Fine Line Group

FINE LINE GROUP FLG

We’re Building A Better Way

Our goal is to be at the forefront of the building industry by our commitment to continually develop innovative and cost effective approaches to construction.

Company Information

FINE LINE GROUP FLG About Us

SECTION 1 | About Us History Turn-Key Construction Management Contacts & Locations

SECTION 2 | Project Portfolio

SECTION 3 | Press & Testimonials

Index

Company Information


History

Founded in 1979, FLG began as a General Building Contractor specializing in museum interiors for such notable clients as the San Francisco Legion of Honor and the California Academy of Sciences.

Today, our Client portfolio includes some of the nation’s finest restaurant, hospitality and retail establishments throughout the continental West and Northeast.

Experience

With nearly thirty years of construction experience, FLG understands the critical balance of meeting both budget and schedule imperatives. We have evolved creative building methodologies and project delivery strategies that successfully manage both and enhance our Client’s design goals.

Efficiency

FLG has a proven track record as a value added construction firm that can meet serious cost and time constraints. We have a reputation for meeting very ambitious schedules and bring with us a time-tested “fast-track” approach.

Teamwork

FLG combines traditional contractor services with construction management and design-build capabilities. We are committed to a philosophy of organized teamwork between Client, Design Team and Construction Team. We believe that a project’s success is based upon excellent and timely communications, the anticipation of potential problems, and a commitment to focus on solutions.

Mission Statement

Fine Line Group’s goal is to be at the forefront of the building industry by our commitment to continually developing innovative approaches to construction. We provide a unique work environment that promotes learning, creativity and above all, a passion to excel.

Overview


FLG has developed a unique, Turn-Key project delivery method aimed at reducing our client’s financial risk by controlling budget and schedule from the earliest stages of design.

Unlike most Construction Managers, FLG offers an integrated design and construction approach. We not only assemble and manage the architectural and engineering team but incorporate them into our prime contract as sub-consultants. This approach enables us to assume full responsibility for meeting our client’s schedule and cost targets by providing single-source accountability, realistic schedules with fixed construction pricing very early in the design process.

FInally, our streamlined, open-book approach enables us to bid your project at the end of the Design Development Phase. This approach allows us to reduce your overall project schedule by up to 40 percent, bring your business to market faster, while saving you time and money in the process.

The FLG Turn-Key CM Process Provides:

Early Discovery • Pre-Lease Discovery • Lease Negotiation Support • Maximize TI Allowance Cost Control • Early Discovery Influences Design • “Real” Costing Throughout Design • Open Book Sub-Contractor Bidding • Architecturally Driven Value Engineering

Speed to Market• Reduced Project Schedule• Minimized Documentation • Overlapping Phases • Early Procurement

Efficiency & Quality• Team Approach• Reduced Administrative Costs • Improved Communication• Seamless Project Management

Turn-Key Construction Management


63

143

3

26

3

333

2

333

3

6

GRAND OPENING

48 WEEKS TOTAL

WEEK

23FINALIZE COST

3

55

3

9

220

Restaurant Design & Construction | Conventional Approach

Restaurant Design & Construction | Turn-key Approach

Approach Comparison | 8,000 Sf Restaurant

SITE DISCOVERY

SCHEMATIC DESIGN

KITCHEN DESIGN

BIDDING

CONSTRUCTION DOCUMENTS

PERMIT REVIEW

CONSTRUCTION

BURN-IN & STOCKING

DEMOLITION

LEASE NEGOTIATION

DESIGN DEVELOPMENT

ORDER LONG LEAD ITEMS

SCHEMATIC DESIGN PRICING

LEASE NEGOTIATION

SCHEMATIC DESIGN

CONSTRUCTION DOCUMENTATION

BIDDING & PERMITTING

CONSTRUCTION

BURN-IN & STOCKING

SCHEMATIC DESIGN PRICING

DESIGN DEVELOPMENT

DESIGN DEVELOPMENT PRICING

VALUE ENGINEERING

CONTRACT NEGOTIATION

DEMOLITION

ORDER LONG LEAD ITEMS

GRAND OPENING

66WEEKS TOTAL

[FINAL COST]

220


Contacts & Locations

Office Locations

FLG's corporate office is located in San Francisco, California with a regional office in New York City and Las Vegas. East coast, west or in between, we understand local subcontractor and supplier markets, and will assemble the best talent and resources for your project’s needs.

