About Sumosan
Construction management, led by restaurant operators
We've spent decades on the operating side of restaurants. That's exactly why we manage construction differently.
Sumosan Construction Management was founded on a simple observation: the people managing restaurant construction almost never understand restaurants.
A restaurant build-out isn't an office fit-out with a kitchen attached. Kitchen workflow, ventilation, health code, service flow, equipment lead times, inspection sequencing — these details decide whether a space opens on schedule or bleeds money for months. When the construction manager doesn't understand them, the owner pays for it.
Founder Alex Kaplan brings more than 25 years of hospitality and restaurant operations experience to every project — including restaurant openings, project coordination, inspections and operational readiness. He has been the person waiting on the certificate of occupancy, walking the health inspector through the kitchen, and opening the doors on day one. That perspective now drives how Sumosan manages construction.
Today, Sumosan provides construction management, owner representation and build-out coordination for restaurants, cafés, bars and hospitality venues across New Jersey and New York. Our clients get one accountable partner who speaks both languages — construction and hospitality — and manages every project the way an owner would.
Our Positioning
Why operator-led matters
We've sat in your chair
We know what it costs when an opening slips a month — because we've lived it. Every decision on site is made with that reality in mind.
We speak both languages
We translate between contractors, architects, inspectors and owners — so nothing gets lost between the drawings and the dining room.
We finish what we start
A build-out isn't done at substantial completion. It's done when you can legally, safely and confidently serve your first guest.
Let's talk about your project
A straightforward conversation about scope, budget and what it takes to open.