| Rouge Tomate NYC |
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Page 1 of 3  project dataEqipped Area: 5,300 SF FSE Cost: $1.2M Cost/SF: $226 situation analysisExisting restaurant/display kitchen concept and retail store to be converted to a 300 seat two story "Green" restaurant/display kitchen incorporating the Owners concept of S.P.E. (Sanitas Per Escam) food safety and sanitation "Health through Food".  |