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

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.