Restaurant Consulting, Design and Layout

Projects in the Works

2010-06-01T12:08:00.005-05:00

Business has been lean the last year, but work is picking up. It's primarily the chains and fewer of the "mom & pop" shops. The chains have a credit history making it easier for them to get financing. However, creative financing is becoming more common, such as private investors and landlords as investors.
My current restaurant consulting, layout and design projects include:

Paco's Taco's in North Carolina, 6000 square foot space
La Nova in Buffalo, New York, 14,000 square foot space
Blu Bistro in St. Martin's, 14,000 square foot space
Hooter's in Illinois

There's money to be made in the restaurant business because people are still eating out a ton. Doing your homework on your restaurant concept such as getting your plan drawn up, writing out your business plan, gathering the estimates and costs, estimating the profits and losses, choosing the space, negotiating leases, choosing your designers and equipment suppliers and the rest will get you going on the right track.

I'd be happy to give you a no obligation consult to get you started in the right direction and offer you a quote for our food service design expertise and services.

Find my contact info on my website: National Restaurant Design Co.

Frank Stocco, Restaurant Consultant and Layout Designer

Restaurant Consulting, Design and Layout: What am I working on these days?

2010-04-19T08:57:00.000-05:00

Restaurant Consulting, Design and Layout: What am I working on these days?

What am I working on these days?

2010-04-19T08:30:00.006-05:00

Sure the economy is sluggish, but some people won't let it get them down. Either they need a job so they decide to open a restaurant, or they know people that want to invest because they want to diversify in such an economy, or they are just plain itchy to make money. After all, haven't you noticed that people are still eating out by the droves. We have to make reservations to eat out or we wait for 2 hours and that's in Minneapolis which isn't that big. One of our main eating areas is in a thriving suburb, Maple Grove. Have you been there? Restaurants galore and they are all full.

I'm working on projects in Toronto, FL, Texas, Virginia, Arizona, Indiana, Illinois, New Jersey, New Hampshire, Minnesota, California, Connecticut, and Maryland. You can see it's happening north south east and west.

So how do they do it? They meticulously micro-manage their cost/sales ratio. But that's after they are open. Before they opened they practiced working up the cost/sales ratios for a hypothetical restaurant. They made projections and considered all the costs, the competition, the location and traffic, the demographic... They did their due diligence which has paid off greatly in this economy and they are the ones that haven't gone under.

Watch for my book coming out in the next couple of months which has everything you need "to do" to be successful at opening a restaurant. But, if you can't wait for the book at least give me a call so I can give you some valuable information, just contact me at National Restaurant Design.

It may or may not be feasible for you, but you won't know until you do your homework and I can help you to know what that is before you stick your money into a win or lose concept and establishment.

Should you open a restaurant? Think about it sure, but start getting information. That's your first assignment.

Restaurant Design and Layout for 2010

2010-01-14T08:41:00.004-06:00

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,
Frank Stocco

Graphic and Web Site Design for your Restaurant

2009-11-11T10:13:00.006-06:00

Who doesn't have it these days - blogs, twitter, facebook, linkedin, myspace, web sites, logos, branding, marketing...? The competition is fierce, especially in a sluggish economy. The more you can get your identity out there the more success you'll see. Now it doesn't have to cost you an arm and a leg, but that's your choice.

For budget marketing the internet is great! A web site for a reputable company is a must and if your web site is "search engine optimized" you are likely to be seen. Blog pages to have more interaction with your customers not only shows your interest in them, but is also a great link to your web site.

I haven't tried Twitter yet, but I hear it too is still growing strong especially to get a quick notice out to a ton of people and to promote links to web sites.

What you have on your web site is equally important to keep customers coming to you. In the restaurant business I've seen menus posted, daily specials, events, merchandise for sale, online reservations... you name it. Take a look at them. Always check out your competition.

Feel free to contact us at National Restaurant Design where we have a new special right now. Our professional design staff will design or redesign your logo for free when we design your menu or web site. I don't know for how long we will offer this special, but give me a call to discuss.

Get busy and promote your great business!

Frank Stocco, Restaurant Consultant and Designer of National Restaurant Design

The Bottom Line

2009-10-05T15:01:00.004-05:00

If the food service concept is sound and the location is conducive to that concept the rest is purely mathematical and somewhat scientific. Making money will largely depend on your ability to create an honest business model before you make the decision to move forward with your food service establishment. Most restaurants fail before the day they first open their doors for business. Build a REAL business model based on rent, infrastructure costs, architectural and legal costs, furnishings, advertising, taxes, food and liquor costs, labor and other associated costs. Based on a hypothetical worst case scenario sales projection, can you still profit? We have done restaurant design work for some of the best Chefs and restaurateurs in the country. Some have failed because their business model was not REAL. Do your home work. There are great profits in this industry.

