
Calgary · Restaurant
Biryani 65
Restaurant interior improvement
APX Construction · Calgary
Plan restaurants and cafes around the space, its users and the work it needs.
Discuss front/back-of-house, equipment interfaces, ventilation, grease/plumbing interfaces, washrooms and finishes. Identify owner-supplied items, design and specialist trade responsibilities before pricing.
Bring the address, existing and proposed plans, landlord requirements, equipment schedules, area and timing. Resolve kitchen equipment and specialist service requirements early enough to inform sequencing.
An occupied property needs an agreed plan for separation, access, noise and interruptions. Discuss kitchen equipment and specialist service requirements alongside long-lead materials and owner decisions. A preliminary budget identifies assumptions; a drawing-based quotation defines scope, exclusions and allowances. Existing services, equipment, finishes and restricted work windows affect cost.
The supplied portfolio documents the displayed scope. It does not establish every specialist capability a new assignment may require.
Biryani 65 documents customer-facing improvements. Confirm full kitchen, hood and equipment responsibilities for your scope.
Supply equipment schedules, dimensions and utility requirements together with the consultant-led ventilation and plumbing design. Identify who supplies, installs and connects each item.
Describe customer-area finishes and kitchen interfaces as separate scope packages. The Biryani 65 portfolio entry supports interior finishes; confirm any wider assignment.
Kitchen equipment delivery, specialist services, finish decisions and landlord access need coordinated dates. Ask the professional team to identify required reviews before setting a construction target.
Share the location, scope and drawings. Start with the details that matter to your business.