Chef Geoff’s Rockville

February 11, 2013 By

Restaurant: Chef Geoff’s  Location: Rockville, Maryland

Architect:  HD+ Architecture

Overview: Chef Geoff Rockville is the latest in Potomac Construction Services ongoing partnership with CG International which has included full service construction assistance in most of their current locations and the second full restaurant build-out.  The Chef Geoff’s Rockville project was not a simple re-concept but a full reworking to create the Chef Geoff concept in what was an existing restaurant.  The build-out includes a 60 ft long bar, a mix of real flame and Edison lighting and a drastic variety of differing finishes that have all been coordinated by HD+ Architecture to create a warm, inviting and comfortable space.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

 

 

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DC’s Premier Restaurant General Contractor

February 1, 2013 By

Welcome to Potomac Construction Services. Below is one of our recently completed projects.  If you would like to receive updates on projects we have completed and information on things we are working on all you need to do is click here and we will send you updates.

Restaurant: Chef Geoff’s  Location: Rockville, Maryland

Architect:  HD+ Architecture

Overview: Chef Geoff Rockville is the latest in Potomac Construction Services ongoing partnership with CG International which has included full service construction assistance in most of their current locations and the second full restaurant buildout.  The Chef Geoff’s Rockville project was not a simple re-concept but a full reworking to create the Chef Geoff concept in what was an existing restaurant.  The buildout includes a 60 ft long bar, a mix of real flame and Edison lighting and a drastic variety of differing finishes that have all been coordinated by HD+ Architecture to create a warm, inviting and comfortable space.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

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Eat Stay Love: LEBANESE TAVERNA

January 15, 2013 By
Below is Q and A with Francisco Beltran and Angel Betancourt
by Beth Herman
This is a reprint from http://www.dcmud.blogspot.com/2012/12/eat-stay-love-lebanese-taverna.html

Very much a family affair, the revered late 1980′s-era Woodley Park Lebanese Taverna, 2641 Connecticut Avenue NW, is one of six restaurants, four cafe’s and a market in the industrious Abi-Najm kin’s epicurean gallery. Undergoing a complete demolition, Principal Francisco Beltran of Design Republica and project manager Angel Betancourt of Potomac Construction Services reimagined the 165-seat, 4,300 s.f. space. DCMud spoke with Beltran – veteran of more than 100 restaurant designs – and Betancourt about the venue, which reopened in early November.

DCMud: From a general perspective, what did the renovation entail?

 Betancourt: It was a total demolition resulting in a more open feeling and contemporary design.

DCMud: Did anything survive the former design?

Betancourt: We did retain the cross-vaulted ceiling, though removed a lot of beams so the ceiling looks higher.

Beltran: The cross-vaults were something the family had invented back in ’88, and that became the heart and soul of the restaurant. However previously, they’d had bulkheads that concealed air ducts and crossed the dining room horizontally that connected at points of the cross-vault. When we removed them, the illusion of a much grander ceiling, though it was already at 15.5 feet, was created. Removing the bulkheads gave a lot of verticality to the space as it’s very linear and narrow.

DCMud:Was the space reconfigured in any way, and if so for what purposes?

Beltran: The restaurant had taken over an adjacent space in the mid-90s, making it into the private dining room – but it had no connection to the front of the house and people felt they were not dining in the heart of the restaurant. In the new design that space became the kitchen, and the new private dining room was conceived as a part of the main dining room.

DCMud: There appears to be a lot of sumptuous custom mill and tilework.

Beltran: The way we chose to finish the walls, floor surfaces and more was based on the Lebanese tradition of using hardwoods like walnut, much of which is reclaimed wood.Tabletops throughout are reclaimed walnut.

The main floor is assimilated wood plank flooring that’s made of porcelain. It provides the illusion of warm hardwoods but is much more durable and non-slip. Custom concrete tile was used on the bar faces, and will be used on the storefront facade later on.

Carpet tiles in the restaurant are recyclable and have an oversized print and more of an antique look, which gave a warmth and character to the main dining room.

DCMud:  The private dining room appears to be swaddled, if you will, for luxury and sound.

 Beltran: In that space, we used a floor-to-ceiling striping pattern where we alternated walnut hardwood planks in between 18-inch wide fabric panels, actually Homasote boards with batting, for dimension. We wrapped green tea leaf velvet fabric. All three major walls are encased in wood and velvet panels.

In the other part of the restaurant, we used copper velvet fabric for the banquettes treated with Nanotech stainguarding.

