Restaurant Opening Guide: Build-Out, Permits & Timeline in Charlotte

Charlotte Restaurant Market Overview

Charlotte's restaurant industry has experienced remarkable growth over the past decade, fueled by steady population increases, a diversifying economy, and an increasingly sophisticated dining culture. The Charlotte metropolitan area now exceeds 2.7 million residents, and the city consistently ranks among the fastest-growing major metros in the United States. This population growth creates ongoing demand for new dining options across all categories, from fast-casual concepts to fine dining establishments.

However, the Charlotte restaurant market is also competitive. According to industry data, approximately 60% of new restaurants close within their first year, and 80% close within five years. The difference between success and failure often comes down to three factors: concept-market fit, location selection, and the quality of the build-out. A poorly designed restaurant with inadequate kitchen infrastructure, uncomfortable seating, or insufficient storage will struggle regardless of how good the food is.

Growth Areas and Neighborhoods

Understanding Charlotte's neighborhood dynamics is critical for restaurant site selection. Each area has distinct demographics, competition density, and customer expectations:

Item	Cost Range
South End: Charlotte's hottest dining corridor, anchored by the LYNX Blue Line light rail. Dense apartment and condo development has created a young, affluent customer base that supports walkable restaurants and bars. Competition is fierce; you will be competing with dozens of established concepts within a few blocks. Rent runs	$30 to $55 per square foot NNN for restaurant-suitable spaces. South End rewards concepts that are Instagram-friendly, moderately priced, and open late.
NoDa (North Davidson): Charlotte's arts district with a creative, eclectic vibe. NoDa supports independent restaurants with character: breweries, taquerias, farm-to-table concepts, and international cuisines. Rents are lower than South End (	$18 to $35 per square foot NNN), and the customer base values authenticity over polish. Parking is limited; walkability and bike access matter.
Uptown: Charlotte's central business district. Weekday lunch traffic is strong during business hours, but evenings and weekends can be slow depending on event schedules. Uptown works well for fast-casual lunch concepts, sports bar and grill concepts near the stadiums, and upscale restaurants that draw from the entire metro area. Rents are among the highest in Charlotte	$35 to $65 per square foot NNN.
Ballantyne: An affluent suburban area in south Charlotte with a mix of corporate offices and family-oriented neighborhoods. Ballantyne supports family-friendly restaurants, polished casual dining, and fast-casual chains. Customer spending power is high, but the market skews toward familiar concepts. Rents run	$25 to $45 per square foot NNN.
Plaza Midwood: A transitional neighborhood east of Uptown with a mix of longtime residents and newer arrivals. Plaza Midwood has a strong independent dining scene with loyal neighborhood regulars. Concepts that feel locally rooted and slightly adventurous perform well here. Rents have increased but remain more accessible than South End	$22 to $40 per square foot NNN.
University City: Located near UNC Charlotte, this area serves a large student population and surrounding suburban families. University City supports affordable dining, delivery-heavy concepts, and quick-service restaurants. Rent is among the lowest in the metro	$15 to $28 per square foot NNN.
Lake Norman (Cornelius, Huntersville, Davidson): Affluent suburban communities north of Charlotte with growing dining demand and less competition than the city center. Lake Norman is underserved for quality dining relative to its population and spending power, creating opportunity for well-executed concepts.

Concept Development & Location

Developing Your Restaurant Concept

A strong concept is more than a menu; it is the complete customer experience, including cuisine, service style, ambiance, price point, and target demographic. Successful Charlotte restaurant concepts share several characteristics:

• Clear identity: Customers should understand what you are in 10 seconds. Muddled concepts that try to be everything to everyone rarely succeed.
• Market gap: Identify what is missing in your target neighborhood. If South End already has five Thai restaurants, opening a sixth requires a compelling differentiator.
• Scalable operations: Design your menu and service model so that quality is maintainable during peak volume. A concept that requires a Michelin-level chef to execute every plate is fragile.
• Price-market alignment: Your price point must match the neighborhood. A $65 entree restaurant in University City will struggle; a $12 lunch spot in Uptown needs extremely high volume to cover the rent.

