CARMEN MARKET RESEARCH — accessed October 13, 2026

Use the JSON as the structured source of truth. All pricing USD. Posted menu prices do not include an assumed tax/tip treatment, and are not measured average checks. Do not publish revenue, profitability, market-share or footfall claims from this work: none were established.

KEY FINDINGS
1. The competitive set already spans approximately $17–31 signature sandwiches and $41–51+ individual steak examples. CARMEN needs a clear hero product and an accessible repeat occasion, not just luxury finishes.
2. Salt Hank’s owner/channel situation changed: Wonder announced acquisition August 20, 2026. Use the brand as a hero-product/content lesson, not a startup P&L comp.
3. Libertador official menu images were visually inspected. Provoleta $15; 14 oz skirt $40.95; mixed grill for two $94.95. Its images have no visible update date.
4. Terroir’s September 29, 2026 BTG PDF provides a current Argentine wine anchor: Zuccardi Concreto 2023 $25/6 oz, $12.75/3 oz, $22 happy hour. CARMEN’s wine pricing and list size in JSON are proposals, not sourced wholesale economics.
5. Balvanera NYC closed in 2026 per its business-managed closure description; its official site now lists Pittsburgh. The old NYC Toast menu is stale. Do not list Balvanera as an active NYC competitor or borrow Pittsburgh happy-hour prices for NYC.
6. 143 Court Street’s still-public older broker brochure asks $216,000 annually ($18,000/month), materially above the current $11,000 monthly occupancy allowance. It is an older lead, not confirmed current availability. Other lead rents are unpublished.
7. 11 Waverly Place is 1,000 SF but only expressly hot-air-vented. 156 Fifth Avenue advertises 1,200 SF under a Ground Floor + Basement label, so usable ground-floor area is unknown. Neither establishes solid-fuel suitability.
8. 153 Grand Street’s broker brochure conflicts: 1,750 SF text vs 1,800 SF plan label. It is a vanilla-box/ventable concept lead, not an equipped restaurant. Flag the inconsistency instead of silently choosing one number.
9. A lounge is not free floor area. For the original 950–1,250 SF target, a measured test fit must allocate public seating, VIP room, kitchen, dishwashing, receiving/delivery staging, toilets, storage, wall thickness and egress. Larger listed spaces should be compared by total opening cash and ongoing fixed costs.

SOURCE QUALITY / REJECTED MATERIAL
- Primary restaurant sources used for menu price observations.
- Libertador menu PNGs are saved in research-assets solely for research audit; do not republish competitor menu imagery as CARMEN visuals.
- ruffianwinebar.com is not Ruffian NYC; its MXN price menu was rejected. NYC is ruffiannyc.com.
- La Choripanería searches produced Buenos Aires and Mexico businesses, not a verified NYC location. Do not assert it is an active local NYC competitor based on this research.
- Salt Hank prices from Eater/reddit/other articles conflict and are not current first-party verified. Price left unverified intentionally.
- KSR pages 156 Fifth and 153 Grand returned 403 to direct fetch; primary-domain indexed text and KSR PDF supplied the observations. No broker contact made.
- RIPCO Court brochure filename dates to December 2024. Grand brochure is older. Label both accordingly.
- Research is a dated desk screen. Site availability, quotes, operational approvals, demand and liquor-license feasibility remain unconfirmed.

LICENSE SITE SCREEN
CURRENT BRIEF NOW INCLUDES SPIRITS-BASED COCKTAILS. Use the full-liquor site screen, not wine-only exemptions. The 200 Foot Law can preclude licensing, subject to statutory exceptions; the NYC 500 Foot Law requires an applicable public-interest hearing/finding where triggered. Have licensing counsel check exact site measurements, nearby full-liquor premises, prior licensing history, Community Board process and the final plan including the private lounge. Restaurant classification requires full entrée-style meals; confirm the correct category. No listed site has been checked for full-liquor eligibility. Prior wine-import discussions also make tied-house review relevant if ownership extends to an importer/wholesaler.

PRIMARY LINKS
salt: https://salthanks.com/
salt_wonder: https://about.wonder.com/news/details/2026/Salt-Hanks-Joins-Wonder-Bringing-its-Iconic-French-Dip-Sandwich-to-More-Diners-2026-39nzCNPADd/default.aspx
buenos: https://buenosairesnyc.com/menu
libertador: https://www.libertadornyc.com/dinner-menu-brooklyn
katz: https://katzsdelicatessen.com/store-menu
fedoroff: https://www.fedoroffsroastpork.com/
fedoroff_about: https://www.fedoroffs.com/
sp: https://www.sandwich.place/src/spmenu.pdf
ruffian: https://ruffiannyc.com/
terroir: https://www.wineisterroir.com/menus/
btg: https://images.getbento.com/accounts/131ec8dd3bedb2055ed53aec05affcdf/media/vMOMCpsrQR2hlhWezIQ7_Glass%20Wine%20Pages%209-29-26.pdf
donangie: https://www.donangie.com/menus/
balvanera: https://www.balvanerarestaurants.com/
balvanera_closure: https://www.tripadvisor.com/Restaurant_Review-g60763-d7007995-Reviews-Balvanera-New_York_City_New_York.html
balvanera_old: https://www.toasttab.com/local/order/balvanera-152-stanton-st/item-bottomless_1494ceeb-5bad-4742-8c76-cd0c21c6ed17
rebny: https://www.rebny.com/reports/manhattan-retail-report-first-half-2026/
comptroller: https://comptroller.nyc.gov/reports/whos-minding-the-storefronts/
sla: https://sla.ny.gov/restaurant-license-quick-reference-0
sla_apply: https://sla.ny.gov/node/1116
waverly: https://www.ripcony.com/property-listings/11-waverly-place-new-york-ny/
e14: https://www.ripcony.com/property-listings/426-east-14th-street-new-york-ny/
park: https://www.ksrny.com/listing/156-fifth-avenue
court: https://www.ripcony.com/wp-content/uploads/2024/12/143-Court-Street_EF_20241223_BM_v8.pdf
grand: https://www.ksrny.com/listing/153-grand-street-bk
grand_pdf: https://assets-global.website-files.com/5984c80171c466000135086d/637beee76e40c375accd42a7_153%20Grand%20Street%20Williamsburg%20v8.pdf


CORTE COMEDOR / COCKTAILS UPDATE — October 13, 2026
The official @cortecomedor Linktree links to https://hola.menu/cortecomedor. The menu was successfully read and is a primary restaurant-operated menu, not an unverified aggregator. Its page reported prices updated 21 days earlier; no Argentine prices are carried into NYC economics. A later link retry returned a temporary 503.
Primary provenance: https://linktr.ee/cortecomedor
Menu: https://hola.menu/cortecomedor
Supporting first-hand editorial inspection: https://guide.michelin.com/us/en/ciudad-autonoma-de-buenos-aires/buenos-aires_777009/restaurant/corte-comedor

Verified reference dishes: croquetas de asado; provoleta with peppers, olives and oregano; roasted carrots with smoked labneh and spiced butter; ribeye cap. JSON gives four proposed CARMEN adaptations and operations notes. These are independent recipe concepts, not claims to possess or reproduce Corte’s recipes. Crisp sandwich provoleta is specifically the user’s CARMEN requirement; do not claim Corte’s cheese method is identical.