DCMud: Can you speak to the lighting?

Beltran: All lighting is LED. Chandeliers were custom made in Egypt specifically for this project. The chandeliers in the wall that divide the private dining room from the main dining room are Moroccan lanterns that we find in most Lebanese Taverna restaurants.

DCMud: Does the new restaurant resemble any of the others?

Beltran: From the time I first starting working with the family, in 2000, it was clear they didn’t want their spaces to look like anything cookie-cutter, or a franchise. Each restaurant is specifically designed and detailed within the community – each has a different look and feel. And it’s always a team effort, as the family, chefs and staff are deeply involved. The food, service and friendliness may be the same, but the experience of the surroundings is completely different. And the family treats each restaurant like it’s their only one.

DCMud: More like Louis Sullivan’s contextual architecture, perhaps.

Beltran: Each speaks the language of its community or neighborhood.

DCMud: You began working for family in the restaurant business when you were 14 years old, something that evolved to later experiences with renowned chefs/restauranteurs Victorio Testa, Roberto Donna and others. Is your hospitality design work a strategic outcome of this?

Beltran: I knew in junior high school I wanted to be an architect. Combining food and design was more of a coincidence, though, when the first architecture firm at which I worked  did a restaurant. I said, ‘I know all this,’ so it was a natural blending and I never looked back.

DCMud: Is there a particular D.C. building that has impacted you as an architect?

Beltran: It has to be the Holocaust Museum. It’s not so much the displays but the actual path through the building – the lighting. It’s the way the walls enclose and direct you to experience the space – something very successful, very powerful and moving. I try and do that with my restaurants. I want to tell a story and give a different experience in any point of the restaurant – not just have it be one big open space where you see everything and know what it is. If you sit in different areas, they should evoke different feelings and emotions.

3 comments:

Anonymous said…
Stunning work. That was a major investment, I sure hope that it pays off for them.
Anonymous said…
The design is great. The only problem is that it doesn’t work for the winter months. The front doors are locked in the winter so you have to enter via a side hallway. I find this to be a major flaw despite the rest of the restaurant being great. Also, I have to admit that the former menu/kitchen staff were better than the current staff/menu.
Anonymous said…
It looks beautiful. Is the no reservation/no one seated until the entire party arrives policy in effect?

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Filed Under: News

Nando’s Peri Peri @ Pentagon Row

December 21, 2012 By

Location:  Arlington, VA

Architect: Aria Group Architects Inc.

Overview:  This is a wonderful and unique restaurant, featuring South African Peri Peri spiced chicken. The walls and ceiling are adorned with Rustic Barn Wood and Stucco Plaster covered with European and African Art. It’s a nice place to have an excellent chicken meal at very reasonable prices.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

 

 

 

 

 

 

 

 

Overview:

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

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Woodward Table

December 16, 2012 By

Location:  NW Washington DC   Architect: GrizForm Design Architects

Overview:  Chef Jeff Buben announces Woodward Table designed by Grizform Design Architects with construction by Potomac Construction Services. This 7,500 square foot fast track project features a 200 seat main dining room, a bar, bakery and carryout. The renovation showcases two unique eating experiences.  One fine dining and the other a unique concept of fast casual.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Featured Slider, Portfolio, Uncategorized

Firefly Completed – Interview – Delivering a fully redesigned, rejuvenated restaurant in three weeks’ time, architect Griz Dwight of GrizForm Design and Superintendent and Senior Project Manager James Lafley of Potomac Construction Services raced to reopen the outmoded Firefly.

December 3, 2012 By

Delivering a fully redesigned, rejuvenated restaurant in three weeks’ time, architect Griz Dwight of GrizForm Design and Superintendent and Senior Project Manager James Lafley of Potomac Construction Services raced to reopen the outmoded Firefly, 1310 New Hampshire Avenue NW, located inside the Hotel Madera. Frequented by tourists and locals who covet the venue’s famed pumpkin hummus, and steamed blue bay mussels, expanding the now 62-seat dining space and adding 8 more bar and lounge seats was at the top of the menu. DCMud spoke with

Filed Under: Blog, News

Lebanese Taverna

November 10, 2012 By

Click to see before and after photos.

Location:  NW Washington DC

Architect:  Design Republica, Inc.

