Commercial Construction
Built to brand standard,
and to opening day.
Restaurants, retail and workplaces across Ontario, Alberta and British Columbia — including national franchise builds delivered to the franchisor's spec, the landlord's rules and a fixed opening date.
- 0 Commercial projects
- 0 Provinces served
- 0 National brands built
What we build
Four kinds of commercial space,
one way of working.
Every commercial build answers to someone other than you — a franchisor, a landlord, a building inspector, a health unit. We plan around those sign-offs from the first drawing so none of them delays your opening.
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Restaurants & QSR
Franchise build-outs delivered to the prototype drawings — kitchens, hoods and grease interceptors coordinated so your health inspection isn't the thing that moves your opening.
- Commercial kitchens & hoods
- Grease traps & interceptors
- Walk-ins & cold storage
- Franchisor spec compliance
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Retail
Storefronts, fixtures and back-of-house built to your brand guidelines, with the landlord's fixturing schedule and mall hours planned around rather than fought.
- Storefronts & glazing
- Fixtures & millwork
- Back-of-house & stockrooms
- After-hours mall work
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Corporate Offices
Workplace fit-outs that account for the building's rules as much as your floor plan — demising walls, meeting rooms and services delivered without disrupting the tenants next door.
- Demising walls & partitions
- Meeting & focus rooms
- HVAC and electrical reconfiguration
- Occupied-building phasing
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Salon & Spa
Plumbing-heavy fit-outs where every chair, basin and treatment room needs supply, drainage and ventilation in exactly the right place the first time.
- Wash stations & basins
- Treatment & wet rooms
- Ventilation for chemical use
- Reception & retail display
Building something else — a gym, a bar, a clinic, an industrial unit? Tell us about it
How we build
Five stages,
no surprises.
Franchise and retail builds go wrong in the gaps — between the franchisor's drawings and the landlord's rules, between the equipment order and the rough-in. These are the five points where we close them.
Book a site walkthrough-
Site review & feasibility
We walk the unit before anything is drawn. Grease-trap access, exhaust routing, electrical capacity and the landlord's base-building limits decide what is buildable — and what would cost you a season.
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Drawings & permit
We coordinate the franchisor's prototype drawings with the local building department, the health unit and your landlord's approval process — so one set satisfies all of them at once.
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Fixed price & schedule
You get one number and one date, with the assumptions written down. Long-lead items — millwork, hoods, walk-ins, signage — are ordered against that schedule, not after it.
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Build
One site supervisor, one point of contact, and a weekly update you can forward to your partners. Inspections are booked ahead of the work being ready, not after it.
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Handover & opening
Final inspections, equipment commissioning, franchisor sign-off and the deficiency list closed out — so the day you open is the day on the lease, not three weeks after it.
Recent work
Spaces we've opened.
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Burger King
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Denny's
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Baskin-Robbins
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1200 Derry Rd, Unit 21
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Style Lounge Cambridge
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Billiards & Bar
No projects in this category yet.
20 commercial projects — including national franchise builds for Burger King, Denny's, Baskin-Robbins, Thai Express, Church's Chicken, Manchu Wok and Burrito Boyz.
What clients say
The part that matters:
they opened on the date.
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Our franchisor's drawings and the landlord's rules did not agree. They sorted it out between the two before we broke ground, and we opened on the date in the lease.
[Client name] Quick-service restaurant · [City], ON -
Fitting out inside a working mall meant night shifts and a strict noise window. They planned around it from day one — no complaints from neighbouring tenants, and no lost days.
[Client name] Retail · [City], ON -
The kitchen passed health inspection first time. Hood, grease trap and drainage were all where the inspector expected them — no rework, no delay.
[Client name] Restaurant · [City], ON
Want to speak to a past client directly? Ask us for a reference
Start your build
Tell us the date you
want to open.
Send us the unit, the brand and the opening date on your lease. We'll walk the space, tell you honestly whether that date is achievable, and put a number against it.