The strongest operational additions are croquettes and one serious vegetable dish. Keep ribeye cap optional rather than expanding the opening cut list. Broader insight: meat knowledge + visible fire + thoughtful vegetables + aperitivo culture, rather than copying an entire steakhouse menu.


CARMEN — equipment, Argentine grill, wine and cocktail launch schedule
As of 2026-10-13
Planning/procurement brief, not a stamped engineering design or vendor quotation

Founder-led direct opening; 8–10 public seats plus 4–6-seat private VIP/owner lounge; premium Argentine steak and sandwiches, wine and cocktail in-store service and food delivery. No residency prerequisite.

ASSUMPTIONS
- One compact commercial solid-fuel parrilla plus electric support line; do not select a patio grill based only on appearance.
- Quantities are working assumptions requiring menu, peak-order and site validation.
- Small steak menu plus fully cooked asado croquettes and papas fritas; daily or frequent deliveries, no dry-aging program, no in-house sausage manufacturing, no sous-vide or alcohol delivery assumed.
- Nico owns creative direction, menu vision, socials and sourcing; trained kitchen/service employees and required licensed professionals remain necessary. Opening/management consulting is optional.

GRILL RECOMMENDATION
True parrilla cooking over controlled hardwood/charcoal embers, with adjustable grate height, a cooler resting zone and a separate crisp-cheese plancha.
- Develop a coal bed and move embers under the grate; use grate height and coal placement to manage heat, rather than cooking everything in active flames.
- A brasero should be integrated or explicitly approved as part of the installed commercial system.
- Season simply, portion consistently and finish with chimichurri; source appropriate hardwood/charcoal compatible with the manufacturer and approved local storage.
- V-channel grates help drain fat and give a recognizable parrilla feel, but a compatible rod grate can also deliver the concept.
- Keep the meat medium rare by house preference for suitable whole-muscle beef steaks; do not extend this instruction to chorizo, ground/non-intact meats or every protein.

Grillworks Infierno X46 Langelier
Primary design-reference candidate; commercial live-fire statement piece.
Obtain current manufacturer drawing and certified installation clearances before layout.
Manufacturer starting price, observed 2026-10-13; selected options, tax, freight and installed exhaust are extra.
Current listing certificate, installation manual and NYC site-specific acceptance required; published price is not installed price.
Source: https://grillworksusa.com/products

Josper PVJ-50-1-1-MB individual
Compact height-adjustable charcoal alternative; food style can remain Argentine even though grill is Basque-designed.
Manufacturer product page: 90 × 90 × 161 cm body; 50 × 60 cm cooking grate; 290 mm grate travel.
US dealer quote required.
Do not use manufacturer diner counts as CARMEN throughput. Product page and sheet contain differing consumption/diner claims; request current US submittal rather than relying on them.
Source: https://jospergrill.com/products/josper-basque-grills/josper-basque-grills-monoblock/josper-basque-grill-pvj-50-1-1-mb-individual/
Source: https://jospergrill.com/wp-content/uploads/product-sheets/PVJ/ES-EN/FT-PVJ-50-1-1-MB.pdf

Mibrasa GMB100 Single parrilla
A close functional match for Argentine-style cooking: adjustable-height broad grate with optional V channels.
Current manufacturer manual: 1127 × 863 × 1143 mm body; 890 × 630 mm cooking grate; technical sheet gives 350 mm grate travel.
US dealer quote required.
Regional/model revisions differ; obtain exact US drawing, listing and installation requirements. Broader/deeper than a 50 cm grill; actual hood area is larger than cooking grate.
Source: https://www.mibrasa.com/biblioteca/items/36612_A/GMB100_Parrilla_ficha_tecnica_Mibrasa_11.25_ES.pdf
Source: https://www.mibrasa.com/biblioteca/items/36957_A/Mibrasa_Manual_Parrilla_GMB_ESP.pdf

APPROVAL GATE
NYC DOB requires UL 2162 listing (or potential field evaluation for unlisted custom appliances), mechanical filing and site-specific evaluation. DEP emissions/registration and FDNY cooking-system review also matter. A commercial-looking grill is not itself an approved installation.
Source: https://www.nyc.gov/site/buildings/codes/solid-fuel-cooking-appliances.page
Source: https://www.nyc.gov/site/dep/environment/building-construction-emissions.page
Source: https://www.nyc.gov/site/dep/environment/clean-air-tracking-system.page
Source: https://www.nyc.gov/site/fdny/business/all-certifications/per-commercialcookingsystem.page

MENU EXECUTION
BEEF: House preference: medium-rare whole-muscle steak cuts such as bife de chorizo/strip, ojo de bife/ribeye and entraña/skirt; exterior seared, interior warm red/pink. Final cut thickness, sourcing, resting and service standards established by trained kitchen lead. Do not portray medium rare as universal traditional Argentine doneness.
CONSUMER_ADVISORY: Mark applicable undercooked menu items and include the NYC written consumer advisory. Supplier must identify mechanically tenderized/injected/non-intact products; treat chorizo and ground meats under their appropriate safe-cooking controls rather than medium rare. No universal temperature shortcut supplied here.
CHORIPAN: Split the chorizo lengthwise; cook safely through; place chimichurri on the exposed cut faces inside the bread, as the user specified.
CRISPY_PROVOLETA: Sear a suitable thick slice on dedicated hot plancha/cast iron to develop a deeply browned crisp face and molten center. Add late in assembly so wet sauce does not immediately saturate crust. Test cheese variety, thickness, release and hold time.
DELIVERY: Use short controlled pickup timing and vented packaging; keep wet condiments off the crispy surface until assembly or provide separately where the recipe permits. Steak doneness/cheese crispness need delivery-distance validation. Do not promise the same texture after a long trip.
CROQUETAS_DE_ASADO: New proposed asado croquettes: fully cooked braised beef filling, crisp golden fried shell, served as a small plate. Their filling is not medium rare. Document batch cooking, rapid safe cooling, refrigeration, frying/reheating and discard limits with the food-safety lead. Fryer is already essential for papas fritas; validate combined capacity and allergen cross-contact.

