Property Types/Hospitality & Restaurant

Hospitality Losses Demand Speed, Precision, and Control.

Restaurants, hotels, and function spaces. Every day closed is revenue gone, so the estimate has to be right the first time: the kitchen back to code, the finishes named by room and by grade, and the building separated from the tenant’s build-out.

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The Work

Hospitality & Restaurant Losses

A restaurant fire is a hood, a suppression system, and a cook line, and then it’s every surface the smoke reached on its way through the dining room. A hotel water loss is a stack of rooms with a different finish level on each floor and a corridor between them that never closes. The owner wants to reopen, which means the scope can’t come back with questions. Atlas documents the loss room by room and writes it from a measured sketch, top down and trade by trade, with the kitchen equipment and the hood and suppression recommissioning as the trade lines they are, the finish schedule named in every room, and the tenant’s build-out separated from the building, so the file supports the phasing an operating property needs.

What’s Different Here

The kitchen goes back to code.

Hood, suppression, gas, and the cook line come back with the inspections and certifications reopening requires. Each is written as the trade line it is, with the testing on its own.

Building apart from build-out.

The shell, the rated assemblies, and the base systems are the owner’s scope. The tenant’s kitchen, bar, millwork, and finishes are written on their own.

Finishes by room, by finish level.

Dining rooms, bars, guest rooms, and back of house each have their own finish schedule. The estimate names the material and the grade in every room, so nothing gets put back to a lower standard than it had.

Loss Pages

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