Site Selection Criteria

Choosing the right location is arguably the most critical decision in your restaurant venture. Evaluate potential sites against these criteria:

• Visibility and access: Can customers find you easily? Is there adequate signage opportunity? Corner locations and spaces on main thoroughfares outperform hidden spots in strip centers.
• Parking: Charlotte is a car-dependent city outside of South End and Uptown. Most Charlotte restaurants need 10 to 15 parking spaces per 1,000 square feet of dining area. Inadequate parking will cap your revenue regardless of demand.
• Infrastructure: Evaluate the building's existing infrastructure for restaurant use. Does the space have adequate electrical service (200-amp minimum; 400-amp for larger kitchens), gas service, grease trap or interceptor, hood ansul system, water heater capacity, and HVAC tonnage? Retrofitting a space that lacks these basics adds $50,000 to $200,000 to your build-out costs.
• Previous use: A space that was previously a restaurant ("second-generation restaurant space") typically offers significant cost savings because much of the infrastructure is already in place. Inspect existing equipment carefully; some may be usable, saving thousands of dollars.
• Zoning: Verify the property is zoned for restaurant use. Mecklenburg County zoning codes define different restaurant categories (full-service, fast food, drive-through), and not all commercial zones permit all restaurant types.
• Lease terms: Restaurant leases in Charlotte typically run 5 to 10 years with renewal options. Negotiate tenant improvement (TI) allowances, which can offset $20 to $50 per square foot of build-out costs. Request a landlord contribution for HVAC upgrades, as restaurant HVAC loads often exceed standard commercial specifications.

Lease Negotiation for Restaurants

Restaurant leases have unique considerations that general commercial leases do not address. Important lease provisions to negotiate include:

• Use clause: Ensure the lease permits your specific concept, including alcohol service, outdoor dining, and late-night hours if applicable.
• Exclusive use: Negotiate exclusivity for your cuisine type within the shopping center or development to prevent the landlord from leasing to a direct competitor.
• Build-out period: Request 2 to 4 months of free rent during the build-out phase before you open for business. This is standard for restaurant leases in Charlotte.
• HVAC responsibility: Clarify who pays for HVAC repair and replacement. Restaurant HVAC systems work harder than standard commercial systems and have shorter lifespans.
• Grease trap maintenance: Define responsibility for grease trap pumping and maintenance, which is required on a regular schedule by Mecklenburg County.
• Percentage rent: Some Charlotte landlords include a percentage rent clause (typically 5% to 8% of gross sales above a breakpoint). Negotiate the breakpoint carefully; it should be set above your projected revenue for the first 18 to 24 months.

Permits & Licensing

Opening a restaurant in Charlotte requires navigating a multilayered permitting process involving city, county, state, and federal requirements. Starting this process early is critical, as permit delays are the most common cause of restaurant opening delays in the Charlotte market. Allow 3 to 6 months for the full permitting process.

Mecklenburg County Health Department

The Mecklenburg County Health Department regulates all food service establishments in Charlotte. Before you can open, you must obtain a Food Service Establishment Permit. The process involves:

• Plan review: Submit detailed architectural plans showing your kitchen layout, equipment placement, ventilation, plumbing, and dining areas. The health department reviews plans for compliance with the NC Food Code (based on the FDA Food Code). Plan review takes 2 to 4 weeks. Fee: approximately $200 to $400.
• Construction inspection: During and after build-out, health department inspectors verify that construction matches approved plans. Inspectors check handwashing sinks (at least one in the kitchen, accessible within 25 feet of any food prep area), commercial dishwashing equipment, food storage areas, grease traps, and surface materials (floors, walls, and ceilings in food prep areas must be smooth, non-absorbent, and easily cleanable).
• Pre-opening inspection: A final inspection before opening verifies all equipment is installed, operational, and compliant. Expect the inspector to check food temperatures, sanitizer concentrations, employee handwashing procedures, and vermin-proofing.
• Person in Charge (PIC): At least one Certified Food Protection Manager must be on-site during all hours of operation. Obtain certification through an accredited program (ServSafe is the most common). Multiple managers should be certified to cover all shifts.

ABC Permit (Alcohol)

If you plan to serve alcohol, you need a permit from the North Carolina Alcoholic Beverage Control Commission (NC ABC). The type of permit depends on your service model:

Item	Cost Range
On-Premises Malt Beverage: Beer only. Application fee approximately	$400.
On-Premises Unfortified Wine: Wine with less than 17.1% alcohol. Application fee approximately	$400.
Mixed Beverages (Liquor): Full bar service. This is the most complex permit. Requirements include minimum food sales (30% to 50% of total revenue must come from food, depending on the specific permit type), proximity to churches and schools (measured in feet, varies by jurisdiction), and a public hearing process. Application fee approximately	$400, plus annual renewal fees.
Brown Bagging: Allows patrons to bring their own liquor; the restaurant provides setup. This is a distinctly North Carolina option and can be an alternative while awaiting a mixed beverage permit.