WINE AND COCKTAIL PROGRAM
POSITION: Wine plus a compact cocktail program at opening: Argentine wine identity with a tightly edited mixed-drink list, served at the main counter and private lounge. Full liquor licensing route, not wine-only.
EQUIPMENT: Retain 60–100 bottles of temperature-controlled wine capacity and wine glassware. Add compact underbar cocktail station, protected ice well, suitable ice-making capacity, refrigerated garnishes, dump/rinse and handwash provisions, secure spirits, cocktail tools and rocks/coupe/highball glasses.
LICENSE: Restaurant Liquor (On Premises) is the proposed scope for spirits/cocktails alongside wine, beer, cider and mead, subject to applicant/menu/site review. Restaurant status requires full entrée-style meals beyond sandwiches/soups; retain steak plates.
RESTRICTIONS: Full liquor replaces the former wine-only scope: screen the actual address under the 200-foot school/place-of-worship rule and the 500-foot concentration rule. A 500-foot case may require a public-interest finding/hearing; applicable exceptions and measurement must be checked by the licensing professional. Do not serve alcohol/BYOB while merely awaiting approval.
VIP: Show the private lounge and bar on approved premises/layout documents and preserve required visibility/access. Cocktails there remain part of the licensed operation.
DELIVERY: Alcohol delivery excluded from current operational plan until exact privileges, process, platform and applicable rules are separately verified.

FULL EQUIPMENT SCHEDULE
Quantities are planning assumptions. Essential means in this proposed design, not that every item is individually mandated by code. All prices need quotes except the identified manufacturer starting price.

HOT LINE
H01 | Commercial adjustable-height live-fire parrilla | Qty 1 | Essential
Spec: One main unit; Grillworks Infierno X46 shortlisted; separate high/low heat zones, grease management, cleanable commercial construction
Utility: Solid fuel; engineered exhaust, replacement air and fire protection
Responsibility: Kitchen designer + manufacturer + mechanical/fire professionals | Budget: Kitchen equipment
Notes: Do not order until listing certificate, site-specific approval, access route and hood design are accepted. One grill only; alternatives below.
Published manufacturer starting price: $33,275; exclusions apply.

H02 | Brasero / ember-generation compartment | Qty 1 if not integrated | Conditional
Spec: Manufacturer-compatible, listed/included in approved appliance arrangement
Utility: Same approved solid-fuel ventilation/fire envelope
Responsibility: Manufacturer + mechanical/fire professionals | Budget: Kitchen equipment
Notes: Prefer integrated ember production. Separate freestanding brasero is not automatically permitted or included; avoid double counting included accessories.

H03 | Grate sections, V-channel grate and drip collector | Qty 1 spare set; V grate optional | Conditional
Spec: Removable food-safe surfaces; V grate only if compatible with manufacturer; collect drippings away from coals
Utility: None
Responsibility: Manufacturer / kitchen installer | Budget: Kitchen equipment
Notes: Solid rods are also workable; adjustable height and ember control matter more than a decorative wheel.

H04 | Commercial plancha / griddle | Qty 1 | Essential
Spec: Approx. 24–36 in, smooth thermostatically controlled plate; room for cheese and bread with separate zones
Utility: Electric preferred; voltage/load by selected model; Type I hood as designed
Responsibility: Electrician + hood designer + equipment installer | Budget: Kitchen equipment
Notes: Crispy provoleta station: develop browned cheese crust separately, then assemble sandwich. Avoid steaming cheese inside closed bread.

H05 | Countertop induction hob | Qty 1 | Essential
Spec: Commercial 1–2-zone unit for sauces and hot sides
Utility: Dedicated electric circuit per model; ventilation review
Responsibility: Licensed electrician + installer | Budget: Kitchen equipment
Notes: Choose a commercial unit with replaceable parts; no open portable propane indoors.

H06 | Compact convection oven | Qty 1 | Essential
Spec: Half-size commercial electric oven for sides, bread warming and batch prep
Utility: Dedicated electric circuit; ventilation determination by designer
Responsibility: Licensed electrician + installer | Budget: Kitchen equipment
Notes: Combine with induction/plancha; a full six-burner range is not automatically needed.

H07 | Pass shelf and limited heat lamp | Qty 1 | Essential
Spec: Protected plated-food pass; short staging only
Utility: Electric if heated
Responsibility: Electrician + installer | Budget: Kitchen equipment
Notes: Do not hold medium-rare steak for long periods to manufacture capacity; cook to order and control pickup timing.

H08 | Commercial fryer | Qty 1 | Essential
Spec: One commercial fryer for papas fritas and asado croquettes on both channels; size baskets/vats and recovery capacity to peak orders.
Utility: Electric or gas, Type I exhaust and appropriate fire protection
Responsibility: MEP designer + licensed trades | Budget: Kitchen equipment
Notes: Selected launch-menu equipment. Included within the provisional $44k grill/support hot-line hardware bucket, not added on top. The $33,275 X46 starting price leaves $10,725 for all support hot-line equipment; obtain a complete package quote before procurement. Fryer installation changes hood, suppression, power/gas, oil storage and cleaning requirements. Croquettes use fully cooked braised beef, cooled/stored/reheated under validated food-safety procedures. Shared fryer oil can transfer allergens: do not claim allergen-free fries without a separate validated process.

H09 | Hot holding cabinet | Qty 0 | Conditional
Spec: Only if final menu/process needs controlled hot holding
Utility: Electric
Responsibility: Kitchen designer + electrician | Budget: Kitchen equipment
Notes: Not a substitute for cooking steaks to order.


COLD CHAIN
R01 | Two-door reach-in refrigerator | Qty 1 | Essential
Spec: Approx. 45–50 cu ft commercial; segregated raw-meat storage below ready-to-eat food
Utility: Dedicated electric circuit; condenser clearance
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment
Notes: Validate delivery frequency and peak stock volume; no raw meat on the ready-to-eat assembly rail.

R02 | One-door reach-in freezer | Qty 1 | Essential
Spec: Approx. 20–25 cu ft commercial; opening-menu need and backup stock
Utility: Dedicated electric circuit
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment
Notes: Can reduce if final menu and frequent deliveries justify; avoid buying a walk-in by default.

R03 | Refrigerated sandwich preparation table | Qty 1 | Essential
Spec: Approx. 48–60 in with covered refrigerated ingredient rail and cleanable cutting surface
Utility: Electric
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment
Notes: For cold sandwich mise en place; finished meat and hot crispy cheese added at assembly.