San Francisco 457 Minna Street San Francisco, CA 94103 415.777.4070 Contact: John Santori

Las Vegas 7660 W Sahara Ave, Suite 110 Las Vegas, NV 89117 702.363.7145 Contact: Scott Hatcher

New York36 West 25th Street, 16th FloorNew York, NY 10010 212.226.1646Contact: Dale Salsman

Project Portfolio2

ProjectInformation

ProjectPhotos

FINE LINE GROUP FLG Restaurant

Architect: Kuleto Consulting & Design

Project Duration: 8 Months

Project Value: 3.5 Million

Project Scope: 18,000 square ft.

This spectacular bay view restaurant was built using a full compliment of specialty finishes, including the use of natural dark wood, rich colors and original glass work to create to embody a more traditional ambience.

This extensive remodel also included a new public stairway to Ghirardelli Square, lanscaping the adjacent park, and re-lighting the Municipal Pier.

McCormick & Kuleto’s | San Francisco CA

1. Pizza Oven

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Backen & Gillam


Project Value: 3 Million


Designed by the award-winning architect Howard Backen of Backen & Gillam Architects, the decor captures the feel of the European old-world.

The commitment to excellence embodied in this restaurant places it instantly at the forefront of Hellenic Mediterranean venues nationally.

Major features include specially distressed hardwood floors, exposed ceiling beams, lintels, shutters, and operable windows, which provide the feel of a Mediterranean open air café.

Kokkari Estiatorio | San Francisco CA

1. Hania Room

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Engstrom Design Group


Project Value: 600 Thousand


This elegant remodel included a bentwood curved ceiling, custom lighting, and bird's eye maple columns, and was accented with Gilhooly glass wall sculptures.

The bar and pizza oven were redone in classic style with exposed brick and custom copper ribbons.

Postrio was able to remain fully operational during construction.

Postrio Restaurant | San Francisco CA

1. Ceiling Detail

2. Bar

3. Dining Patio

ProjectInformation

ProjectPhotos


Architect: Architects II




This restaurant was constructed in the Historic Southern Pacific Building in downtown San Francisco for Michael Dellar and Chef Bradley Ogden.

Details include custom sandcast glass panels at the pilasters, a terrazo bar top with amarello marble, and multicolor slate floors. Row steel details accent throughout while the lighting includes Italian custom hand-blown crystal lamps.

The spectacular kitchen includes a popular “Chefs” table surrounded by the bakery, ice cream room, butchery and assorted cook lines.

One Market | San Francisco CA

1. Storefront

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos






This restaurant is sure to be one of Pat Kuleto's most beautiful designs, as it utilized an impressive range of fine artisans and unique materials in it’s creation.

These materials included a pewter top bar, Mexican wormwood walls, French slate flooring, hand-hewn wood ceiling beams, limestone columns, hand-blown glass light fixtures and blacksmith wrought ironwork.

Splendido | San Francisco CA

1. Light Sconce

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: n|a




This restaurant is located at South Coast Plaza in Costa Mesa, California and was one of several Scott’s remodels done by FLG including Scottsdale Arizon.

This project included a full kitchen remodel, dining room, and custom bar on the interior. Exterior work included the dining patio, outdoor planters and building facade.

FLG utilized a phased construction approach which allowed Scott’s South Coast Plaza to remain open during the entire remodel.

Scotts’ South Coast Plaza | Costa Mesa CA

1. Main Dining

2. Bar

3. Dining Patio

ProjectInformation

ProjectPhotos


Architect: Huntsman | Carrell Design




This restaurant is set in the Napa Valley surrounded by an olive grove and walking garden. The interior is reminiscent of and elegant country lodge.

The Cherry wood beams and ceilings are set against warm plaster walls, slate floors and marble counters. A real stone fireplace in the lounge makes this space very inviting.

Brix | Yountville CA

1. Lounge

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos






This restaurant construction involved not only a full seismic upgrade but also included creating a mezzanine with a new elevator to service 3 levels.

The finishes were Honduras Mahogany for the bar and bar back, a three marble weave pattern floor, and several hand-painted oil Frescoes.

Cappelini | San Mateo CA

1. Counter

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Engstrom Design Group




Located at the base of the Transamerica Pyramid, this restaurant incorporated a myriad of materials such as handcrafted wire railing, copper bar fronts, custom light fixtures and multicolored wood flooring.

The impressive ceiling finishes ranged from walnut to canvas to shimmering copper screens.

Vertigo Restaurant | San Francisco CA

1. Ceiling Detail

2. Staircase

3. Main Dining & Bar

ProjectInformation

ProjectPhotos


Architect: CCS Architects




Fine Line Group transformed this existing 3,000 square foot dilapidated and vacated space into a vibrant, up to-date facility infused with the latest kitchen appliances, cooking equipment and back-of-house devices available.