Overview: 22 year old restaurant in Woodley Park had a complete renovation with a spacious modern design including a new bar/lounge area, redesigned main and private dining rooms and a new kitchen. Click on the photos below to get a before and after look at Lebanese Taverna.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Featured Slider, Fine Dining, Portfolio

Firefly

November 9, 2012 By

Location:  Washington DC

Architect:  GrizForm Design Architects

Overview: Firefly is a recent renovation project located near Dupont Circle that was fast tracked and completed within three weeks. The innovative design includes a swing under the signature tree at the restaurant’s entrance and a kitchen cottage facade. As Firefly’s website says…”everything at our Dupont Circle restaurant takes inspiration from a twilight picnic in the woods – but it’s our American comfort food that takes center stage.”

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To see more info on Firefly go to Firefly’s website.

 

 

Filed Under: Featured Slider, Newsletters, Portfolio

Cava Tenleytown

October 9, 2012 By

Location: Tenleytown, Washington DC    Architect:  Hapstak Demetriou+

Click here or on the photo to see before & after photos of Cava Tenleytown 

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Cava Tenleytown – Before and After

October 9, 2012 By

Click here to see before and after photos.

Location: Tenleytown, Washington DC

Architect:  HapstakDemetriou+

Overview:  Click on the photos below to get a before and after look at Cava Grill’s newest 2,400 sq. ft. location in Tenleytown, Washington DC.  This is the fourth project Potomac Construction Services has completed for Cava. This build-out was in an older space and the architect HapstakDemetriou+ and Potomac Construction Services had to work closely together to make sure they maintained the integrity of the property.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Featured Slider, Portfolio

Best Design for GrizForm Design Architects and Potomac Construction for IEEE-USA Mini Golf Hole

September 26, 2012 By

NEWS from IEEE-USA

2001 L Street, N.W., Suite 700

Washington, DC 20036-4928

IEEE-USA Mini Golf Hole Wins Best Design Award

WASHINGTON (7 September 2012) — IEEE-USA’s miniature golf hole was honored for Best Design at the National Building Museum on Thursday.

“Hole in 1s and 0s,” part of the museum’s 12-hole mini golf course, was created by GrizForm Design Architects of Washington and built by Potomac Construction Services of Bethesda, Md. It was designed to represent the inside of a mobile device such as a smartphone or tablet computer.

IEEE-USA President-Elect Marc Apter accepted the award from Chase Rynd, National Building Museum executive director, in a ceremony at the museum.

Rynd said the mini golf exhibition was a far greater success than he and museum staff anticipated. More than 27,000 people played a round from the day it opened on 4 July to its Monday closing. A new course will be open at the museum next Memorial Day through Labor Day.

To see FOX 5 coverage of “Hole in 1s and 0s,” go to http://www.myfoxdc.com/video?clipId=7506732&autoStart=true. (The IEEE-USA portion of begins at the 2:45 mark). For a feature story on the hole, see http://www.todaysengineer.org/2012/Aug/mini-golf.asp.

IEEE-USA chose to participate to help raise public awareness of engineering. A nearby description of the hole told museum visitors how its name calls to mind binary code, the phenomenon that all computer functions are governed by ones and zeroes. A QR code on the structure took players to http://www.ieeeusa.org/golf/, where they could find out more about engineering careers and schools, and how engineers create solutions to challenges we all face.

IEEE-USA advances the public good and promotes the careers and public policy interests of 210,000 engineering, computing and technology professionals who are U.S. members of IEEE.

Web: www.ieeeusa.org

Facebook: www.facebook.com/ieeeusa

Twitter: www.twitter.com/ieeeusa

Join IEEE: www.ieee.org/join

 

Contact: Chris McManes

IEEE-USA Public Relations Manager

Phone: 202 530 8356

Email: c.mcmanes@ieee.org

Filed Under: News, Uncategorized

Restaurant Construction – Why Hire a Restaurant General Contractor

August 30, 2012 By

Restaurant Construction – Why You Should Hire a Restaurant General Contractor

By Tom Dailey and Rob Mescolotto


So you’re thinking about building or remodeling an existing restaurant. If you are like most first time restaurant owners, the most important question you have is do you hire a restaurant general contractor that specializes in restaurant construction and restaurant remodeling. 

Potomac Construction Services has been in the restaurant construction business for many years and we hear first time owners ask that question on virtually every project we bid on.  In the article below we highlight a few of the many reasons you want to hire a company like ours that is focused day-in and day-out on restaurant construction or restaurant remodeling.