R04 | Undercounter raw-meat service refrigerator | Qty 1 | Essential
Spec: Separate compact reach-in near grill, outside hot clearances
Utility: Electric
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment
Notes: Reduces cross-traffic and keeps preportioned steaks controlled during service.

R05 | Beverage refrigerator | Qty 1 | Essential
Spec: Compact refrigerated storage for water, soft drinks and beer as stocked
Utility: Electric
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment
Notes: Separate beverage storage from raw protein.

R06 | Ice machine and sanitary bin | Qty 1 | Essential
Spec: Commercial ice machine with sanitary bin sized for cocktails, wine chillers and other beverages at peak volume; no residential countertop unit.
Utility: Filtered water, indirect waste/drain and electric
Responsibility: Licensed plumber + electrician + refrigeration installer | Budget: Kitchen equipment
Notes: Ice scoop storage and cleaning access required. Potable ice for drinks only; wine chilling consumes extra ice. Requote output/storage against actual drink mix; bar allowance includes provisional capacity upgrade, not a duplicate complete machine.

R07 | Refrigeration thermometers / data loggers | Qty 1 per refrigerated unit + spare | Essential
Spec: Visible accurate air thermometers; alerting data loggers optional
Utility: Battery / network for optional logger
Responsibility: Operator + installer | Budget: Smallwares / controls
Notes: Verify calibration and log response procedures, not just hardware.

R08 | Blast chiller | Qty 0 | Conditional
Spec: If substantial cook/chill production is introduced
Utility: Dedicated electric circuit
Responsibility: Kitchen designer + food-safety lead | Budget: Kitchen equipment
Notes: Defer with cook-to-order steak and small batch prep; obtain process assessment before adding cook/chill.

R09 | Walk-in refrigerator | Qty 0 | Optional / defer
Spec: Only if final inventory/volume exceeds reach-in solution
Utility: Refrigeration, power and possible floor/drain works
Responsibility: MEP / refrigeration installer | Budget: Kitchen equipment + separate installation quote
Notes: Adds floor area and construction; not assumed in small format.


PREPARATION
P01 | Stainless prep tables | Qty 2 | Essential
Spec: One raw-protein bench and one produce/ready-to-eat prep bench; 48–60 in as layout allows
Utility: None
Responsibility: Kitchen installer | Budget: Kitchen equipment
Notes: Layout and procedure should separate raw and ready-to-eat work.

P02 | Food-preparation sink | Qty 1 | Essential
Spec: Dedicated produce/food-prep sink with appropriate drainage arrangement
Utility: Hot/cold water and drain
Responsibility: Licensed plumber | Budget: Kitchen equipment
Notes: Do not substitute handwashing or mop sink for food prep.

P03 | Dry storage shelves / dunnage racks | Qty 3 bays + 2 racks | Essential
Spec: Cleanable commercial shelving sized to dry food and packaging stock
Utility: None
Responsibility: Kitchen installer | Budget: Kitchen equipment
Notes: Keep food/packaging protected and separate from chemicals and fuel.

P04 | Food processor and immersion blender | Qty 1 each | Essential
Spec: Commercial small-batch units for sauces, chimichurri ingredients and prep
Utility: Electric
Responsibility: Operator + electrician for outlets | Budget: Kitchen equipment
Notes: Hand-chop chimichurri texture if chosen; equipment is for repeatable prep, not a requirement to puree it.

P05 | Bench scales | Qty 2 + 1 pocket precision scale | Essential
Spec: Portion/receiving scale and smaller recipe scale
Utility: Battery / electric
Responsibility: Operator | Budget: Smallwares / controls
Notes: Write yield and portion standards before purchasing expensive protein.

P06 | Probe thermometers | Qty 3 + calibration kit | Essential
Spec: Fast-response food probes; separate cleanable probe for checking service; infrared only supplementary
Utility: Battery
Responsibility: Food-safety lead / operator | Budget: Smallwares / controls
Notes: Required operating discipline for requested doneness and safe sausage cooking; sanitize between checks.

P07 | Knives, color-coded boards and storage | Qty 1 working set per cook + spare boards | Essential
Spec: Raw/ready-to-eat separation; boning/slicing/chef knives, honing and safe storage
Utility: None
Responsibility: Operator | Budget: Smallwares / opening stock
Notes: Specify actual station kits; knives are not included in grill purchase unless quoted.

P08 | Hotel pans, sheet pans, racks and food containers | Qty Opening par sets | Essential
Spec: Lidded food-safe containers; labels/date tape; raw-meat drip trays; bread racks
Utility: None
Responsibility: Operator | Budget: Smallwares / opening stock
Notes: Enough sets for prep, service, washing and backup without excess inventory. Include shallow cooling pans and date labels for fully cooked asado croquette filling; do not cool a deep hot bulk container at room temperature.

P09 | Cookware and cheese service pieces | Qty Opening par sets | Essential
Spec: Cast iron or carbon steel for provoleta, saucepans, tongs, spatulas, skimmers
Utility: Compatible with induction / plancha where used
Responsibility: Chef / operator | Budget: Smallwares / opening stock
Notes: Cheese must be browned on a hot surface, with recipe/holding tested for delivery crispness.

P10 | Commercial vacuum sealer / sous-vide setup | Qty 0 | Optional / defer
Spec: Only after documented process and health review
Utility: Electric; possible HACCP/variance needs
Responsibility: Food-safety professional + operator | Budget: Kitchen equipment
Notes: Do not quietly introduce reduced-oxygen packaging or sous-vide into an ordinary grill workflow.

P11 | Meat grinder / slicer / dry-aging cabinet | Qty 0 | Optional / defer
Spec: Separate conditional purchases, not launch requirements
Utility: Electric / refrigeration
Responsibility: Kitchen designer + food-safety lead | Budget: Kitchen equipment
Notes: Buy prepared chorizo and specified whole-muscle cuts from approved suppliers initially; avoid added process risk and cleaning labor.


WAREWASHING / SANITATION
W01 | Three-compartment sink with drainboards | Qty 1 | Essential
Spec: Bowl size to accommodate largest utensils/pans; layout reviewed with designer
Utility: Hot/cold water, drain, indirect connections as specified
Responsibility: Licensed plumber | Budget: Kitchen equipment
Notes: Sink hardware in equipment; water/drain relocation and install in fitout bucket, not both.

W02 | Commercial dishwasher / glass-capable warewasher | Qty 1 | Essential
Spec: Undercounter footprint with verified cycle capacity and stemware clearance; booster or chemical system as selected
Utility: Electric, hot water, drains; ventilation if required
Responsibility: Licensed plumber + electrician + equipment service | Budget: Kitchen equipment
Notes: Luxury glassware can outgrow a tiny dishwasher: test glass rack clearance, water treatment and simultaneous food-service demand. Include wine stems, coupes, rocks and highballs in the rack/cycle study; a bar glass rinser does not replace required washing/sanitizing.

