While each state has their own requirements, there are some common elements they look for. Generally, as
soon as you have your plans fairly well completed, you should apply for any state and local licenses needed.
In this case, we have solidified the major components of the formal plans. A few things may change, but from this point it is a matter of getting the construction moving. Next week we apply for a state restaurant license and include the general drawing. The state is not looking for construction issues, but safety and sanitary concerns will be reviewed. Here are a few things they look for:
- Hand sinks. If you look at the drawing linked above, we have a hand sink at almost every work area. When the state comes in to inspect us prior to opening, we will have hand sanitizing dispensers in each location also.
- They want to make certain you have enough bathrooms for the seating.
- Some will want to know what is on the floor and ceiling. A washable surface on the kitchen walls may be required on new construction.
- In some cases they will make certain there are two exits and non-obstructed paths with ailses at least 42 inches wide.
- Many times the number of seats will determine certain required components. In this case we are showing a total of 64. Outside seating is not shown.
Most states have their requirements online. You should review those before submitting a plan.
The frustration with opening a new restaurant ends when you can’t keep up with the tasks you have worked hard to get moving. Here are just some of the things that have occurred in the last few days.
- Demolition is done. Waiting for the inspection.
- Started putting channels on roof trusses where two layers of 5/8 sheet rock will be installed as a fireproof barrier to the upstairs.
- Received the restaurant’s electrical plan from the architect. Need to make minor changes.
- Refrigeration contractor was out to evaluate the walk-in and refrigerator left on site a year ago. Two door refrigerator is fine. Freezer side of walk-in OK. Refrigerator side needs a little work.
- Gas company faxing a document to sign to get natural gas into the location.
- One plumbing contractor was at the site to give opinion about how to install proper drainage to sewer and grease trap. Marked floors for cutting through to bury pipes.
- Marked areas on the floor where we can save tile and areas (kitchen) where we must install new tile.
- Talked to electrical contractor about potential starting date.
- Got a sign bid for lighted back awning style sign.
In the next few days we need to:
- Get permits for fireproofing, electrical work.
- Get plumbing bids.
- Decide on location and size of grease trap.
- File a restaurant license application with the state along with plans they approve.
- Set time plan for ordering various things that have long lead times like booths (6 to 8 weeks), hood (4 weeks), special equipment (2 to 4 weeks).
- Get quote on high volume ice machine. (may lease this along with dishwasher due to service limitations if purchased).
- Decide on flooring once final plan is delivered.
- Waiting on “Coming Soon” signs for windows to build buzz.
Keep in mind this is in addition to keeping two other restaurants moving. You can’t sacrifice your existing operations while building a new restaurant.
There are few things more frustrating than waiting for anything with a shell that is going to be a restaurant. The demolition was done by Friday (four days ago). The county needs to inspect the demo work! The other fireproofing permit hasn’t been issued yet, but should be within a day or so. We are at a standstill as far as construction goes until the bureaucrats do their job.
In the interim we have:
- contacted gas company to get gas installed to the premises.
- hounded the architect to get all the plans done.
- gotten quote on booths for part of the seating.
- found tables we like for restaurant.
- requested a more detailed quote from one of the hood suppliers.
- distributed equipment list needs to equipment dealers.
- scheduled a refrigeration guy to look at walk-in box we inherited.
- ordered “coming soon” signs for windows.
Sounds like a lot of action, but site is bare walls and no activity!
Ask any contractor and they will tell you the worst part of any job is deconstructing someone else’s work. It’s dirty, difficult, dangerous work that no one likes. By the end of today that project should be done and the remnants of another restaurateur’s dream gone and hauled away.
In the last couple of days we have:
- Received the preliminary plans from the architect. Made a couple of minor changes and it looks like we will lose a couple more seats once the actual measurements are put on paper. Not good.
- Found a couple of used 72″ salad prep units that match and have a warranty left. Can save about $2000.
- By watching the traffic and competitive restaurants in the area, they have confirmed my thoughts that take-out food orders will be a big part of our business. Must look at work-flow, equipment and procedures to accommodate this business.
- Talked with contractor to salvage expensive light fixtures, HVAC ducts and other expensive materials they would throw away if you let them. May be able to utilize them.
- Got a small invoice from the contractor for permitting, time for meetings and related expenses. I will discuss the charges with him on ALL invoices to let them know they will not be able to nit-pick us to death.
The demolition permits were posted on Friday and on Saturday one of my employees began some demolition and salvage. Things like good doors, ceiling tiles and a couple of counters were removed and saved to be used in the renovated restaurant.
