CARMENThe proposal ↗

BUENOS AIRES, BY WAY OF NEW YORK

CARMEN

The warmth of the fire.
The pleasure of staying.

Come inside ↓
PARRILLA · VINOS · CÓCTELESA RESTAURANT CONCEPT / NEW YORK

01 / THE IDEA

A small room.
A generous spirit.

The elegance of an old Buenos Aires café. The intimacy of a Parisian counter. The unmistakable appetite of Argentina.

CARMEN brings exceptional grilled meat to a small, carefully considered room: polished wood, marble, soft bronze light and a little tango in the air.

Come for bife de chorizo, ojo de bife, a crisp-provoleta sandwich, a glass of Argentine wine or a proper cocktail. Stay at the counter, gather in the private salon, or take a simpler pleasure home.

A concept in development. The rooms and food shown are generated design studies; no location is open or taking bookings.

02 / THE ROOM

Buenos Aires
after dark.

Mahogany. Oxblood leather. An old mirror.
The cook just across the marble.

8–10 COUNTER SEATS + PRIVATE SALONWARM SERVICEAN OPEN GRILL

THE DETAILS THAT MAKE IT OURS

Argentine soul.
Classic proportions.

01

The salon

Paneled wood and shaded lamps. A curved marble counter, comfortable leather seats and a discreet view of the working kitchen.

02

The culture

An original tango artwork. A considered music selection. The rituals of the parrilla and the generosity of a choripanería.

03

The arrival

A warm greeting and a proper place to sit. Delivery collection has its own space, so the room keeps its rhythm.

THE ROOM, IN THREE MOMENTS

A place of our own.

A lively counter. A lighter daytime mood. A private room behind a quiet door.

Generated nighttime CARMEN counter with mahogany, marble and an Argentine grill
01 / EL MOSTRADOR

The evening counter

Oxblood leather, dark timber and a view of the parrilla. Wine service is part of the experience.

Generated lighter daytime CARMEN interior with cream paneling and classic cafe details
02 / EL CAFÉ

A lighter interpretation

Cream paneling and warm daylight. A Parisian rhythm with Buenos Aires character.

Generated private CARMEN lounge with leather banquette, intimate table and tango artwork
03 / EL SALÓN PRIVADO

For the people
we want to stay.

A private lounge for 4–6 guests: owners, friends, a quiet meeting or a small dinner with a special bottle. An enclosed room with comfortable seating and thoughtful acoustics.

Private-room sales are included within total guest volume in the model; no additional event revenue is assumed. All images are generated design studies, not photographs of a secured property or verified floor plan.

Generated Asado Sandwich concept with sliced grilled beef, provoleta and chimichurri

03 / THE SIGNATURE

The Asado
Sandwich.

Medium-rare beef. A crispy provoleta crust.
A green finish of chimichurri.

MADE TO REMEMBER

The first bite
should earn
the second visit.

Great bread. Medium-rare beef. A thin, crackly provoleta crust. A preparation you can recognize in a few seconds.

Salt Hank’s sharpens the brief: a hero product with a clear ritual. CARMEN’s version starts at the grill and finishes with Argentine flavor.

Our choripán has a fixed detail: the chorizo is split lengthwise, with chimichurri spread directly on the exposed cut faces inside the bread.

Recipes, portions and prices below are development proposals. The food still needs physical tastings and staff service rehearsals.

THE ARGENTINE WAY

La brasa.
El punto.
La paciencia.

Embers, height and time. The meat should taste like an Argentine parrilla.

Our preferred equipment is a commercial, adjustable-height solid-fuel parrilla. A brasero or the appliance’s approved fire zone makes embers; the cook spreads them into hotter and gentler zones beneath the grate. The wheel controls distance from the heat.

Season simply, build a browned crust, rest before carving and cut across the grain. Chimichurri complements the meat. The sandwich gets a thin, properly crisp provoleta crust, cooked separately and assembled at the pass.

Steak preference: rare to medium-rare, confirmed with each guest. Source intact whole-muscle beef, record the agreed doneness and food-safety procedures, and cook chorizo fully. This doneness preference applies to suitable whole-muscle beef, not sausage or the burger. Develop and document a separate ground-beef cooking standard for the thick patty.

THE COUNTER CUT

Bife de chorizo

Boneless strip steak with a defined fat edge, a gentle ember sear and a juicy rosy-red center. One of our two lead plated cuts.

THE SECOND CUT

Ojo de bife

Ribeye with its distinctive eye and cap. Richer marbling, a delicate sear and a deep rosy-red center. The second lead plated cut.

THE SANDWICH

Carne + provoleta

Compare strip and properly specified sirloin flap for bite and yield. Medium-rare beef, crispy cheese, restrained onion, chimichurri.

THE FIXED RITUAL

Choripán

Chorizo split lengthwise into two halves. Chimichurri goes on the exposed cut faces inside the bread.

Which grill, and what the space must support +

Reference to quote: Grillworks Infierno X46 / Langelier. Its height-adjustable professional format and Argentine V-channel surfaces fit the cooking brief. The manufacturer currently lists a starting price of $33,275; this is the grill reference price, not an installed kitchen quote. Capacity, listing certificates, footprint, accessories and lead time still need confirmation. Manufacturer pricing · Model details.

Also quote compact commercial parrillas from Josper and Mibrasa, with exact US certificates and dimensions. A lower equipment price is useful only if the complete installation is accepted for the property.

NYC requires a solid-fuel appliance approval process, listing documentation and air-code compliance. The engineer must assess dedicated exhaust, makeup air, emissions control, fire protection, clearances, ash handling and fuel storage. An existing restaurant hood does not establish suitability. NYC solid-fuel guidance.

The planned menu is focused on cuts suited to medium-rare service. Long-cooked tira de asado and other slow cuts would need a separate cooking and service specification; they are not being presented as interchangeable with these steaks.

Generated CARMEN wine service with red and white wine, marble and a leather wine list

VINOS Y CÓCTELES

Come for the fire.
Stay for another round.

Wine and cocktails belong at the heart of CARMEN. An Argentine-led list with enough range for a familiar Malbec, a surprising white, or a bottle worth sharing in the private room.

The opening proposal: 6–8 wines by the glass, 18–24 bottle selections and four house cocktails. Start with depth in a small list; keep expensive slow-moving bottles limited.

Malbec / Cabernet FrancWith bife de chorizo and ojo de bife.
Torrontés / ChardonnayWith provoleta, mushrooms and the start of the meal.
Pinot Noir / sparklingA lighter glass, a first toast, a longer afternoon.

Proposed price ladder: $16–24 by the glass; most bottles $65–120, with a small reserve selection above that. These are proposed menu prices, not quoted purchases or guaranteed margins.