W03 | Handwash sinks | Qty 2 provisional plus bar position if not adequately served; final count by plan | Essential
Spec: Accessible food-prep and bar handwashing locations with splash protection where needed; dedicated handwash function.
Utility: Hot/cold water and drainage
Responsibility: Licensed plumber | Budget: Kitchen equipment
Notes: Two is a planning assumption, not an asserted code minimum. Include a compact bar handwash position if needed in final design; do not count a dump sink or glass rinser as handwash.

W04 | Mop/service sink | Qty 1 | Essential
Spec: Dedicated janitorial basin with suitable faucet/backflow protection
Utility: Water and drainage
Responsibility: Licensed plumber | Budget: Kitchen equipment
Notes: Separate cleaning equipment from food preparation.

W05 | Water heater / hot-water capacity upgrade | Qty 1 | Essential
Spec: Capacity based on sinks, warewasher cycle and peak demand
Utility: Electric or approved gas; water/drain
Responsibility: MEP designer + licensed plumber/electrician | Budget: Fitout / utilities
Notes: May retain existing only after capacity/condition verification; quote site-specific.

W06 | Grease interceptor | Qty 1 | Essential
Spec: Type/location/capacity selected by plumbing design; service access preserved
Utility: Waste plumbing
Responsibility: Licensed plumber + designer | Budget: Fitout / utilities
Notes: Do not assume predecessor equipment or undersink box is suitable.

W07 | Water filtration / treatment | Qty 1 | Essential
Spec: Appropriate to ice machine, warewasher and local supply conditions
Utility: Water and possibly drain
Responsibility: Licensed plumber / service vendor | Budget: Kitchen equipment
Notes: Separate cartridges and replacement service from equipment capex.

W08 | Chemical dispensing, sanitizer test strips and locked storage | Qty 1 system + stock | Essential
Spec: Approved detergent/sanitizer; test strips match chemical; eyewash/PPE per chemical setup
Utility: Water if dosing system
Responsibility: Warewash vendor + food-safety lead | Budget: Smallwares / opening stock
Notes: Keep chemicals separated from food and glassware.

W09 | Waste, recycling, organics and grease containers | Qty 1 separated set + station bins | Essential
Spec: Lidded/cleanable; used-oil container only if fryer installed
Utility: None; washable refuse area
Responsibility: Operator + waste contractor | Budget: Smallwares / opening stock
Notes: Plan waste route so it avoids clean plate pass and VIP service.

W10 | Janitorial kit and pest exclusion | Qty 1 set + building treatments | Essential
Spec: Mops/brushes/squeegees, designated storage, door sweeps and entry sealing
Utility: None
Responsibility: GC for exclusions + operator / pest service | Budget: Fitout for sealing; smallwares for kit
Notes: Recurring pest service and cleaning labor are operating expense.


VENTILATION / FIRE / UTILITIES
I01 | Solid-fuel-rated Type I exhaust hood | Qty 1 | Essential
Spec: Engineered capture for selected grill and supporting appliances; grease filters and cleanable construction
Utility: Duct, fan, electrical controls
Responsibility: Mechanical engineer + qualified hood installer | Budget: Fitout / ventilation
Notes: Grill purchase excludes exhaust installation; submit actual appliance schedule to designer.

I02 | Grease exhaust duct, roof discharge and access | Qty 1 complete engineered route | Essential
Spec: Required separation/fire rating/cleanout/access; roof rights confirmed in lease
Utility: Roof/shaft penetrations; power to fan
Responsibility: Architect / mechanical engineer + GC / roofing / duct trade | Budget: Fitout / ventilation
Notes: Existing kitchen exhaust does not prove suitability for solid fuel.

I03 | Spark/ember arresting components | Qty As designed | Essential
Spec: Listed, cleanable components compatible with solid-fuel system and suppression
Utility: Within exhaust assembly
Responsibility: Mechanical / fire designer + installer | Budget: Fitout / ventilation
Notes: Use engineered manufacturer-approved system; no improvised screens.

I04 | Make-up air and comfort HVAC | Qty 1 balanced system | Essential
Spec: Outside replacement air, conditioned as required; public room, kitchen and VIP thermal comfort
Utility: Power; roof equipment; controls
Responsibility: Mechanical engineer + HVAC installer + electrician | Budget: Fitout / ventilation
Notes: Exhaust capacity and replacement air must be designed together; pressure balance affects smoke escape and front door.

I05 | Emission / odor control package | Qty 1 if required by final classification/design | Conditional
Spec: DEP-accepted engineered solution; access for cleaning/replacement, operating-power and maintenance allowance
Utility: Power; duct; potential water/drain depending system
Responsibility: Mechanical engineer + DEP specialist + installer | Budget: Fitout / ventilation
Notes: Treat as a prelease feasibility/cost gate. DEP classification and throughput determine obligations; do not promise exemption under a single meat-weight threshold.

I06 | Automatic cooking fire suppression | Qty 1 | Essential
Spec: System designed for actual solid-fuel and other appliances, ducts and hoods
Utility: Suppression piping, interlocks and manual pull station
Responsibility: Licensed Master Fire Suppression Piping Contractor + FDNY inspection | Budget: Fitout / fire protection
Notes: Do not assume an existing Ansul system can simply cover a new parrilla.

I07 | Portable extinguishers and emergency signage | Qty As fire plan specifies | Essential
Spec: Appropriate types/locations including cooking hazards; inspection/service tags
Utility: None
Responsibility: Fire-safety vendor / designer | Budget: Fitout / fire protection
Notes: Quantity/type by fire professional; not a generic one-extinguisher assumption.

I08 | Heat shielding, noncombustible finishes and clearances | Qty 1 approved assembly | Essential
Spec: Floor/wall protection and appliance access per listing and site approval
Utility: None
Responsibility: Architect + GC + manufacturer | Budget: Fitout / fire protection
Notes: Decorative wood, curtains and upholstered stools must stay outside required clearances.

I09 | Fuel storage and metal ash containers | Qty 1 approved fuel area; 2 lidded ash containers provisional | Essential
Spec: Protected dry storage, code-compliant quantities/separation; safe ash-cooling/removal procedure
Utility: None
Responsibility: Fire designer + operator | Budget: Fitout for enclosure; smallwares for tools
Notes: No open embers or theatrical charcoal service in lounge; follow approved handling plan.

I10 | Grill safety tools and PPE | Qty 2 working sets | Essential
Spec: Long tools, poker, ash shovel, heat-resistant gloves/aprons, approved grill-cleaning tools
Utility: None
Responsibility: Operator + manufacturer | Budget: Smallwares / opening stock
Notes: Remove any duplicate tools already supplied with selected grill.

