Restaurant Development & Design

January-February 2017

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 25 of 79

2 4 • 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 7 Consultant's Take actually create a surface to place a mounted sign. In lifestyle centers, if you decide to only build one front door that faces the parking area, you may consider using vinyl window graphics on the storefront that faces the street. This will help to mask the back of house, but films with graphics will typically count toward your limited signage requirements. Finally, it is important to note that window films will void the warranty on newly installed windows. Weigh the pros and cons of each before making a decision. Additional construction costs. There are often many unexpected costs for restaurant owners going into mixed-use buildings. Since these developments have multiple stories and use varies by floor, each time the floors change from one use to another, construction and fire safety regulations become more stringent. Therefore, to protect the residents living above, a high-fire-rated assembly is needed between levels that change use. This impacts two fac- tors in restaurant design: floor drains and exhaust. The shell architect is responsible for designing the different levels. How- ever, in cases where parking areas are below the space, the restaurant's owner is generally responsible for installing kitchen drains in those floors. It will take extra time, money and expertise to build all the drains in these high-fire- rated floors. In some cases, it may be necessary to X-ray the material to de- termine where you can't drill, and this makes the entire process costly. Additionally, ad- equate clearance in parking levels below restaurant spaces will be required to run plumbing lines at proper slopes for drainage while still maintaining minimum vehicle clearances. Kitchen exhaust is another factor that the shell architect often doesn't consider. Smoke filled with grease can be an enormous fire hazard if not properly handled. Part of the puzzle is getting the necessary equipment and exhaust through the residential areas in rated shafts and out to the roof. Often, there isn't enough room to take the exhaust through the multiple stories above, and this can become an additional cost for the restaurant owner during construction. Retrofit- ting existing shafts with grease ducts can also become an expensive issue during construction. Retail developers understand that restaurants are ideal additions to their commercial spaces. However, many don't understand the design implications and requirements of restaurant spaces. Restaurateurs need to be aware of the differences and account for higher costs when looking at these sites. + Rize Artisan Pizza and Salads in Atlanta features a mixed-use concrete podium construction with wood-framed residential units above. Photo courtesy of Ed Wolkis, Architectural Photography Tupelo Honey Cafe in Arlington, Va., sits above a parking garage and below resi- dential units. Photo by Rey Lopoez

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - January-February 2017