Buy through licensed US suppliers initially. Planned wine service depends on the appropriate full-liquor NYS restaurant license and approved premises, including the lounge. No alcohol delivery revenue is modeled. SLA restaurant guidance.

The first cocktail list

Fernet & cola / $18
Americano / $20
House Negroni / $22
Seasonal citrus cocktail / $21

Proposed recipes and prices. No bottle or brand supply agreement is implied. Liquor licensing requires exact-site review, including the 200-/500-foot rules where applicable. NYS restaurant license ↗

A ROOM WITH LIFE IN IT

Good company.
Longer conversations.

Generated chic adult guests sharing steak and wine at CARMEN counter

The counter, in company

Personal service, a glass within reach, and the cook just across the marble.

Generated CARMEN Negroni and Fernet cola with adult guests in the background

A proper cocktail

A short list with Argentine character and familiar classics.

Generated four adult friends dining in CARMEN private lounge

A private evening

One table, a few friends, a bottle to share. The lounge works as an owners’ retreat or a small dining room.

Generated scenes with fictional guests. Proposed atmosphere, not customer testimonials or photographs of an operating restaurant.

SERVICE WITHOUT THE FUSS

A little ceremony.
A lot of care.

Good cutlery, linen and warm plates. Someone who knows the cut and can tell you why it is on the menu. An experience that feels personal at lunch and intimate after dark.

For delivery: a short menu, dependable portions, vented packaging and chimichurri where it belongs. Orders leave through a dedicated packing station.

Read the full concept ↗

THE OWNERS’ PLAN

Founder-led.
Help where it counts.

Open CARMEN directly. Nico and Sandy lead the project and choose how much support to buy.

Floor plansEquipmentMarket & locationsFinancials
NICO / CREATIVE & PRODUCT

The point of view.

Creative direction, socials, content, menu development, sourcing, supplier relationships and the guest experience. Founders can coordinate the opening themselves.

SANDY / FINANCE & COMMERCIAL

The discipline.

Funding, budgets, lease economics, financial review and commercial introductions. Agree spending authority and review cash, food costs and labor weekly.

ON-SITE / DAILY EXECUTION

The daily rhythm.

Cooks, service and cleaning staff, a named shift lead and certified food-safety coverage. The model retains paid management; founder effort does not automatically replace a full rota.

What remains in the core plan

Restaurant architect and engineers for the actual premises; required licensed installation trades; permits, insurance, accounting and legal work. These are project services, not a large permanent consultancy team.

Food-safety duties can be fulfilled by trained founders or employees. NYC requires a Food Protection Certificate holder on site throughout operation, including receiving and preparing food. NYC requirements.

Gas modifications require a Licensed Master Plumber; hood suppression has its own licensed contractor and inspection process. Installation responsibilities.

What we can choose to outsource

An opening coordinator, a chef’s focused help with recipe costing and training, or a few months of operating advice. A management company can offer broader coverage, but that needs a separate proposal naming the on-site manager, scope and ongoing fees.

For each engagement: comparable NYC references, fixed deliverables, exclusions, supplier commissions, ownership of recipes and manuals, and a clear handover. Founder oversight remains necessary even with outside support.

Use NYC BEST’s free assistance to help navigate city requirements.

01 / DEFINE

Food, wine, service.

Finalize recipes, crispy provoleta, meat specifications, portions, wine list, supplier quotes and staffing. Tastings and practice are opening preparation; no separate paid residency is planned.

02 / SECURE

The right address.

Architectural and live-fire feasibility, landlord consent, license review and a costed buildout before a binding lease commitment.

03 / BUILD

Install and prepare.

Approved plans, licensed trades, equipment commissioning, permits and required inspections. Train service and rehearse simultaneous counter and delivery orders.

04 / OPEN

Earn the repeat visit.

Launch directly with a controlled opening schedule. Track ticket times, wine attachment, waste, refunds, cash and local repeat customers.

A ROOM THAT CAN WORK

The counter.
The private salon.

Two conceptual layouts test the expanded brief. The original 750–950 sq ft target is tight once the lounge, wine program and solid-fuel infrastructure are included.

CARMEN conceptual 1200-square-foot area study with counter, private lounge and kitchen

Option A prioritizes a compact unit with a 140 sq ft private room. Test four comfortable lounge places before promising six. Support spaces are tight.

These are area and adjacency studies for hypothetical 24 ft-wide premises. They are not measured, approved, accessible or construction-ready floor plans. An architect must resolve actual walls, door swings, toilets, exits, occupant load, service clearances, fuel storage, exhaust and licensed boundaries. No property has been secured.

THE WORKING KITCHEN & BAR

Everything behind
the experience.

An itemized schedule for the parrilla, crispy provoleta, croquettes, cold chain, wine, cocktails, delivery and the private room.

One main commercial parrilla, a support plancha, oven and fryer. Founders can manage sourcing; the architect and trades resolve capacity, utilities and installation. Quantities are starting specifications, subject to the premises and service volume.

Download the complete procurement list ↓

84 items, including conditional and deferred equipment

Hot line 9 items +
H01 / 1 × / Essential

Commercial adjustable-height live-fire parrilla

One main unit; Grillworks Infierno X46 shortlisted; separate high/low heat zones, grease management, cleanable commercial construction

Utilities: Solid fuel; engineered exhaust, replacement air and fire protection

Owner: Kitchen designer + manufacturer + mechanical/fire professionals

Budget: Kitchen equipment

Do not order until listing certificate, site-specific approval, access route and hood design are accepted. One grill only; alternatives below.

H02 / 1 if not integrated × / Conditional

Brasero / ember-generation compartment

Manufacturer-compatible, listed/included in approved appliance arrangement

Utilities: Same approved solid-fuel ventilation/fire envelope

Owner: Manufacturer + mechanical/fire professionals

Budget: Kitchen equipment

Prefer integrated ember production. Separate freestanding brasero is not automatically permitted or included; avoid double counting included accessories.

H03 / 1 spare set; V grate optional × / Conditional

Grate sections, V-channel grate and drip collector

Removable food-safe surfaces; V grate only if compatible with manufacturer; collect drippings away from coals

Utilities: None

Owner: Manufacturer / kitchen installer

Budget: Kitchen equipment

Solid rods are also workable; adjustable height and ember control matter more than a decorative wheel.

H04 / 1 × / Essential

Commercial plancha / griddle

Approx. 24–36 in, smooth thermostatically controlled plate; room for cheese and bread with separate zones

Utilities: Electric preferred; voltage/load by selected model; Type I hood as designed

Owner: Electrician + hood designer + equipment installer

Budget: Kitchen equipment

Crispy provoleta station: develop browned cheese crust separately, then assemble sandwich. Avoid steaming cheese inside closed bread.