Time, time, time…

Extensive time and experience is imperative to properly plan, coordinate and execute the building process without compromising the outcome of the project.  The planning of any project requires extensive communication by the restaurant general contractor with all parties involved in order to ensure a clear understanding of the goals set and the means in which to achieve them.  Time lines need to be set, materials data need to be approved, and contracts need to be in place.

Coordinating different trades involved in a build out is a time consuming task. With restaurant construction or restaurant remodeling one of many hurdles is the limited space in a build out.  Without proper coordination, trades will compete for the available space on a first come – first serve basis thus possibly jeopardizing the building process.

The day to day execution of the restaurant construction or restaurant remodeling project also requires constant supervision to ensure that goals, timelines, guidelines, and specifications among many others requirements are being met in order to accomplish a successful build out.

Subcontractors

Like most businesses, subcontractors are required to maintain their full staff working in order to generate revenue.  So when conflicting interests arise between their different endeavors, the project will most likely be impacted.

General Contractors represent continuous business for subcontractors.  After several successful projects are performed between companies, professional relationships and trusts are built.  Thus, subcontractors strive to provide an excellent final product in order to ensure themselves future job opportunities.  With years of experience in restaurant construction and restaurant remodeling, Potomac Construction Services has a deep list of subs that have worked with us on many restaurant projects. We know what subcontracting partners will help us deliver a great finished product.

It also holds true that with a solid contract between the parties the possibility of taking legal action as a last resource against a non-compliant subcontractor serves as sufficient incentive to correct the situation. The relationships established over time, the possible future job opportunities and the professional documentation provides the general contractor with a greater chance to influence the subcontractors’ decision making process.

Jurisdictional Knowledge

In order for a construction project to obtain the required permits from the local authorities, several rounds of inspections need to take place throughout its execution.  It requires that construction, alterations or repairs comply with the building codes, zoning regulations and contract specifications.  In addition to the required inspections needed to complete a project, the inspectors also take a closer look at the capacity of the staff.  On one hand, if the inspector’s comments and suggestions are met by a knowledgeable and responsive staff, the required inspections become a more fluent process.  On the other hand, if the inspectors continuously encounter non-compliant work and an unresponsive staff, the repeated visits and necessary changes requested can considerably extend the schedule and cost of the project.

Conclusion

In conclusion, we firmly believe that in most cases you are far better off hiring a general contractor that is a restaurant general contractor.  We’ve heard many negative stories over the years about first time restaurant owners hiring someone that isn’t focused on restaurant construction  or “flying solo” and doing it on their own.

So if you are in the process of embarking on that dream investment of building a restaurant please consider Potomac Construction Services as your restaurant general contracting partner.  Our focus is on building restaurants and we deliver Quality, Value and Commitment to everything we do. Contact us if you would have any questions about restaurant construction.

Potomac Construction Services, Inc.

Email or call Tom Dailey – tdailey@pcs-gc.com or Rob Mescolotto – rmescolotto@pcs-gc.com

Phone: (301) 760-7141


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2012 Rammy Winners and Nominees

July 19, 2012 By

Congratulations to all 2012

Rammy nominees & winners.

2012 Rammy  Winners

Fine Dining Restaurant: Bourbon Steak

Upscale Casual Restaurant: BlackSalt Fish Market & Restaurant

New Restaurant: Fiola

Casual Restaurant: Mitsitam Native Foods Café


Chef of the Year: Vikram Sunderam, Rasika

Restaurateur: Jeff & Barbara Black, Black Restaurant Group

Pastry Chef: Fabrice Bendano, Adour

Rising Culinary Star: Ed Witt, 701 Restaurant

Restaurant Manager: Reagan Corbett, Jackson 20

Restaurant Employee: José Alex Medrano, B. Smith’s

Wine Program: Cork Wine Bar

Beverage/Mixology Program: Estadio

Joan Hisaoka Associate Member of the Year Award: Adams-Burch

Duke Zeibert Capital Achievement Award: Anthony A. Williams

Honorary Milestone Award: The Tune Inn

Neighborhood Gathering Place: Cafe Saint-Ex

Hottest Restaurant Bar Scene: Black Jack

Power Spot: Founding Farmers DC


Where Magazine’s Visitors’ Choice Award: McCormick & Schmick’s

 

2012 Nominees

Fine Dining Restaurant of the Year

The Ashby Inn & Restaurant

Bourbon Steak

Marcel’s

The Oval Room

Rasika

Upscale Casual Restaurant of the Year

Bibiana

Birch & Barley

BlackSalt Fish Market & Restaurant

Oyamel

Proof

Casual Restaurant of the Year

Bar Pilar

C.F. Folks

Hank’s Oyster Bar and Lounge – DC

Mitsitam Native Foods Café

Room 11

 

Neighborhood Gathering Place of the Year

Bastille

Bistrot Du Coin

Café Saint-Ex

Et Voila!

