Are you opening a new restaurant? Whether it’s your first or your hundred and first, you can never really know if your new restaurant will be a hit with customers or a bust for your business.  One thing is certain, however; a lack of planning can kill a new restaurant before it opens. Here are some things you should consider.

 Experienced Design Team

Are you developing something new or replicating a proven concept? Either way, an experienced design and build team can help you make your vision a reality. Your design/build team should be involved in site selection, lease negotiations and tenant improvement allowances. If you plan to franchise this is the time to create a roll out program that utilizes a standard kit of parts for the restaurant shell and its interior.

 Budget, Budget, Budget

 A big part of planning is budgeting, so be sure to insist on a detailed budget from your builder and understand each line item. Many items can be value-engineered and this can reduce or eliminate change orders, which can spiral costs out of control. Another way to control your budget is to negotiate a contract with your builder that includes a guaranteed maximum price (GMP) and possible shared savings.

 Up To Code

 When building a new restaurant it is easy to get excited about all the possibilities. Just make sure your architect delivers detailed plans to code. Otherwise you’ll most likely run into costly delays due to building department and construction issues. Most cities use the International Building Code (IBC) as the point of reference for fire prevention, plumbing, mechanical and electrical codes. An experienced architect will review sketch plans prior to the completion of construction documents. This helps eliminate the need for guess work when it comes to codes and permit applications. We’ve worked closely with some the most successful brands and builders in the country. Contact us today to learn more.