Possibility for Faster Approvals
In my last note, I shared how AB 592 adjusted the rules around outdoor dining, alcohol service, and parking.
That law opened up new thinking for some restaurants. But it also came with limits depending on city interpretation.
A new California law—AB 671—has recently been introduced, and while it’s not a sweeping change to zoning or building rights, it is worth understanding for anyone thinking about opening a new restaurant.
Especially in cities where the approval process itself is often the biggest bottleneck
First, let’s set expectations
AB 671 does not:
- Change zoning rules
- Automatically approve projects
- Allow new structural or use entitlements
- Override local planning departments
Nothing about this law guarantees approval.
What it does address is how certain permits may be reviewed and processed.
So what does AB 671 actually touch?
At its core, AB 671 introduces a framework that allows qualified architects to self-certify certain permit applications—when specific conditions are met.
This is about process efficiency, not expanded rights.
In practical terms, for projects that qualify:
- Certain approvals may move faster
- Review steps may be streamlined
- Predictability in timing may improve
The law is focused on how permits are reviewed, not what is allowed.
Why does this matter?
For restaurateurs evaluating locations, timing matters just as much as rent, layout, or frontage.
If a project:
- Meets eligibility requirements
- Is located in a jurisdiction that adopts the framework
- Is properly documented and certified
AB 671 could help expedite the approval process—reducing friction during one of the most uncertain phases of opening a restaurant.
Not faster everywhere.
Not for every project.
But potentially meaningful in the right situations.
The reality check
Approval still depends on:
- The city
- The site
- The scope of work
- Local adoption and interpretation
Nothing is automatic, and outcomes will vary widely by municipality.
AB 671 is best viewed as a tool, not a loophole.
The right way to approach this
If you’re considering a new restaurant—or evaluating a location—it’s worth having a conversation early to understand:
- Whether your project might qualify
- How your city is interpreting AB 671
- Whether self-certification is even applicable
This is a case-by-case conversation, not a blanket solution.
Curious what this could mean for your prospective restaurant?
If you’re exploring a new location and want to understand how AB 671 might apply to your situation, reach out:
Stephen F. Jones
SFJones Architects
About the Author
Stephen Francis Jones, Architect
As in-house architect for the Wolfgang Puck Food Company, Stephen Francis Jones established one of Southern California’s most iconic brands. When he founded his own firm, Puck immediately hired him to help develop the fine dining ambiance at Spago Beverly Hills. That project led to the design of Wolfgang Puck restaurants worldwide—and, most recently, the renovation of the Grand Ballroom at Hollywood & Highland, site of the Academy Awards’ Governors Ball. Following the complete renovation of the Century Plaza Hotel, Jones received a steady stream of high-profile commissions. He designed the serenely elegant sushi restaurants Hamasaku and Kumo for Michael Ovitz and Anisette—a classic French brasserie in a landmark Santa Monica tower—for Tommy Stoilkovich, Mike Garrett, and four-star chef Alain Giraud.