Due diligence and lease
Before signing, confirm zoning, existing services, ventilation options and occupancy limits. Negotiate the lease with the fit-out period in mind, because rent-free or reduced-rent time is often tied to an expected opening date.
Concept and design development
Develop the brief, layout, seating plan, kitchen requirements and material direction. Bring in the kitchen consultant and building-service engineers early so their requirements shape the plan instead of forcing redesign later.
Permit drawings and review
Prepare a complete permit package with consultant information included. Review times vary by municipality and by how complete the submission is. Incomplete drawings and missing consultant information are among the most common reasons for delay.
Tender and contractor selection
Issue the same documented scope to each contractor so quotes can be compared fairly. Identify long-lead items such as kitchen equipment, custom millwork, lighting and signage, and order them early.
Construction, inspections and handover
Construction length depends on scope, existing conditions and whether long-lead items arrive on time. Allow time for inspections, final fire and health approvals, equipment commissioning, staff training and a soft opening before the public launch.
Plan the schedule, not just the build
A clear sequence—due diligence, design, permits, tender, construction and handover—helps you set realistic expectations with landlords, lenders and staff. Consultony helps Toronto and GTA restaurant owners coordinate design, documentation and contractors through each stage. Timelines vary by project; confirm them with your appointed professionals.