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. Licensed in all 50 states.
Four hospitality cost guides with current 2026 benchmarks
Hotel per-key costs, QSR coffee shop builds by format, fast-casual buildouts, and brewery and taproom construction: all with regional pricing and planning-mistake breakdowns.
Hotel, Restaurant & QSR Cost Estimator
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Hotel, Restaurant & QSR Construction in July 2026
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 and 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. For a delivery-method comparison, see design-build vs CM-at-risk vs design-bid-build.
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, our tenant improvement teams handle inline buildouts, and our general contracting teams handle ground-up construction. See current QSR design-build trends for what franchise operators are prioritizing in 2026.
How TCG Builds Hotels, Restaurants & QSR
TCG’s design-build delivery integrates every phase from brand approval through punch list under a single contract. The ground-up schedule guide covers timeline expectations by facility type.
Brand & Feasibility
Brand PIP review, franchise approval coordination, site analysis, zoning, and early cost benchmarking through preconstruction. Check jurisdiction timelines with the permitting timeline guide. 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 13-compliant fire protection (2026 changes).
Structural & Shell
Wood-frame, steel, or concrete podium construction per IBC 2024 requirements. For QSR pad sites: PEMB or conventional framing. For renovations: selective demo and structural modifications.
Kitchen & Back-of-House
Commercial kitchen buildout: Type I and Type II exhaust hoods per NFPA 96, fire suppression, grease interceptors, walk-in coolers and freezers, and NSF-certified equipment installation. Urethane cement kitchen flooring after moisture testing.
FF&E & Front-of-House
FF&E procurement and installation: guestroom casegoods, lobby furnishings, dining furniture, signage, and brand-standard finishes. Commercial flooring throughout; see flooring costs by building type.
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. Facility-type cost guides are linked below.
Restaurant & QSR Construction by City
TCG builds hospitality and food-service facilities nationwide and maintains city-specific restaurant construction guides covering local cost benchmarks, permitting, and health department considerations.
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. See the IBC 2024 code changes guide and ADA compliance for commercial remodels for current 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. See TCG’s ADA remodel guide.
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, including Marriott, Hilton, IHG, Hyatt, and 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
A sampling of delivered work. See the full TCG project portfolio.
Hotel ZaZa, Austin, TX
Luxury boutique hotel construction featuring high-end finishes, rooftop amenities, and restaurant and 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 coordinated multiple F&B venues and guestroom tower updates.
PF Chang’s, Denver, CO
5,500 SF full-service restaurant design-build featuring commercial kitchen with wok line and hood systems per NFPA 96, dining room, bar, and front-of-house finishes.
Del Frisco’s Grille, Woodlands, TX
3,500 SF upscale casual restaurant design-build with premium finishes, full commercial kitchen, bar buildout, and brand-standard dining environment.
3 Forks Steakhouse, 2 Locations, TX
15,000 SF total across two high-end steakhouse locations. Construction management for full kitchen buildout, premium dining finishes, bar and lounge areas, and private dining rooms.
El Pollo Campero, 3 Locations, TX
10,000 SF total across three QSR locations. Construction management for standardized kitchen layouts, drive-through infrastructure, hood and suppression systems.
Perry’s Steakhouse, Woodlands, TX
7,000 SF upscale steakhouse construction management with premium interior finishes, full commercial kitchen, raw bar, wine storage, and private event space.
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 in July 2026?
Hotel construction costs vary dramatically by segment. Economy and budget hotels run $100 to $200/SF, select-service (Courtyard, Hampton) runs $150 to $300/SF, full-service (Marriott, Hilton) runs $250 to $500/SF, and luxury and boutique properties can exceed $500 to $800/SF. Per-key costs typically range from $80K to $150K for select-service to $200K to $500K+ for luxury. See the 2026 hotel cost per key guide for regional benchmarks.
Restaurant construction costs range from $150 to $350/SF for casual dining to $350 to $700/SF for fine dining (see the high-end restaurant cost guide). QSR franchise buildouts range from $200 to $450/SF; the fast-casual and QSR coffee shop guides break these down by format and region. 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. MEP trades stack up fast: reference HVAC, plumbing, and electrical cost benchmarks, plus contingency by project type.
Use our AI estimator above for a project-specific range, run financing scenarios with the construction loan qualifier, or schedule a meeting with our preconstruction team. Already holding competing bids? Get a free bid review. You can also explore our general construction estimator or specialized IMP estimator.
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Hotel, Restaurant & QSR FAQ (July 2026)
Browse common questions about hospitality and restaurant construction, or contact TCG. Visit our general FAQ for more.
Economy: $100 to $200/SF. Select-service: $150 to $300/SF. Full-service: $250 to $500/SF. Luxury and boutique: $500 to $800+/SF. Per-key costs range from $80K (economy) to $500K+ (luxury), driven by brand PIP requirements, room count, F&B outlets, meeting space, and market. See the 2026 hotel cost per key guide or use our AI estimator.
Casual dining: $150 to $350/SF. Fine dining: $350 to $700/SF. QSR and fast-casual: $200 to $450/SF. Kitchen buildout is typically the costliest zone per SF. See the fine dining and fast-casual cost guides for detail by region.
QSR franchise buildouts range from $350K to $2.5M+ depending on whether it is a ground-up pad site or an inline tenant improvement. Major brands have specific requirements that dictate finishes, equipment, and layout. See the 2026 QSR construction cost guide.
Ground-up QSR coffee shop costs vary by format: drive-thru-only buildings cost less than formats with seating, and drive-thru infrastructure carries a premium for site work, stacking lanes, and canopy structures. See the 2026 QSR coffee shop cost guide for costs by format and region.
100-room select-service: 12 to 18 months. Boutique (50 to 80 rooms): 10 to 14 months. Full-service with F&B: 18 to 30 months. TCG’s design-build compresses by 15 to 30 percent.
Restaurant TI: 3 to 6 months. Ground-up: 6 to 12 months. QSR TI: 2 to 4 months. QSR ground-up pad: 4 to 8 months. Permitting varies by jurisdiction; check the permitting timeline guide.
Tenant improvements build out an existing shell, so site work, foundations, and structure are already in place; costs concentrate in the kitchen, MEP, and finishes. Ground-up adds land development, utilities, structure, and shell, raising total cost and schedule. See the TI buildout cost guide.
Yes. TCG procures commercial kitchen equipment, walk-in coolers and freezers, exhaust hood systems, and hotel FF&E through direct manufacturer relationships via our equipment procurement service, coordinating delivery against the construction schedule so opening dates hold.
Yes. TCG is licensed in all 50 states with delivered projects across 38 states and offices in Denver, Houston, Albany, and Sheridan. See our project portfolio for examples.
City-specific restaurant construction guides cover Denver, Houston, Nashville, Boston, and more. Browse the full city and service directory.
IBC, local health department codes, NFPA 96 (kitchen ventilation and fire suppression), ADA, and the FDA Food Code. Kitchens require Type I/II exhaust hoods, grease interceptors, and NSF-certified equipment.
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From ground-up select-service hotels to multi-unit franchise rollouts, TCG’s integrated construction platform delivers on time and on brand. Licensed in all 50 states.
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