The Majestic

New Restaurant of the Year

Elisir Restaurant by Enzo Fargione

Fiola

Graffiato

Hill Country Barbecue Market

Pearl Dive Oyster Palace

 

Chef of the Year

Anthony Chittum – Vermilion

Tony Conte – The Oval Room

Haidar Karoum – Proof

Kaz Okochi – Kaz Sushi Bistro

Vikram Sunderam – Rasika

Rising Culinary Star of the Year

Justin Bittner – Bar Pilar

Logan Cox – Ripple

Claudio Pirollo – Et Voila!

Adam Sobel – Bourbon Steak

Ed Witt – 701 Restaurant

Pastry Chef of the Year

Cicely Austin – The Oval Room

Fabrice Bendano – Adour

Peter Brett – Blue Duck Tavern

Alison Reed – Ripple

Susan Wallace – BlackSalt Fish Market & Restaurant

Wine Program of the Year

Adour

Cork Wine Bar

Dino

Marcel’s

Plume

Beverage/Mixology Program of the Year

Bourbon Steak

EatGoodFood Group

Estadio

Birch & Barley

Room 11

Power Spot of the Year

701 Restaurant

Founding Farmers – DC

The Oval Room

The Source by Wolfgang Puck

Tosca Ristorante

Hottest Restaurant Bar Scene of the Year

Black Jack

The Hamilton

Hill Country Barbecue Market

Mad Fox Brewing Company

Marvin

Manager of the Year

Anna-Marie Ashe – Smith Commons

Daniel Bortnick – Firefly

Reagan Corbett – Jackson 20

Alex Munoz – Hill Country Barbecue Market

Javier Velazquez – Taberna del Alabardero

 

Employee of the Year

Julie Albert – Brasserie Beck/Marcel’s

Ting Forester – District Commons

Teo Leiva – Fiola

José Alex Medrano – B. Smith’s

Paris Twyman – Founding Farmers – DC

Restaurateur of the Year

José Andrés & Rob Wilder – THINKFoodGROUP

Meshelle & Cathal Armstrong – EatGoodFood Group

Michael Babin – Neighborhood Restaurant Group

Ashok Bajaj – Knightsbridge Restaurant Group

Jeff & Barbara Black – Black Restaurant Group

Associate Member of the Year

Adams-Burch, Inc.

BB&T

EagleBank

Marriott Wardman Park Hotel

Sysco Food Services of Baltimore

 

 

For more information about The RAMMYS go to www.ramw.org, or contact RAMW at 202.331.5990 or email at rammys@ramw.org.

Filed Under: News, Uncategorized

Potomac Construction Services Builds Mini Golf Hole Designed by GrizForm Design Architects

July 18, 2012 By

IEEE-USA Mini Golf Hole Promoting Engineering Awareness Featured on TV News

WASHINGTON (16 July 2012) — IEEE-USA’s miniature golf hole at the National Building Museum was featured on Washington’s FOX 5 Morning News today.

“Hole in 1s and 0s” is designed to take players inside a mobile device such as smartphones and tablet computers. The name calls to mind binary code, the phenomenon that all functions of a computer are governed by ones and zeroes. Players can also scan a QR code to find out more about engineering schools and careers, and how engineers are shaping the future.

IEEE-USA’s portion of the video begins at about the 2:45 mark: http://www.myfoxdc.com/video?clipId=7506732&autoStart=true

Designed by GrizForm Design Architects and built by Potomac Construction Services, the hole is part of the Building Museum’s 12-hole course. About 4,500 people have played it since it opened on the Fourth of July. The exhibit closes Labor Day. http://www.nbm.org/programs-lectures/summer/play-mini-golf.html.

FOX 5 reporter Holly Morris, who holds a degree in civil and environmental engineering from Duke University, likes IEEE-USA’s mobile device-inspired hole.

“We have these amazing devices that we hold but we don’t necessarily understand how they work, and so to get to see inside that – life-size – I think is pretty fascinating,” Morris said.

For more on “Hole in 1s and 0s,” see http://www.ieeeusa.org/golf.

