CUISINE-SPECIFIC FIELD GUIDE
Thai / Vietnamese / Southeast Asian Conversion Inspection Manual
CUISINE-SPECIFIC LANDMINE
Pho stock pots run 18+ hours — gas load and exhaust capacity get under-spec’d.
EN + ES · PDF + DOCX · delivered by email
One email with the download links. We don’t sell your address; you can unsubscribe with one click.
Five immediate stop signals
These cancel any deal regardless of cuisine.
You smell gas, see burnt wiring, or see blackened / charred hood areas.
The exhaust fan is missing, disconnected, or shaking violently.
The seller refuses to provide hood / fire / grease records.
You must add major cooking equipment outside the existing hood.
The landlord will not allow roof, gas, electrical, or grease-interceptor work.
WALK
Smell, look, listen
PROVE
Hood · gas · electrical · plumbing
PRICE
Written scopes before signing
NEGOTIATE
Or walk away
OTHER CUISINES
10
Sushi / Poke / Ramen
Cold-side sanitation + dedicated rice & seafood prep zones drive a different floor plan than hot lines.
11
Seafood / Cajun Boil
Live tanks, salt-water plumbing, and giant boil pots reshape both the kitchen and the dining-room layout.
12
Bakery / Dessert / Ice Cream
Mixer amperage, proofer + retarder humidity loads, and freezer-condenser placement are the budget killers.
Already walking the space?
After your field findings come the permit drawings. APD draws code-compliant, contractor-bidable plans fast enough to keep the deal on the rails — operating in all 50 states; trilingual EN / ES / 中.
Contact
Begin a project.
Studio
Phoenix4435 E Chandler Blvd · Suite 200
Phone
(602) 628-1231Servicios disponibles en español · 中文版本 (602) 628-1231