Multi-Location Restaurant Build-Outs: Seven Burgerim Locations
Location: Georgia, South Carolina, & Kentucky
Industry: Commercial & Corporate Facilities
Service: Programmatic Multi-Location Rollout
The Situation
JBrennon delivered multi-location restaurant build-outs for seven Burgerim locations between 2018 and 2020. The program included restaurants in Stockbridge, Valdosta, Johns Creek, Peachtree Corners and Atlanta’s Toco Hills area in Georgia; Columbia, South Carolina; and Louisville, Kentucky.
Each location required the Burgerim concept to be translated into a complete restaurant environment with coordinated dining, service, kitchen, preparation, refrigeration and restroom spaces. JBrennon’s work extended beyond interior finishes to the systems that made each restaurant operational: underground plumbing, grease waste, gas piping, electrical distribution, HVAC, kitchen ventilation, fire-protection adjustments, walk-in refrigeration support and equipment placement.
The seven projects shared a recognizable brand and operating model, but the starting conditions were different at every site. Some locations began as relatively open tenant spaces. Others required extensive removal of previous tenant improvements. The program therefore needed a repeatable construction approach that could also respond to concealed conditions, landlord requirements, equipment revisions and local code requirements.
The Challenge
A repeatable restaurant design does not create repeatable field conditions.
At Johns Creek, the previous nail salon contained 15 separate rooms and more than 1,800 square feet of walls, ceilings and fixtures that had to be removed before the restaurant layout could be established. At Peachtree Corners, demolition included a complex security-cage system left by a former designer retail tenant. That project also required heightened dust and noise control for the surrounding shopping plaza and a rooftop pollution-control system to help manage cooking odors.
At Toco Hills, excavation beneath the slab exposed unforeseen asphalt in the plumbing rough-in areas. The condition required additional removal before underground piping could be installed and the concrete floor restored. Plumbing and equipment coordination later required the front-bar sinks and drain piping to be reconfigured, while an ADA countertop had to be shortened, re-edged and reinstalled.
The Louisville location required a rear mechanical unit to be relocated and the related ductwork and sprinkler piping adjusted around the revised hood and equipment configuration. Electrical work also had to accommodate the Nieco broiler, toaster equipment, hood fire-alarm interface and the owner’s desk.
Each location had its own version of this coordination problem: existing construction did not always match the new plan, restaurant equipment affected utility locations, and rooftop systems had to be integrated without compromising the surrounding building.
How We Worked
JBrennon organized the multi-location restaurant build-outs around a repeatable field sequence: verify existing conditions, protect the surrounding property, complete demolition, establish below-slab utilities, restore the slab, construct the new layout, coordinate MEP systems, install finishes and equipment, and work through startup and final operating requirements.
Across the program, JBrennon sawcut and trenched concrete floors for sanitary, domestic-water and grease-waste piping, then completed concrete pour-back and floor restoration. New partitions, soffits, bulkheads, low walls, restroom assemblies and equipment blocking established the dining, service, cook-line, wash/prep, office, corridor and refrigeration areas.
The restaurant finish packages included ceramic and quarry tile, ceramic and rubber base, polished or resilient public-area flooring, FRP wall panels, stainless-steel wall protection, acoustical and washable ceilings, painted open-deck ceilings, doors, hardware, restroom accessories and ADA signage. JBrennon coordinated custom millwork, butcher-block counters, service counters, pass-through openings, shelving and the support framing required for the final equipment arrangement.
At the first Stockbridge location, JBrennon converted a 1,513-square-foot suite into a finished restaurant with new partitions, millwork, doors, FRP, stainless-steel protection, lighting, plumbing, HVAC and electrical systems. Construction around the walk-in cooler and freezer required ceiling-grid removal, metal framing, drywall, FRP and finished transition pieces. The completed front-of-house incorporated polished concrete, wood counters, black ceilings, booths, digital displays and the branded service area.
Columbia demonstrated the sequencing used across the program. Following slab cutting, JBrennon completed underground plumbing and trench pour-back before framing the walls and bar area. Electrical, plumbing and HVAC rough-ins were coordinated with drywall, ceiling grid, the pass-through and steel bar supports. The later phase brought together flooring, plumbing, electrical, sprinkler adjustments, ceiling tile, bar tops, furniture, equipment and accessories.
Valdosta required a complete interior reconfiguration with new dining, kitchen, office, corridor and restroom areas. JBrennon installed kitchen tile and base, restroom finishes, FRP, stainless-steel protection, millwork, butcher-block surfaces, plumbing, gas, electrical and HVAC distribution. Field revisions included a gas-line extension to the meter, added television power and low-voltage rough-ins, additional stainless wraps and a fabricated roof-access platform and ladder.
Johns Creek and Peachtree Corners both began with substantial demolition before below-slab and interior construction could proceed. Johns Creek received an exterior 1,500-gallon grease interceptor, kitchen hood and grease duct, rooftop penetrations, stainless wall protection and custom ceiling clouds over the checkout area. At Peachtree Corners, JBrennon integrated structural steel and welding for the rooftop pollution-control unit, rigged and set the equipment, installed welded duct transitions and grease-duct connections, modified the roof and sprinkler systems, and crane-set an additional rooftop HVAC unit.
Toco Hills combined a complete architectural and MEP build-out with site-specific corrections to underground conditions, countertop dimensions, sink locations, plumbing connections and equipment power. Louisville required comparable coordination across finishes, rooftop HVAC, hood and make-up air systems, gas, refrigeration support, fire alarm, sprinklers and equipment-specific electrical circuits.
The Outcome
The Burgerim program produced seven completed quick-service restaurant environments across three states. Each location combined the recognizable front-of-house concept with the concealed infrastructure, commercial kitchen systems and coordinated trade work necessary for restaurant operation.
The program demonstrated JBrennon’s ability to carry a consistent restaurant concept across multiple markets while adapting the work to each suite’s existing construction, rooftop arrangement, utility configuration and local requirements.
Project Deliverables
Seven completed Burgerim restaurant build-outs across Georgia, South Carolina and Kentucky
Selective and full interior demolition tailored to previous tenant conditions
Sawcutting, trenching, underground utility installation and concrete floor restoration
New dining, service, kitchen, preparation, office, corridor and restroom layouts
Coordinated plumbing, grease waste, gas, HVAC, electrical and low-voltage systems
Integrated kitchen hoods, make-up air, exhaust fans, grease ducts and rooftop equipment
Installed tile, FRP, stainless-steel protection, ceilings, painting, doors and hardware
Custom millwork, butcher-block counters, pass-throughs and service-counter construction
Walk-in cooler and freezer assembly support with coordinated utility connections
Restaurant equipment, furniture, tables, chairs and accessories set for final operation