The owner's vision was to transform the exiting building in phases utilizing Historic State and Federal Tax Credits from a multi-tenant 10,000 square foot building into a multi-tenant food and beverage concept utilizing a shared commercial grade kitchen.  The owners felt strongly about utilizing resources as efficiently and effectively as possible. The shared kitchen was integral to the vision. Poole & Company documented the existing building, worked in tandem with the tax credit consultant and the owners to document the proposed design solution for multiple restaurant spaces and a flexible event space. Ultimately both the state and federal credits were achieved.