Navigating the Future of Retail Construction

Seamus Farnan is the Vice President of Construction - Store Development at Earls Kitchen + Bar, where he has been instrumental in shaping the brand’s expansion and design strategy for over six years. Based in Vancouver, British Columbia, he brings a wealth of experience in construction and development, ensuring that each new location embodies innovation and excellence. Under his leadership, Earls Kitchen + Bar has garnered industry recognition, including an honorable mention at the 2024 Value of Design Awards, BC Shine awards and a Workplace Excellence award from CoreNet Global.

Through this article, Farnan emphasizes the impact of team collaboration, data-driven decision-making, emerging trends in restaurant design, and the importance of mentorship and leadership development in career growth.

Professional Background and Current Role

After over a decade in the construction, tenant improvement, and home renovation space in Ireland, I moved to Vancouver in 2011 due to the economic slowdown in the Irish construction industry. I quickly secured a role in Vancouver’s high-rise construction sector as a project manager for millwork supply on large projects.

In 2018, I joined Earls Kitchen + Bar in an entry-level position, combining my two passions—hospitality and construction. At that time, Earls was restructuring its store development team under new leadership and expanding across Canada and the U.S. I joined with excitement, knowing I could contribute to the company’s growth.

Now, six years later, I’ve held four roles, and I am Vice President of Construction. I lead a team of 20+, comprising of construction project managers, kitchen and bar designs and facilities management, we work closely with our internal real estate and design team to manage 70+ locations for maintenance projects, as well as overseeing 3–5 new builds and 4–6 renovations annually across Canada and the U.S.

Overcoming Challenges in Retail Construction Management

Managing restaurant projects across North America comes with challenges, especially when balancing cost, time, and quality. A key hurdle is understanding local supply chains— availability, logistics, and pricing can vary, affecting project timelines and budgets.

Building codes and regulations differ across jurisdictions, so staying compliant while maintaining project efficiency is crucial. We’ve recently opened new locations in Calgary, Toronto, Fort Lauderdale and we have more coming in Miami, Waikiki, Nashville and Boston. This requires teamwork internal and external across consultants, contractors, and local experts to ensure efficient execution. Additionally, our restaurant operations teams—our internal customers—demand spaces that meet their needs, on time and within budget, so they can focus on delivering a great guest experience.

To balance cost, time, and quality, we focus on quality as the non-negotiable element. Our strategy includes thorough pre-construction planning, early involvement of key stakeholders, and fostering open communication to stay flexible. This allows us to adjust to unforeseen challenges.

The Impact of Data on Store Development

Data plays a crucial role in decision-making, particularly in design layout and facilities management. By using data, we avoid emotional biases, relying on objective facts to assess site performance, predict trends, and optimize construction timelines. We also focus on optimizing operational efficiency—energy use, maintenance, and space utilization.

Project management software, business intelligence platforms, and facilities management systems help us track key performance metrics across development stages, ensuring cost control and long-term operational efficiency.

In the future, I expect data to play an even larger role in predictive analytics, allowing us to anticipate issues before they arise. Real-time data will improve decision-making and enhance operational speed and accuracy.

Emerging Trends in Restaurant Design and Construction

The future of restaurant design will be heavily influenced by sustainability, technology, vibe and shifts in consumer behavior. Sustainability will remain a key focus, with consumers seeking environmentally friendly designs that incorporate natural elements. The demand for more social spaces will also shape restaurant layouts—customers seek experiences, not just meals.

Technology will continue to impact the design process, from operational efficiencies to customer experiences, as we integrate innovations in construction and design. Ultimately, creating spaces that foster connection, and engagement will be central to restaurant design moving forward.

Advice for Future Construction Industry Leaders

I advise someone starting in the industry to take risks and be open to growth. Moving countries and starting a new career at Earls were both challenging decisions, but they provided valuable growth opportunities. The last six years have been the most impactful for me personally, due in large part to the leadership development courses offered by Earls. These courses have helped me reflect on my approach to leadership and decision-making.

Mentorship has been key to my growth. The guidance I received from leaders like Sharilyn Mason (Chief Development Officer) has been transformative, pushing me to step outside my comfort zone. This mentorship empowered me to take ownership of my development and made a huge difference in my career.

For those starting, I would say: take risks, seek mentorship, and challenge yourself to learn and grow constantly. Be open-minded, ask tough questions, and develop the skills that will help you lead with confidence .