Restaurant Development & Design

JUL-AUG 2019

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

Issue link: https://rddmag.epubxp.com/i/1141135

Contents of this Issue

Navigation

Page 46 of 83

J U L Y / A U G U S T 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 • 4 5 By Amanda Baltazar L ast summer, Denny's opened a converted restau- rant in Globe, Ariz., which took just two and a half months to build. David Beshay credits this speedy opening to good planning — and he should know since he is the franchise operator of 225 restaurant locations across the country, including 41 Denny's units. Beshay, the president and owner of Beshay Enterprises, Temecula, Calif., says planning serves as the key to the entire construction process. "It's the best way to not go over budget or schedule," he explains. Building a restaurant, whether from the ground up or converting a unit, is no small feat. Hundreds of things, from the tiny to the massive, can go wrong during the course of the project, and each one has its unique challenges. Here are some of the more common challenges that project teams may encounter. Budget Downfalls The two easiest (and most common) ways to derail a construc- tion project are exceeding the budget or the time allotted. "The budget is even more important than the timeline," says Tim Spiegelglass, owner of Spiegelglass Construction Company, Maryland Heights, Mo. "If you go over your bud- get, it's going to eat away for years at what you thought you were going to make. The key is to have the correct budget to start." It's also important to set aside funds to deal with unanticipated budget overages. Spiegelglass suggests setting aside about 10 percent of the job cost. FIVE CHALLENGES OF BUILDING A RESTAURANT CTION

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - JUL-AUG 2019