In addition to the large prep/clean/food storage area, there is a completely exposed cook line and food service kitchen. The in-house dining room and front-of-house kitchen are designed with a mixture of ‘exposed to structure’, partial new wood and painted ceilings are designed to create an atmosphere of openness, and a nothing-to-hide attitude.

This project included: New Toilet Rooms, Completely new BOH and FOH Kitchens, and Dining Area.

The Plant: Cafe Organic | San Francisco CA

1. Exterior

2. Pizza Oven & Dining Counter

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Mark Cavagnero Associates




Elegance and refined beauty are captured in this historical building restoration. The raw brick and exposed steel beam construction of the interior walls, remaining from our seismic retrofit, is softened by the airy stretched fabric screen at the maple ventwood ceiling and light maple millwork throughout.

Selected walls were finished with integral colored Italian plaster then polished to a high sheen. The flooring consists of beautifully finished limestone slabs.

MC2 | San Francisco CA

1. Bar

2. Ceiling Detail

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Studio Arquitectura




Pan-Asian flavor and ambiance were added to the famous Ghirardelli square by this exotic Mark Miller inspired and Real Restaurants owned venue, which skillfully fuses elements of a Buddhist temple with those of a contemporary Californian Restaurant.

Loongbar | San Francisco CA

1. Banquet Room

2. Bar

3. Main Dining

ProjectInformation

ProjectPhotos


Architect: Architectural Resources Group

Project Duration: 10 Weeks



Winner of Retail Environment’s 2008 Grand Prize for Best Specialty Food Retailer, Best Store Fixture, Visual Presentation, and Special Recognition for Green Awareness, Cellar 360 at the historic Ghirardelli Square in San Francisco introduces a new concept to retailing by combining a stylish wine bar and retail experience.

The hallmarks of this project’s success is its showcase of exquisite millwork, finishes, distinctive lighting, dramatic bay views, and the finest selection of wines in the country.

Cellar 360 | San Francisco CA

1. Retail

2. Counter and Lighting

3. Wine Bar

Awards:

Association for Retail Environment Grand Prize 2008

ProjectInformation

ProjectPhotos

RestaurantFINE LINE GROUP FLG

Architect: Mark Cavagnero Associates

Project Duration: 2.5 Months



The volumetric forms in this café employ a minimalist approach to movement; in both plan and section they are fluid. The wood floor surface with grid inlay furthers this sense of motion by continuing upward into vertical planes along the rear walls.

The undulating negative spaces created between the objects themselves and the existing elements hold each other in tension, embracing those within the café.

Bold colors and lighting juxtapose, but enliven the raw materials of the room’s shell. The strength of the new lends a clear response to the authority of the old, culminating in a balanced and unified whole.

Zero Degrees | San Francisco CA

1. Storefront

2. Counter

3. Cafe

Press & Testimonials3


News Articles

• San Francisco Chronicle Upscale Contractor On The Fast Track

• Hospitality Design On Time & On Budget

• Pacific Business News Givenchy Employs the Fast-Track Process

• San Francisco Business Times Convincing Others to Try Something New

• Visual Merchandising + Store Design Problem Solving – Fine Line Group’s Competitive Edge

Client Testimonials

• Bill Upson | Principal, Real Restaurants

• Pat Kuleto | Principal, Pat Kuleto Restaurants

• Louis Ligouri | General Manager, Ghirardell Square

• John Dern | President, Dern Greinetz Inc.

• Alexander Hehmeyer | President & CEO, California Culinary Academy

Press & Testimonials

FINE LINE GROUP FLG Press

San Francisco Chronicle

What will Brad Ogden’s spectacular new San Francisco restaurant, One Market, and the new Coach leather goods store at Post and Grant have in common with 20 Talbot’s apparel stores in three states, Brobeck’s just-completed Palo Alto law office and three Alders Duty Free shops in Las Vegas?

They’re all projects of Fine Line Group, a San Francisco general contracting firm that’s not at all general.

“We’ve been increasing revenues 30 percent to 35 percent a year for the past three years. This year we’ll double to somewhere between $15 million and $20 million in new business. We’ve got 12 projects under way and another 12 in negotiation.”

Santori, 46, has all the usual answers as to why his company is “so hot” – quality workmanship, fast-track performance, good follow-up and maintenance. “Ninety percent of our business is repeat.”

But Fine Line also offers something that is unique.

“Despite the computers in the office, construction is one of the most backward of businesses.” Santori said. “There’s always been an adversarial relationship between the contractor and the architect/owner. We’ve tossed that old negative way of doing business out the window. We take the team approach and share some of the risk that normally falls entirely on the owner.”