H05 / 1 × / Essential

Countertop induction hob

Commercial 1–2-zone unit for sauces and hot sides

Utilities: Dedicated electric circuit per model; ventilation review

Owner: Licensed electrician + installer

Budget: Kitchen equipment

Choose a commercial unit with replaceable parts; no open portable propane indoors.

H06 / 1 × / Essential

Compact convection oven

Half-size commercial electric oven for sides, bread warming and batch prep

Utilities: Dedicated electric circuit; ventilation determination by designer

Owner: Licensed electrician + installer

Budget: Kitchen equipment

Combine with induction/plancha; a full six-burner range is not automatically needed.

H07 / 1 × / Essential

Pass shelf and limited heat lamp

Protected plated-food pass; short staging only

Utilities: Electric if heated

Owner: Electrician + installer

Budget: Kitchen equipment

Do not hold medium-rare steak for long periods to manufacture capacity; cook to order and control pickup timing.

H08 / 1 × / Essential

Commercial fryer

One commercial fryer for papas fritas and asado croquettes on both channels; size baskets/vats and recovery capacity to peak orders.

Utilities: Electric or gas, Type I exhaust and appropriate fire protection

Owner: MEP designer + licensed trades

Budget: Kitchen equipment

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 / 0 × / Conditional

Hot holding cabinet

Only if final menu/process needs controlled hot holding

Utilities: Electric

Owner: Kitchen designer + electrician

Budget: Kitchen equipment

Not a substitute for cooking steaks to order.

Cold chain 9 items +
R01 / 1 × / Essential

Two-door reach-in refrigerator

Approx. 45–50 cu ft commercial; segregated raw-meat storage below ready-to-eat food

Utilities: Dedicated electric circuit; condenser clearance

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment

Validate delivery frequency and peak stock volume; no raw meat on the ready-to-eat assembly rail.

R02 / 1 × / Essential

One-door reach-in freezer

Approx. 20–25 cu ft commercial; opening-menu need and backup stock

Utilities: Dedicated electric circuit

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment

Can reduce if final menu and frequent deliveries justify; avoid buying a walk-in by default.

R03 / 1 × / Essential

Refrigerated sandwich preparation table

Approx. 48–60 in with covered refrigerated ingredient rail and cleanable cutting surface

Utilities: Electric

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment

For cold sandwich mise en place; finished meat and hot crispy cheese added at assembly.

R04 / 1 × / Essential

Undercounter raw-meat service refrigerator

Separate compact reach-in near grill, outside hot clearances

Utilities: Electric

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment

Reduces cross-traffic and keeps preportioned steaks controlled during service.

R05 / 1 × / Essential

Beverage refrigerator

Compact refrigerated storage for water, soft drinks and beer as stocked

Utilities: Electric

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment

Separate beverage storage from raw protein.

R06 / 1 × / Essential

Ice machine and sanitary bin

Commercial ice machine with sanitary bin sized for cocktails, wine chillers and other beverages at peak volume; no residential countertop unit.

Utilities: Filtered water, indirect waste/drain and electric

Owner: Licensed plumber + electrician + refrigeration installer

Budget: Kitchen equipment

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 / 1 per refrigerated unit + spare × / Essential

Refrigeration thermometers / data loggers

Visible accurate air thermometers; alerting data loggers optional

Utilities: Battery / network for optional logger

Owner: Operator + installer

Budget: Smallwares / controls

Verify calibration and log response procedures, not just hardware.

R08 / 0 × / Conditional

Blast chiller

If substantial cook/chill production is introduced

Utilities: Dedicated electric circuit

Owner: Kitchen designer + food-safety lead

Budget: Kitchen equipment

Defer with cook-to-order steak and small batch prep; obtain process assessment before adding cook/chill.

R09 / 0 × / Optional / defer

Walk-in refrigerator

Only if final inventory/volume exceeds reach-in solution

Utilities: Refrigeration, power and possible floor/drain works

Owner: MEP / refrigeration installer

Budget: Kitchen equipment + separate installation quote

Adds floor area and construction; not assumed in small format.

Preparation 11 items +
P01 / 2 × / Essential

Stainless prep tables

One raw-protein bench and one produce/ready-to-eat prep bench; 48–60 in as layout allows

Utilities: None

Owner: Kitchen installer

Budget: Kitchen equipment

Layout and procedure should separate raw and ready-to-eat work.

P02 / 1 × / Essential

Food-preparation sink

Dedicated produce/food-prep sink with appropriate drainage arrangement

Utilities: Hot/cold water and drain

Owner: Licensed plumber

Budget: Kitchen equipment

Do not substitute handwashing or mop sink for food prep.

P03 / 3 bays + 2 racks × / Essential

Dry storage shelves / dunnage racks

Cleanable commercial shelving sized to dry food and packaging stock

Utilities: None

Owner: Kitchen installer

Budget: Kitchen equipment

Keep food/packaging protected and separate from chemicals and fuel.

P04 / 1 each × / Essential

Food processor and immersion blender

Commercial small-batch units for sauces, chimichurri ingredients and prep

Utilities: Electric

Owner: Operator + electrician for outlets

Budget: Kitchen equipment

Hand-chop chimichurri texture if chosen; equipment is for repeatable prep, not a requirement to puree it.

P05 / 2 + 1 pocket precision scale × / Essential

Bench scales

Portion/receiving scale and smaller recipe scale

Utilities: Battery / electric

Owner: Operator

Budget: Smallwares / controls

Write yield and portion standards before purchasing expensive protein.

P06 / 3 + calibration kit × / Essential

Probe thermometers

Fast-response food probes; separate cleanable probe for checking service; infrared only supplementary

Utilities: Battery

Owner: Food-safety lead / operator

Budget: Smallwares / controls

Required operating discipline for requested doneness and safe sausage cooking; sanitize between checks.

P07 / 1 working set per cook + spare boards × / Essential

Knives, color-coded boards and storage

Raw/ready-to-eat separation; boning/slicing/chef knives, honing and safe storage

Utilities: None

Owner: Operator

Budget: Smallwares / opening stock

Specify actual station kits; knives are not included in grill purchase unless quoted.

P08 / Opening par sets × / Essential

Hotel pans, sheet pans, racks and food containers

Lidded food-safe containers; labels/date tape; raw-meat drip trays; bread racks

Utilities: None

Owner: Operator

Budget: Smallwares / opening stock

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 / Opening par sets × / Essential

Cookware and cheese service pieces

Cast iron or carbon steel for provoleta, saucepans, tongs, spatulas, skimmers

Utilities: Compatible with induction / plancha where used

Owner: Chef / operator

Budget: Smallwares / opening stock

Cheese must be browned on a hot surface, with recipe/holding tested for delivery crispness.

