Whether you have opened one or one hundred restaurant locations, you have likely experienced many delays, mishaps, and costly issues that can and do happen during the restaurant construction phase. Budget increases, delayed timelines, and regulatory hurdles are just a few of the most common setbacks that threaten to crumple our dreams into disaster.
The stress of a restaurant or bar opening can be enough without these roadblocks tripping us up along the way. But there is hope! With some awareness and a little planning, you can greatly minimize and potentially avoid altogether the pain of falling victim to the following issues.
Going Over Budget
There is a little doubt that unforeseen issues will arise during the construction phase. Many of these issues will threaten to stretch our budget far beyond what we have initially allocated. To guard against this dreaded scenario, it is imperative that we plan accordingly. Here are a few things you can do to mitigate the risk:
- Set a realistic budget. Take the time to price out all costs and materials, labor, and every design detail in advance. Make sure your estimates are on the conservative side and represent present-day pricing.
- Account for contingencies. When deciding the budget for your project, take into consideration potential unforeseen expenses like construction change orders and compliance-related issues that can add to the overall cost.
- Be diligent about managing costs. Without a watchful eye on expenditures as the project goes along, costs can easily spin out of control and opportunities to save can be missed. Work with your contractors to ensure you are getting the most bang for your buck and savings opportunities are being taken advantage of along the way.
Contractor Calamity
Choosing the right contractor for your project is only the first step toward ensuring things run smoothly and on time. To be sure you hit the marks, consider the following:
- Have a dedicated project manager. Coordination, problem-solving, and efficiency are just a few of the essentials a dedicated project manager will deliver. During this phase of development, having someone keeping things on track and running to plan is essential to saving time, money, and aggravation.
- Spend a lot of time planning the layout. By taking the time to consider the operational flow, guest experience, and practical use of the space, you can save a ton of wasted time and money due to disruption during the build. Collaboration with architects and designers familiar with the industry, along with your own sense of desired experience, will go a long way to creating the perfect space for your future teams and guests alike.
- Prioritize Communication. With so many moving parts, and each relying on one another for their individual and collective success, it is imperative that all parties are in close communication so balls do not get dropped and things keep running smoothly. Be sure to hold regular planning meetings and ensure open communication channels among all parties involved in the process. If there are deliverables that one party is relying on others for, be sure expectations and timelines are clear. Doing this will certainly avoid very costly mistakes.
Regulatory Quagmires
Understanding local codes and regulatory requirements can be a feat in and of itself, and even seasoned pros can be left frustrated with delays, changes, and unforeseen issues. By taking time to consult with professionals that have experience with permitting and creating relationships with regulatory agencies ahead of time, you can greatly reduce the risk of setbacks and unexpected fees or fines.
The Bottom Line
The restaurant construction phase is where our dreams come to life. It can be exciting and anxiety-inducing all at the same time. By surrounding yourself with the right professionals, planning carefully, and diligently managing the process, you can navigate the waters with confidence, leading to a better experience for you, your team, and ultimately your guests.
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