restaurants

    "In all of the restaurants weve opened, you have been front and center with us and many times leading us. Especially for an independent restaurant group, having people like you on the team is extremely important, even critical. I am proud of my company, proud of what weve accomplished and established and proud to be associated with you personally and professionally with Restaurant Consultants, Inc."

    -Michael Kirby, Founder

    Columbia Equity Trust

    "Regarding the Occidental Restaurant & Caf du Parc at the Willard Hotel; thank you for your responsiveness, professionalism and assistance in completing two relatively complicated restaurant renovations in DC."

    -Edward Lash, Sr. Vice President

    COSI, Inc.

    "Your knowledge of and experience with the complicated permitting process, historical preservation of existing building, architectural review board requirements and code and inspection requirements for foodservice facilities in D.C have been extremely valuable to our company over the past ten years."

    -John Jankowski, Project Manager

    CulinAerie

    "Joe's knowledge and expertise were invaluable and critical to the project's advancement. He anticipated perfectly when we could expect objections on the part of the DCRA and worked closely with the architect, MAPs and general contractor. Equally important to my business partner and myself, however, were Joes demeanor and professionalism during this nearly year-long process"

    -Susan Holt, Managing Director

    Fogo De Chao Churrascaria

    "Choosing Restaurant Consultants to be part of our team proved to be the smartest decision we made. Your highly professional guidance and assistance during pre-construction, construction and final opening made our project run smoothly and successfully. Thanks to that we were able to stay within our schedule and open in record time."

    -Fernando Barreto, Expansion Manager

    International Contractors, Inc.

    "I would like to personally thank you and your staff for the assistance and guidance you provided during pre-construction, construction and closeout stages of the project. I can honestly say without your help we never could have achieved our aggressive construction schedule of four months."

    -Bruce Bronge President

    JUDGE Realty

    "You have been an invaluable part of my team in building KFC, Taco Bell, Pizza Hut, Long John Silvers and A&W Root Beer restaurants in my tenure with YUM! Brands over the last 10 years. Your experience and knowledge has proven time and again to be the key that has opened the gate to successful restaurant openings."

    -Joe Celento, Realtor

    Just Fresh Bakery Cafe & Market

    "You have been a tremendous resource that we are pleased to have on retainer. Whether during design, construction or operations, you always seem to know the answers to the questions that stump others."

    -Sean Clancy President

    Moctec Mexican Products

    "I want to thank you for working with me over the last 28 years and for your help with the three moves we made as we expanded. Your assistance in the planning, purchasing, installing and implementing of production lines for the production of Mexican food products speaks highly for your insight and understanding of production processes and as well as your ability to be a quick study!"

    -Victor H. Vazquez, Founder/CEO

    Nando's Peri-Peri

    "With 850 restaurants around the world, we have run into many unique environments and we rely upon services such as yours to assist with local knowledge and support. Our expectations were exceeded and without your help, we likely would have endured significant delay and lost revenue."

    -Fran McDonald, Vice President

    Organic To Go

    "Your knowledge and expertise have been invaluable to our success with the introduction of Organic To Go to Washington, DC. The guidance provided to us by Restaurant Consultants, Inc. has been integral to our entire process from construction planning to exterior signage, and everything in between! Without your help, we might still be building the first or second caf, not celebrating commencement of construction on the 5th!"

    -Michael Johnson, Vice President of Business Development

    Quiznos Subs

    "You are always one of the first vendors I reach out to en sure that the process is properly structured to succeed. The number of times you have achieved a solution to what appeared to be an insurmountable problem is too many to count"

    -Todd Barry Goldstein, Regional Director of Construction

    Star Restaurant Group, LLC

    "Working with Restaurant Consultants has made what is often a difficult process easy. Your timeliness and attention to detail was crucial in allowing us to open Zola Wine & Kitchen on time."

    -Dan Mesches, President & CEO

    Starbucks Coffee Company

    "Your knowledge and expertise has been invaluable to our operation. We are simply able to forward the plans to you, knowing that once they are in your hands, the work will be performed with integrity and competency. Your involvement in getting the Warming Program off the ground for over 180 units has been vital to its success."

    -Ed Flaherty, Facilities Construction Manager

    TGI Friday's / CFC Management Company, Inc.

    "The most amazing part is that you are just as efficient and professional with a one store start-up as you are with a 300 store known concept. You treat each project as if it were the most important relationship to your team."