The ABC permit application process in Charlotte takes 60 to 120 days. Apply as early as possible, as delays are common. The application requires background checks on all owners, financial disclosure, and a detailed business plan. Charlotte's ABC Board meets monthly to hear applications; missing a meeting date means waiting another month.

Additional Permits and Licenses

• City of Charlotte Business License: Required for all businesses operating within Charlotte city limits. Annual fee based on gross receipts.
• Mecklenburg County Building Permit: Required for all construction, renovation, and build-out work. Submit plans through the county's plan review process. Fees vary based on project value; budget $2,000 to $5,000 for a typical restaurant build-out permit package.
• Fire Marshal Approval: The Charlotte Fire Department must approve your occupancy plan, fire suppression systems (including the kitchen hood ansul system), exit signage, emergency lighting, and fire extinguisher placement. The fire marshal determines your maximum occupancy based on square footage and egress capacity.
• Sign Permit: Charlotte has specific signage regulations (the UDO, Unified Development Ordinance) governing sign size, illumination, placement, and quantity. Apply for sign permits early, as sign fabrication and installation can take 4 to 8 weeks.
• Certificate of Occupancy (CO): Issued by Mecklenburg County after all inspections pass. You cannot legally open for business without a CO.
• Federal EIN: Employer Identification Number from the IRS. Required for tax filings and hiring employees. Free; apply online at irs.gov.
• NC Sales Tax Registration: Register with the NC Department of Revenue for sales and use tax collection. Restaurant food is subject to NC state and local sales tax (currently 7.25% in Mecklenburg County).

Restaurant Design & Build-Out

The design and build-out phase transforms a raw or second-generation space into a functioning restaurant. This is where your concept becomes physical reality, and the decisions you make during design directly impact your operational efficiency, customer experience, and ongoing costs for years to come.

Front-of-House Design

The front of house (FOH) encompasses everything customers see and interact with: entry, host stand, dining areas, bar, restrooms, and outdoor dining. Key design considerations include:

Seating Capacity: As a general rule, plan 15 to 18 square feet per seat for full-service dining, 12 to 15 square feet per seat for casual dining, and 10 to 12 square feet per seat for fast-casual. A 2,000-square-foot dining room accommodates approximately 110 to 130 casual dining seats or 85 to 100 full-service seats. These calculations must include circulation space for servers, bus carts, and ADA accessibility requirements.

ADA Compliance: The Americans with Disabilities Act requires accessible paths of travel (36 inches minimum, 44 inches preferred), accessible seating (at least 5% of tables must accommodate wheelchair access), accessible restrooms, and accessible entrances. Charlotte's building inspectors enforce ADA compliance rigorously; non-compliance can result in failed inspections, opening delays, and potential lawsuits.

Bar Design: If your concept includes a bar, allocate approximately 10 to 12 linear feet per bartender station. Bar top width should be 16 to 20 inches for customer comfort. A three-compartment sink, ice bin, speed rail, and glass storage must be accessible without the bartender leaving the station. Underbar refrigeration eliminates trips to the walk-in during service. Budget $300 to $600 per linear foot for a quality bar build-out, including top, die wall, foot rail, and underbar equipment.

Restrooms: Mecklenburg County plumbing code determines the number of restrooms based on occupancy. Generally, restaurants with occupancy up to 50 require one men's and one women's restroom. Above 50, additional fixtures are required per code calculations. Consider making all single-occupancy restrooms ADA accessible and gender-neutral, which simplifies compliance and better serves all customers.

Outdoor Dining

Charlotte's climate supports outdoor dining approximately 8 to 9 months per year, from March through November. Outdoor patios have become essential for Charlotte restaurants, particularly since 2020. Design considerations for Charlotte outdoor dining include:

• Shade: Charlotte summers regularly exceed 90 degrees. Shade structures, umbrellas, or pergolas with retractable canopies are essential for summer comfort.
• Heating: Overhead radiant heaters or portable propane heaters extend the outdoor dining season through Charlotte's mild winters. Budget $500 to $2,000 per heater depending on the type and BTU output.
• Fans: Ceiling fans or misting fans improve airflow and comfort during humid summer months.
• Enclosure: Seasonal enclosures with retractable walls or roll-down clear panels create a semi-enclosed space usable in rain and cooler weather. These require building permits and must meet fire code requirements.
• Permitting: Outdoor dining on private property requires standard building permits. Sidewalk dining on public property requires a City of Charlotte Sidewalk Dining Encroachment Agreement with annual renewal.