P10 / 0 × / Optional / defer

Commercial vacuum sealer / sous-vide setup

Only after documented process and health review

Utilities: Electric; possible HACCP/variance needs

Owner: Food-safety professional + operator

Budget: Kitchen equipment

Do not quietly introduce reduced-oxygen packaging or sous-vide into an ordinary grill workflow.

P11 / 0 × / Optional / defer

Meat grinder / slicer / dry-aging cabinet

Separate conditional purchases, not launch requirements

Utilities: Electric / refrigeration

Owner: Kitchen designer + food-safety lead

Budget: Kitchen equipment

Buy prepared chorizo and specified whole-muscle cuts from approved suppliers initially; avoid added process risk and cleaning labor.

Warewashing / sanitation 10 items +
W01 / 1 × / Essential

Three-compartment sink with drainboards

Bowl size to accommodate largest utensils/pans; layout reviewed with designer

Utilities: Hot/cold water, drain, indirect connections as specified

Owner: Licensed plumber

Budget: Kitchen equipment

Sink hardware in equipment; water/drain relocation and install in fitout bucket, not both.

W02 / 1 × / Essential

Commercial dishwasher / glass-capable warewasher

Undercounter footprint with verified cycle capacity and stemware clearance; booster or chemical system as selected

Utilities: Electric, hot water, drains; ventilation if required

Owner: Licensed plumber + electrician + equipment service

Budget: Kitchen equipment

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 / 2 provisional plus bar position if not adequately served; final count by plan × / Essential

Handwash sinks

Accessible food-prep and bar handwashing locations with splash protection where needed; dedicated handwash function.

Utilities: Hot/cold water and drainage

Owner: Licensed plumber

Budget: Kitchen equipment

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 / 1 × / Essential

Mop/service sink

Dedicated janitorial basin with suitable faucet/backflow protection

Utilities: Water and drainage

Owner: Licensed plumber

Budget: Kitchen equipment

Separate cleaning equipment from food preparation.

W05 / 1 × / Essential

Water heater / hot-water capacity upgrade

Capacity based on sinks, warewasher cycle and peak demand

Utilities: Electric or approved gas; water/drain

Owner: MEP designer + licensed plumber/electrician

Budget: Fitout / utilities

May retain existing only after capacity/condition verification; quote site-specific.

W06 / 1 × / Essential

Grease interceptor

Type/location/capacity selected by plumbing design; service access preserved

Utilities: Waste plumbing

Owner: Licensed plumber + designer

Budget: Fitout / utilities

Do not assume predecessor equipment or undersink box is suitable.

W07 / 1 × / Essential

Water filtration / treatment

Appropriate to ice machine, warewasher and local supply conditions

Utilities: Water and possibly drain

Owner: Licensed plumber / service vendor

Budget: Kitchen equipment

Separate cartridges and replacement service from equipment capex.

W08 / 1 system + stock × / Essential

Chemical dispensing, sanitizer test strips and locked storage

Approved detergent/sanitizer; test strips match chemical; eyewash/PPE per chemical setup

Utilities: Water if dosing system

Owner: Warewash vendor + food-safety lead

Budget: Smallwares / opening stock

Keep chemicals separated from food and glassware.

W09 / 1 separated set + station bins × / Essential

Waste, recycling, organics and grease containers

Lidded/cleanable; used-oil container only if fryer installed

Utilities: None; washable refuse area

Owner: Operator + waste contractor

Budget: Smallwares / opening stock

Plan waste route so it avoids clean plate pass and VIP service.

W10 / 1 set + building treatments × / Essential

Janitorial kit and pest exclusion

Mops/brushes/squeegees, designated storage, door sweeps and entry sealing

Utilities: None

Owner: GC for exclusions + operator / pest service

Budget: Fitout for sealing; smallwares for kit

Recurring pest service and cleaning labor are operating expense.

Ventilation / fire / utilities 15 items +
I01 / 1 × / Essential

Solid-fuel-rated Type I exhaust hood

Engineered capture for selected grill and supporting appliances; grease filters and cleanable construction

Utilities: Duct, fan, electrical controls

Owner: Mechanical engineer + qualified hood installer

Budget: Fitout / ventilation

Grill purchase excludes exhaust installation; submit actual appliance schedule to designer.

I02 / 1 complete engineered route × / Essential

Grease exhaust duct, roof discharge and access

Required separation/fire rating/cleanout/access; roof rights confirmed in lease

Utilities: Roof/shaft penetrations; power to fan

Owner: Architect / mechanical engineer + GC / roofing / duct trade

Budget: Fitout / ventilation

Existing kitchen exhaust does not prove suitability for solid fuel.

I03 / As designed × / Essential

Spark/ember arresting components

Listed, cleanable components compatible with solid-fuel system and suppression

Utilities: Within exhaust assembly

Owner: Mechanical / fire designer + installer

Budget: Fitout / ventilation

Use engineered manufacturer-approved system; no improvised screens.

I04 / 1 balanced system × / Essential

Make-up air and comfort HVAC

Outside replacement air, conditioned as required; public room, kitchen and VIP thermal comfort

Utilities: Power; roof equipment; controls

Owner: Mechanical engineer + HVAC installer + electrician

Budget: Fitout / ventilation

Exhaust capacity and replacement air must be designed together; pressure balance affects smoke escape and front door.

I05 / 1 if required by final classification/design × / Conditional

Emission / odor control package

DEP-accepted engineered solution; access for cleaning/replacement, operating-power and maintenance allowance

Utilities: Power; duct; potential water/drain depending system

Owner: Mechanical engineer + DEP specialist + installer

Budget: Fitout / ventilation

Treat as a prelease feasibility/cost gate. DEP classification and throughput determine obligations; do not promise exemption under a single meat-weight threshold.

I06 / 1 × / Essential

Automatic cooking fire suppression

System designed for actual solid-fuel and other appliances, ducts and hoods

Utilities: Suppression piping, interlocks and manual pull station

Owner: Licensed Master Fire Suppression Piping Contractor + FDNY inspection

Budget: Fitout / fire protection

Do not assume an existing Ansul system can simply cover a new parrilla.

I07 / As fire plan specifies × / Essential

Portable extinguishers and emergency signage

Appropriate types/locations including cooking hazards; inspection/service tags

Utilities: None

Owner: Fire-safety vendor / designer

Budget: Fitout / fire protection

Quantity/type by fire professional; not a generic one-extinguisher assumption.

I08 / 1 approved assembly × / Essential

Heat shielding, noncombustible finishes and clearances

Floor/wall protection and appliance access per listing and site approval

Utilities: None

Owner: Architect + GC + manufacturer

Budget: Fitout / fire protection

Decorative wood, curtains and upholstered stools must stay outside required clearances.