    -Linda Sherman, National Project Manager

    The MHG Group of Companies

    "Over the last twelve months you and your firm have handled two projects for usCIRCA at Dupont and a Greenberry's Coffee and Tea store in Rockville, Maryland. Your attention to detail, timeliness of filings and inspections, and perseverance with the requisite government departments have proven invaluable to our corporate planning."

    -Stephen P. Guvula, President

    Vucurecich Simons Advisory Group

    "Over the past year, you have been an invaluable asset to both Founding Farmers and Agraria Restaurants. Building an 8,750 sq.ft. Two-story upscale restaurant in Washington, DC, and within the IMF building, had a potential to be a very complicated ordeal for an out-of-state company like us. I would not consider embarking on another project in DC without your services and recommend you and your team to anyone building in Washington, DC."

    -Lara Hardcastle, Project manager

    Wasabi

    "Your in depth knowledge of the many DC Supplemental Codes proved invaluable during our challenging build out in a 100 year old building. Further, your availability at all times went far beyond what could have been reasonably asked or expected."

    -Bo Davis, CEO

    YUM! Brands, Inc.

    "I have dealt with numerous consultants in my career in fast food development and I am proud to say that you are one of the best."

    -Bharat Parikh, Construction manager

    More here:
    Restaurant Construction | Restaurant Consultants Inc.

    Restaurant Construction | Buildrite Construction - July 26, 2018 by admin

    Restaurant construction jobs are often design-build projects that require a commercialcontractor to oversee the project from preconstruction to completion. These projects can range from renovating an older building, refurbishing an existing space, or designing a completely new location for both national franchises and single-location restaurants.

    Restaurant jobs are higher risk than other commercial construction projects because they require specialized mechanical, electrical, and plumbing (MEP) work in order to ensure the kitchen is operational and meets all of the necessary safety and health codes. All restaurant designs and plans must be in compliance with the county health departments, the department of building and safety, and the fire marshall.

    In addition, restaurants must meet the guidelines set out by the ADA which primarily pertain to accessibility. These requirements include (but are not limited to) the following:

    Restaurant construction is focused into two areas: back of house and front of house. Front of house construction encompasses all of the design work the customer sees, including the exterior, entry, dining rooms, bars, eating counters, and public restrooms. Back of house covers construction of the kitchen and is the primary differentiator between restaurant construction and commercial projects. Kitchen construction typically includes the installation of a cook line, dishwasher, refrigerator, and three-compartment sink.

    Buildrite has been working in the restaurant construction industry for over 30 years. Our top priority when working with our clients is to ensure that the project accurately reflects their vision. We pride ourselves on being able to implement the vision of customers of varying levels of construction knowledge, from those who only have an idea to those who have completed designs.

    Our team of architects, builders, and contractors has experience with all aspects of restaurant construction and are knowledgeable of all of the regulations restaurants are required to meet. From the walk-in refrigerator to the color of the bathroom, our professionals are dedicated to ensuring every portion of your restaurant complies with the necessary codes.

    Contact Buildrite to discuss your next restaurant project!

    Buildrite completed 5 of the newly rebranded Arbys in Tennessee and Alabama.

    Buildrite provided ground up development for Bojangles new stores in the Southeast. Services includedsite development, civil work, parking lot and storage enclosure repairs.

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    Restaurant Construction | Buildrite Construction

    BALI Construction specialty restaurant & retail general … - June 18, 2018 by admin

    I am thrilled to write this testimonial on behalf of BALI Construction.

    Kevin and the BALI Construction team built our brand new restaurant at 799 Battery St. in San Franciscos Financial District. This project was a full build-out; we started with a dirt floor and hollow space- and thanks to the BALI crew, we are now enjoying and operating in a spectacular setting with a brand new kitchen and inviting lobby.

    Our project superintendent addressed all of our needs and was responsive and collaborative throughout the project. Together, we worked with our architects and designers, BALIs team, and BALIs reputable subcontractors to reach milestones on-time and on-budget. Kevin worked with us to ensure that costs and timelines worked in our favor- a rare skill to find among construction companies. BALI put our needs first and made sure we were always satisfied.

    This restaurant was the third we have built in San Francisco, and thanks to BALI, was the smoothest and easiest to build. When we ran into challenges, BALI made sure to work with us and support us to reach a resolution. When we needed to get creative, BALI was the first to come up with a great idea. And when we needed something done, BALI got it done.

