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

The new plans as revised have been filed. The contractor is “99.9%” sure we have covered all of the issues raised during  the county’s plan review. We anticipate the final OK on the plans within a couple of days.

The restaurant start up process continually evolves. Sometimes from necessity and many times for economic reasons. We have made these changes for the reasons given:

• Decided to tile the entire place with ceramic tile. Early plans included part carpet. Made the change because we can get the tile done within a few days while waiting for the plans to save several days.
• Moved the “slop sink” for mops and other things into the kitchen to save a few hundred dollars running piping through the grease trap.
• Changed the location of the dishwasher into a corner machine to accommodate the slop sink above.
• Purchased nearly new equipment at equipment suppliers. A three compartment sink, 6 foot prep refrigerator, 4 foot under counter freezer and 36? 6 burner stove and 30 chairs. The total savings on these items is about $3500 as compared to new equipment. The used restaurant equipment will carry a minimum 30 day full warranty from reputable restaurant equipment suppliers. They have even agreed to store the equipment until we need delivery after construction. We also placed bids on other items held on consignment from other closed restaurants.

We continue to revise our potential menu and test recipes and products from suppliers.