Jack Kozakar was selected by a group of investors to transform a decrepit 7th St. store front circa 1917 into a cool restaurant and beer hall. Trading his planning and organization skills for a piece of the restaurant, Jack evaluated the building’s structure and infrastructure and working with the investors envisioned how to maximized what could be done with the little space. Jack helped the team mix in some city grit, expose the bones of a great old building, add in deep textures of wood, steel and brick and create something unique in the landscape. Planning included custom steel storefront and doors that opened the entire space to the street; along with custom furniture, lighting and bar. Jack figured out how to work in a basement refrigerated keg room, basement office, a “secret” mezzanine meeting space, and a complete commercial kitchen. Establishing a new restaurant in Los Angeles requires working with many element of the private and public sectors. Jack worked with the neighborhood council, mayor’s office, city planning, building & safety, water & power, public works; as well as the county health department. Jack amalgamated the requirements of the building owner with the needs of the adjacent tenants and land owner to satisfy the needs of all stakeholders.
Cost – Fitting in all of the elements of this project within the tight budget set by the investors required finding every dollar possible. Strategies included:
- Value engineering
Design/build engineering and design
Participation in capital raising
Schedule – Jack was able to drive the project to completion ahead of the investor’s goal for a May 1 grand opening and preview.
Quality – Described by customers as, “Fresh, Chill, Cute, Clean, Nicely Decorated, Really Nice With Big High Ceilings, A Great Spot.”
Project Value - $ 1,200,000
Value Returned to Client
Capital Investment - $ 50,000
Savings - $ 128,000