Restaurant buildouts are among the most complex construction projects. There are countless behind-the-scenes (or, in the case of construction, behind-the-walls) variables that need to be considered for the final restaurant to be safe, operational and on-point in terms of design.

The industry is highly regulated and getting everything “just right” necessitates careful planning. When essential areas like the ones we’ll discuss below get overlooked during pre-construction, they can rear their ugly heads during construction and cause major problems.

To prevent cost overruns and delays, be sure to keep these areas top-of-mind during planning and partner with an experienced construction consultant who can advise you on your options.

Pre-Construction Priorities for Restaurant Buildouts

Don’t let poor planning drain your budget. Consider these critical components during design and planning.

• How your professional hood system will mesh with life safety requirements: Designs look beautiful on paper, but when you get in the kitchen, you can run into major setbacks and frustrations. Your hood system needs to mesh with your life safety components as well as all mechanical, electrical, and plumbing needs. This means extensive coordination among multiple trades to get everything right.

• Whether you have an adequate grease trap: Restaurants and other establishments with commercial kitchens are required to have grease interceptors (also known as grease traps), which are designed in different sizes and capacities to handle a certain amount of waste. Miami-Dade requirements mean that bigger tanks or double tanks with newer technology may be needed to achieve the zero-waste goals set by many Florida cities and counties.

• If all permitting requirements have been met: Running a successful restaurant in Miami cannot be accomplished without first complying with the city’s construction regulations. Restaurants, like any other business, must secure appropriate permits before beginning construction as well as pass inspections for fire and other code compliance requirements (which is another reason why you must get the hood installation correct).

• Whether you have realistic budget expectations: The price for materials and labor ebbs and flows depending on changing market conditions, and what you think (and hope) the project might cost may be grossly underestimated. As you consider the feasibility of your restaurant buildout, talk to several general contractors in South Florida early in your planning process to get a ballpark feel for costs. Even if the numbers don’t align with your expectations, know there are many ways to save money without cutting corners on your restaurant buildout.

When you partner with our teams at Seacoast Consulting Group and Seacoast Construction, we ensure that your restaurant is designed in a way that best works for your needs while also taking extra care and precautions to properly install your commercial equipment. If you have questions about a restaurant renovation or improving your commercial kitchen, get in touch with our team of experts today.