Dwyer Engineering's restaurant team has prepared mechanical and electrical plans for over 500 restaurants. We know restaurants inside and out - from the traffic rated grease interceptor to the variable speed exhaust hoods to meeting the energy code with dimmable fixtures. We work hard to design the systems that are a key to successful operation.
We have delivered sealed MPE plans for over 200 Outback Steakhouse, Carrabas, and Bonefish restaurants, helping to build one of the biggest restaurant chains in the US. We've worked on Bertucci's up and down the east coast, and value-engineered the chain's prototype to slash costs in construction and operation.
We worked on Au Bon Pain cafe, production and kiosks in hospitals, airports, ferry terminals, and office buildings. If you want to build a great place to eat, give us a call. We’d love to help.