A Growing Business With a Space That Held Them Back
A Growing Business With a Space That Held Them Back
The client was a fast-growing organization operating out of an outdated office that no longer met the needs of their expanding team. They had outgrown nearly every corner of their space, with critical functions squeezed into makeshift areas and valuable square footage sitting underutilized. What they needed was not just more room, but a smarter, more modern environment to support their people, their operations, and their future growth.
Yet throughout this entire transformation, the business had to stay fully operational. That requirement shaped every decision from start to finish.
One of the most underperforming areas in the building was the original gym, large, valuable, and not contributing meaningfully to daily productivity. By converting this gym into office space, the client gained room for staff growth without expanding their building footprint. The gym itself wasn’t lost; it was moved to the mezzanine, requiring careful structural planning and coordination.
Another key need was a commercial test kitchen to support their marketing efforts. This kitchen had to function at a professional grade, complete with fire suppression systems, specialized HVAC, and upgraded plumbing. Building this into the existing mezzanine space presented several engineering challenges, but successfully delivered a new customer-facing and internal asset.
On the first floor, the company’s lab, previously tucked into a closet-like space was moved into a proper, functional location. New offices and meeting rooms were also added to support their growing teams.
A structural mezzanine above the lobby was transformed into a modern boardroom, turning a previously overlooked structural element into a high-value collaboration area. Additional updates included lunchroom improvements, washroom additions, and furniture procurement and coordination.
One of the most significant challenges of the project was the requirement for the business to remain fully functional throughout construction. To make that possible, work was carefully sequenced so that staff could relocate into completed areas while the next spaces were demolished and rebuilt. This strategic approach ensured continuous productivity with minimal disruption.
Retrofitting the mezzanine to handle commercial kitchen infrastructure was another major challenge, requiring close coordination among structural, mechanical, and life-safety teams. Despite the complexity, every technical requirement was met.
By early 2025, the project was completed successfully, delivering: