Opening a restaurant is an exciting venture, but without the right team in place, it can quickly become overwhelming. One of the most critical hires? A General Contractor (GC). Our CEO, Mistie Boulton, sat down with Sam Carlson, owner and founder of Carlson Construction, to discuss how restaurant owners can choose the best GC for their project. With years of experience handling commercial tenant improvements and restaurant build-outs, Sam shares valuable insights on what to look for, what to avoid, and how to set your project up for success.
The Right Fit: Why Personality and Communication Matter
Mistie: Sam, when a restaurant owner starts looking for a GC, what’s the first thing they should consider?
Sam: The first thing is personality and communication. You’re going to be working closely with your GC for months, so it’s important to find someone you trust and can easily communicate with.
Beyond that, do your due diligence. Check their past work, references, and experience with restaurant projects. Restaurant construction isn’t like a typical build-out—it has unique requirements like ventilation, grease traps, fire suppression, and health department approvals. You want a GC who knows these details inside and out.
Managing Timelines: Avoiding Costly Delays
Mistie: One of the biggest complaints I hear is about delays. Some GCs promise a quick turnaround, but the reality doesn’t always match. How can owners protect themselves from this?
Sam: Timelines are critical. A reliable GC will provide a realistic schedule—and stick to it.
Ask about their workload. If they’re juggling too many projects, yours could get pushed aside. Also, make sure they actually use a project schedule. Many GCs estimate timeframes in their heads, but a well-organized GC will have a clear plan and provide regular progress updates.
A Two-Way Interview: Choosing the Right Client-GC Relationship
Mistie: You mentioned earlier that GCs are also evaluating the client. Can you expand on that?
Sam: Definitely. A good GC wants to work with clients who are prepared, communicative, and realistic about the process. If a client doesn’t have a clear budget or frequently changes their mind, it can cause major delays and cost overruns.
Construction takes time. Permitting alone can add weeks, and inspections can cause unexpected setbacks. The best projects happen when both sides are aligned on expectations and willing to communicate openly.
The Lease Mistake: Why You Should Consult a GC Before Signing
Mistie: One of the biggest mistakes I see is restaurant owners signing a lease before consulting a GC. What’s your take on that?
Sam: It’s a common and costly mistake. Owners fall in love with a space, sign the lease, and then realize too late that it doesn’t have enough power, proper ventilation, or a functional layout for a restaurant.
I always recommend bringing in a GC before signing the lease. We can assess the space, flag potential issues, and help negotiate with the landlord. There are hidden costs—HVAC replacements, impact fees, electrical upgrades—that can add tens of thousands to the project. Knowing these details upfront can save a lot of money and headaches.
Red Flags: Signs You Might Be Hiring the Wrong GC
Mistie: What are some warning signs that a GC might not be the right fit?
Sam: Responsiveness is a big one. If a GC takes two weeks to return your call, that’s a red flag. You want someone who is engaged from the start.
Also, look at their estimating process. Are they asking detailed questions, or just throwing out a number? A thorough estimate means they’ve taken the time to understand your project. And always, always have a contract in place—this protects both the client and the GC.
Setting Yourself Up for Success
Mistie: Before we wrap up, what are your top tips for restaurant owners hiring a GC?
Sam:
- Do your homework. Work with experienced professionals, from your architect to your GC, and plan ahead as much as possible.
- Be realistic about timelines and costs. Construction always has surprises, but a well-prepared team can handle them efficiently.
- Communicate openly. Regular updates keep everyone aligned and prevent misunderstandings.
Mistie: Great insights, Sam. Thanks for sharing your expertise! I know this will be invaluable for restaurant owners navigating the construction process.
Sam: Thanks, Mistie. Looking forward to working together again!
Watch the full interview here:
