Posted by Patrick Maness
Every now and then the kitchen needs to be remodeled. Equipment gets old, it breaks down or becomes outdated, new menu items complicate work flow and any number of changes can occur to force you to redesign the back of the house.
When this happens, you’ll be faced with numerous questions. What are the most important pieces of equipment to invest in? What will be the most effective course of action, and how do I stay on budget? As you set out, keep focused on your budget with these five tips.
Focus on what you want to accomplish. It’s easy to get bogged down with all the options out there. And once you start shopping around, it’s likely your wish list will grow at an exponential rate. Don’t let it get away from you! Focus on your goals and the results you want to see. It’s easy to get sidetracked, so just remember: no one ever has the budget to get everything they want.
Renovate relative to price point. If you own a small diner where the average dish is less than $10 a plate, you don’t want to remodel your kitchen with high-end equipment. It’s not that “only the fanciest restaurants get the best equipment,” but you need to be aware of what you’ll be able to recoup.
Prioritize safety and efficiency. In any kitchen, some pieces of equipment are more important than others. Focus on renovations that either guarantee food safety (dishwashers, cooling systems, etc.) or maximize efficiency. It’s in the efficiency category that you’ll really see a return on your investment.
Remember, you might be closed for some time. When coming up with a budget or deciding what you can spend on your restaurant remodel, keep in mind the loss of revenue you may incur while closed for several days or even weeks.
Leave room for the unexpected. Even if the remodeling process goes smoothly, it’s likely you will encounter several unexpected expenses along the way. Therefore, you should plan for the unexpected. You can mitigate this by setting aside ten percent of your budget for unforeseen expenses.
Though they may share broad similarities, every kitchen, just like every menu, is different. At TriMark, we have a number of operating divisions that can provide in-depth consultations for everyone from mom-and-pop diners to international chains. Our experts have the skills and experience to help you reach your goals, stay within budget and create a restaurant design that can save you money.
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