Phelan Construction

THE SKY IS THE LIMIT

WHAT IS THE STORY BEHIND THE COMPANY PLANE?

We got our start by building franchise and independent restaurant concepts. As our clients began to grow and open up locations in new geographical areas, we began traveling to support their expansion and success.

This resulted in many hours on the road, traveling up and down the Atlantic coast for repeat business, trusted client referrals and partnering with new restauranteurs. We realized the most effective way to meet our clients' growing geographic needs, maintain our attention to detail and high level of customer service was to fly ourselves directly to the project sites.

In 2017, Brett Phelan obtained his private pilot's license. A year later, Phelan Construction relocated its headquarters to Hangar 4 at the Lawrence Municipal Airport in North Andover, MA, just north of Boston. Our plane (a Beechcraft Bonanza F33A) is now just a few steps away from our conference room and allows us to serve our clients wherever they decide to build their next concept while remaining a niche general contracting company. For Phelan Construction, the sky is literally the limit, and we go where you grow.

ABOUT PHELAN CONSTRUCTION

Our leadership team has nearly 30 years of combined industry experience in architecture, building and general construction. Restaurant construction projects require careful planning, a specialized team, expert leadership and collaboration. Through technology and our own proven methods, Phelan Construction diligently plans every phase of the construction process from beginning to completion. We know how to efficiently manage teams of local subcontractors, vendors, suppliers and more to build restaurant concepts quickly and efficiently.

What sets Phelan Construction apart from competitors is our emphasis on professionalism, client satisfaction and developing long-term partnerships and relationships. All of this, along with our ability to cover large geographic areas, makes Phelan Construction the ideal partner for growing restaurant concepts.