The photo shows how much detail goes into a building and restaurant as it takes shape. Notice the fire separation ceiling about 2 feet above the grid for the drop-in ceiling. The electrical work and HVAC is about 75% done. The view is from the front table area and booths will be to the left. The kitchen is at the rear to the right.
We still have hopes of opening for at least a day or two before the year ends. It looks like an impossibility, but if you look at the detail that has been accomplished since the previous photo update a few days ago, the project is moving quickly. The issue is whether we can get all the inspections and permits as quickly as we need them.
Bureaucracy is alive and well in Florida. The inspection and permitting struggles have been detailed in previous posts. Now, with the holidays approaching, it will be interesting to see if the various agencies become even more difficult to communicate with.
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.
The photo shows how much detail goes into a building and restaurant as it takes shape. Notice the fire separation ceiling about 2 feet above the grid for the drop-in ceiling. The electrical work and HVAC is about 75% done. The view is from the front table area and booths will be to the left. The kitchen is at the rear to the right.
