Customers crave a change of setting, so if you want to keep your business afloat, you must update your restaurant regularly. So if you want to give your guests a new and improved experience of eating at your place, you’re in for some renovating. But, while you might think that’s easy and straightforward, there are various problems you can come across during your renovation. Here’s what to keep an eye on while you improve your business.
This is the hardest part of every renovation no matter if commercial or residential. Developing a good budget will depend on your renovation plan and various other external influences. You might want to change a part of the plan along the way or add a new piece of furniture or equipment. All of these things will affect your budget down the road. So, the solution to your budget issues is providing as much information in advance as you can.
These changes are often the trickiest—the changes to infrastructure that will support your new setup. Unless you’re completely sure about what has been done to the place before you, you can never be sure unless you start renovating. Maybe the place was renovated 10 years ago on the surface, but the infrastructure hasn’t been touched in 50 years. While replacing an old dishwasher is cheap and easy, changing the sanitary underground, electrical services and pipes will cost you time and money. The issue with infrastructure is that once you tackle it, there’s practically no stopping. If you don’t plan well, you’ll just go deeper and deeper into the renovation.
Air quality issues
This is a commonly overlooked problem that can cause various issues during and after your renovation if left untreated. Many older buildings in, for instance, Australia are made with some pretty toxic stuff you don’t want anywhere near your restaurant. However, having clean air will not only boost the comfort in your restaurant but ensure you pass all inspections (in some countries like Australia, these are very rigorous). So, make sure to bring in experts in air quality testing in Brisbane to check your space for asbestos and other hazardous materials. If they find anything, you can dispose of your threats in a fast and efficient way.
Your renovation should have a maximal positive effect on your customers with minimal effect on your revenue. So make sure to pick your timing well (ideally during a slow season). A good strategy is to pick an opening date and work your way back to find an ideal starting point. If you’re planning to open in a month, give yourself some wiggle room. Delays are almost bound to happen during renovations, so you will always use some extra time. Advertising a grand reopening and missing it is the worst thing you can do for your business.
Production flow issues
You can’t just renovate blindly without thinking about your future restaurant—you’ll just be wasting money. So, instead, concentrate on your new layout. Will it be the same with your new equipment? Can you improve workflow to reduce the delivery time? Not predicting these flow issues is one of the biggest mistakes you can do for your business. So, make sure to include everything in your renovation, starting from prep time, serving, delivery and cleaning process renovation. This will ensure your final product provides you with an efficient workflow.
Even if you’re not updating your menu, dishes you serve can still impact your renovation. If you’re opening a Chinese restaurant and the place you’re renovating used to be a burger-and-fries type of joint, your menu will shape your renovation. If you’re updating your own restaurant you still need to think about what you serve. Look at every item on the menu and go through the preparation process. Do you need different or better equipment? More hood space? More heat? Not thinking about this will be an issue in the future.
If you consider all of these most common restaurant renovation issues and mistakes, you’ll end up with a trendy and efficient final product that will satisfy your old customers and attract new ones.