    I highly recommend working with BALI to build a restaurant here in San Francisco. They perform quality work, and every restauranteur will be pleased with the end results. We will surely work with BALI again for our next shop!

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    BALI Construction specialty restaurant & retail general ...

    2941 Restaurant – 2941 Restaurant - August 15, 2017 by admin

    HoursMonday - Friday Lunch | 11:30 a.m. - 2 p.m.Dinner | 5 p.m. - 9 p.m.Happy Hour | Weekdays | 4 p.m. - 7 p.m.Directions

    WeekendsSaturday | 5:30 p.m. to 10 p.m.Sunday | Private Dining Events & Holidays as announcedMake a Reservation Online| Call (703) 270-1500

    Northern Virginia Magazine 'Best Of" 2017!( Voted Best Fine Dining Restaurant )

    A calender list of all scheduled events at 2941 Restaurant

    DATE NIGHT | Thursday and Friday 'Date Night' Special | Five-Course Menu $65Enjoy our signature five-course tasting menu Thursday and Friday nights for only $65 dollars per person | $45 dollar wine pairing*Not valid during Restaurant Week, Holidays, or with any other special offer*

    The wedding event of your dreams is waiting for you at 2941Restaurant. Every dish is a work of art at this marvelousinside the beltway oasis.Beautiful bridal showers, rehearsaldinners, ceremonies, and receptions are available for parties of two to 200.

    Gorgeous Private Events and Celebrations at 2941 Restaurant |If you are seeking a special venue in which to host a business gathering or family occasion, look no further than 2941 Restaurant. We offer several, spectacular rooms appropriate for either private parties or corporate events.

    Thank You - 2941 Private Dining Awarded Wedding Wire Couple's Choice Award Fifth Year in a Row!

    2941 Sister Restaurant Pizzeria Orso400 South Maple Avenue,Falls Church, VA 22046

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    2941 Restaurant - 2941 Restaurant

    Stillwater business construction roundup – Stillwater News Press - August 15, 2017 by admin

    Projects under review

    Wendys reconstruction on existing site, 720 W. 6th Ave.

    Jimmy Johns, 4310 W. 6th Avenue

    Projects under construction/permitted

    Raising Canes site redevelopment, 317 N. Perkins Road

    Wendys, 2401 N. Perkins Road

    Aspen Dental, 2307 N. Perkins Road

    Springhill Suites Hotel, 315 S. Cstar Blvd.

    Stillwater Public Schools new greenhouse, classroom and ag barn, 148 N. Drury Street

    Stillwater Medical Center south campus, 900-1200 W. 12th Ave.

    Cornerstone Dental Clinic, 1324 S. Sangre Road

    The Garage Burgers and Beer second floor remodel, 520 W. Elm Street

    On-going projects remodels/expansions

    Five Guys Burgers and Fries, 611 N. Perkins Road Suite B

    Stillwater Medical Center canopy and parking lot, 1323 W. 6th Ave.

    FedEx interior remodel, 307 N. Perkins Road

    McDonalds remodel, 902 W. 6th Ave.

    Aldi grocery store expansion, 1188 N. Perkins Road

    Stillwater Milling Center new two-story retail building, 502 E. 6th Ave.

    Stillwater Medical Center cancer center addition, 1201 W. 6th Ave.

    Teen Challenge building remodel, 3014 S. Main Street

    Maple 500 Apartments remodel, 502 W. Maple Ave.

    New housing

    Sigma Phi Epsilon House, 1121 W. 4th Ave.

    Mixed use residential/office/retail development at 4th Avenue and Ramsey Street

    The Ranch at Epworth Living retirement community, 5601 N. Washington Street

    The Wesley Foundation mixed use assembly and sleeping quarters, 823 W. University Ave.

    Tradan Heights Estates Section 2 single family homes, 4399 S. Prescot

    Avid Square multifamily with apartments and town homes, 410 S. Hester Street

    Source: City of Stillwater Development Services reports

    Twitter: @mcharlesNP

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    Stillwater business construction roundup - Stillwater News Press

    Desert Liquidators Furniture, Restaurant Equipment … - August 15, 2017 by admin

    We at Desert Liquidators are often asked how we always have so much inventory. The simple answer is that companies all over the country are constantly going through liquidation. We are on hand to take the liquidated merchandise off their hands. In business, liquidation can mean one of two things:

    Your friendly Phoenix liquidators scour the country to find and bring home to Arizona the best products at the best prices from these liquidation events. The home and commercial equipment we offer is unmatched in style, price and performance.

