The project had already been designed and approved by the City of Plano based on the original restaurant concept and layout before significant changes were requested during construction.

During the build, the owner changed the restaurant concept from a burger restaurant to a traditional Karachi food concept. This required changes to the previously approved restaurant layout and construction plans.

The revised concept required an additional grill area and vent hood, along with changes to kitchen equipment, electrical requirements, and interior finishes.

Because the construction no longer matched the originally approved plans, revised drawings had to be prepared and submitted to the City of Plano for approval before affected construction activities could continue.

City inspectors required construction to stop at different stages until the revised plans were approved. This significantly extended a project that otherwise would have required a much shorter construction period.

Plano's inspection requirements were particularly strict. Contractors encountered requirements that some of them had not previously been asked to address on other projects, requiring the team to work closely with inspectors and ensure each portion of the work complied with the city's requirements.

The restaurant incorporated both a front and back kitchen. The back kitchen was used for food preparation, while the front kitchen included cooking areas visible through glass to customers placing their orders. Changes to these areas had to be coordinated throughout construction.

Trade coordination remained an ongoing requirement throughout the project. Contractors had to complete their work according to the revised plans and successfully pass the required inspections before subsequent work could proceed. Certain work also required communication with the property manager and neighboring tenant, including coordination associated with fire alarm wiring required for the restaurant.