The times are still tentative for new business development, but the American spirit is strong. This is the time to spend getting your ducks in a row. You want to open a restaurant, so count the cost. Your investors above all need to know the cost. And if you are the sole investor you want to do your due diligence before you are too far in. So, what do you do?
First you define and articulate your concept. Are you fast food style, upscale cuisine, a burger joint, a corporate cafeteria... and what kind of cuisine do you want to serve or sell?
Then, are you going to lease or buy an existing space, rebuild a space or build from scratch? What then is the size of your space?
When you have these in mind we can help with the next step. We conduct an interview with you to get a good understanding of the site, of what you are trying to do and how you want to do it. Then our job is to design and draw the space for efficiency and we are very conscious of your budget. We draw in great detail like table mounted can-openers, cash registers, seating, bathrooms, etc. We present you the drawing, which goes through a few changes with you. Then we complete the design package with plumbing and electrical drawing, wall backing plans, and spec books. You may or may not need an architect on the project. It depends on the size, the complexity, and the requirements of the city.
We do not do interior design, but we can outsource for you if you need that service. Then there is the restaurant graphic design, logos, signage, web site, which we do in house, but all of that comes later. To help you determine if this project is feasible and within your budget, the first step is to get the design plan drawn up and equipment spec'd out for bids.
I can't urge you enough to do your homework on this before you get in with high end designers and contractors. If you'd like more information about us at National Restaurant Design and some of the companies we've drawn for take a look at our web site - www.nationalrd.com.
Best in 2010,