Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

It’s taking shape! The past few days have been so busy on the work site that, at times, it was hard to keep up with the questions and which workers were doing what. In a perfect world, you generally try not to mix certain trades with others. Electricians and plumbers don’t like working around each other. Drywall installers don’t like to work around ceiling people. However, when you are six weeks behind your projected schedule, you do what is necessary.

The accomplishments include;

• All walls roughed in and ready for finish work.
• All electric run and fixtures to be installed today.
• Data wiring and cable wiring for POS and Internet connections installed.
• Counters ordered, Formica chosen and all should be installed by the weekend.
• Ceiling grid in and waiting on lighting in dining area.
• Stainless steel and FRP started on walls in the kitchen.

While progress is at a fast pace, here are a few problem areas to avoid when building or remodeling a new restaurant;

• Equipment and supplies that you thought was available quickly and/or locally sometimes follows Murphy’s Law. In our case the table tops we had hoped to acquire were not available as a result of defective resins. We had to order a slightly darker color.
• Building inspectors take sick days, vacation and time off. That means an inspector who has been on location for several visits becomes familiar with the project. If he or she takes a day off, a new inspector creates problems because of the lack of familiarity. Discuss this with the inspectors.
• Make sure one inspection doesn’t cause the project to come to a halt until it is done. For instance, there is a screw inspection that requires the inspectors to make certain there are the correct number of screws for the product being used. Nothing can be placed over the screws until they are inspected - no taping, no drywall mud, no paint or paneling. That can stop your progress immediately!
• Don’t expect your General Contractor to know each and every detail of your plan for the restaurant. Contractors may not like your constant vigil of their work, but you can avoid many delays and problems by being on the site as much as possible.

By the end of the weekend we should be ready to finish the flooring and start accepting equipment as early as Tuesday next week. An update will follow in a day or so with pictures.