I09 / 1 approved fuel area; 2 lidded ash containers provisional × / Essential

Fuel storage and metal ash containers

Protected dry storage, code-compliant quantities/separation; safe ash-cooling/removal procedure

Utilities: None

Owner: Fire designer + operator

Budget: Fitout for enclosure; smallwares for tools

No open embers or theatrical charcoal service in lounge; follow approved handling plan.

I10 / 2 working sets × / Essential

Grill safety tools and PPE

Long tools, poker, ash shovel, heat-resistant gloves/aprons, approved grill-cleaning tools

Utilities: None

Owner: Operator + manufacturer

Budget: Smallwares / opening stock

Remove any duplicate tools already supplied with selected grill.

I11 / As load schedule requires × / Essential

Electric panels, circuits, disconnects and lighting

Load calculation for plancha, oven, refrigeration, dishwasher, HVAC, wine and POS

Utilities: Service capacity / power

Owner: Electrical engineer + licensed electrician

Budget: Fitout / utilities

Used electric equipment can still trigger expensive service upgrades.

I12 / Only if gas appliances selected × / Conditional

Gas line / meter / interlocks

Code-compliant service capacity and test/inspection

Utilities: Gas

Owner: Licensed Master Plumber + utility + DOB/FDNY

Budget: Fitout / utilities

All-electric secondary line may avoid new gas scope, but solid fuel still needs its own approvals.

I13 / As approved plan requires × / Essential

Plumbing, backflow protection and floor drainage

All sinks, equipment indirect wastes, hose bibs, cleanouts and required fixtures

Utilities: Water / sanitary

Owner: Plumbing designer + Licensed Master Plumber

Budget: Fitout / utilities

Do not double-count sink purchase; installation/rough-in belongs here.

I14 / As survey requires × / Essential

Building life safety / accessibility works

Accessible route and restroom(s), exit signs/emergency lighting, alarms/sprinklers as applicable

Utilities: Electric / plumbing / life-safety systems

Owner: Architect + licensed trades

Budget: Fitout / code work

VIP lounge is part of real occupancy and egress/accessibility design, not spare storage repurposed later.

I15 / 1 package × / Essential

Commissioning, balancing, inspections and closeout

Air balance, appliance startup, water/temperature checks, suppression tests, manuals and staff training

Utilities: All systems

Owner: Design team + qualified trades + equipment vendors

Budget: Professional / permits or explicit install quote

Require written included scope in contracts; keep warranty/maintenance register.

Wine / beverage 8 items +
B01 / 1 dual-zone or 2 zones/units × / Essential

Wine refrigerator(s)

Approx. 60–100 bottles usable capacity; commercial-duty application confirmed; actual bottle shapes reduce advertised capacity

Utilities: Dedicated electric circuit; ventilation clearance

Owner: Wine-service lead + refrigeration installer/electrician

Budget: Kitchen equipment

Wine-forward launch needs temperature-controlled stock beyond a display shelf; reserve humid/hot kitchen areas for other uses.

B02 / 1 × / Essential

Secure reserve-wine storage

Stable dark storage off the floor; stock suitable for expected turnover

Utilities: Conditioned room / cooling as needed

Owner: Designer + operator

Budget: Fitout / storage

Do not use the VIP lounge as unprotected bulk stock room.

B03 / 30–48 red + 30–48 white + breakage reserve × / Essential

Wine glassware

Durable premium commercial glasses; choose rack-compatible bowl/height

Utilities: Warewashing support

Owner: Founder / beverage lead

Budget: Smallwares / opening stock

Actual par driven by 8–10 public plus 4–6 VIP seats, table turns and wash-cycle capacity; universal glass option reduces SKUs.

B04 / 4–6 racks provisional + dedicated station × / Essential

Glass racks / drying area / polishing setup

Correct rack extenders; lint-free cloths, handling/storage standards

Utilities: Water quality and warewasher compatibility

Owner: Kitchen designer + service lead

Budget: Smallwares / opening stock

Small rack number is planning quantity, validate against glass par and cycles.

B05 / 4 corkscrews; 4 chillers; 2 decanters; pour measures × / Essential

Bottle service kit

Ice/water buckets with stands as needed, stoppers, service trays, polishing cloths

Utilities: Potable ice / wash capacity

Owner: Founder / service lead

Budget: Smallwares / opening stock

Wine profit depends on measured pours, spoilage tracking and stock counts, not hardware alone.

B06 / 0 × / Optional / defer

Wine preservation system

Coravin-type still-wine system or equivalent selected to bottle closure and BTG program

Utilities: Gas cartridges and consumables; possible electric for larger system

Owner: Beverage lead / vendor

Budget: Optional equipment

Evaluate after by-the-glass turnover and waste are known; no assumed preservation guarantee or price.

B07 / 0 × / Conditional

Dedicated glasswasher

Only if combined warewasher lacks capacity/quality for stemware

Utilities: Water, drain, electric and treatment

Owner: Licensed plumber + electrician

Budget: Optional equipment

Do not buy both warewash units automatically; assess peak plate + glass cycles.

B08 / 0 × / Optional / defer

Espresso machine / grinder / coffee station

Only if intentional coffee service is part of menu and staffing

Utilities: Electric, filtered water and drain

Owner: Plumber + electrician + coffee vendor

Budget: Optional equipment

Defer to keep launch focused on grill/wine; not necessary for restaurant credibility.

Service / delivery / lounge 15 items +
F01 / 1 main + handheld optional × / Essential

POS terminal, payment reader and receipt printer

Restaurant system handling dine-in/takeout modifiers and item-level reporting

Utilities: Electric + secure internet

Owner: POS vendor + low-voltage installer

Budget: Technology / fitout

Subscription, merchant fees and platform fees are operating expense.

F02 / 1 grill station + 1 assembly screen or printer × / Essential

Kitchen display / ticket printer

Visible routing; doneness modifier, allergy notes and delivery timing

Utilities: Electric + network

Owner: POS vendor / low-voltage installer

Budget: Technology / fitout

Coordinate steak doneness and crispy-cheese assembly rather than batching all deliveries blindly.

F03 / 1 × / Essential

Router / Wi-Fi / backup connectivity

Secure guest/staff separation; basic cellular fallback

Utilities: Internet + electric

Owner: Low-voltage / IT

Budget: Technology / fitout

Avoid payment outage at opening.

F04 / 1 × / Essential

Delivery assembly bench and pickup shelving

Separate from premium guest pass; labeled order positions and courier route

Utilities: Electric for label printer if used

Owner: Designer + equipment installer

Budget: Kitchen equipment / fitout

Control congestion at entrance; no courier staging in the VIP lounge.

F05 / Opening stock by menu × / Essential

Vented food packaging and tamper labels

Separate wet chimichurri/juices where needed; protect crisp bread/provoleta, test leak/heat performance

Utilities: None

Owner: Founder / operator

Budget: Smallwares / opening stock

Crispy cheese will soften in closed humid packaging; test and adapt, do not promise identical dine-in and delivery texture.