Fine Line works up its budget from the architect’s schematic drawings rather than the much more expensive working drawings. “Only the subcontractors know the real cost of building,” Santori said. “So we bring all the potential subcontractors to the job site and walk them through the project. Then we can commit to a price that the developer

can take to his investors as a firm number.”

By so doing, Santori says he can save an owner 10 percent or more of a project’s overall cost. That can be especially significant when construction runs from $250 to $300 a square foot – as it did for the Splendido’s and McCormick & Kuleto restaurants, both recent Fine Line jobs.

A fourth-generation San Franciscan who worked his way through Lowell, USF and Cal as a carpenter, Santori began by specializing in interiors for major exhibits at the Legion and DeYoung museums and the California Academy of Sciences. When Prop 13 killed off much museum funding, he switched to retail and restaurant interiors.

His Fine Line partner is Bob Helmers, 46.

Their pet project of the moment is the $2.5 million-plus One Market restaurant being built for acclaimed chef Ogden, 38 and his Lark Creek Inn partner, Mike Deller, 46. It’s scheduled to open by Thanksgiving in the old SP Building at the corner of Market and Steuart.

The restaurant will be one of the city’s largest, with floor-to-ceiling windows looking on to the Embarcadero and the Ferry Building. It will employ 150 people and seat more than 300 – 10 of them at a chef’s table in the kitchen, which will take up more than 40 percent of the 10,300-square-foot space.

Copyright © by the San Francisco Chronicle.

Reprinted by permission.

Upscale Contractor On The Fast Track

By Lloyd Watson


Hospitality Design

On time and on budget are words clients like to hear – but often don’t – from their contractors. With the Fine Line Group, a San Francisco-based commercial interior construction firm headed by CEO John S. Santori, clients can anticipate a construction experience that is designed to save time, money, and energy often spent on unforeseen problems.

According to Santori, Fine Line does this by following a methodology of teamwork based on Japanese management principals.

Specializing in high-end West Coast restaurant projects, Santori’s 40-person firm is responsible for building some of San Francisco’s most successful venues, such as the $2.5 – million One Market restaurant and McCormick & Kuleto’s, created by award-winning restaurant designer Paul Kuleto.

What sets his firm apart from the competition, Santori says, is the amount of pre-construction planning that goes into each of its projects. “Pre-planning allows us to make scheduling and budgetary commitments that are invariably met,” he adds.

On all Fine Line projects, a team composed of the client, architect, contractor, and subcontractors is organized at the outset of a project. In the earliest stages of planning, each team member participates in several inspections to become totally familiar with the project so that there are no surprises down the road. “Each team member will be expected to perform as specified and for the price agreed to,” Santori explains.

Team members each have an equal voice in the numerous plan reviews and revisions that take place during the planning period. It is only after final revised schematics are approved by everyone on the team and an

item-by-item budget review is performed that actual work begins – with fewer hitches than might be the case without such meticulous pre-planning.

Though he earned a biochemistry degree from the University of California, Berkeley in 1970, Santori has always had a taste for the construction business. He worked for an uncle framing house during his college days, “and it progressed from there,” he says. In 1974, he started his own construction firm, which worked mainly on museum projects. That firm, eventually renamed the Fine Line Group, expanded its market to include retail and restaurant projects, as well as some hotel projects for Hyatt.

With annual billings of $20 million, Santori and his Fine Line Group are at work currently on the California Culinary Academy, Chalkers Billiard Club, and Silks restaurant, all located in San Francisco.

Reprinted with the permission of HOSPITALITY

DESIGN Magazine.

On Time & On Budget

By Suzanne Dorn


Pacific Business News

Time is money, especially in Waikiki, where rents often soar into the double digits per square foot per month, and downtime can destroy the bottom line.

On the ground floor of the Royal Hawaiian Shopping Center, workers are putting in double shifts to build out a posh Givenchy store slated to open by Memorial Day weekend. The catch is they didn’t start until May 6. In just four weeks, more than a dozen subcontractors will have gutted and re-built a 2,000-square-foot space to specifications in half the time it normally takes.

San Francisco-based general contractor Fine Line Group Inc. uses what company President John Santori calls “Japanese fast-track construction.”

The Japanese method is budget-driven, and there is no such thing as a change order or cost overrun, he said. Subcontractors participate in the planning process, along with the architect and owner. All components – such as cabinetry and storefront – are manufactured off-site, and on-site assembly is carefully choreographed for maximum efficiency. Santori said all on-site construction and installation is

being done by local union workers, and comes in at about $180 - $200 per square foot, often cheaper than traditional American techniques.

Santori said the Givenchy store is Fine Line’s first job in Hawaii, but the firm has been building custom interiors since 1979. He said most of the work involves high-end retail stores, including build-outs on cruise ships. Fine Line is targeting the Hawaii market with fast-track construction, he said, because high rents mean time is crucial, especially in the context of the visitor industry.But Santori said he is looking to the entire Pacific Rim, starting with Guam and Saipan, and is considering opening an office in Honolulu. “I’d like to put a team together in Hawaii,” he said, to serve those other markets. He said Fine Line employs about 50, and has gross sales of $15 million to $20 million per year.

The Givenchy store is being developed by Waikiki Trader Corp., which operates 29 theme stores in Hawaii and on the Mainland, including Endangered Species Stores, LeSportsac and Prima Classe.Cleigh Pang, Waikiki Trader vice president of operations, said he has used fast-track construction in two Endangered Species locations on the Mainland, and is sold on the concept.

Paris-based Givenchy sells men’s and women’s apparel and accessories, which have traditionally been carried by Island department stores. The move to open a store, analysts say, is part of a trend among upscale lines to address consumer preferences for branded-store shopping, which is perceived as more entertaining than department stores.

Royal Hawaiian Shopping Center Property Manager Jonathan Kim listed the Polo Store, Louis Vuitton, Burberry’s Ltd. And Chanel Boutiques among

those which have followed that pattern. And the Givenchy operation, he said, “is keeping with our marketing plan of offering designer products, and fits right in with our tenant mix, which attracts Japanese visitors.”

Marketing consultant Taka Kono, publisher of the Japan report, said specialty stores are much more powerful than boutiques within department stores. “For Japanese tourists, who are increasingly time-conscious, and are unfamiliar with Hawaii’s geography, it is much easier to shop at specialty stores dedicated to their favorite brands than to hunt down the products at several locations.”

Copyright ©1996 by Pacific BusinessNews.

Reprinted by permission.

Givenchy Employs the Fast-Track Process

By Chuck Davis


San Francisco Business Times

In the last 20 years, contractor John Santori has rebuilt himself, his company and the construction industry at least a half a dozen times.

Changing the course of his own life wasn't difficult. If Santori had followed his original career path to attend Columbia University Medical School, he would still be his same innovative self, and no doubt gone on to become something like a reconstructive surgeon. Instead, Santori has reinvented the way seismic work and high-end retail and restaurants projects are done.

Changing the ways of the construction industry proved more difficult. Said Santori, "The construction business isn't very innovative."

Santori chose a career in construction, in 1974, after spending his summers framing houses for his uncle. Building seemed like it would be a lot more fun than the years of studying that medical school required. Soon he learned that it would also be more challenging.

Santori's first company, Santori Construction, started out with small projects and was soon called on to renovate San Francisco's California Academy of Sciences and the Legion of Honor.

"We were cheap," said Santori, who loved the opening parties that went with doing museum work.

In 1979, Proposition 13 wiped out all the funding for library and museum construction and almost demolished Santori's company.

To stay alive, Santori turned to high-end retail construction, signing on four partners who each put in $500 for a total of $2,000 in startup funds. They spent the money on stationery for their new company, the Fine Line Group, photocopied the American Institute of

Architect's San Francisco directory and went door-to-door looking for projects. Lacking retail experience, work was difficult to get, so Fine Line took what other construction firms wouldn't. In 1980, their largest job was for the department store Liberty House. Their fee: $5,000.

At a Christmas party, Santori announced that Fine Line was going out of business in March.

After that announcement, they received $4 million in letters of intent from Liberty House and Bullock's. Fine Line decided to give the construction industry another try.

Wanting to be like the big players in the industry, it moved from its original home in Marin to San Francisco.

Soon, Liberty House pulled out of California, and so did Bullock's. "We learned a new word -- diversification," Santori said.

IBM was Fine Line's next big client, but the 1980s were also a time of downsizing for the technology giant.

During this series of disasters, Santori picked up on a way of doing construction that would save his business -- and the budgets of others.

While working with a Los Angeles architecture firm, Santori was introduced to the Japanese fast-track method of building.

Santori was astounded by the method's short construction period. He studied it for 10 years before finding a client that would allow him to test his new-found approach to building.

Rizzoli's bookstore decided to give the method a try. Santori had already

>>

Convincing Others to Try Something New

By Susan Smith Hendrickson

San Francisco Business Times

remodeled two of the chain's stores, and the owner was anxious to try anything that would prevent him from closing a third store and losing business during the long remodeling process.

"With Japanese fast track, you can advertise that you are closing on a Friday, `come see our new store on Monday,' " said Santori.

Because of the months spent planning, measuring and doing most of the building off-site (which is cheaper), construction of a store happens almost overnight.