Interior Finishes and Atmosphere

The interior finish palette creates the atmosphere that defines your brand. Consider acoustics: hard surfaces (concrete, tile, metal) amplify noise, making conversation difficult during busy service. Incorporate sound-absorbing materials such as acoustic ceiling panels, upholstered seating, curtains, or acoustic wall panels to manage noise levels. Target a noise level below 75 decibels during peak service for comfortable dining conversation.

Flooring in the dining area must be durable, slip-resistant, and easy to clean. Polished concrete, porcelain tile, and commercial-grade LVP are the most practical options for Charlotte restaurants. Carpet is rarely used in dining areas due to staining and sanitation concerns.

Commercial Kitchen Design

The commercial kitchen is the engine of your restaurant. A well-designed kitchen maximizes efficiency, minimizes food safety risks, and supports the volume and menu complexity your concept requires. Kitchen design directly impacts labor costs, food quality, and speed of service.

Kitchen Layout Types

• Assembly Line (Linear): Stations arranged in a straight line, with food moving from prep to cooking to plating in sequence. Ideal for high-volume, limited-menu concepts (pizza, sandwich shops, fast-casual). This layout minimizes steps and streamlines service.
• Island Layout: A central cooking island (typically a suite of ranges, ovens, and salamanders) with prep, cold, and dish stations around the perimeter. This layout is popular in mid-size to large full-service restaurants. It allows the chef to oversee all cooking from a central position and facilitates communication.
• Zone Layout: The kitchen is divided into functional zones (cold prep, hot prep, bakery/pastry, dish, storage), each with its own equipment and workflow. Zone layouts work well for restaurants with complex menus featuring multiple cuisine styles or large banquet operations.
• Open Kitchen: All or part of the kitchen is visible to diners. Open kitchens are a design trend in Charlotte restaurants, adding theater and transparency to the dining experience. They require higher standards for cleanliness, organization, and equipment aesthetics, which increases costs.

Essential Equipment by Restaurant Type

Equipment Category	Fast-Casual	Full-Service Casual	Fine Dining
Range/Cooktop	4-burner range	6-8 burner range + griddle	8-10 burner range + French top
Ovens	Single convection	Double convection + deck	Combi oven + convection + deck
Fryers	1-2 fryers (35-50 lb)	2-3 fryers	1-2 fryers
Refrigeration	1 reach-in, 1 prep table	Walk-in cooler, walk-in freezer, 2-3 reach-ins, prep tables	Walk-in cooler/freezer, lowboys, specialty refrigeration
Dishwashing	Single-rack machine	Pass-through or conveyor	Flight-type or pass-through
Ventilation	Type I hood (4-8 ft)	Type I hood (10-16 ft)	Type I hood (12-20 ft)
Estimated Cost	$30,000 - $75,000	$75,000 - $175,000	$150,000 - $350,000+

Hood and Ansul System Requirements

Every Charlotte restaurant with cooking equipment that produces grease-laden vapors (fryers, grills, ranges, woks) must have a Type I commercial exhaust hood. The hood system is one of the most expensive and heavily regulated components of a restaurant build-out. Requirements include:

• Hood sizing: The hood must extend 6 inches beyond the cooking equipment on all open sides. Hood depth must fully cover the equipment beneath it.
• Exhaust volume: Calculated based on hood type, size, and cooking equipment. Typical range: 150 to 400 CFM per linear foot of hood. The exhaust system must be designed by a mechanical engineer familiar with Charlotte codes.
• Makeup air: Charlotte code requires a makeup air system to replace the air exhausted by the hood. Without makeup air, the kitchen operates under negative pressure, causing doors to stick, drafts, and increased energy costs. The makeup air system should supply 80% to 100% of the exhaust volume.
• Ansul fire suppression: An automatic fire suppression system (commonly called an Ansul system, though Ansul is a brand name) is required for all Type I hoods. The system uses wet chemical agents to suppress grease fires and automatically shuts off gas to cooking equipment when activated. Installation cost: $3,000 to $8,000 depending on system size.
• Ductwork: Exhaust ductwork must be welded steel (not bolted or riveted) and must terminate at the rooftop with proper clearance from air intakes and property lines. Duct routing through the building must be enclosed in a fire-rated chase.