I11 | Electric panels, circuits, disconnects and lighting | Qty As load schedule requires | Essential
Spec: Load calculation for plancha, oven, refrigeration, dishwasher, HVAC, wine and POS
Utility: Service capacity / power
Responsibility: Electrical engineer + licensed electrician | Budget: Fitout / utilities
Notes: Used electric equipment can still trigger expensive service upgrades.

I12 | Gas line / meter / interlocks | Qty Only if gas appliances selected | Conditional
Spec: Code-compliant service capacity and test/inspection
Utility: Gas
Responsibility: Licensed Master Plumber + utility + DOB/FDNY | Budget: Fitout / utilities
Notes: All-electric secondary line may avoid new gas scope, but solid fuel still needs its own approvals.

I13 | Plumbing, backflow protection and floor drainage | Qty As approved plan requires | Essential
Spec: All sinks, equipment indirect wastes, hose bibs, cleanouts and required fixtures
Utility: Water / sanitary
Responsibility: Plumbing designer + Licensed Master Plumber | Budget: Fitout / utilities
Notes: Do not double-count sink purchase; installation/rough-in belongs here.

I14 | Building life safety / accessibility works | Qty As survey requires | Essential
Spec: Accessible route and restroom(s), exit signs/emergency lighting, alarms/sprinklers as applicable
Utility: Electric / plumbing / life-safety systems
Responsibility: Architect + licensed trades | Budget: Fitout / code work
Notes: VIP lounge is part of real occupancy and egress/accessibility design, not spare storage repurposed later.

I15 | Commissioning, balancing, inspections and closeout | Qty 1 package | Essential
Spec: Air balance, appliance startup, water/temperature checks, suppression tests, manuals and staff training
Utility: All systems
Responsibility: Design team + qualified trades + equipment vendors | Budget: Professional / permits or explicit install quote
Notes: Require written included scope in contracts; keep warranty/maintenance register.


WINE / BEVERAGE
B01 | Wine refrigerator(s) | Qty 1 dual-zone or 2 zones/units | Essential
Spec: Approx. 60–100 bottles usable capacity; commercial-duty application confirmed; actual bottle shapes reduce advertised capacity
Utility: Dedicated electric circuit; ventilation clearance
Responsibility: Wine-service lead + refrigeration installer/electrician | Budget: Kitchen equipment
Notes: Wine-forward launch needs temperature-controlled stock beyond a display shelf; reserve humid/hot kitchen areas for other uses.

B02 | Secure reserve-wine storage | Qty 1 | Essential
Spec: Stable dark storage off the floor; stock suitable for expected turnover
Utility: Conditioned room / cooling as needed
Responsibility: Designer + operator | Budget: Fitout / storage
Notes: Do not use the VIP lounge as unprotected bulk stock room.

B03 | Wine glassware | Qty 30–48 red + 30–48 white + breakage reserve | Essential
Spec: Durable premium commercial glasses; choose rack-compatible bowl/height
Utility: Warewashing support
Responsibility: Founder / beverage lead | Budget: Smallwares / opening stock
Notes: Actual par driven by 8–10 public plus 4–6 VIP seats, table turns and wash-cycle capacity; universal glass option reduces SKUs.

B04 | Glass racks / drying area / polishing setup | Qty 4–6 racks provisional + dedicated station | Essential
Spec: Correct rack extenders; lint-free cloths, handling/storage standards
Utility: Water quality and warewasher compatibility
Responsibility: Kitchen designer + service lead | Budget: Smallwares / opening stock
Notes: Small rack number is planning quantity, validate against glass par and cycles.

B05 | Bottle service kit | Qty 4 corkscrews; 4 chillers; 2 decanters; pour measures | Essential
Spec: Ice/water buckets with stands as needed, stoppers, service trays, polishing cloths
Utility: Potable ice / wash capacity
Responsibility: Founder / service lead | Budget: Smallwares / opening stock
Notes: Wine profit depends on measured pours, spoilage tracking and stock counts, not hardware alone.

B06 | Wine preservation system | Qty 0 | Optional / defer
Spec: Coravin-type still-wine system or equivalent selected to bottle closure and BTG program
Utility: Gas cartridges and consumables; possible electric for larger system
Responsibility: Beverage lead / vendor | Budget: Optional equipment
Notes: Evaluate after by-the-glass turnover and waste are known; no assumed preservation guarantee or price.

B07 | Dedicated glasswasher | Qty 0 | Conditional
Spec: Only if combined warewasher lacks capacity/quality for stemware
Utility: Water, drain, electric and treatment
Responsibility: Licensed plumber + electrician | Budget: Optional equipment
Notes: Do not buy both warewash units automatically; assess peak plate + glass cycles.

B08 | Espresso machine / grinder / coffee station | Qty 0 | Optional / defer
Spec: Only if intentional coffee service is part of menu and staffing
Utility: Electric, filtered water and drain
Responsibility: Plumber + electrician + coffee vendor | Budget: Optional equipment
Notes: Defer to keep launch focused on grill/wine; not necessary for restaurant credibility.


SERVICE / DELIVERY / LOUNGE
F01 | POS terminal, payment reader and receipt printer | Qty 1 main + handheld optional | Essential
Spec: Restaurant system handling dine-in/takeout modifiers and item-level reporting
Utility: Electric + secure internet
Responsibility: POS vendor + low-voltage installer | Budget: Technology / fitout
Notes: Subscription, merchant fees and platform fees are operating expense.

F02 | Kitchen display / ticket printer | Qty 1 grill station + 1 assembly screen or printer | Essential
Spec: Visible routing; doneness modifier, allergy notes and delivery timing
Utility: Electric + network
Responsibility: POS vendor / low-voltage installer | Budget: Technology / fitout
Notes: Coordinate steak doneness and crispy-cheese assembly rather than batching all deliveries blindly.

F03 | Router / Wi-Fi / backup connectivity | Qty 1 | Essential
Spec: Secure guest/staff separation; basic cellular fallback
Utility: Internet + electric
Responsibility: Low-voltage / IT | Budget: Technology / fitout
Notes: Avoid payment outage at opening.

F04 | Delivery assembly bench and pickup shelving | Qty 1 | Essential
Spec: Separate from premium guest pass; labeled order positions and courier route
Utility: Electric for label printer if used
Responsibility: Designer + equipment installer | Budget: Kitchen equipment / fitout
Notes: Control congestion at entrance; no courier staging in the VIP lounge.

