For developers and landlords
The deal dies when the tenant’s contractor walks the space.
Fourteen months dark. A signed LOI. Then the tenant’s contractor finds the hood too short, the gas line undersized, and no grease interceptor on the property — a $200,000 gap nobody priced. The tenant walks. Your marketing period starts over, and the next prospect’s contractor finds the same thing.
Maitre prices what a space can actually hold before you market it. An engineer walks the property, runs the fixture schedule against code, and issues a Restaurant-Ready Assessment — a sealed document you hand to a lender or a prospect the same way you hand them a Phase I.
Site visit within 5 business days. Report in 10.
Tenant improvement, per square foot
- Restaurant
- $200–$500/SF
- General retail
- $40–$300/SF
Restaurant TI runs up to five times general retail, and the variance inside that range is not finishes — it is mechanical, electrical, and plumbing capacity you cannot see from the sidewalk. That number is decided before you sign. It is only discovered afterward.
Maitre buildout cost index, San Antonio metro, 2024–2026.