GrizForm Design Architects (http://www.grizform.com) is an award-winning architecture firm which specializes in hospitality projects. They push the boundaries of design, and approach each project without preconceived ideas. GrizForm was founded in 2003 with an understanding of the construction world, a belief in good design and a desire to improve our built environment.

Potomac Construction Services (http://pcs-gc.com/) is a full-service general contracting firm specializing in the restaurant and retail market sector. It combines its passion for customer service and knowledge and experience in the industry to deliver exceptional customer experiences.

The National Building Museum (http://www.nbm.org) is America’s leading cultural institution dedicated to advancing the quality of the built environment by educating people about its impact on their lives. Through its exhibitions, educational programs, online content, and publications, the Museum has become a vital forum for the exchange of ideas and information about the world people build for themselves.

IEEE-USA advances the public good and promotes the careers and public policy interests of 210,000 engineering, computing and technology professionals who are U.S. members of IEEE.

Web: www.ieeeusa.org
Facebook: www.facebook.com/ieeeusa
Twitter: www.twitter.com/ieeeusa
Join IEEE: www.ieee.org/join

Contact: Chris McManes
IEEE-USA Public Relations Manager
Phone: 202 530 8356
Email: c.mcmanes@ieee.org

Filed Under: News, Uncategorized

Sugo Cicchetti Opens in Potomac

June 21, 2012 By

Sugo Cicchetti Opens in Potomac

Hot and Fresh Out of the Neopolitian Oven!-Announcing-Sugo Cicchetti!
A saucy pairing of casual dining & family style décor.

Interior highlights include: Three patterns of antique wallpaper peeled back to expose a colorful mosaic tile pattern creating a mix of old world and modern charm.
Diners are seated at simple wooden tables or the polished concrete bar and are invited to views of the pizza preparation in the  brick oven or the charcuterie carving station.

Click here to read the entire newsletter

 

Filed Under: News

WTOP Radio features Potomac Construction Services

June 21, 2012 By

Recently Bob Madigan from WTOP Radio joined the Potomac Construction Services team for a special night on the town. Listen below to the two segments he aired on WTOP Radio.

Click here to listen to the Audio segments from WTOP Radio

Filed Under: News, Newsletters

Sugo Cicchetti

June 19, 2012 By

Location: Potomac Maryland

Architect: Core Architecture and Design

Overview: Hot and Fresh Out of the Neopolitian Oven!-Announcing-Sugo Cicchetti!   A saucy pairing of casual dining & family style décor.    Interior highlights include: Three patterns of antique wallpaper peeled back to expose a colorful mosaic tile pattern creating a mix of old world and modern charm.  Diners are seated at simple wooden tables or the polished concrete bar and are invited to views of the pizza preparation in the  brick oven or the charcuterie carving station. Bright engine red pops of color are present in the button tufted banquette backs and above the glass storefront windows.  Striped wood walls blend well with espresso colors.  Soft globe lighting suspends from an exposed sealing with wooden beam accents.  A wall of the owner’s family photos gives the dining space the right family feel ingredient.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

 

Filed Under: Portfolio

WTOP Radio features Potomac Construction Services

June 19, 2012 By

Recently Bob Madigan from WTOP Radio joined the Potomac Construction Services team for a special night on the town. Listen below to the two segments he aired on WTOP Radio.

Click the play button below to hear the First WTOP Radio segment

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Pop-Up restaurants aren’t about pop-overs

Nor is a Pop-Up restaurant a pop-off restaurant (that would be one run by Chef Gordon Ramsay). Join us as we head to a pop-up created by Aaron Silverman of Roses Luxury &  his team for Potomac Construction Services.

________________________________________________________________________________________________

You never know what will pop up at a pop-up

In segment two Bob Madigan captures a great time and a romantic moment experienced by WTOP listeners and everyone at the Pop-Up dinner.  “A pop-up restaurant is one that just pops up where ever it can. Often in interesting places. Sometimes you never know what will pop-up.”

Click the play button below to hear the Second WTOP Radio segment

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Filed Under: Uncategorized

The Value of Budgeting for Restaurant Construction

June 11, 2012 By

The Value of Budgeting for Restaurant Construction

By Tom Dailey and Robert Mescolotto

A critical component associated with controlling overall project costs is the early development of budget pricing based upon conceptual designs of the space. Budgeting is a service in which a general contractor reviews the most basic renderings and develops a rough construction estimate based upon current material and labor pricing from subcontractors and market experience.