The landlord’s HVAC contractor was in to give certification that the HVAC system was in working order and there was sufficient cooling for a restaurant. The equipment appears fine, but is borderline on the cooling for our capacity. May need to negotiate with the landlord about future.
One of the key activities this weekend was to layout the floor seating and front of the house, walls and fixtures. By using masking tape on the floor we disovered:
- The seating plan was too agressive. Changes were necessary to make sure the aisles were wide enough.
- The office/sorage area was way to small.
- The entrance needed a few more inches for comfort.
As a result of the changes, our seating went from 77 to 70 people inside. No changes outside.
The new restaurant seating plan will make customers more comfortable and give aisles a little more room. Server traffic pattern was a key factor in the changes.
This week the plans are:
- Contractor to begin demolition on Tuesday.
- Get new seating plan to architect.
- Begin fireproofing ceiling by end of the week.
- Start getting quotes for grease trap.
- Get final booth totals and get ordered, since they have a 6 week production lead time.
- Get quote on moving HVAC.
- Get electrician started to move electrical conduits to allow for fireproofing.
One pleasant surprise was a two door stand up refrigerator, that was presumed to be junk turned out to be in working order. That is about a $4000 savings if it continues to hold temperature.
After delays and changes, the first stage of drawings (architect’s plans) are done. These initial plans allow us to make application for a permit with the county to demolish existing walls and structures and then put the fireproofing layer of drywall on the ceiling joists. The demolitian is a two day job. The fireproofing will take ten days to two weeks due to the inspections required at two different stages. The cost to demo the space and do the fireproofing will be about $7000.
The plans require multiple approvals including the landlord, city and county who issues the permits. It appears those approvals were obtained by the contractor and permit should be issued today. The second set of drawings will require a multitude of approvals, since they will detail all of the specifics for utilities, plumbing and HVAC.
In the last two days we have:
- covered the premises’ windows with paper to hide the mess.
- found a potential supplier of table tops to match seating.
- given an eventual equipment list to two different restaurant equipment dealers to watch for exceptionally good used equipment that mey come in.
- found dishware that may work.
- hired a good breakfast cook to work in the first location to begin to learn our food and methods. He may be groomed for kitchen supervisor in one or the other locations.
- made some more detailed changes to the business plan.
In the next day or two we must:
- get more specifications on the small equipment to the architect so he can calculate the electrical load more accurately.
- meet the landlord’s HVAC contractor to certify the HVAC system is working properly and will accomodate a resaturant as planned.
- salvage any usable materials from the location before demolitian begins.
- coordinate the switch over of the power from the landlord to our company after HVAC contractor is done.
- lay design out or floor of the premises using tape to view distances and see the plan from a dept perpespective.
Just when we thought things were getting ready to move to the demolition and construction stage, the HVAC contractor says the air handler for one of the A/C units must be moved from a closet in a stairwell to the main interior of the space. The only alternative is to take up about 10 square feet of the kitchen that will have to be re-designed. Losing any kitchen space is the same as losing seating - not good.
Yesterday we finally got the general contractor (the original), architect and HVAC contractor all together to finalize rough drawings. All three, of course wanted to tell me how busy they were. All three got my direct standard response to contractors - “If you don’t want this job or cannot meet the time frames of this job, tell me right now and we will part as friends. If you continue the “busy” routine and can’t devote the time to get this job done quickly, I will know and replace you - which is it?” All three decided they wanted to move forward.
The first portion of the drawings are to be done tomorrow for subssion to the county, landlord and municipality for permits to do two things; demolition and fireproof rating drywall on the supports for the second story space (not ours). This is tenant separation for fireproofing.
The rest of the drawings showing all the other steps will be done a week later. The remaining items to be included in the next set of plans includes:
- electrical
- HVAC
- plumbing
- grease trap
- gas lines
- hood installation
- seating
- equipment location
- walls
- restrooms
Restaurant plans are one of the most complicated to draw due to the wide range of utilities and equipment necessary to function. Multiple regulatory agencies complicate the permitting and planning even further.
If you have been following this saga of opening a new restaurant, you know that a week ago we signed a lease and are in the planning stages of a restaurant that will have about 100 seats (in and outdoors). You also should know that the original contractor and architect have been dragging their feet to get plans done for permits.
In the last couple of days we have;
- Met with and additional contractor as an alternative to the original one.
- Authorized a second architect to begin the process of drawing plans, even though the original one is scheduled to meet with us on Monday afternoon (3 days from now). The extra few dollars if we have to pay for a few hours work that overlap each other is worth the risk. You can do nothing without a set of plans! No permits can be pulled, no work can be started and the clock is running.