Fine Line's first Japanese fast track project was a success and the company realized it had found a niche: meeting next to impossible deadlines.

The company reinforced its theory by completing the renovation of the French Lycee School in San Francisco in five-and-a-half months, four months ahead of its set schedule.

Santori next applied Japanese fast-track construction to the seismic renovation of Rizzoli's San Francisco store. The project had a 14- month deadline. Fine Line completed it in five-and-a-half months.

Now Santori wants to completely change the way seismic work is done in the Bay Area. After all, a lot of buildings still have to get up to code before the 2002 deadline. To help them, Fine Line has joined with two universities and started a new division, Composite Structures, to test a new building material made out of carbon fiber, which is 10 times stronger than steel.

"In every other industry, you have to deal with the Steve Jobs-types, working away in their garages, trying to innovate," said Santori, a biochemist by degree. "I named my company the Fine Line Group, not Fine Line Construction, because I don't know where we will be in 10 years."

Copyright 1999 American City Business Journals Inc.

Continued

Visual Merchandising + Store Design

How does a construction company enjoy 20- to 30-percent growth in the depths of a recession when its principal clients are retailers going through the worst down market in a decade? By accepting smaller profit margins, by being more versatile and budget-conscious than competitors and by helping clients solve time constraint and design problems.

At least that’s the formula used by San Francisco-based contractor Fine Line Group. Fine Line’s President and COO, Bruce Clymer, says it’s worked so well that the company expects 30- to 40-percent growth throughout the rest of the year.

Since its inception in 1979, Fine Line’s 40 employees, under the direction of CEO John Santori, have gathered clients such as Coach, Talbots, Liberty House, Confetti candy stores, Duty Free Shops, Sharper Image and Hyatt Regency Hotels. While the group’s work is primarily confined to the Southwest – California, New Mexico, Nevada and Arizona – future plans include venturing to the Northwest and Hawaii.

“The recession has given us a lot of good customer,” Clymer says. “Our

versatility has insulated us to some degree … and our willingness to offer additional services that other builders don’t offer has worked in our favor.”

One of those services includes site surveys. For example, the firm reviewed four possible locations for Talbot’s flagship store in San Francisco’s Union Square. Before leases closed, Fine Line found asbestos problems in one and structural problems in another. They also advised Talbots of city building codes and restrictions that might adversely affect their project.

“After site selection, we quickly got involved with the construction teams, helping to develop cost estimates,” Clymer explains. “There were some plaster ceilings in the existing space. The architects contacted us to see what we could do to salvage and determine whether we could repeat those original details throughout the space. That’s the kind of challenge we love to rise to.”

Say you’re a store designer who has just been given a rehab assignment with a limited budget, a ridiculously short completion date of eight weeks and very upscale expectations for the result. Is this mission impossible?

Maybe not. You fall into the classic profile of clients that sought the services of Fine Line Group this past year. Satisfied clients include such retail icons as I. Magnin, Bullock’s, Gumps and Coach.

“We were able to do a renovation for Coach in eight weeks, Talbots took about ten weeks… and that was in the middle of the earthquake.” Clymer says.

The Coach renovation, at Post and Grand Streets in San Francisco, involved a new façade, plus internal remodeling. “We knew an eight-week schedule was very ambitious,” admits Michael Fernbacher, Coach’s project manager. The renovation budget was

incomplete and some of the finishing detail had yet to be determined. These challenges left Fine Line undaunted – they assigned Steve Fairclough to the project as field superintendent.

“Steve has a millwork background,” Fernbacher explains. “This makes him sensitive to the larger architectural issues – and ability to see further ahead. Also, we are very much problem-solvers. Where many builders are always complaining about design problems, Fine Line becomes part of the design team – they think like designers.”

Fairclough sweated out every detail, according to Fernbacher. Fine Line located subcontractors to accommo-date special metalworking require-ments. Innovative construction methods, that involved removing, restructuring and reusing existing metal design elements, economically solved design problems on the façade. Unique scaffolding allowed ceiling and floor work to progress simultaneously. Tasmanian oak cabinetry and trim gave the Coach store the look of rich mahogany at a fraction of the price.

“They kept moving, taking it all in as we went,” says Fernbacher. “We had considerable changes – both in design and price – and they were able to accommodate it all.” Gene Messina, Coach’s manager of store construc-tion, was so pleased with the final result that he’s decided to replicate many of the Fine Line’s ideas in the firm’s other stores.

The secret of Fine Line’s success lies in the company’s philosophy of selecting clients with whom they hope to build long-term relationships. Clymer says Fine Line works to develop a team concept between client, architects and other contrac-tors.