It is not uncommon for new Restaurant plans to go out for bid pricing only to have return costs exceed the client’s financial budget. The use of construction budgeting prior to the bidding process will help establish potential costs as further design information is available.

Budget Early – Before Final Lease Negotiations

It always pays to do homework.  Leases are long term commitments so it is important to know the upfront costs before signing on the bottom line.  As a general contractor specializing in restaurant build-outs, Potomac Construction Services, Inc. (PCS) can perform a site survey and review the proposed lease so that potential tenant costs and savings can be identified and also provide a more meaningful conceptual budget to help minimize any financial risk. A good contractor who knows and understands the requirements for restaurant build-outs will be able to provide a detailed conceptual budget.

 

To ensure that the proposed space contains the necessary elements for its intended use, PCS can review the existing structural and MEP elements including exhaust and supply duct assemblies, existing HVAC equipment, sanitary discharge piping, fire protection, power availability, potential structural issues, and a review of the building envelope.  Knowledge is power.  Such information allows an owner a much better position for negotiating lease terms and tenant improvement allowance.

Establish a Budget

With schematic information, a budget can be derived based on floor plans, potential finishes, mechanical, electrical, plumbing requirements, and square footage of space.  In the event that certain criteria and specifics are not detailed or quantifiable during the budget, an allowance is set based on the level of finishes required.

Additionally, a certain portion of the funds should be allotted as a contingency to address unforeseen conditions and changes generated during the construction process.  A value of approximately 10% of the total budget is recommended.

Maintaining Budget

Once a budget is established, it needs to be regularly reviewed and maintained.   As the final designs of the build-out begin to take shape, the budget should be updated to reflect new information at intervals throughout the design process.

Action is best taken early if the budget begins to go out of line.  Potomac Construction Services often takes an active role during the design process by providing options for alternate assemblies, fixtures, equipment, and or materials to maintain the budget well as the desired design intent.

Conclusion

The first stage in proper planning for the development and implementation of a new project should always be budgeting.  It is through budgeting that a team can develop a financial map for the concept and maintain the course throughout the entire design and construction process.  By involving an experienced contractor specializing in the construction of restaurants to assist in developing this map, the final goal of opening a restaurant can be observed from the starting point rather than at the opening party.

Filed Under: Uncategorized

The Burger Joint – Fast Casual General Contracting

May 15, 2012 By

“I’ve been in this business for more then 20 years and built well over 300 restaurants . Today I use Potomac Construction as my in house construction department. They are my “secret ingredient ” in BGR’s development success.”

Mark Bucher
Founder  -  The Burger Joint

Click here to read the entire newsletter.

Filed Under: News, Newsletters

Protected: Bethesda Blues and Jazz

April 20, 2012 By

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Filed Under: Project files

The Grand Slam of Restaurant General Contracting

April 9, 2012 By

Announcing the completion of 4 DC premiere restaurants. Pearl Dive | Black Jack | Pi Pizzeria | American Tap Room

Simultaneous completion of these 4 premiere DC restaurants showcased deep relationships with quality subcontractors and the capacity to successfully manage multiple projects at the same time.     Success of each project was defined by attention to detail and flawless execution of the architect and owners vision. Click here to read the newsletter

Filed Under: News, Newsletters

Cava Mezze Grill Expansion – From Biznow

March 20, 2012 By

From: March 20, 2012 Dining Biznow

Fast casual Greek spot Cava Mezze Grill opened its second location last week in the Tysons Corner Mall. The Chipotle-like eatery, also located in Bethesda Row, is the more casual counterpart to full-service Cava Mezze, located in Capitol Hill, Clarendon, and Rockville. Cava Mezze Grill also announced plans to open up shop in Columbia Heights this summer in the space occupied by Radiance Med Spa (3105 14th St., NW). Locations in Tenleytown and Merrifield, VA are also in the works.

 

Filed Under: News

Pearl Dive

January 27, 2012 By

Location: Washington D.C.

Architect: Core Architecture and Design

Overview: Dual Concept build-out featuring Pearl Dive on the first floor with a nautical theme.  Some of the key highlights are a large storefront window that opens to the sidewalk, weathered woods floor and wall finishes, patinated zinc bar tops, distressed wall mural, and other vintage touches.  On the second floor is Black Jack with a bar showcasing a tattoo motif and velvet drapes.  Among other key features are a raised lounge, lighted standing tables, food action station, and a bocce court.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Portfolio

Black Jack

January 26, 2012 By

Location:  Washington D.C.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

 

Filed Under: Portfolio

Cava Mezze Clarendon

January 24, 2012 By

Location:  Claerendon, VA.