Charlotte hood system costs: A complete hood, exhaust, makeup air, and Ansul system for a mid-size restaurant kitchen typically costs $25,000 to $60,000 installed.

Grease Trap Requirements

Charlotte-Mecklenburg Utilities (CMU) requires all food service establishments to install and maintain a grease interceptor (commonly called a grease trap). The interceptor prevents fats, oils, and grease from entering the municipal sewer system. Requirements include:

• Minimum interceptor size determined by CMU based on your kitchen equipment and volume. Most full-service restaurants require a 1,000 to 1,500-gallon exterior grease interceptor.
• Regular pumping on a schedule determined by CMU (typically every 30 to 90 days). You must maintain pumping records and make them available for inspection.
• Interceptors must be accessible for pumping and inspection; do not build structures over the interceptor.
• Installation cost for an exterior grease interceptor: $8,000 to $20,000 depending on size, soil conditions, and location relative to the kitchen.

Walk-In Cooler and Freezer

Most full-service Charlotte restaurants need both a walk-in cooler (35 to 38 degrees) and a walk-in freezer (0 to -10 degrees). Size these generously; a too-small walk-in creates food safety risks, forces more frequent deliveries, and limits menu flexibility. A general guideline: plan 1 to 1.5 square feet of walk-in cooler space per seat in the dining room. Walk-in costs range from $8,000 to $25,000 depending on size, including refrigeration units.

Costs & Timeline

Understanding the full cost picture and realistic timeline for opening a restaurant in Charlotte prevents the cash flow crises that sink many new restaurants before they find their footing.

Build-Out Costs by Restaurant Type

Restaurant Type	Build-Out Cost (per sq ft)	Typical Size	Total Build-Out Range
Fast-Casual / QSR	$100 - $250	1,200 - 2,500 sq ft	$120,000 - $625,000
Casual Dining	$150 - $350	2,500 - 5,000 sq ft	$375,000 - $1,750,000
Full-Service / Upscale	$250 - $500	3,000 - 6,000 sq ft	$750,000 - $3,000,000
Fine Dining	$350 - $700+	2,500 - 5,000 sq ft	$875,000 - $3,500,000+

These ranges include construction, equipment, furniture, fixtures, and initial decor. They do not include pre-opening costs outlined below.

Pre-Opening Costs Beyond Construction

Many first-time restaurant owners underestimate the costs beyond the physical build-out. Budget for these additional expenses:

Item	Cost Range
Permits and licensing	$5,000 to $15,000 (building permits, health department, ABC permit, business license, fire marshal, sign permits)
Architecture and design	$10,000 to $50,000 depending on the scope. A restaurant-experienced architect in Charlotte charges $5,000 to $15,000 for construction documents; interior design is additional.
Smallwares and opening inventory: Plates, glasses, silverware, cookware, utensils, linens, cleaning supplies, and initial food and beverage inventory. Budget	$15,000 to $40,000 for a full-service restaurant.
Technology: POS system (	$3,000 to $15,000), security cameras ($2,000 to $5,000), sound system ($1,500 to $5,000), WiFi infrastructure ($500 to $2,000).
Pre-opening labor: Training staff for 1 to 2 weeks before opening. Budget for full payroll during training, plus the cost of food used for practice service.
Marketing and branding: Logo, website, social media setup, signage, menu design and printing, grand opening promotion. Budget	$5,000 to $25,000.
Insurance: General liability, liquor liability (if serving alcohol), workers' compensation, property insurance, and business interruption insurance. Budget	$8,000 to $20,000 annually, with the first payment due before opening.
Working capital: This is critical. You need enough cash to cover 3 to 6 months of operating expenses (rent, payroll, food costs, utilities) while the restaurant ramps up. Most new restaurants do not reach profitability for 6 to 18 months. Undercapitalization is the number one killer of new restaurants. Budget	$50,000 to $200,000 in working capital depending on your concept and scale.