    You will not find dent-and-ding merchandise. You will not find outdated and ugly products. You will find exceptional values that come to us from companies that need to clear their floors, balance their books or cut their losses.

    Nobody wishes a business to go bankrupt. Creditors lose; the buying public loses; the business owner loses. When bankruptcy is inevitable, the business owner must dispose of stock and store equipment. This could be a restaurant, retailer, hotel or office supply house.

    Desert Liquidators steps in at the right time to get these liquidated items at steep discounts, returning some value to the owner and passing huge savings on to you.

    One way to think of liquidation in Phoenix is to think of it as the ultimate recycling. By buying up excess inventory or helping to empty a store going out of business, we prevent these valuable products from going to waste.

    The embedded energy in a stainless steel restaurant sink has value that can be repurposed for a new eatery, a kitchen remodeling or a school. The beds, bar stools and bathtubs we rescue and resell can have new life.

    Because we at Desert Liquidators can acquire these gleaming new, discontinued and overstock items for a fraction of what a wholesaler would pay, we can pass the savings onto you, our wallet-wise customers.

    You save big because we think big. We buy from liquidation sales all over the country and bring the new inventory back to Phoenix for you. No waiting, no huge shipping bills and, best of all, no high-end retail sticker shock.

    New inventory arrives all the time, so contact Desert Liquidators today or stop by our store soon.

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    Desert Liquidators Furniture, Restaurant Equipment ...

    Developers working to transform old Miami Subs in Baymeadows – Jacksonville Daily Record - August 15, 2017 by admin

    Baymeadows Corner is a few steps closer to taking shape at the site of a closed Miami Subs at 8355 Baymeadows Road.

    Developers Paul and Louis Sleiman applied for a permit to significantly renovate the structure and expand it to 7,600 square feet.

    Paul Sleiman said Friday most of the Miami Subs building would be demolished but some elements would remain, such as the structural columns and foundation.

    The property is designed as three units comprising two retail stores of 2,500 and 3,000 square feet and a 2,100-square-foot restaurant and drive-thru. The restaurant seating is capped at 50.

    The units are designed as tenant shells. Build-out would take place separately.

    The Malle Co. Inc. is the contractor for the $600,000 renovation and addition. JAA Architecture is the architect.

    On Friday, Triforce Development, led by the Sleiman brothers and Bueme Engineering applied for the administrative deviation from the citys zoning code for landscaping reductions. They await a final order.

    The application says the proposed deviation is part of the efforts to rebuild the Baymeadows area and that the site has been vacant and deteriorated for many years.

    Triforce, through Olde Mandarin LLC, would buy the property from 8355 Baymeadows Inc. of Orange Park.

    A mobility-fee calculation certificate and a concurrency reservation certificate issued June 16 by the city show the site is between Taco Bell and Jiffy Lube.

    Paul Sleiman said in July the plan is to redevelop the entire site, including the building, parking areas and monument sign. He said he expects to start construction in the fourth quarter.

    The 3,600-square-foot Miami Subs building was developed in 1985. Miami Subs operated six area stores but closed them. The Baymeadows store closed in 2003.

    The developer of the proposed Home2 Suites by Hilton at Deerwood Park Boulevard and Gate Parkway seeks a permit to build the five-story hotel at a cost of $7.5 million.

    A group led by hotelier Kanti Patel wants to build the 64,438-square-foot project on 1.75 acres at 10715 Deerwood Park Blvd.

    Omega Construction Services is shown as the contractor. Zona Architecture is the architect.

    Plans show a pool and patio outdoors and the inside includes a breakfast area, meeting rooms and exercise room.

    Patel said construction should start in November on the 104-room Home2 Suites by Hilton and he estimates the investment at $14 million to $15 million. The company said it should open in January 2019.

    Home2 Suites by Hilton is a limited-service, extended-stay hotel.

    The 3.54-acre site has space for a second five-story hotel, with 102 rooms. Patel said there was no decision on that development.

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    Developers working to transform old Miami Subs in Baymeadows - Jacksonville Daily Record

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