>>

Problem Solving – Fine Line Group’s Competitive Edge

By Bob Jordan

Visual Merchandising + Store Design

“Another of our services is our ability to provide subcontractors who provide quality work at competitive prices,” says Clymer. “We try to target clients who are growing. We repeat a lot of work with different architects. This enables us to negotiate attractive prices. It also makes it easier to devise alternative ways of constructing thing within structural limitations.

“Systemization is the key,” insists Clymer. “We are highly organized, with highly developed computer systems. This permits us to organize our subcon-tractors more efficiently. We’re able to be more creative on the financial end, allowing projects to move forward before the design is complete.”

As an example, in the Coach project Fine Line separated the façade from the prime contract. This permitted the firm to set a ballpark figure and begin construc-tion while the final design problems and costs were worked out for the rest of the project.

Leadership is another key. “We often teach our subcontractors how to bid,” Clymer says. “We teach them to develop detailed proposals. We keep them trim. We’re really strong on realistic bids. Then we protect our subs – we make sure we keep our promises.”

Trust is extended through the client-architect-builder team. It makes for long-term, stable relationships where work can be done on a handshake if need be.

This worked to everyone’s advantage in a multi-store project at San Francisco’s Embarcadero Center. Fine Line contracted to construct some 20 separate projects. In some instances clients were moving into space currently occupied by other clients.

“We were on an extremely tight sched-ule,” Clymer explains. “We didn’t have time to design everything first, so we

designed, budgeted and built as we went. “The result is a level of trust and credibility that’s earned Fine Line repeat business with 80 percent of its clients.

Clymer’s background suits him well in heading up such an innovative construc-tion firm. The grandson of a builder and son of an engineer, he worked as a boat builder, earning degrees in both anthro-pology and psychology. Early travels took him to Brazil and other foreign countries, where he was introduced to new and exotic building styles, techniques and materials. He built store for Joseph Magnin and then, as an independent consultant, built Gump’s stores in Dallas and Beverly Hills before joining Fine Line in 1988.

Admitting that the “Wal-Mart price point element” has introduced a new dynamic to retailing, Clymer still insists that image and quality design are here to stay.

Great design of the future, he says, will involve creating a strong image that enhances what a retailer’s client is seeking. An image of not only what the store sells, but of how the store wants its customers feel about what it sells. According to Clymer, the stores that do well in the future will be those that stay focused on what they sell – stores that are well planned and customer friendly. There will be less fear of signage. Pillars and columns will be mixed with new materials. “We now have stones and slates available in California that until recently we didn’t even know existed,” he says.

Lighting is gaining in importance as restrictive codes in some areas are forcing more creative approaches. In that regard, Clymer says that the United States makes the best lighting in the world, but the best design-oriented, mass-produced lighting now comes from Italy. Ergonomics, in terms of putting focus points at level more comfortable for customers, is taking on greater importance.

Clymer says we’ll see more stores-within-stores using different materials while still maintaining architectural balance. “Building in flexibility has become very important,” he stresses. “We’re building more modular showcases – cases lit from above rather than from within.”

Entertainment and convenience will be increasingly important to store design. “Look what Disney is doing.” Clymer says. “They’re creating entertainment and excitement.” Some recent jewelry stores Fine Line has worked on have video centers, toy centers, and couches where children can be entertained while their parents are looking at fine jewelry. “The trick,” says Clymer. “Is to balance entertainment with good merchandising concepts.”

Despite new advances, Clymer believes classics are here to stay. “Store designers have to be more sensitive to both interior and exterior store imaging. They must combine good graphics with great lighting to create efficient stores that focus on the customer’s needs.”

Continued

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May 18, 2005

Douglas WongExecutive DirectorPort of San FranciscoFerry Building #3108San Francisco, CA 94111-4263

RE: Fine Line Group

Dear Doug,

I am writing on behalf of John Santori, principal of Fine Line Group, Inc. Over the last three years I have worked with Mr. Santori on numerous projects including Loongbar and Bistecca in San Francisco. This experience has proven the Fine Line Group to be professional, thorough and honest in every regard. The company honored every agreement and promise from the preconstruction to final punch list completion. John personally insured a quality product was delivered in a timely manner. In short, the integrity of John Santori and his company is superior.

If I can be of any assistance in the future concerning the Fine Line Group, please let me know.

Sincerely,

Bill Upson

Wolfgang Puck1114 Horn AvenueLos Angeles, CA 940069

Dear Wolf:

Long time no talk to. I understand things are going great for you. Thought I'd let you know about Fine Line Group, who I've enjoyed working with.

