Organization and project management were critical to the timely completion of the Rock Bottom Brewery and Restaurant, requiring an around-the-clock schedule for seven weeks. Crossection worked to ensure that the tank rooms were built and operational ahead of all other activity so that inspections were satisfied and the brewing process could begin in preparation for opening night. A custom designed kitchen hood and exhaust system accommodated unique constraints on the layout and building. Stone from the restaurant's home state of Colorado was trucked in to contribute to the design and decor of the space, and millwork was fabricated and finished on site to expedite the work schedule. Major structural modifications included the removal and re-support of the second level to create a mezzanine, a portion of which was reinforced to withstand 1,500 PSF in support of the brewing tanks.
