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Red Mango & Nestlé Toll House Commercial Build-Out – New City, NY

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Client Review

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Client Name

Wooden Panels

Project Overview

Dec 22, 2017

May 18, 2018

🤕 Symptoms: -A completely empty shell of a space — no interior walls, no infrastructure, no systems in place -Franchise expectations for two branded environments to seamlessly coexist: Red Mango’s modern sleekness and Toll House’s cozy charm -Missing leadership after the original site supervisor stepped away early in the project -Compressed timelines requiring precise sequencing and strong coordination -High-end finish expectations across all visible surfaces, framing, fixtures, and function zones 🩺 Diagnosis: This wasn’t just a build — it was a recovery. The bones were bare, and halfway through, the team lost their lead. At a moment where direction was most needed, I stepped in. From layout lines to final touch-ups, the integrity of this space depended on delivering detail-driven results under pressure. The space had to feel open but purposeful. Modern but warm. Clean but full of life. This meant integrating HVAC, plumbing, and electrical while staying on spec for two national brands — and making sure it all lined up, flushed out, and felt right. 🛠️ Treatment Plan: -Groundbreaking + Prep: -Concrete demo and excavation to install new underground utilities -Cut and trenched concrete slab for all new plumbing lines -Re-poured slab around new pipes with precision flatwork and curing Framing & Infrastructure: -Metal stud framing throughout: walls, soffits, bulkheads, and dropped ceiling transitions -Custom-fabricated architectural features to define zones (ordering, prep, dining, and walkways) -Electrical rough-in and conduit layout coordinated with drop ceiling grid for tight alignment Ceilings: -Full install of commercial drop ceiling grid — square, flush, and built to spec -Integrated lighting fixtures, duct boots, return vents, and ceiling tiles for clean layout execution -Created soffit features over counter and seating areas for zone definition Drywall & Finish Work: -Hung and finished drywall to flawless levels — skimmed, sanded, and detailed at transitions -Painted walls and ceilings per brand guidelines — bold yellow tones mixed with neutral grounding -Installed door frames, trim, and detailed all penetrations to fire-rated specs where needed Final Build-Out: -Oversaw millwork install: café counter systems, sneeze guards, POS stations -Ensured proper layout and anchoring of equipment and cabinetry in back-of-house -Supervised install of finishes: tile, vinyl, FRP, lighting, trim, and signage -Verified every system — plumbing, electric, HVAC — was up and running before final inspection 💡 Prognosis: From slab cuts to ceiling tiles, every step of this project had my fingerprints on it. When the leadership changed, I didn’t just keep things moving — I elevated the outcome. The final space? Bright, balanced, and branded — a dual café experience that’s both welcoming and built to franchise standards. The clients walked into a polished, functional space that was turn-key and guest-ready. No punch list, no delays — just a job done right, the first time.
Light Wood

Select Below To View Areas

  • Wooden Panels_edited.jpg

    20g 3 5/8" metal framing

  • Wooden Panels_edited.jpg

    Framing

    Repairs

    21 point inspection

    Drywall Repairs

    Installation

    Trim & Moldings

    Appliance Installation

    Taping

    Painting

    Cabinetry

After Media

Before Media

Progress Media

Wooden Panels

Project Notes

📸 These photos show:

  • Groundwork excavation and slab restoration for underground plumbing

  • Framing layout, soffit construction, and ceiling grid alignment

  • Installation of FRP panels, trim, and backroom surfaces for compliance and cleanliness

  • Drywall, taping, and finish painting to exact brand color palettes

  • Walk-in cooler assembly and equipment placement

  • Final build-out of counters, signage, seating, and lighting coordination

This build required leadership under pressure — taking a directionless, unfinished project and transforming it into a ready-to-open commercial space. Precision, sequencing, and quality control defined every phase, ensuring both brands could operate side by side without compromise.

Preventative Care – Do’s & Don’ts

Do:

  • Maintain drop ceiling and FRP surfaces with mild cleaners to preserve hygiene and appearance

  • Schedule HVAC and vent cleaning every 6 months in food-service environments

  • Verify seals around walk-ins and plumbing penetrations remain tight over time

🚫 Don’t:

  • Drill or alter soffit structures — they house electrical and vent runs

  • Overload shelving or equipment beyond spec-rated limits

  • Ignore early condensation around refrigeration units — it signals air or vapor leaks


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