Frank Stocco, Restaurant Designer & Consultant
651-464-5072

National Restaurant Design Testimonials

2009-09-08T09:45:00.004-05:00

National Restaurant Design Testimonials: "We LOVE your design on Umbria. Thank you for the super quick turn-around and amazing design!!!
~ Abed Lawabni, Umbria Gourmet Pizzaria"

Restaurant Start Up

2009-08-29T14:32:00.003-05:00

The economy is picking up. People want to make money and the "restaurant start ups" are happening again. That's good news for all of us in the business of serving as consultants and restaurant designers, plus it's great news for you who are anxious to get into the business of making money with your own restaurant. Be sure to read some of the past blogs for information on how to get started with your new restaurant. The last thing you want to do in jump in cold turkey. Do your due diligence first in choosing a restaurant consultant or just call me for a free consult. I'll set you on the right path for your restaurant success.

Frank Stocco
National Restaurant Design
www.nationalrd.com

Summer - A Great Time for Planning Your Restaurant

2009-06-16T10:49:00.003-05:00

Granted many businesses slow down in the summer months while people relax and vacation. But, what better time is there than now to gather the info you need to start your new restaurant, cafe, coffee shop, bar, or other food facility.

With concept in hand, grab your phone and your notepad to contact a restaurant consultant or restaurant designer first. First things first are the concept plan and the drawing of your space. These you will need for the next steps with the city for approvals, the contractors, and the equipment companies for bids.

While you are working on your layout drawings with a designer you can be putting together a list of contractors for building, equipment companies, a graphic designer for your logo, menu, signage and web site, an interior designer if needed for colors and furnishings, etc.

In this day and age with email, text messages, twitter and facebook, directory listings and the like, the best and most productive contacts are still by phone or face to face. So, while you are sitting by the pool relaxing, grab your phone and start talking to people. You can nurse your tan and work toward making money in your new business.

Frank Stocco, Restaurant Consultant and Designer
National Restaurant Design Co.
651-464-5072

2009-05-18T14:50:00.003-05:00

Business is beginning to pick up for those of us in the restaurant consulting and design area. Especially the Eastern United States. That area certainly does set trends, so the trend for new restaurant business is looking hopeful since the many months of recession we've seen. No one can sit back for too long. Who isn't wanting to make money?

With the recession though we have made some changes in our business to attract more business, and that is to offer graphic design services such as logo design, menu design and web site design. We are hearing that more restaurant entreprenuers are looking for interior design help too, so that is an addition to our services at National Restaurant Design Co.

But the long and the short of it is that business is looking up and we hope for the best for all you restaurant people. It's such a fabulous and exciting industry to be a part of.

Frank Stocco
Consultant and Designer
National Restaurant Design Co. - http://www.nationalrd.com/

Small Business Administration

2009-04-21T08:44:00.003-05:00

Good news from the government stimulus package. SBA 504 loans are @ 5.25 percent interest rates. The federal government is reducing the loan acquisition fee in order to attract small business. They are also guaranteeing 90% of the loan. Small business makes up 80% of all business and employs over 60% of the population. We hear constantly about big business and the bailouts. The federal government loves small business. They are never asked to be bailed out and are generally to small to effect the economy. In a recent interview, the fed is going to make every effort to promote small business and reduce the liability of having businesses too big to fail. SBA is very friendly to food service establishments. The deals that are out there are too good to pass up. If you have the resources now is the time.

Frank Stocco

Is Now The Time

2009-03-24T14:36:00.002-05:00

A big Yes. The government is now in the process of upping the guarantees for small business (SBA) loans to 90%. That greatly reduces the risks to the banking industry which may enable you to secure financing. Landlords along with contractors and equipment dealers are striking incredible deals. The fast casual food service sector is doing extremely well while white table cloth restaurants are still struggling. That all makes sense.

Check out our restaurant design services. We design according to your budget. We also design strategically. This is huge. We eliminate needless plumbing and electrical rough-ins which can cost thousands of dollars.

Frank Stocco

2009-02-12T13:47:00.003-06:00

Tough times for all. I hope everyone is hanging in there. It seems that restaurant sales are holding up. What is apparent though, is the lack of new start-up Ma and Pa restaurants. We are discovering that even large chain restaurants are having a hard time securing financing. There are many ways to raise funds to open a restaurant. If the funds are available, now is the time. Landlords are giving massive incentives for leasing, restaurant equipment companies are marking up equipment packages well under 10%. Contractors, plumbers and electricians are taking jobs almost at cost to keep the cash flow going.

Fast casual and fast food restaurants are cashing in on the population switching form fine dining to moderately priced restaurants. The food service industry historically has not been greatly affected by a bad economy. If you can, do it now.

We have been involved in studies that are trying to determine the reason for the large percentage of restaurants that close months after opening. Our findings have been unexpected. We always have been aware that one of the big reasons for restaurant failure is the restaurateur's lack of knowledge. They simply did not have a clue about running a restaurant. What we have discovered unexpectedly is that the great majority of people opening restaurants are highly qualified. So where did they go wrong? They did not know how to open the restaurant. Our great discovery is that most of the mistakes occur before the restaurant is open. The problem with pre-opening mistakes is that they are extremely costly. This is an undisputed fact. If you are opening a sports bar and you have made $30,000.00 worth of pre-opening mistakes you will not have enough funds to finish the project properly. It could quite honestly cost you your audio-visual system. That would substantially destroy the customer experience. Why do restaurants fail? The big reason; an extremely poor customer experience.