Architect: Core Architecture and Design

Overview:  Contemporary Mediterranean interior build. Project highlights include exposed building structure, a big brick wall, rustic wood/metal/concrete finishes, custom light fixtures with wine bottles and painted wall murals.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Portfolio

Georgetown Cupcake sets Guinness World Record!

January 21, 2012 By

Congratulations to our friends at Georgetown Cupcakes – Katherine, Sophie and their team set the Guinness World record by creating the worlds largest cupcake. It weighed over 1 ton! 

Georgetown Cupcake sets Guinness World Record by baking a one ton cupcake

According to the show on TLC,  here’s what it took to make the actual cupcake:

  • 500 pounds of flour
  • 300 pounds of butter
  • 300 pounds of milk
  • 750 pounds of sugar
  • 200 dozen eggs
  • 100 pounds of cocoa powder

 

Filed Under: News

Passion Fish

January 20, 2012 By

Location: Reston, VA.

Architect: Gensler

Overview:  Interior restaurant build-out from a cold dark shell to the finished product. This magnificent restaurant was close to 10,000 Square foot. The scope of work included the addition of a new structural mezzanine, curved finishes, architectural features and high end fabrics.

Click on any thumbnail picture to see an enlarged gallery view. After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Portfolio

Georgetown Cupcakes Bethesda MD.

January 16, 2012 By

Location: Bethesda, MD

Architect: Core Architecture and Design

Click on any thumbnail picture to see an enlarged gallery view.

After viewing this photo gallery visit our portfolio section to see other projects.

 

Filed Under: Portfolio

Saks Jandel

January 8, 2012 By

Location: Chevy Chase, MD

Architect: OPX

Overview:  Retail tenant fit out for a department store featuring individual designer boutiques. Scope of work included flooring from France, wall coverings from Italy, light fixtures,  and remaining finishes from various suppliers.

Click on any thumbnail picture to see an enlarged gallery view.

After viewing this photo gallery visit our portfolio section to see other projects.

 

 

Filed Under: Portfolio

City Fitness

January 8, 2012 By

Location:  Washington D.C

Overview: Retail tenant fit out for Urban loft gym. Scope of work included an independent sound isolating rubber gym floor, wood flooring, partitioning walls, glass block, and wood framing.

Click on any thumbnail picture to see an enlarged gallery view.

After viewing this photo gallery visit our portfolio section to see other projects.

Filed Under: Portfolio

Georgetown Cupcake sets Guinness World Record with one ton cupcake!

January 7, 2012 By

Congratulations to our friends at Georgetown Cupcakes – Katherine, Sophie and their team set the Guinness World record by creating the worlds largest cupcake. It weighed over 1 ton! We were glad to be part of it.

Click on any thumbnail picture to see an enlarged gallery view.

According to the show on TLC, here’s what it took to make the actual cupcake:

500 pounds of flour
300 pounds of butter
300 pounds of milk
750 pounds of sugar
200 dozen eggs
100 pounds of cocoa powder

After viewing the below photos visit the our portfolio section to see other projects. Click here to see more projects.

 

Filed Under: Portfolio

Cava Tenleytown – Before and After

January 1, 2012 By

Click here to see before and after photos.

Location: Tenleytown, Washington DC

Architect:  HapstakDemetriou+

Overview:  Click here to see a before and after look at Cava Grill’s newest 2,400 sq. ft. location in Tenleytown, Washington DC.  This is the fourth project Potomac Construction Services has completed for Cava. This build-out was in an older space and the architect HapstakDemetriou+ and Potomac Construction Services had to work closely together to make sure they maintained the integrity of the property.

Filed Under: Uncategorized

Pearl Dive Oyster Palace – Tom Sietsema’s video review on NBC 4

December 17, 2011 By

Pearl Dive by Jeff Black is one of Potomac Construction Services latest restaurant general contracting projects.  As Tom Sietsema of The Washington Post states in the following video, “What I like about it is that it looks like it has been there forever. The effect is sort of weathered and welcoming. You got this bar that seems to flow right out onto the street…” Click below to here additional comments and to see the short video review.

View more videos at: http://nbcwashington.com.

 

 

Filed Under: News