A general contractor building out a new restaurant on the South Walton / 30A corridor brought us in at the design-development stage rather than after framing. That's the right way to do commercial HVAC — by the time the walls are up, the only options left are expensive ones.
The brief had three tensions that don't normally play nicely together. The kitchen needed a Type-I hood with enough makeup air to keep the line workable through a Saturday-night peak. The dining room needed temperature and humidity stability with the front doors opening every ninety seconds in the summer. And the entire system had to be quiet enough that the back booths didn't have to compete with mechanical noise. All while staying within a tight commercial floor plate where mechanical room real estate was non-existent.
We engineered the makeup air unit to deliver tempered, dehumidified air directly to the kitchen so the line cooks weren't fighting Gulf humidity all evening, sized the dining-room rooftop unit for the door-cycling load rather than a textbook occupancy number, and routed the supply ductwork through the existing structural plenum to keep ceiling heights where the architect wanted them. We hit inspection on the original GC schedule with no change orders.
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This is the model our commercial and new construction HVAC service is built for: engineered design rather than improvised install, schedule alignment with the GC's critical path, and a system that performs the way the operator needs it to from opening day. Restaurants, retail, small office, multi-tenant — the playbook is the same.