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.

Issue link:

Contents of this Issue


Page 22 of 73

J A N U A R Y / F E B R U A R Y 2 0 1 9 • 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 • 2 1 component, miscellaneous metal stringers and rails, and cast-iron stairs and treads, we had to plan well in advance and work together in the pro- curement process to keep pace with the project's accelerated schedule. In construction, no matter how well articulated and scoped the plan, even a small misstep can take it off track, especially at the pace a restaurant is built. Be prepared for these challenges by regularly communicating with your construction team and supporting an en- vironment that enforces timely decision making. Your construction team should communicate early and often regarding the progress of your project schedule and any potential risks to that schedule. If anything threatens the critical path (tasks that control the completion of the project) they should immediately alert you to those threats and the corrective action needed. A three-day delay can be made up if caught early in construction but allowing it to go unaddressed can affect opening day. Wrapping the Project The order, amount, and lead time of inspections varies from city to city. Having a construction partner who is knowledgeable of what the city requires is crucial. Each inspection may or may not require a fee, particular paperwork and may have specific or unique code requirements. Engaging your construc- tion partner early in the design process allows them to leverage their knowledge of what would be required in a specific jurisdiction to pass inspections. Flag- ging these details early and incorporating them into the design makes the inspec- tion process at the end of the project go more smoothly. If a needed life safety exit sign is omitted in design only to be discovered during the fire department inspection, it can result in added work and unexpected costs. Your construc- tion partner will also account for the time needed to complete inspections in the overall schedule. While there may be unavoidable circumstances that come between you and your opening day, there are things that can help keep your project on track. First and foremost, encourage a collaborative team environment with your project partners and engage them early, if possible. Refining the plan be- fore construction commences is a much more economical and time-efficient process than having to go back and rework design during construction. And finally, just as restaurant staff are hired for expertise, experience and personal- ity, make sure that the project team you select offers the same. The process will be far more rewarding, fun and yield long-term, trusting partnerships. + Rail Stop Restaurant & Bar, completed by Meg's team at Windover Construction, was a turnkey design-build project, where Windover orchestrated everything from permitting, programming, budget, design and construc- tion to procurement of finishings and furniture. Windover completed Bancroft & Co., guiding the complex planning and construction of the upscale farm-to-ta- ble restaurant that features a floating steel mezzanine, cast iron stairway, exposed brick, high-vaulted ceilings and exposed steel structural accents throughout.

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - JAN-FEB 2019