Restaurant Development & Design

JAN-FEB 2019

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J A N U A R Y / F E B R U A R Y 2 0 1 9 Consultant's Take MEG KEARNEY, PROJECT MANAGER Windover Construction Your Table Is Ready: Tips to Avoid Construction Delays I n the restaurant industry, delayed openings are a persistent concern for restaurant owners and develop- ers. Whether it's a venture backed by a respected restaurateur or a brand- new restaurant from a first-time owner, delays are common. And while some circumstances are unforeseeable when it comes to restaurant construction, many can be avoided with proper plan- ning, teamwork and execution. As a construction management pro- fessional who has worked on numerous restaurant projects in Greater Boston, I have seen that if you're not properly prepared, a multitude of complications can cause a delayed restaurant opening. Three Key Decisions Before a project gets off the ground, there are three main decisions restau- rant owners must make that ultimately affect the project: choosing the project delivery method, setting expectations and identifying stakeholders. These provide the right foundation on which to build a successful project. The first step involves deciding on the project delivery method and select- ing your construction partner. The most common delivery methods are design- bid-build (DBB), construction manage- ment at risk (CM at Risk) and design- build (DB). To decide which is best for your project, you must understand the positives and negatives of each and assess those against your risk tolerance with regard to schedule and budget. In terms of DBB, the owner con- tracts with an architect for design and uses those design documents to solicit competitive bids from builders. There is potential for lower pricing up front as builders work to outbid each other. However, you lose the value of having the architect and builder collaborate during the design phase over materials, approaches and value-added options that may yield savings in the long run. CM at Risk transfers the risk as- sociated with building your restaurant directly to your construction partner. With this increased stake in the project's success, the CM at Risk is incentivized to ensure the project hits its budget and schedule. The construction partner is en- gaged early in the design process to offer counsel and feedback on value engineer- ing options, materials and methods; to provide cost and schedule projections; and for procuring trade partners based on qualifications and fit, rather than cost alone. This results in projects with far fewer changes and surprises. Taking CM at Risk one step further, DB is a more straightforward approach due to the transfer of risk to one single entity, the design-builder. The design- builder assumes contractual responsi- bility and risk for both design (architec- ture and engineering) and construction. The intensive collaboration between the design team and builder in the preconstruction phase generally results in fewer changes, surprises and delays during construction. In some cases, a design-builder can provide a turnkey restaurant for clients by managing the procurement and installation of all assets related to the operations of the facility including furniture, signage and artwork, IT, operating systems, finishings and more. After selecting your delivery method and team, make sure your expectations are clear to all project partners. The key to streamlining decision making and to enabling your project team to advocate for you is to help them understand your vision and nonnegotiable parameters.

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