We regenerate your home or business.

What you receive

The drawings, and everything that makes them buildable.

• 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.

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, through a full year rather than one good season.
• 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. Head chef through serious California kitchens, then ran the largest catering conglomerate in America — he knows the farmers, the ordering and the inventory from both sides of the pass.