The world has become extremely specialized and the construction industry is no different. Yet, due to the fast track schedules and small spaces inherent to restaurant build outs, restaurant construction contractors tend to “specialize” on projects where contracts are larger and time frames are longer.

That’s where Lott Restaurant Construction is different. We only build restaurants, so we speak your language.

A restaurant contractor understands first and foremost that to the restaurant owner, kitchen equipment is a printing press that prints money. If that equipment is idle, capital to support the organization is not coming in and expenses are mounting. A restaurant contractor knows there are 2 stages to restaurant construction: preparing for equipment and opening as soon as its ready.

The Lott team starts at the back of the house in preparation for equipment and moves to the front of the house while it is installed and prepped. With all of the major trades working in a confined space like a kitchen, site coordination and communication must be exact and the project momentum has to maintained from day 1 until opening.

Our superintendents know grease traps, POS systems, cook line equipment and ansul systems. Our support staff knows the extreme importance of coordinating and facilitating delivery with your vendors and we all know the importance of getting your doors open ASAP.

Since many restaurant owners are running other restaurants while building their current project, having a contractor on site that knows all of critical steps to completion and has opened over 250 locations is a valuable resource that is not represented on any bid form and often over looked.

We equate the construction of a restaurant to that of a fine watch. It must be precise, exact, consistent and on time. We hope we can put our experience to work for you.