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My suggestion is to get your approved plans and go from there. There may be a lot more "gottchas" then you think especially in the food prep areas or kitchen. Stainless or tile is what I remember from my experiences. For example, your electrician should be able to get you pass inspection with the install of exit sign and power back up lights and such. They are typical codes and don't always expect the architect to have it on the plans. Many are sleeping on the job while drawing. If not approved plans, at least get together with all the subs and walk the job and see what to expect from them. Its risky without approved plans and those pricing can go up quick between he said, she said and the actual work according to plans and specs. I don't know how big or extensive this restaurant is, so is your architect experienced with restaurants? Most should be able to handle a small restaurant but anymore more then that, they aren't the same. It is similar to having a real estate lawyer defend a murder case. Good luck and let us know how it goes. If there's anything else, ask. Some of us will have an answer or at least talk about it.
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