F06 / 2–3 seat-turn par provisional × / Essential

Dine-in plates, cutlery, steak knives and servingware

Durable premium pieces for 12–16 total seats; hot plates/safe handles as specified

Utilities: Warewashing capacity

Owner: Founder / operator

Budget: Smallwares / opening stock

Final par must match rush, washing cycle and breakage buffer.

F07 / 8–10 seats × / Essential

Public counter / stools / hooks

Premium cleanable finish; accessible seating position and circulation by architect

Utilities: Lighting; optional outlets

Owner: Architect / millworker / GC

Budget: Fitout / furniture

This is furniture/buildout, not included in grill equipment price.

F08 / 4–6 seats × / Essential

VIP lounge banquette / chairs / table

Private but accessible; cleanable commercial upholstery, compact table, acoustic control

Utilities: Lighting/HVAC

Owner: Architect / interior designer / millworker

Budget: VIP fitout / furniture

No extra sales assumed from owners occupying seats; track hosted/private event use separately.

F09 / 1 × / Essential

VIP partition / door / acoustic treatment

Glazed or solid separation designed with sightlines, egress, accessibility and ventilation

Utilities: Possible HVAC transfer / life safety

Owner: Architect + GC

Budget: VIP fitout / furniture

Avoid locking off an exit route; not a code-approved floor plan until designed for actual site.

F10 / 1 × / Essential

VIP service cabinet / charging / small safe

Glass/service storage, concealed power, coat hooks; no second production kitchen

Utilities: Electric

Owner: Millworker + electrician

Budget: VIP fitout / furniture

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 / 1 whole-room system × / Essential

Lighting / sound / acoustic package

Warm dimmable light, restrained background tango/jazz, sound isolation from neighbors as needed

Utilities: Electric + low-voltage

Owner: Lighting designer / electrician / AV

Budget: Fitout / furniture

Performance/music rights and noise considerations are operating/design matters; no loud club program assumed.

F12 / 1 × / Essential

Security cameras / alarm / cash safe

Entrances, service and stock visibility; private-room privacy settings

Utilities: Electric + network

Owner: Licensed security / low-voltage vendor

Budget: Technology / fitout

No camera in restroom; decide privacy boundaries intentionally.

F13 / As occupancy plan requires × / Essential

Restroom fixtures / dispensers / mirrors

Accessible compliant fixtures, hot water, hand drying, ventilation

Utilities: Water/drain/electric/exhaust

Owner: Architect + licensed trades

Budget: Fitout / code work

Existing restroom compliance must be verified for proposed layout and occupancy.

F14 / 1 small set × / Essential

Staff lockers / first-aid / office shelf

Personal-item storage separate from food, first-aid supplies, document storage

Utilities: None

Owner: Operator + installer

Budget: Fitout / smallwares

Include staff needs even in a very small restaurant.

F15 / 0 × / Optional / defer

Outdoor tables / heaters / signage beyond frontage

Only after outdoor program and permits are chosen

Utilities: Varies

Owner: Architect / licensed trades

Budget: Optional exterior scope

Not included in indoor opening equipment schedule.

Cocktail bar 7 items +
B09 / 1 × / Essential

Compact underbar cocktail station

Approx. 36–48 in module with protected ice well, speed rail and drainboard; final footprint coordinated with guest counter

Utilities: Water/drain as applicable; refrigerated elements electric

Owner: Kitchen/bar designer + licensed plumber/electrician

Budget: Kitchen equipment: +$8k bar hardware increment

Prefer a compact integrated module; retain adequate accessible/circulation dimensions. This is one integrated main station, not a separate VIP bar.

B10 / 1 dump/rinse set; handwash as final plan requires × / Essential

Bar dump sink / glass rinser / handwash provision

Separate waste dumping/rinsing function from a dedicated accessible handwash sink; no single sink assigned incompatible tasks

Utilities: Hot/cold water, backflow protection and drain as specified

Owner: Licensed plumber + designer

Budget: Hardware in +$8k equipment; rough-in in +$5k fitout

Coordinate W03 sink count to avoid double counting. Glass rinsing alone does not wash/sanitize used glassware.

B11 / 1 × / Essential

Garnish / mixer refrigerator

Compact undercounter commercial refrigeration with covered removable garnish mise-en-place; protect cut fruit and perishable mixers

Utilities: Electric

Owner: Refrigeration installer + electrician

Budget: Kitchen equipment: +$8k bar hardware increment

Can share an existing suitable cold unit only after capacity/segregation check; no prolonged unrefrigerated garnish display.

B12 / 1 × / Essential

Secure spirit and liqueur storage

Lockable storage away from heat/direct sun; approved display and bottle positions, stock-count access

Utilities: None; optional display lighting

Owner: Millworker / operator

Budget: Cocktail fitout allowance

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 / 2 working sets + spares × / Essential

Cocktail tool set

Shakers, mixing glasses, jiggers, bar spoons, Hawthorne/fine strainers, muddlers, peelers, citrus press, cutting boards, scoops, tongs, pour-measure tools and sanitary holders

Utilities: None; warewashing support

Owner: Founder / bar lead

Budget: Cocktail smallwares / opening-stock increment

Two sets allow service while a set is washing; protected ice scoop storage. Avoid decorative equipment before workflow is proven.

B14 / 24 rocks + 24 coupe + 24 highball, plus breakage reserve × / Essential

Cocktail glassware

Durable premium rack-compatible glassware; final par based on total seats, turns and cocktail mix

Utilities: Warewashing capacity

Owner: Founder / bar lead

Budget: Cocktail smallwares / opening-stock increment

Add to existing wine glass par, not replace it; verify rack height and peak wash cycle. Coupe size should match controlled drink recipe.

B15 / Opening pars × / Essential

Cocktail consumables and opening stock

Tightly edited spirits/liqueurs, bitters, mixers, garnish containers, napkins/coasters and appropriate storage

Utilities: Cold storage for perishables

Owner: Founder / trained bar lead

Budget: Cocktail smallwares / opening-stock increment

Inventory and replenishment are separated from equipment purchase. No alcohol delivery assumed; trained service coverage and responsible alcohol-service procedures still needed.

The equipment allowance replaces the former $40k placeholder. Hardware, installation, furnishings, smallwares and inventory are mapped to separate budget buckets to avoid double counting. A procurement schedule is not a priced purchase order. Solid-fuel acceptance ↗ · Grease interceptors ↗

NEW YORK / MARKET INTELLIGENCE

A point of view.
A place in the city.

Eight competitors, six search areas and five property leads. Researched 13 October 2026; no broker or landlord has been contacted.