Total Investment Summary

Category	Fast-Casual	Casual Dining	Upscale Full-Service
Build-Out	$120,000 - $625,000	$375,000 - $1,750,000	$750,000 - $3,000,000
Equipment	$30,000 - $75,000	$75,000 - $175,000	$150,000 - $350,000
Permits & Design	$15,000 - $40,000	$25,000 - $65,000	$40,000 - $100,000
Smallwares & Inventory	$8,000 - $15,000	$15,000 - $40,000	$25,000 - $60,000
Technology & Marketing	$8,000 - $20,000	$15,000 - $35,000	$25,000 - $50,000
Working Capital	$50,000 - $100,000	$100,000 - $200,000	$150,000 - $300,000
Total Investment	$231,000 - $875,000	$605,000 - $2,265,000	$1,140,000 - $3,860,000

Construction Timeline

A realistic timeline from lease signing to opening day for a Charlotte restaurant:

• Month 1-2: Design and permitting. Engage architect, develop construction documents, submit for plan review (building, health department, fire marshal). Begin ABC permit application if applicable.
• Month 2-3: Permit review and approval. Mecklenburg County plan review typically takes 2 to 4 weeks. Health department review runs concurrently. Revisions and resubmittals add time.
• Month 3-4: Demolition and rough-in. Demo existing finishes, rough-in plumbing (including grease trap installation), electrical (200-400 amp service, dedicated circuits for all commercial equipment), gas lines, and HVAC modifications.
• Month 4-5: Hood system and major equipment. Install exhaust hood, ductwork, makeup air system, Ansul fire suppression, and walk-in cooler/freezer. These are long-lead items; order as soon as plans are approved.
• Month 5-6: Framing, drywall, and finishes. Build out interior walls, ceilings, restrooms, and bar structure. Install flooring, wall finishes, and ceiling treatments.
• Month 6-7: Equipment installation and MEP finishes. Set cooking equipment, refrigeration, dishwasher, ice machines, and beverage systems. Complete electrical terminations, plumbing connections, and HVAC commissioning.
• Month 7-8: Final finishes and inspections. Paint, install lighting, set furniture, hang art. Schedule and pass final inspections: building, electrical, plumbing, mechanical, fire marshal, and health department.
• Month 8: Certificate of Occupancy, staff training, soft opening. Receive CO, conduct 1 to 2 weeks of staff training with practice service, hold friends-and-family soft openings, and fine-tune operations before the public grand opening.

Total timeline: 6 to 10 months from lease signing to grand opening for most Charlotte restaurant projects. Second-generation spaces with existing infrastructure can sometimes be completed in 4 to 6 months. Complex projects with structural modifications, custom equipment, or significant permitting challenges may take 10 to 14 months.

Common Pitfalls to Avoid

• Underestimating costs: Add 20% to your initial estimate. Charlotte restaurant build-outs consistently come in over initial projections due to unforeseen conditions, code requirements, and material price fluctuations.
• Starting construction before permits: Work done without permits must be torn out and redone, doubling costs and timeline. Mecklenburg County actively enforces permitting requirements.
• Skipping the architect: A restaurant-experienced architect catches code issues, optimizes kitchen workflow, and produces documents that reduce change orders during construction. The architecture fee pays for itself many times over.
• Buying all new equipment: Quality used restaurant equipment is readily available in the Charlotte market through dealers and restaurant auctions. Used equipment can save 40% to 60% on major items like ranges, ovens, and refrigeration.
• Ignoring HVAC: Restaurant HVAC requirements far exceed standard commercial loads due to cooking heat, hood exhaust, and customer density. Undersized HVAC creates an uncomfortable dining experience that drives customers away and makes retention of kitchen staff nearly impossible during Charlotte summers.
• No working capital reserve: Opening day is not the finish line; it is the starting line. Without 3 to 6 months of operating capital in reserve, a slow opening period or unexpected expense can close you before you have a chance to build a customer base.
• Poor sound design: Noise is the number one diner complaint at Charlotte restaurants. Address acoustics during design, not after opening. Retrofitting acoustic treatments is expensive and disruptive.

Opening a restaurant in Charlotte is a significant undertaking, but the market rewards well-planned, well-built concepts with strong potential for success. At We Build, we specialize in commercial restaurant build-outs throughout the Charlotte metro area, from fast-casual to fine dining. Our experience with Mecklenburg County permitting, commercial kitchen infrastructure, and restaurant-specific construction ensures your project stays on schedule and on budget. Contact We Build at (980) 471-1745 to discuss your restaurant project and schedule a consultation.