Have you ever remodeled a restaurant? What are some considerations or things you keep in mind when doing so? How can contractors help restaurant owners maximize profit?
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As a General Contractor make sure you have a good HVAC subcontractor. Many mistakes are made in this area if the Sub that you are using are not experienced in Commercial HVAC. Common mistakes are undersizing the Blower, unfimiliar with Fire Codes and Fresh Air Make Up Units. Bring all the subs into to meet together at the begining of the project to have a various trades accuintance meeting. This is a great place for everyone to exchange buisness cards and phone numbers and discuss possible road blocks for the project.
There are many factors to consider when undertaking a restaurant remodel; however, one very important area which is typically overlooked by both owners and builders is the grease interceptor, or more commonly known as “grease traps”. The purpose of the gravity grease interceptor is to reduce the amount of animal and vegetable fats, oils and greases in wastewater to acceptable levels as established by the authority having jurisdiction. These units should be provided with easy access for maintenance, be sized to hold large quantities of grease (to reduce pumping/cleanout costs) and be outdoors to facilitate easy inspection and reduce the possibility of food contamination during cleanout.
Solidified grease can cause sewer blockages and overflows that pose unnecessary health hazards as raw sewage backs up into residence or commercial establishments. A properly plumbed and maintained grease interceptor will protect sewer systems from these occurrences.
Although the general contractor should check local codes and regulations, here are some basic calculations provided by the 2009 Uniform Plumbing Code;
Grease Interceptor Liquid Capacity = (number of meals / peak hours) X (waste flow rate) X (retention time) X (storage factor)
Where:
Waste Flow Rate
With dishwasher 6 gallon (22.7 L) flow
Without dishwasher 5 gallon (18.9 L) flow
Single Service Kitchen 2 gallon (7.6 L) flow
Food Waste disposer 1 gallon (3.8 L) flow
Retention Times
Commercial Kitchen Waste
Dishwasher 2.5 hours
Single Service Kitchen
Single Serving 1.5 hours
Storage Factors
Fully Equipped Commercial
Kitchen 8 hours operation: 1
16 hours operation: 2
24 hours operation: 3
Single Service Kitchen 1.5Both answers here, so far, are valid points. In my opinion the most important part of any remodeling is the design phase. We bring all of our team (including subs) into the design phase as to make sure we address most of the issues before hand including but not limiting to fire code issues (exits, emergency lights, alarms, etc), HVAC concerns (including hoods, exhausts and A/C), plumbing issues (drainage, grease traps, ADA bathrooms, etc), electrical issues (sizing panels for current loads and future use, lighting, etc) and building issues (accessibility issues, ADA restrooms, fire codes, design issues (just because it looks nice on paper doesn’t mean it will be easy to build )). Over many years building and remodeling restaurants (large and small) we have concluded this is the best approach to save the owner lots of money by minimizing/eliminating change orders and most importantly to help the owner open faster which will allow him/her to start making money faster.
Fabian Videla
Smarter Investments Corp
Certified General Contractor - CGC1505198
www.jaxsharksgc.comProfit is maximized by minimizing build costs obviously, but this must be done by choosing the proper contractor…not just the cheapest one. A few potential cost pitfalls in restaurants are: -Necessary firewalls and tenant separation wall ratings -Will fire sprinklers be necessary? -HVAC (fresh air and cooling capacity) -Ventilation hood system with fire suppression…if you haven’t priced hoods recently, you may be amazed at the potential cost…be sure to design for full capacity but the most cost effective size/type A good contractor/design team is a group that may not be the cheapest bid on the street, but who will make sure all bases are covered when it comes to design and construction costs so there are no surprised when it is time to get the Certificate of Completion.
Keeping on schedule is vital with restaurant work. Working with outstanding, reliable subs is key.
We first look at the overall site conditions and age of the building. Is it an existing restaurant or will it be a change of use? Are there structural changes planned? Is there a budget pad for unknown existing defects or unforeseen extra work orders? Is the owners or tenants financing in order for the project? CLEAR communication and full disclosure by the owner or tenant of any known issues or concerns that may affect the projected job completion date. Remodeling is not a cookie cutter type scope of work. One of the biggest issues in Los Angeles in commercial buildings is…most situations you are dealing with older buildings that have been remodeled or maintained at some point over the years without permits…or someone not properly qualified or licensed to do the work to code. If some of the work was permitted…after inspections are finaled…then the owner or tenant does extra work not showing on plans,and it’s 9 out 10 times not to code. In our experience,and since you can’t predict what’s behind walls,below floors,and above ceilings,it’s important to be up front from the start ,and inform the owner or tenant,that there may be latent or unknown/unidentified hidden defects that can increase the length of the projected deadline.What may look great on the plans or to a designer’s vision,doesn’t always transfer to the site conditions. Code prevails in order to get all inspections passed,including health. Unless it’s already a restaurant that needs some minor changes and a makeover,remodeling with structural changes almost always has increases in projected budget and deadlines.
When doing a restaurant remodel the contractor has to know how a restaurant functions . you have to strategically place everything in the kitchen has to be set up for the kitchen staff is not in each others way . bus boy stations also have to be in the right place so the busboys are not ruining around the whole store to get things you also can minimize your staff if the setup is done right . POS systems also have to be the right place for the waiters/bartenders and kitchen staff to have there own stations for the orders to be expedited accordingly
I would say grease waste and grease ducting are a very large portion of the cost in opening a new restaurant. Know your needs for the food you’ll be preparing cause that will determine how much mechanical work will need to be performed.