The commercial hypothesis

A recognizable Argentine sandwich for discovery and repeat lunch; medium-rare steaks, wine and cocktails for the evening; a private room for hosting. This combines several occasions in a small space. It does not establish demand or guaranteed virality.

Competitive benchmarks 8 references +
West Village

Salt Hank’s

Current first-party sandwich price not verified

Hero-sandwich destination; developing pickup/delivery reach with Wonder

What CARMEN can learn: Give the crispy-provoleta steak sandwich a recognizable cross-section and an Argentine fire-and-wine setting.

Wonder announced acquisition on August 20, 2026; not a clean independent startup sales or margin comparable. Founder reach and existing demand cannot be assumed for CARMEN.

Official reference ↗ · Official reference ↗

East Village

Buenos Aires

Prime entraña $51+; Argentine strip steak $44+

Argentine full-service steakhouse

What CARMEN can learn: More compact ritual and a lower entry point through choripán and a signature steak sandwich.

Official online menu prices; not a measured average check, and steak portion/side inclusions may differ.

Official reference ↗

Cobble Hill

Libertador

Provoleta $15; 14 oz skirt steak $40.95; mixed grill for two $94.95

Neighborhood Argentine restaurant and grill

What CARMEN can learn: A deliberately narrow menu, crisp cheese texture and polished counter service with a small Argentine wine selection.

Published dinner-menu images have no visible update date. Prices accessed October 13, 2026; verify in person before final pricing.

Official reference ↗

Lower East Side

Katz’s Delicatessen

Pastrami $30.95; brisket $29.95

Heritage meat-sandwich destination with theatrical carving

What CARMEN can learn: Use the grill and slicing moment as the theater, with a different Argentine flavor identity.

A long-established destination with a different portion size, throughput and real-estate history. Its posted prices do not establish CARMEN demand.

Official reference ↗

North Williamsburg

Fedoroff’s Roast Pork

Roast pork $19.95–22.95; cheesesteak $15.95–23.95

Focused regional sandwich shop

What CARMEN can learn: Keep a repeatable, accessible core sandwich alongside the premium steak-and-wine experience.

Official ordering page shows variant price ranges; sizes and options require confirmation. These are not directly equivalent portions.

Official reference ↗ · Official reference ↗

Flatiron

S&P

S&P Regular $21; pastrami $19; tuna melt $17

Classic lunch counter and sandwich shop

What CARMEN can learn: Warm, classic hospitality; CARMEN should feel usable on a normal weekday as well as photogenic.

Historic premises and broad breakfast/lunch menu; a reference for service and price, not evidence that a new luxury counter can reproduce its economics.

Official reference ↗

East Village

Ruffian

Current exact BTG prices not verified

Wine bar and chef’s table focused on Eastern European natural wine

What CARMEN can learn: Tell an equally specific Argentine wine story with a much smaller opening inventory and a tight grilled-food menu.

Do not copy a 250-bottle program into a small startup without stock-turn evidence. The similarly named ruffianwinebar.com is a different business with MXN pricing.

Official reference ↗

Tribeca

Terroir

Zuccardi Concreto Malbec 2023: $25 / 6 oz; $12.75 / 3 oz; $22 happy hour

Wine-led neighborhood restaurant with tasting formats and education

What CARMEN can learn: A concise Argentina-focused BTG list and occasional hosted tastings in the lounge, subject to licensing and service capacity.

Its extensive BTG operation and expertise are not an appropriate opening inventory template. Wine PDF is dated September 29, 2026.

Official reference ↗ · Official reference ↗

Where to look first 6 areas +
Brand-first option

West Village / Bleecker–Hudson side streets

Strong stylistic match for classic, intimate CARMEN and a destination sandwich.

Tradeoff: Competitive rents and tight historic spaces may strain the lounge, exhaust route and delivery staging.

Visit and verify: Count weekday lunch and evening traffic on the exact block; verify landlord roof/exhaust rights and actual effective occupancy cost.

Neighborhood fit is a research hypothesis. Context ↗

Balanced first search

East Village / First Avenue–East 14th–East 7th

Existing Argentine and wine-led dining references; opportunities to combine local repeat demand and a destination product.

Tradeoff: Micro-blocks vary sharply; premium design must coexist with an accessible food entry point.

Visit and verify: Compare residential delivery catchments, courier dwell space and customer mix by block; walk competitor queues and wine-service periods.

Neighborhood fit is a research hypothesis. Context ↗

Evening / cultural option

Lower East Side / Orchard–Ludlow–Stanton

A compact room, Argentine music and wine-led evenings can fit a destination dining pattern.

Tradeoff: Do not confuse nightlife with dependable lunch or delivery demand; music, hours and license conditions need address-specific review.

Visit and verify: Weekday lunchtime counts, evening block behavior, neighbors, loading/garbage operations and license history.

Neighborhood fit is a research hypothesis. Context ↗

Brand + sandwich option

North Williamsburg / Bedford–Berry–North 10th

Focused regional sandwich reference and potential for strong visual brand identity.

Tradeoff: A fashionable Brooklyn address is not automatically cheaper; ground-floor size, rent and fit-out can erase any saving.

Visit and verify: Weekend vs weekday demand, actual local ticket prices, delivery quality over realistic travel times, and rent quotes.

Neighborhood fit is a research hypothesis. Context ↗

Neighborhood repeat option

Cobble Hill / Court–Smith–Atlantic

Classic, intimate interiors and food-led evenings; a smaller neighborhood wine program.

Tradeoff: The published 143 Court Street ask is $18,000/month before unlisted extras—materially above the current $11,000 monthly occupancy allowance.

Visit and verify: Actual repeat-lunch potential, accessible price mix and occupancy burden; do not accept a prime-corner rent on brand appeal alone.

Neighborhood fit is a research hypothesis. Context ↗

Operating-fit option

North Park Slope / Fifth Avenue–Union–Douglass

A neighborhood counter with evening wine and a quieter private room.

Tradeoff: Less obvious destination-fashion fit than West Village or North Williamsburg; this is a hypothesis to test through field visits.

Visit and verify: Walk weekday lunch and dinner; confirm ground-floor area separately from basement, existing systems and realistic neighborhood check.

Neighborhood fit is a research hypothesis. Context ↗

Possible premises to investigate 5 leads +

These are published broker leads, including older brochures, not a live availability feed. None is confirmed for solid-fuel cooking or a full-liquor license. A measured survey must establish whether the private room fits.

RIPCO / Compact format lead

11 Waverly Place, Manhattan

1,000 SF advertised
Upon request

Former NA Slice; broker says hot-air venting and gas in place; 40 ft wraparound frontage, 10 ft ceilings.

Lounge: Tight; confirm full usable floor area and service circulation before assuming a private room.

