The property works. It just does not work well: the water bill is absurd, the grounds cost more than they return, and the kitchen buys in what the land could grow. We re-read every system, re-tune it, and reconnect the ones that were never talking.
Who this is for
Hotels, retreats, restaurants, farms and estates.
You already own the expensive part. Retrofitting finds the connections that were never made, and it is judged on one thing: whether the numbers move.
What you receive
Everything you need to justify the spend.
The systems auditWater, waste, energy, food and grounds, each measured as it currently performs.
The re-tuned planThe same property, redrawn so its systems feed each other instead of running in parallel.
The retrofit sequenceWhat to change first for the largest return, and what can follow it.
The economicsWhat each change costs, what it saves, and how long it takes to pay back.
The handoverDocumentation your existing team can run without us standing over them.
We are a design practice. You are buying the plan: drawn, costed and phased. When you are ready to build it, we supervise while a licensed contractor does the work.
How we design it
We measure before we propose.
A retrofit is only worth doing if the numbers move. Everything we recommend is tied to something we measured first.
BaselineEvery system measured as it runs today. The honest starting numbers a retrofit is judged against.LayersNeal draws in layers: water first, then access, then structures, then planting. Each layer is a decision you can see and argue with.Before and afterThe same view, drawn as it is and as it could be, so the change is arguable.
The plates above are drawings from real client work. On-the-ground photography from Neal and Adriana lands alongside them as it is captured. The whole sequence, start to finish, is on a design, start to finish.
The lead example
We’ll fix your restaurant, and make it sustainable.
A restaurant is a property with a business bolted onto it, and the same retrofit logic applies: read every system, re-tune it, reconnect the ones that were never talking. For operators working on four percent margins, the food system is usually where the margin went.
A new menu built on real foodDesigned around what can actually be grown and sourced close by, at the volumes you serve, across a full year.
A supply system that starts near the passThe first mile of the supply chain moved as close to the kitchen as the site allows: on your own ground where there is ground, and through growers we know where there is not.
The training to sell itFront of house who can tell the story without sounding like a brochure, and a kitchen that can cook to what actually arrived that week.
The numbers behind itFood cost, waste, and what each change is worth per cover. A margin argument, not an ethics argument. Though it happens to be both.
Chris Fernandez leads this one. Executive chef at Terrapin Crossroads and through serious Bay Area kitchens, then culinary and operations director across a restaurant group: he knows the farmers, the ordering and the inventory from both sides of the pass.
Start
Tell us what is not working.
Tell us what you are working with. It takes under two minutes.
Thank you. We'll be in touch.
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