Hotel, Restaurant & QSR Construction — Nationwide
From boutique hotels to national QSR franchise rollouts, TCG delivers turnkey hospitality and food-service construction across 38 states — including design-build, kitchen MEP, brand-standard compliance, and FF&E coordination.
Hotel, Restaurant & QSR Cost Estimator
Describe your hospitality or food-service project and get a preliminary construction cost estimate powered by TCG.ai — the same engine behind our general construction estimator.
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Hotel, Restaurant & QSR Construction
Hospitality and food-service construction is one of the most operationally demanding sectors in commercial building. Hotels require precise coordination of guest-room FF&E, MEP-intensive kitchens, branded finishes, and complex phasing to hit opening dates tied to revenue projections. Restaurants and QSR facilities demand specialized kitchen exhaust per NFPA 96, grease interceptors, walk-in cooler/freezer installation, and compliance with local health department codes and the FDA Food Code.
At Terrapin Construction Group (TCG), hospitality construction is delivered through our integrated design-build model — combining architectural design, MEP engineering, preconstruction, and construction management under a single contract. This is critical in hospitality where a missed opening date can mean hundreds of thousands in lost revenue.
Whether your project is a 150-room branded select-service hotel, a chef-driven full-service restaurant, or a multi-unit QSR franchise rollout, TCG has the nationwide construction infrastructure to deliver on time and on brand. Our equipment procurement capabilities streamline commercial kitchen and FF&E purchasing, and our general contracting teams handle everything from ground-up construction to tenant improvements.
How TCG Builds Hotels, Restaurants & QSR
TCG's design-build delivery integrates every phase from brand approval through punch list under a single contract.
Brand & Feasibility
Brand PIP review, franchise approval coordination, site analysis, zoning, and early cost benchmarking through preconstruction. For restaurants: health department pre-consultation and kitchen layout planning.
Design & Engineering
Architectural design per brand standards or custom concept. MEP engineering for commercial kitchens, PTAC/VRF guestroom systems, pool mechanical, and NFPA-compliant fire protection.
Structural & Shell
Wood-frame, steel, or concrete podium construction per IBC requirements. For QSR pad sites: PEMB or conventional framing. For renovations: selective demo and structural modifications.
Kitchen & Back-of-House
Commercial kitchen build-out: Type I and Type II exhaust hoods per NFPA 96, fire suppression, grease interceptors, walk-in coolers/freezers, and NSF-certified equipment installation.
FF&E & Front-of-House
FF&E procurement and installation — guestroom casegoods, lobby furnishings, dining furniture, signage, and brand-standard finishes. Commercial flooring throughout.
Inspections & Opening
Health department inspections, fire marshal sign-off, brand quality assurance (QA) walks, certificate of occupancy, and pre-opening punch list. TCG's owner's rep services ensure smooth handoff to operations.
Hospitality & Restaurant Facilities We Build
TCG has construction experience across the full hospitality and food-service spectrum.
Hospitality & Restaurant Codes, Standards & Industry Organizations
Hotel and restaurant construction must comply with building codes, fire codes, health department regulations, accessibility standards, and brand-specific requirements.
NFPA 96
NFPA 96 governs commercial kitchen ventilation, exhaust hood design, grease duct construction, and fire suppression — the single most critical code for restaurant construction.
nfpa.org →FDA Food Code
The FDA Food Code establishes standards for food establishment design, equipment, sanitation, and food handling that local health departments adopt and enforce during plan review.
fda.gov →ADA / Accessibility
ADA Standards are especially complex in hospitality — covering accessible guestrooms, pool lifts, restaurant seating, restrooms, registration counters, and parking.
ada.gov →ICC / IBC
The International Building Code governs structural, fire-resistance, occupancy, and egress requirements for hotels (Assembly/Residential) and restaurants (Assembly occupancy).
iccsafe.org →AHLA
The American Hotel & Lodging Association publishes industry benchmarks, operational standards, and workforce guidelines that influence hotel design and construction decisions.
ahla.com →NRA
The National Restaurant Association publishes the ServSafe program and industry research that shapes restaurant design, kitchen layout, and food safety infrastructure.
restaurant.org →NSF International
NSF International certifies commercial kitchen equipment for sanitation and food safety — health departments require NSF-listed equipment in all commercial food establishments.
