Restaurant Development & Design

MAY-JUN 2018

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

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2 6 • 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 • M A Y / J U N E 2 0 1 8 Consultant's Take Tips for Successful Restaurant Construction C areful planning and strong communication are two keys to ensuring a successful restaurant construction process. By plan- ning well and making sure everyone — from architect to engineers to operators — is on the same page, owners can help ensure a smooth construction process and a successful start to their operation. Know What You're Getting Selecting the right architect and engi- neer for your project is important. Just as important: selecting the right level of service from these team members. Every architect and engineer offers different services and packages that cover drawings, sketches, site visits and more. Most of the time, the different services don't line up from company to company, making apples-to-apples comparisons difficult. It's worth taking the time, though, to really know what you're getting from the companies you hire. Dive into what a drawing entails or what a sketch covers. Ask about how everything will be coordinated with all the project partners. Once you have all this info, take a hard look at what services you really need. Bounce different ideas and services off general contractors or owner's reps that have experience in these fields. Even if you're not working with them this time, most will talk to you just to build a relationship. Related: With all the different levels of service you can purchase from your designers, it's tempting to go cheap. Be careful of going too cheap, though. I've seen owners shell out tens of thousands of dollars to correct mistakes that could have been avoided by paying for an extra site visit or ad- ditional sketches. Coordinate Drawings A restaurant is built on design plans. There's not just the architectural design but also drawings for mechanical (such as the HVAC system), electrical, plumb- ing and kitchen equipment. It makes perfect sense that all of these would be coordinated, but much of the time, they're just not. A restau- rant could have as many as four differ- ent groups developing their own plans. If they don't all match up, you could find yourself paying big money to fix a mistake discovered during construction. I'd recommend the owner assign one member of the team — probably the architect — to the job of coordinat- ing drawings. Everyone involved in mak- ing these drawings should meet regu- larly (in person or on the phone) and go over their work piece by piece. You may have to pay a little more for everyone's time, but these meetings could easily save you tens of thousands of dollars in unexpected design changes. Order On Time In many cases, operators want to order their restaurant's furniture, fixtures or equipment themselves. This isn't nec- essarily a mistake, but if not done prop- erly, it can lead to scheduling trouble. A restaurant has to be built in a particular order, so one delay can have a domino effect on your schedule. Wait- ing for the delivery of a particular tile will push back the furniture installation, along with everything else that has to be done after the furniture is installed. A lot of this comes down to lead time. When you're just considering plac- ing an order, the manufacturer will give you a lead time for that product. While most manufacturers try to hit the dates they give you, you can't count on them By Joe Crowley Senior Project Manager Trinity Building + Construction Management

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