F05 | Vented food packaging and tamper labels | Qty Opening stock by menu | Essential
Spec: Separate wet chimichurri/juices where needed; protect crisp bread/provoleta, test leak/heat performance
Utility: None
Responsibility: Founder / operator | Budget: Smallwares / opening stock
Notes: Crispy cheese will soften in closed humid packaging; test and adapt, do not promise identical dine-in and delivery texture.

F06 | Dine-in plates, cutlery, steak knives and servingware | Qty 2–3 seat-turn par provisional | Essential
Spec: Durable premium pieces for 12–16 total seats; hot plates/safe handles as specified
Utility: Warewashing capacity
Responsibility: Founder / operator | Budget: Smallwares / opening stock
Notes: Final par must match rush, washing cycle and breakage buffer.

F07 | Public counter / stools / hooks | Qty 8–10 seats | Essential
Spec: Premium cleanable finish; accessible seating position and circulation by architect
Utility: Lighting; optional outlets
Responsibility: Architect / millworker / GC | Budget: Fitout / furniture
Notes: This is furniture/buildout, not included in grill equipment price.

F08 | VIP lounge banquette / chairs / table | Qty 4–6 seats | Essential
Spec: Private but accessible; cleanable commercial upholstery, compact table, acoustic control
Utility: Lighting/HVAC
Responsibility: Architect / interior designer / millworker | Budget: VIP fitout / furniture
Notes: No extra sales assumed from owners occupying seats; track hosted/private event use separately.

F09 | VIP partition / door / acoustic treatment | Qty 1 | Essential
Spec: Glazed or solid separation designed with sightlines, egress, accessibility and ventilation
Utility: Possible HVAC transfer / life safety
Responsibility: Architect + GC | Budget: VIP fitout / furniture
Notes: Avoid locking off an exit route; not a code-approved floor plan until designed for actual site.

F10 | VIP service cabinet / charging / small safe | Qty 1 | Essential
Spec: Glass/service storage, concealed power, coat hooks; no second production kitchen
Utility: Electric
Responsibility: Millworker + electrician | Budget: VIP fitout / furniture
Notes: Shared main wine/cocktail service avoids a second VIP bar or duplicate refrigeration. Any lounge display liquor is secured and included in licensed-premises scope.

F11 | Lighting / sound / acoustic package | Qty 1 whole-room system | Essential
Spec: Warm dimmable light, restrained background tango/jazz, sound isolation from neighbors as needed
Utility: Electric + low-voltage
Responsibility: Lighting designer / electrician / AV | Budget: Fitout / furniture
Notes: Performance/music rights and noise considerations are operating/design matters; no loud club program assumed.

F12 | Security cameras / alarm / cash safe | Qty 1 | Essential
Spec: Entrances, service and stock visibility; private-room privacy settings
Utility: Electric + network
Responsibility: Licensed security / low-voltage vendor | Budget: Technology / fitout
Notes: No camera in restroom; decide privacy boundaries intentionally.

F13 | Restroom fixtures / dispensers / mirrors | Qty As occupancy plan requires | Essential
Spec: Accessible compliant fixtures, hot water, hand drying, ventilation
Utility: Water/drain/electric/exhaust
Responsibility: Architect + licensed trades | Budget: Fitout / code work
Notes: Existing restroom compliance must be verified for proposed layout and occupancy.

F14 | Staff lockers / first-aid / office shelf | Qty 1 small set | Essential
Spec: Personal-item storage separate from food, first-aid supplies, document storage
Utility: None
Responsibility: Operator + installer | Budget: Fitout / smallwares
Notes: Include staff needs even in a very small restaurant.

F15 | Outdoor tables / heaters / signage beyond frontage | Qty 0 | Optional / defer
Spec: Only after outdoor program and permits are chosen
Utility: Varies
Responsibility: Architect / licensed trades | Budget: Optional exterior scope
Notes: Not included in indoor opening equipment schedule.


COCKTAIL BAR
B09 | Compact underbar cocktail station | Qty 1 | Essential
Spec: Approx. 36–48 in module with protected ice well, speed rail and drainboard; final footprint coordinated with guest counter
Utility: Water/drain as applicable; refrigerated elements electric
Responsibility: Kitchen/bar designer + licensed plumber/electrician | Budget: Kitchen equipment: +$8k bar hardware increment
Notes: Prefer a compact integrated module; retain adequate accessible/circulation dimensions. This is one integrated main station, not a separate VIP bar.

B10 | Bar dump sink / glass rinser / handwash provision | Qty 1 dump/rinse set; handwash as final plan requires | Essential
Spec: Separate waste dumping/rinsing function from a dedicated accessible handwash sink; no single sink assigned incompatible tasks
Utility: Hot/cold water, backflow protection and drain as specified
Responsibility: Licensed plumber + designer | Budget: Hardware in +$8k equipment; rough-in in +$5k fitout
Notes: Coordinate W03 sink count to avoid double counting. Glass rinsing alone does not wash/sanitize used glassware.

B11 | Garnish / mixer refrigerator | Qty 1 | Essential
Spec: Compact undercounter commercial refrigeration with covered removable garnish mise-en-place; protect cut fruit and perishable mixers
Utility: Electric
Responsibility: Refrigeration installer + electrician | Budget: Kitchen equipment: +$8k bar hardware increment
Notes: Can share an existing suitable cold unit only after capacity/segregation check; no prolonged unrefrigerated garnish display.

B12 | Secure spirit and liqueur storage | Qty 1 | Essential
Spec: Lockable storage away from heat/direct sun; approved display and bottle positions, stock-count access
Utility: None; optional display lighting
Responsibility: Millworker / operator | Budget: Cocktail fitout allowance
Notes: Small opening SKU list; maintain stock controls and buy through licensed sources. Keep bottles per applicable SLA rules rather than assuming unapproved batching is allowed.

B13 | Cocktail tool set | Qty 2 working sets + spares | Essential
Spec: Shakers, mixing glasses, jiggers, bar spoons, Hawthorne/fine strainers, muddlers, peelers, citrus press, cutting boards, scoops, tongs, pour-measure tools and sanitary holders
Utility: None; warewashing support
Responsibility: Founder / bar lead | Budget: Cocktail smallwares / opening-stock increment
Notes: Two sets allow service while a set is washing; protected ice scoop storage. Avoid decorative equipment before workflow is proven.

B14 | Cocktail glassware | Qty 24 rocks + 24 coupe + 24 highball, plus breakage reserve | Essential
Spec: Durable premium rack-compatible glassware; final par based on total seats, turns and cocktail mix
Utility: Warewashing capacity
Responsibility: Founder / bar lead | Budget: Cocktail smallwares / opening-stock increment
Notes: Add to existing wine glass par, not replace it; verify rack height and peak wash cycle. Coupe size should match controlled drink recipe.