- Researching alternative seating plans and ideas to squeeze in as many comfortable seats as possible.
- Seating and decor sometimes must be developed on a concurrent basis to enhance the customers experience. We are trying to find ways to get that WOW factor when the guests walk in the door.
- One practical problem has crept in the process. Both architects are having problems finding easements and old drawings showing locations of sewer lines, electrical underground supply in the area to the rear of the location. A call to the landlord’s agent discovered an old survey that may be helpful. They are going to make a copy and have it available on Monday. This should save the cost of a new survey, hopefully.
- Forgot we needed to provide landlord insurance for construction liability. Called our agent to provide this coverage and name the landlord as an additional insured.
- Hope to tape out rough preliminary drawing plan to see what it looks like on the floor of the space.
- Gave key to new architect so he can access the space for quick additions to drawings and locations.
My goal is to have complete plans by the end of next week and submit to landlord, city and county. It seems we should be able to meet that goal.
Monday and Tuesday have been busy. Here are just a few of the tasks and actions since the lease signing:
- Over the weekend we cut an old lock off a walk-in that no one had the key for and replaced it.
- Had several sets of keys made for access to the location. Contractors and others will need them. The locks will be re-keyed prior to opening.
- Checked all electrical boxes to determine what circuits supplied various boxes. The landlord is leaving electric in their name until air conditioner certification is made according to the lease.
- On Monday calls were made to the engineer/architect, contractor and another hood contractor. One hood quote was received that seemed to be high.
- After talking to the engineer, it was clear he had done nothing since our last conversation. He put partial blame on the contractor.
- Late in the afternoon I met with another general contractor who wants to do the project. He and his engineer will meet with me on Wednesday. I must have a backup plan if the current contractor and architect can’t get moving.
- Late yesterday evening the current general contractor finally returned my call. He, of course, blamed the delays on the engineer (who was his choice, as I reminded him). We cannot pull any construction permits without drawings. He promised he would get the architect moving and call me today to confirm the drawings would be done quickly.
- Today I met with the alternative hood supplier to obtain a quote, which he will send to me.
- The general called me around 11 AM and said the engineer would complete the drawings quickly.
- Later in the day the engineer called for several pieces of information he needs to finalize the draft of the drawings. He also wants to meet to discuss some alternative ideas I have gotten from other sources. We agreed to meet one evening this week.
- The draft of the business plan has been completed, but I haven’t had time to review it.
- My regular heating and cooling guy agreed to come and look at the walk-in and a two door refrigerator that hasn’t been run in a year. He will see what work needs to be done.
Based on what has occurred, I am feeling better about getting the project moving and having the plans in place to make changes if necessary.. More as the week progresses
This week has been a lesson in patience and persistence that culminated in the signing of the lease for the new restaurant yesterday. To put the whole lease negotiation behind us is a relief, but not without some misgivings about the “recession” we appear to be in and the closing of thousands of restaurants across the country.
The doubts, fear of failure and even a “slick-willie” attempt by the landlord’s attorney to get a long term personal guaranty on the lease from me, all have to be put aside and concentrate on getting the construction done and the restaurant open.
The events this week that have occurred include;
- Received a quote on a hood system of almost $12,000. Need to get second quote. $2000 higher than expected.
- Bank account opened.
- Security deposit and first months rent paid at lease signing totalling over $8000.
- Architect complaining about how long it has taken to get lease signed and now he is very busy with another project. Falling on deaf ears as far as I am concerned!
- Son has numbers plugged into business plan and completing text.
- One contractor is out of town until Tuesday, but did send forms to landlord for a “Notice of Commencement”. This is a document filed with the county that puts everyone on notice that construction is starting and the contractors have lien rights until work is done and paid for. Common form necessary for permits.
- Scheduled meeting with another contractor due to the lack of communication from the original contractor. Need a “plan B” if I continue to have problems.
Next week’s goals are;
- Pull permits for demolition of existing walls, ceiling and materials.
- Check on condition of existing walk-in box at the location.
- Meet with contractor and architect to move project along.
- Start getting ideas on wall finishing.
- Watch for bargains on equipment and seating from closed restaurants.
- Get electric switched on at the location.
- Start working on marketing plan and creating “buzz” during construction.
With the economy deteriorating and consumer spending patterns shying away from restaurants, I will be looking at ways to preserve cash in the construction and pre-opening phase. While the plan is to build the restaurant from cash reserves, I must remember I have three restaurants to watch cash flow and be able to weather any drastic change in revenues.