I've had the pleasure of designing and constructing several restaurants including McKormick & Kuleto's, Splendido's and Ristorante Capellini in collaboration with Fine Line Group. Their attention to detail, their overall workmanship, professionalism and team spirit contributed greatly to the success of these projects.

Despite many design changes during the construction of these projects, Fine Line Group was able to react quickly to implement these changes and still complete the projects either on time or ahead of schedule. Their skill in the field and ability to respond quickly, to anticipate problems, develop value engineering, suggest creative alternatives, coordinate, manage and ultimately complete a project in a professional manner is a rarity in today's marketplace.

I highly recommend Fine Line Group as a Contractor in the construction of any restaurant facility.

Give me a call next time you're in town -- I'd love to say hello.

Sincerely,

Pat

30 LIBERTYSHIP WAY #207 SAUSALITO, CALIFORNIA 94965 415.331.0880 FAX 415.331.2954

Ghirardell Square

word ly f lavor. loca l f la i r. 900 NORTH POINT STREET SAN FRANCISCO CA 94104

T E L E P H O N E 4 1 5 . 7 7 5 . 5 5 0 0 . F A X . 4 1 5 . 7 7 5 . 0 9 1 2 h t t p : / / w w w . G h i r a r d e l l i S q . c o m

Mr. Yuji TsunodaEugene & Associates, Inc.Chaya Brasserie8741 Alden DriveLos Angeles, CA 90048

Dear Mr. Tsunoda,

I am writing this as a testament to the workmanship and quality of service of the Fine Line Group Inc. as a general contractor.

As the General Manager of Ghirardelli Square in San Francisco, I have had the opportunity to work with Mr. Santori and the Fine Line Group Inc. as the principal contractor during the construction of two major restaurants that are currently part of the Ghirardelli Square scene. The restaurants include McCormick & Kuleto’s 18,334 square feet and Oritalia (now La Pasta) 2,103 square feet.

The Fine Line Group was recently contracted and is currently involved in the construction of a third major restaurant for Ghirardelli Square. Fine Line is currently building a restaurant for Mark Miller and work includes the seismic up-grading of the Power House Building, the location for this new restaurant.

Our experience with the Fine Line Group has been nothing short of outstanding. They continually meet their deadlines and have been consistently productive in determining solutions for the many problems that develop in projects of the magnitude of the above restaurants.

I would wholeheartedly recommend the services of the Fine Line Group Inc. to any entity seeking a dependable construction company for projects of any size.

I am available to discuss the merits of the Fine Line Group Inc. at any time. Please feel free to call me if you have any questions.

Sincerely

Louis LigouriGeneral Manager

June 4, 2003

To Whom this May Concern:

My company has worked with Fine Line Group many times over the past nine years. Our first project together was the development of Vertigo restaurant and bar located in the Transamerica building in San Francisco. I found their work to be professional and their integrity to be substantial. Their millwork in particular was of a very high quality.

In addition, our firm has contracted with Fine Line Group for the renovation of Postrio restaurant and bar, and the seismic strengthening of Villa Florence Hotel and Kuleto's Italian Restaurant. We were pleased with their ability to complete the job on time and with a minimum of disruption.

Our firm would most definitely consider Fine Line Group on future projects.

Sincerely,

John B. Dern

Dern Greinetz Inc.

Telephone 415 986 6888

Facsimile 415 536 3843

email [email protected]

Dern Greinetz Inc.

Telephone 415 986 6888

Facsimile 415 536 3843

email [email protected]

650 Delancey Street Suite 219 San Francisco California 94107650 Delancey Street Suite 219 San Francisco California 94107

Alexander M. HehmeyerPresident and Chief Executive Officer

625 POLK STREET SAN FRANCISCO CALIFORNIA 94102 415/292-8202 FAX 415/771-2108

Mr. John SantoriFine Line Group457 Minna St.San Francisco, California 94107

Dear Mr. Santori:

On behalf of the students, staff and Board of Directors of the California Culinary Academy I would like to congratulate Fine Line Group on the just completed remodel of the Academy.

I particularly want to commend Mr. Tom Ahrens and Mr. David Fairclough for their expert management of the project in all its complexity and detail. They are professionals of the highest caliber.

Please accept our thanks for the many months of hard work and diligent management that brought our truly state-of-the-art culinary environment project in on time and within budget.

Sincerely,

AMH:kke 40713:C

FINE LINE GROUP FLG

San Francisco457 Minna Street | San Francisco, CA 94103

415.777.4070

New York 36 West 25th Street, 16th Floor | New York, NY 10010

212.226.1646

Las Vegas 7660 W Sahara Ave, Suite 110 | Las Vegas, NV 89117

702.363.7145

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Fine Line Group