B15 | Cocktail consumables and opening stock | Qty Opening pars | Essential
Spec: Tightly edited spirits/liqueurs, bitters, mixers, garnish containers, napkins/coasters and appropriate storage
Utility: Cold storage for perishables
Responsibility: Founder / trained bar lead | Budget: Cocktail smallwares / opening-stock increment
Notes: Inventory and replenishment are separated from equipment purchase. No alcohol delivery assumed; trained service coverage and responsible alcohol-service procedures still needed.

COST FRAMEWORK
The old $40,000 total equipment line is not credible for this all-new live-fire, wine-and-cocktail scope: one shortlisted grill consumes about 83% before cold chain, plancha/oven, warewashing, wine storage or freight.
AUTHOR PLANNING ASSUMPTION, not a priced bill of materials or market quotation. Revised wine-and-cocktail hardware is $98,000: previous $90,000 equipment placeholder plus $8,000 compact-bar hardware/ice-capacity increment. This replaces the original $40,000 line (+$58,000), not adds to it. Quote the full package and professionally verify any reuse/refurbished equipment.
Working equipment composition: {"grill_and_support_hot_line": 44000, "refrigeration_ice_and_wine_storage": 24000, "prep_warewash_and_sink_hardware": 13000, "freight_sales_tax_and_procurement_buffer": 9000, "compact_bar_hardware_and_ice_capacity_increment": 8000}
EXCLUDES:
- Hoods, ducts, makeup air, pollution control, fire suppression, utility upgrades, wall/floor work and professional fees: quote in fitout / professional buckets.
- VIP partition, millwork, furniture, acoustic/HVAC modifications and public counter furniture: fitout/VIP bucket.
- Smallwares, plateware, stemware, opening wine/food inventory and packaging: opening stock/smallwares bucket, revised as needed.
- POS, network/security and monthly software fees: separate technology capex and operating-expense buckets.
- Optional blast chiller, walk-in, dedicated glasswasher, wine preservation, espresso machine, dry aging and outdoor program: excluded unless selected.
OTHER BUDGET NOTES:
- Reprice the $125k fitout/ventilation line for actual solid-fuel exhaust route, emissions-control and private-room scope; no generic incremental infrastructure number is reliable without a site.
- Reprice the $15k professional/permit line for restaurant architect, MEP, expediting, fire/DEP support and full liquor licensing. Founder-led work does not replace licensed signoffs.
- Original $10k opening-stock/smallwares line now needs actual glassware/plateware par and opening wine and spirits inventory, not just food stock.
- Do not count a 4–6-seat owner lounge as incremental restaurant revenue automatically.
- Optional opening consultant/chef-development fees and ongoing management services must be priced separately from baseline kitchen/service staffing and mandatory trades.
- Papas fritas are selected for both channels: one commercial fryer is included in the $44k hot-line equipment planning bucket. X46 base $33,275 leaves $10,725 for plancha, fryer, oven, induction and other hot-line support. Requote the complete equipment and installation package; keep $98k equipment and overall funding provisional rather than treating this allocation as a vendor quote.
COCKTAIL INCREMENT:
status: Author planning allowances only; no official fee or installation quotation. Coordinate final totals with financial model.
equipment_hardware: 8000
bar_fitout_plumbing_electric_millwork: 5000
opening_spirits_glassware_tools: 4000
additional_professional_licensing_contingency: 3000
total: 20000
working_funding_comparison: Wine-only discussion funding $500k becomes $520k if these incremental placeholders are adopted without other changes; financial workbook is final scenario authority.
double_count_control: Equipment hardware includes a capacity upgrade for the existing planned ice machine, not a second complete machine; bar handwash hardware count must be reconciled with W03. Installation and millwork remain in fitout, glasses/tools/spirits in opening stock.
QUOTE CHECKLIST:
- Equipment model/revision, voltage/phase, listing certificates and dimensions
- Included accessories and factory setup; exclude duplicate brasero/grates/tools
- Freight, rigging/door access, sales tax and installation/hookups
- Who supplies startup/commissioning and staff training
- Warranty, local parts/service and lead time
- Maintenance cost, filters, fuel/ash disposal and hood-cleaning frequency
- Separate equipment hardware from rough-in/buildout for every line item

SOURCES
Grillworks products and public starting prices — https://grillworksusa.com/products
Josper PVJ-50-1-1-MB individual grill — https://jospergrill.com/products/josper-basque-grills/josper-basque-grills-monoblock/josper-basque-grill-pvj-50-1-1-mb-individual/
Josper PVJ-50-1-1-MB technical sheet — https://jospergrill.com/wp-content/uploads/product-sheets/PVJ/ES-EN/FT-PVJ-50-1-1-MB.pdf
Mibrasa GMB100 single parrilla technical sheet — https://www.mibrasa.com/biblioteca/items/36612_A/GMB100_Parrilla_ficha_tecnica_Mibrasa_11.25_ES.pdf
Mibrasa parrilla instruction manual: dimensions — https://www.mibrasa.com/biblioteca/items/36957_A/Mibrasa_Manual_Parrilla_GMB_ESP.pdf
NYC DOB: solid fuel cooking appliances — https://www.nyc.gov/site/buildings/codes/solid-fuel-cooking-appliances.page
NYC DEP: commercial charbroilers and cook stoves — https://www.nyc.gov/site/dep/environment/building-construction-emissions.page
NYC DEP: Clean Air Tracking System and solid-fuel registration — https://www.nyc.gov/site/dep/environment/clean-air-tracking-system.page
FDNY commercial cooking system permit — https://www.nyc.gov/site/fdny/business/all-certifications/per-commercialcookingsystem.page
NYC: gas authorization and licensed installation trades — https://nyc-business.nyc.gov/nycbusiness/description/gas-authorizationrestaurant-equipment
NYC Health: written advisory for undercooked foods — https://www.nyc.gov/assets/doh/downloads/pdf/rii/article81-book.pdf
NYC Health: food safety and safe cooking guidance — https://www.nyc.gov/site/doh/health/health-topics/food-safety.page
NYC restaurant opening and operating guide — https://nyc-business.nyc.gov/nycbusiness/resources-by-industry/restaurant
NYS SLA Restaurant License Quick Reference — https://sla.ny.gov/restaurant-license-quick-reference-0
NYS SLA Tavern License Quick Reference — https://sla.ny.gov/tavern-license-quick-reference
NYS SLA retail license fee chart — https://sla.ny.gov/retail-license-fee-chart
NYS SLA Change Your License / NYC Community Board notice — https://sla.ny.gov/node/61
NYS SLA: retailer site restrictions and the 200-/500-foot laws — https://sla.ny.gov/node/1116