Anyone who has built or renovated a restaurant kitchen can recite horror stories about delays created during equipment installation and startup. Many of these delays can be avoided with extra planning in the early phases of a project, however. Here are some pointers to keep common problems from throwing your project off schedule:
• Leave enough time to order and process equipment. Only a small percentage of kitchen equipment is sold from inventory. The majority is special ordered, and many items are custom fabricated. Timetables should include enough time for shop drawing or submittal review, which can take as long as three to four weeks.
• Carefully plan delivery schedules. Project schedules may have a narrow window for equipment installation. Equipment delivered too early is subject to abuse and damage. Equipment delivered too late doesn’t allow adequate time for utility connections, inspections and approvals.
• Make sure equipment can fit through building entrances. Manufacturers and suppliers often forget the realities of typical kitchen door sizes. If extra-large doors can’t be provided, ensure the kitchen supplier knows the equipment’s dimensions so necessary provisions can be made. Leaving a kitchen wall opening to be closed after the equipment is installed should be a last resort — it holds up construction until the last piece of equipment is delivered. Remember that similar openings have to be provided when equipment is replaced.
• Make sure all equipment fits into the space available. Items like exhaust hoods, walk-in refrigerators, floor troughs and pass-through windows are built-in and integral to the building, so they need to be installed well in advance of other equipment. This requires careful planning; any delay of these items can hold up the entire project.
• Inspect all equipment for hidden freight damage. Two weeks before opening is too late to find out a critical piece of equipment was dropped during shipment and needs to be replaced. Check all equipment as soon as it is placed in a safe area.
• Schedule appointments with utilities and other services well ahead of time. Many power and gas service providers require months of advance notice to install service taps. Waiting for gas service to be connected and turned on is a prime cause for delayed restaurant openings.
Exhaust hoods and fire suppression systems
• Coordinate the approval and installation of exhaust hoods and fire suppression systems. Exhaust hoods and fire protection systems are heavily regulated and need to be pre-approved by both building inspectors and the local fire marshal. No restaurant will receive a certificate of occupancy if these systems are not installed exactly per code.
• Ensure qualified tradespeople are overseeing mechanical and electrical connections. Include utility connections to all equipment in the base contract with your general contractor and building trades. Leave nothing to chance; connections must be completed to all equipment, whether leased, vendor provided or owner furnished. Don’t ask kitchen-equipment contractors to make final utility connections.
• Don’t forget to factor in remote compressors. Locating refrigeration compressors away from the kitchen offers many benefits. If remote compressors are used, make sure their location is anticipated before installation. Make sure electrical service is planned for that location and that a weatherproof enclosure and controls are specified if they are outside. If there are multiple compressors, make sure there is adequate structure to support them. Determine if conduits are required for the refrigeration lines, and know who installs them. Apply well in advance for local permits that may be required for rooftop or other outdoor equipment.
• Anticipate needs related to using existing equipment. If your project includes reusing and relocating existing equipment, there are pitfalls that should be anticipated. Who disconnects the existing equipment? Who cleans and degreases equipment to ensure safe handling? Existing equipment intended for reuse can be damaged when it becomes “scaffolding” during the renovation. Verify any remaining equipment is properly protected, and determine in advance who is responsible for repairing damage done by building trades.
• Build time into your schedule for startup training and required inspections. Too often on projects, equipment is delivered and installed just days before turnover to the operator. This can result in placing the equipment into service before punch lists are satisfied and all problems are resolved. In such situations equipment demonstrations are often skipped, and it’s more difficult for the health and building departments to make final inspections. Plan at least two weeks for shakedown and resolving punch-list items.
Any one of the above issues can derail a restaurant from receiving required approvals and opening on time. By addressing them beforehand, savvy owners can keep budgets and schedules on track.
Foster Frable is a founding partner of Clevenger Frable LaVallee Inc., a foodservice consulting and design firm in White Plains, N.Y. He has designed more than 400 foodservice projects, including restaurants and operations in hotels, colleges and more. He can be reached at [email protected].