nsf.org →ASHRAE
ASHRAE standards govern hotel HVAC design (guestroom PTAC/VRF systems), kitchen makeup air, pool dehumidification, and energy efficiency (90.1).
ashrae.org →USGBC / LEED
USGBC's LEED for Hospitality certification recognizes sustainable hotel design including water-efficient fixtures, energy-efficient HVAC, and responsibly sourced materials.
usgbc.org →OSHA
OSHA workplace safety standards apply to both construction and ongoing operations — kitchen ventilation, slip-resistant flooring, chemical storage, and ergonomic requirements.
osha.gov →Brand Standards (PIP)
Major hotel brands — Marriott, Hilton, IHG, Hyatt, Wyndham — issue Property Improvement Plans (PIPs) that dictate finishes, FF&E, and amenities.
DBIA
The Design-Build Institute of America publishes best practices for the project delivery method TCG uses to compress hospitality construction schedules.
dbia.org →Hospitality & Restaurant Case Studies
Hotel ZaZa — Austin, TX
Luxury boutique hotel construction featuring high-end finishes, rooftop amenities, and restaurant/bar F&B outlets. Full design-build delivery with integrated MEP and FF&E procurement.
InterContinental Hotel — San Francisco, CA
Major hotel tenant improvement and renovation for an iconic San Francisco property. TCG served as general contractor coordinating multiple F&B venues and guestroom tower updates.
Bellaire Dental & Medical — Houston, TX
Mixed-use medical/hospitality TI buildout with specialized MEP systems, ADA-compliant patient flow, and high-end interior finishes.
Multi-Unit QSR Rollout — Nationwide
Franchise buildout program for a national QSR brand across multiple states. Standardized preconstruction packages, kitchen exhaust per NFPA 96, and health department coordination in each jurisdiction.
How Much Does Hotel & Restaurant Construction Cost?
Hotel construction costs vary dramatically by segment. Economy/budget hotels run $100–$200/SF, select-service (Courtyard, Hampton) runs $150–$300/SF, full-service (Marriott, Hilton) runs $250–$500/SF, and luxury/boutique properties can exceed $500–$800/SF. Per-key costs (total cost divided by room count) typically range from $80K–$150K for select-service to $200K–$500K+ for luxury.
Restaurant construction costs range from $150–$350/SF for casual dining to $350–$700/SF for fine dining. QSR franchise buildouts range from $200–$450/SF. The commercial kitchen is typically the most expensive zone per square foot, driven by Type I exhaust hoods, NSF-certified equipment, grease interceptors, and fire suppression per NFPA 96.
Use our AI estimator above for a project-specific range, or schedule a meeting with our preconstruction team. You can also explore our general construction estimator or specialized IMP estimator.
Explore TCG's Full Construction Platform
Frequently Asked Questions
Browse common questions about hospitality and restaurant construction, or contact TCG. Visit our general FAQ for more.
Economy: $100–$200/SF. Select-service: $150–$300/SF. Full-service: $250–$500/SF. Luxury/boutique: $500–$800+/SF. Per-key costs range from $80K (economy) to $500K+ (luxury). Use our AI estimator or general estimator for a project-specific range.
Casual dining: $150–$350/SF. Fine dining: $350–$700/SF. QSR/fast-casual: $200–$450/SF. Ground-up QSR pad sites: $350K–$2.5M+. Kitchen build-out is typically the costliest zone per SF due to exhaust, NSF equipment, and fire suppression.
100-room select-service: 12–18 months. Boutique (50–80 rooms): 10–14 months. Full-service with F&B: 18–30 months. TCG's design-build compresses by 15–30%.
Restaurant TI: 3–6 months. Ground-up: 6–12 months. QSR TI: 2–4 months. QSR ground-up pad: 4–8 months.
IBC, local health department codes, NFPA 96 (kitchen ventilation/fire suppression), ADA, and FDA Food Code. Kitchens require Type I/II exhaust hoods, grease interceptors, and NSF-certified equipment.
Yes — across 38 states with offices in Denver, Houston, Albany, and Sheridan. See our project portfolio for examples.
Let's Build Your Next Hotel, Restaurant, or QSR
From ground-up select-service hotels to multi-unit franchise rollouts, TCG's integrated construction platform delivers — on time, on brand, in all 38 states.
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