Concept-Fit Report
4120 Corridor Crossing, Suite 100
Selma, TX 78154 · 3,400 SF · last a full-service restaurant (casual italian), Vinetta's Table
About five minutes to read, end to end.
Does this space fit your concept
This did not cost you anything, and it is not a pitch
The landlord commissioned this assessment before the space went on the market, because a space that cannot answer these questions sits dark — this one already has, for 14 months. Maitre is paid by whoever orders the work. Here that is not you. Nothing on this page is trying to sell you the space, and the bad news is on it in the same type as the good.
The real cost
What this space costs you, and what it saves you
A range, not a single number. The spread is the honest width of what is still unknown, and it narrows once an architect draws the permit set. Anyone who quotes you one number this early is guessing.
What you would spend
$132,000–$201,000
Everything this space needs before you can open, priced by system. Itemised below — nothing is buried.
What you are not spending[F3]
$30,000–$80,000
The kitchen infrastructure the last tenant paid for and left behind. You inherit it. In a white box you would be writing this cheque first.
The upgrades
What has to change before you open
Same items, same prices, same order as the engineering report the landlord holds. This version just leaves out the panel schedules.
Grease interceptor — 1,000 gal exterior
The old restaurant's grease trap is too small for your kitchen, and the city won't let it carry over to a new tenant. A new one goes outside, in the ground, at the back.
- $42,000–$68,000
Electrical service — 400A to 600A
There isn't enough electrical capacity for your equipment list. The upgrade itself is routine; waiting on the utility company is the slow part.
- $38,000–$52,000
Type I hood — 12' to 16', plus make-up air
The existing hood is good but too short for your cook line, and it needs a fresh-air unit to go with it. The hard part — the hole in the roof — is already done.
- $34,000–$55,000
Gas line — 2" at 5 PSI, upsize required
The gas line can't feed a wok line and fryers at full tilt during a rush. It needs to be bigger from the meter in.
- $18,000–$26,000
- What you would spend before you open
- $132,000–$201,000
- What to ask the landlord to fund
- $289,000–$374,000
| What it needs | Cost range |
|---|---|
Grease interceptor — 1,000 gal exterior The old restaurant's grease trap is too small for your kitchen, and the city won't let it carry over to a new tenant. A new one goes outside, in the ground, at the back. | $42,000–$68,000 |
Electrical service — 400A to 600A There isn't enough electrical capacity for your equipment list. The upgrade itself is routine; waiting on the utility company is the slow part. | $38,000–$52,000 |
Type I hood — 12' to 16', plus make-up air The existing hood is good but too short for your cook line, and it needs a fresh-air unit to go with it. The hard part — the hole in the roof — is already done. | $34,000–$55,000 |
Gas line — 2" at 5 PSI, upsize required The gas line can't feed a wok line and fryers at full tilt during a rush. It needs to be bigger from the meter in. | $18,000–$26,000 |
| What you would spend before you open | $132,000–$201,000 |
| What to ask the landlord to fund | $289,000–$374,000 |
Read that last line twice. $289,000–$374,000 is what this report tells the landlord to put toward your buildout — more than the upgrades cost. The difference is yours to negotiate, and it is on a document the landlord paid for. That is the strongest position a first-time operator gets.
What is already here
The kitchen you are inheriting
None of this is on your bill. It is the reason a second-generation space is worth chasing and a white box usually is not.
Grease-rated flooring throughout BOH
Quarry tile with coved base, sound. No replacement required.
Three-compartment sink and mop basin
In place and code-compliant.
Two ADA-compliant restrooms
No code-triggered upgrade. Saves $15–$60/SF on affected area.
Walk-in cooler shell
Shell and slab in place; condensing unit not included.
Roof curbs and existing penetration
Reusable for the extended hood run.
Floor drains and sanitary rough-in
Located for a standard cook-line layout.
What this saves you[F3]
$30,000–$80,000
Take it with you
Show this to your lender
When a bank or an SBA underwriter asks what the buildout costs, this is the document they are asking for. It has an engineer’s name on it, a method behind every number, and a stated list of what was not checked. Send it as it is — do not summarise it, and do not round the numbers up to look confident.
Terms
Three words that will come up in the lease
They are worth knowing before a broker uses them at you.
- TI allowance
- Tenant improvement allowance — money the landlord puts toward your buildout. It is written into the lease and it is the largest number you can still move before you sign. After you sign it is gone.
- Second-generation space
- A space that was already a restaurant. Someone else paid for the hard parts — the hood, the roof penetration, the floor drains, the grease-rated floor. It is why this space starts at a 72 and a raw white box starts near zero.
- Grease interceptor
- The tank that catches kitchen grease before it reaches the city sewer. The city sizes it off your fixture count, not off whatever the last tenant had, and it does not carry over to a new tenant.
Next
If it fits, the question becomes when
The upgrades on this page are not the schedule — the lead times behind them are. Permits and equipment decide your opening date long before a contractor does, and both start earlier than most people think.
Assessed July 9, 2026 by Halvorsen Mechanical, PE #— (Texas). Questions on scope or sizing go to the engineer of record, not to Maitre.