Aug
21Demolition Gets Started
Filed Under (Construction of a New Restaurant, Costs to Start a Restaurant, Planning a Restaurant) by Larry on 21-08-2008
Tagged Under : competition, take-out, traffic
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.
Can you go into more detail on how you handle those nit-picky types of charges on the invoices? Have you ever had to refuse to pay for something?
Sorry for the delay Steve.
Yes I have refused to pay for many charges. The best way to protect yourself is to get a comprehensive quote up front for anything you do.
In our business, a restaurant can’t offer a ribeye steak for $21.95 and add $3.00 more when the bill comes for cooking it!
If a supplier or contractor adds something you didn’t agree to on the invoice, just cross it off and give them a check for the balance. Nine times out of ten they will accept the check and won’t say a word. If they do complain, the reasonable question is to ask when and where you agreed to pay that charge.
Fuel surcharges are a pet peeve of mine. Call or send me a letter telling me you are going to do it and if I CHOOSE to do business with you, then I owe the charge. Don’t just add it to an invoice arbitrarily. Some suppliers are using the gas prices as a way to make money - not just re-coup costs.