As the architect of record, we oversaw the conversion of an existing 955 sq ft food court stall to accommodate an incoming tenant, Good Pie. The design approach prioritized the retention of existing infrastructure wherever feasible, including the hood systems, walk-in cooler, three-compartment sink, and other core building elements adapted to meet the new tenant's operational requirements. Where existing conditions could not be retained, selective demolition was performed to remove the front-of-house millwork, counter areas, and food service equipment. These elements were replaced with new equipment and fixtures tailored to the Good Pie's specific programmatic needs. All existing branding, signage, and tenant identity elements were removed and replaced to reflect the incoming operator's requirements. The conversion balanced cost efficiency through infrastructure reuse with the flexibility needed to deliver a fully branded, operationally functional pizza concept within the existing stall footprint.