Building a restaurant often takes longer than anticipated. Skilled construction crews can do a new build in four to six months and it may also take some time to renovate or retrofit an existing commercial space. From tips on writing a restaurant-specific business plan to laying out and equipping a restaurant and going through the permitting process, here are a few things that you might not already know about building a restaurant.
Restaurant Business Plans Include Additional Sections
Most standard business plans start with an executive summary followed by an overview or description of the mission, ownership and management structure, market analysis and financial projections. Restaurant business plans have several unique sections that go beyond these general details. A restaurant business plan should also have a section that specifies the concept or type of restaurant, such as fast casual, quick service or fine dining. An opening menu and possibly also sample menus for other seasons or for special events can also be helpful to include in a restaurant business plan. It is crucial to match the size of the facility, available commercial restaurant equipment and menu items to the concept.
Factor the Type of Restaurant Into the Layout
As suggested above, a restaurant may be designed as a fast casual, quick service, fine dining or another type of food service establishment. In addition to these categories, the type of food that a restaurant plans to serve may also determine the layout of the kitchen, dining room or ordering area. The layout stage of a restaurant is critical for planning. It is important to make sure that sufficient space is available for all of the equipment a restaurant needs to run. This is also the stage at which restaurant owners and operators start ordering fixtures and furniture, making careful planning with a floor plan worthwhile.
Even Skilled Construction Teams Can Take 4 To 6 Months
Even a chain restaurant franchise in which equipment and fixtures are standardized takes a considerable amount of time to build. After the planning phase is over, which can take months or even years, skilled construction teams can take four to six months to build a new restaurant. Renovating or retrofitting an existing commercial property can also be time consuming, especially if critical equipment such as cold storage, a hood vent and a grease trap are not already in place. It is important to be patient during the building process while also regularly checking in to ensure that the build is proceeding as planned and that all requirements are met.
Restaurants Need Hood Vents and Grease Traps
Specialized equipment is necessary to safely operate a restaurant. A hood vent processes out smoke, steam and aerosolized oil and food that would otherwise accumulate inside a restaurant. A grease trap preserves the condition of restaurant plumbing, which is otherwise prone to become clogged by grease, fat and food residue and require frequent service. These components are common to commercial properties that have housed operating restaurants. A new build will have to account for the inclusion of these and other important pieces of equipment. If you are renovating a structure that has not been a restaurant in the past, this may add cost and time to the building and equipment installation stages.
Facilities Must Meet Codes and Regulations
Every restaurant must meet building codes and other local regulations for safe food service. It is important to adhere to all regulatory codes for a smooth building and opening process. A restaurant facility may also need to comply with federal standards, such as the Americans With Disabilities Act.
Bearing these factors in mind as you start to build or proceed with building a restaurant can help you recognize and meet challenges. Building a new restaurant or renovating an existing commercial space can be costly and time-consuming, but a well-planned restaurant has the potential to become profitable and operate for years to come.
