But we’re delivering a 14-vendor food hall in Seattle, with doors targeted for March 15, and I’m hiring an on-site lead who can own the construction timeline, coordinate tenant menu planning deadlines, and drive execution through commissioning and opening week. If you’ve run hospitality TIs and can keep subs, chefs, and inspectors aligned on a tight schedule, DM me for details and start dates.
Ran an 11-stall buildout in Ballard last year — our win was a shared “menu freeze date” tied to equipment lead times and a commissioning matrix chefs/subs signed off on; do daily 15-min huddles during FF&E, and pre-book Seattle SDCI + Health pre-inspections or the schedule turns into Tetris. Happy to DM @OP; small caveat: lock landlord work completion gates before tenant hood balance or you’ll chase re-tests — want a sample timeline?