Live fire: Not established. Hot-air venting does not establish grease/solid-fuel exhaust suitability.

Online listing lead; vacancy, possession, rent and technical claims not independently verified.

Broker source ↗

RIPCO / Infrastructure / larger-layout lead

426 East 14th Street, Manhattan

1,720 SF advertised
Upon request

Broker describes a fully built QSR, currently Wingstop, 20 ft frontage and 11 ft ceilings; possession arranged.

Lounge: More planning room than the 950–1,250 SF target, but reconfiguration and usable dimensions need architect review.

Live fire: Not established. An equipped QSR does not establish approval for an Argentine charcoal/wood parrilla.

Listed as currently occupied; not represented as vacant or immediately available.

Broker source ↗

KSR / Existing-restaurant lead

156 Fifth Avenue, Brooklyn

1,200 SF advertised; Ground Floor + Basement label
Upon request

Broker states fully vented restaurant and 16 ft frontage.

Lounge: Potentially attractive only if enough of the 1,200 SF is usable ground floor. Do not assume basement may host guests.

Live fire: Not established; existing hood, duct, suppression and approvals need inspection.

Primary broker search-index text read; direct page returned 403. Availability and floor split unconfirmed.

Broker source ↗

RIPCO / Rent stress-test / older brochure lead

143 Court Street, Brooklyn

1,200 SF ground + 500 SF basement
$216,000/year = $18,000/month, before unlisted extras

Brochure says restaurant use permitted and move-in ready; 15 ft frontage.

Lounge: Area could support testing a small rear lounge, but narrow frontage and circulation need a measured survey.

Live fire: No hood, grease duct or solid-fuel approval established by brochure.

Brochure path dated December 2024 and still publicly accessible. Current availability and ask have NOT been confirmed; retain as an older lead, not a live availability claim.

Broker source ↗

KSR / Expansion / shell comparison

153 Grand Street, Brooklyn

Approx. 1,750–1,800 SF ground + full basement (brochure inconsistency)
No asking rent published in retrieved brochure

Brochure states vanilla-box delivery, all uses considered and space can be vented; 20 ft frontage and 10 ft ceilings.

Lounge: Larger-format alternative with more planning flexibility, but a heavier construction scope.

Live fire: Not established; potential to vent is not an existing approved cooking system.

Older brochure; 1,750 SF text vs 1,800 SF plan label requires reconciliation. Direct broker page returned 403; search index and broker PDF read. Not confirmed available.

Broker source ↗

What we measure before and after opening +

Before the lease: count passing traffic and actual restaurant transactions across weekday lunch, dinner and weekends. Record competitor queues, prices, service time and delivery travel times. Obtain all-in rent, works, deposit and lease terms for each feasible space.

Every week after opening: orders by channel and hour, food-only check, wine/cocktail attachment, contribution after food and fees, labor hours, waste, ticket times, refunds, cash runway and repeat visits. Tag sales from content and partnerships where consent and tracking allow.

Decisions: cap delivery when it harms the counter; remove low-selling inventory; adjust staff coverage to demand; hold distributions until reserve needs and obligations are funded. No competitor revenue or market-share figures have been invented.

Full-liquor licensing, the lounge boundary, neighborhood conditions and the 200-/500-foot rules require address-specific review. SLA guidance ↗

THE BUSINESS BEHIND THE ROOM

Make it desirable.
Make it work.

Food, drinks and delivery earn different margins. Explore a mature month, then compare the launch ramp and cash reserve in the 12-month plan.

Set this to zero for a food-only sensitivity. Drinks are incremental to the food check and are never added to delivery.

BASE / MATURE MONTH

Monthly sales
$144,300
Operating profit
$23,471
Break-even / combined daily orders
101

Contribution: $28.53 per store customer / $10.46 per delivery order.

Illustrative assumptions, not a forecast. Before income tax, depreciation, financing and founder distributions. The calculator is a mature month; the workbook includes the launch ramp, startup cash and operating reserves. Delivery ads, promotions, settlement delays and alcohol delivery are excluded. Wine and cocktails require licensing before service. Capacity has not been tested.

OPENING CASH USES$399,000
OPERATING RESERVE$126,000
FOUNDER-LED FUNDING$525,000

Revised for the live-fire parrilla, wine and cocktails, private lounge and paid operating team. This replaces the earlier $375k small-counter scenario. No separate paid residency. All figures are planning allowances pending premises and supplier quotes.

What the opening budget includes +
Fit-out, extraction and bar installation$150,000
Kitchen, wine, bar and service equipment$98,000
Design, engineering, lease and permits$25,000
Lease deposit$33,000
Food, spirits, smallwares and packaging$12,000
Preopening payroll and training$18,000
Construction / equipment contingency$40,000
Opening wine inventory$6,000
Full-liquor licensing counsel and fees$12,000
POS, network and security hardware$5,000

Fit-out includes the lounge and bar works as allowances; a new exhaust route or emissions system can exceed them. Deposits and occupancy depend on the chosen lease. Founders’ separate salaries are excluded; paid management and service labor remain in payroll.

OPTIONAL / BUY BACK YOUR TIME

How much help would you like?

Lead it yourselves, or select focused help. These editable allowances are not supplier quotes or a full-service management contract.

Optional support $0Core funding + selected support $525,000

Funding support separately preserves the planned operating reserve after those fees are spent. Paying support from core funds reduces cash available to operate. A fully outsourced management company needs a separate quote and ongoing fee model.

YEAR ONE / RAMP, NOT A MATURE MONTH

Illustrative caseSalesOperating profitYear-end cash
Downside$951,829−$248,081−$122,081
Base$1,590,659$180,261$306,261
Upside$2,367,055$604,167$730,167

Before income taxes, financing, depreciation and owner distributions. The downside exhausts funding; it needs $122,081 more by year-end just to avoid negative cash, without rebuilding a reserve. Upside demand and capacity are unproven. No extra VIP event sales are assumed.

THE REVIEW LIBRARY

For the conversation.

CARMEN / Concept & business planFood, wine & cocktails, rooms, founder-led opening, equipment, market research and financial plan↗CARMEN / Financial modelEditable Excel · Food, wine & cocktails · Optional support · Three cases · 12-month cash plan↓CARMEN / Visual directionClassic Argentine and Parisian interior, plated beef and packaging concept↗CARMEN / Equipment scheduleItemized specifications, quantities, utilities, responsibilities and budget buckets↓CARMEN / Market & equipment sourcesResearch observations, source links and verification limits↗
Research & image notes

Inspiration: US Open’s Salt Hank interview. Price context: Keens and Porteño. Full sources and assumptions are in the report. No affiliation is implied.

Interior, packaging and food imagery are generated concepts. Image prompts and tool notes are included in the visual production notes. Names, premises, permits, recipes and commercial terms remain subject to validation.