Working from strict input from the franchise headquarters in the US, we ensured the operations and style of the chain would meet the company’s standards. We designed the kitchen ventilation; general HVAC distribution ductwork; plumbing, including provisions for soda machines; power distribution; lighting and fire alarm. A specific challenge came with the franchise’s heavily-relied on meat smoker, which uses wood pellets – a major concern for commercial kitchen ventilation. We made sure to accurately size the hood and associated exhaust system to handle the tremendous quantity of fumes and heat given off by the appliance.