I am co-authoring an instruction manual to eliminate pre-opening mistakes. It is geared towards not only first-timers but also the most seasoned restaurant veterans. The goal is to help restaurateurs establish a pre-opening budget and stick to it. The only way to establish a pre-opening budget is to completely understand all of the requirements and issues that have a big effect on costs. Again, we know factually that the majority of mistakes are made prior to opening resulting in quick failure. I anticipate the publishing date of the instruction manual will be in early summer. Stay tuned.

Frank Stocco

Happy New Year News.

2009-01-08T14:07:00.005-06:00

Happy New Year. I hope for all that this will be a profitable new year in the restaurant business, especially. This year will be full of challenges but also full of unbelievable opportunities. Prices have come down on everything related to the restaurant business if you are a good negotiator. Landlords have considerably reduced the rental rates, equipment suppliers are writing packages well under the percentage rate that they are accustomed to, the cost of construction materials have dropped along with contractors costs. Like the housing market, if you have the money, there are extraordinary deals out there for you restaurant entrepeneurs.

The casual, fast casual and fast food segments of the food service industry have remained fairly strong throughout the country. We work with great companies like Hooters. Their revenues are staying strong. White-tablecloth is struggling a bit. They rely on white-collar big business for much of their weekday clientele.

There are ways of raising money to open a restaurant. The main thing is to have a great business plan to present to perspective investors, banks, landlords and leasing companies. In the business plan you must have a clear vision of your concept, a concept drawing and at least 3 years of financial projections. Because of the glutton of space available your land lord is a great source of money.

A few things we know for sure:
1. People are going to continue to eat. The casual sector of the food service industry will stay strong.
2. Rent and services can be negotiated to receive exceptionally good values.
3. If operated frugally, the restaurant and food service industry is extremely profitable. I know this may sound crazy but this is the time to open a restaurant.

I would love to encourage all to participate in our restaurant consulting blog. I would like for this to be a forum for the exchange of ideas. We are all in this together. There are so many wonderfully talented people in our industry. Your input can be valuable to someone's success as well as your own.

We will be starting our series on restaurant design trends starting this Monday. I look forward to a fun year.

Frank Stocco

Restaurant Design Trends

2008-11-06T13:52:00.003-06:00

National Restaurant Design is starting a series of blogs examining the latest and upcoming trends in the food service industry. This focus will help direct you in identifying your concept and vision. Some of the topics will include; Restaurant Design, Interior Design, Graphic/Web Design,Service Options, Restaurant Cooking Equipment, Going Green, Point of Sales Systems, Bar Design, Labor, Budgeting and Marketing. The restaurant industry is a wonderful business to be associated with in good and bad economy's. To be successful you must take advantage of all the strategies that are available to you. Please feel free post a comment. We would look forward to answering any related questions necessary to help you identify your vision. There's amazing adrenaline rush in starting and having your own food service business! We know!

Frank Stocco
888-727-0377

Vote on Tuesday

2008-11-03T10:57:00.003-06:00

"Tuesday we will elect the next President of the United States along with state senators and congressmen/congresswomen. This particular election will have great consequences for you, your business and especially this nation. This election offers a choice between two men with very different visions of the future for both you and your business. We all have strong feelings about this choice. But we feel even more strongly that all entrepreneurs and Americans, regardless of political preference, have a stake in the outcome and should vote in this critical election. This is likely to be a close election. Your vote matters. Please use it and make a difference."

Frank

Restaurant Web Sites

2008-10-29T13:52:00.002-05:00

We live in the day of the tech-savvy customer. Today's dining customer wants a preview of their experience. Can they get that through your web site? Is your site attractive and informative for your customers? Do you also know, they are looking for menus, specials, accommodations and pictures showing ambiance. Your web site can be a key marketing tool for your success. Furthermore, you have an opportunity to reach your customer base with good consistent publicity by creating preferred customer data bases. Your customers can easily recommend your establishment to their friends via your website where they are likely getting their very first impression. The key to your site is the look and content. It is important to keep it fresh and relevant. National Restaurant Design is introducing full web site design and maintenance. More info to be available in the coming weeks.

Frank
www.NationalRd.com

New Versus Used Equipment

2008-10-22T09:44:00.006-05:00

Before you purchase food service equipment make sure you have a finished design. Many people will purchase equipment before a restaurant design firm has finished the layout. You never want to compromise your space by designing around already purchased equipment. Select your equipment based on the drawing and the equipment specified by your restaurant design firm. A good food service consultant will specify the type and brand of equipment that you request and require. Now that you have your finished design you can purchase the equipment. The restaurant design firm will provide you with a good bid specification package with all the needed accessories. Send it to at least three equipment supply companies for competitive bids. If you chose to supply your kitchen with used equipment make sure that it matches the specifications dictated by your restaurant design firm. You may have an opportunity to purchase used equipment that is similar but does not match your drawing. Consult with you restaurant designer. They will change the design to make the equipment fit if possible. Before purchasing used equipment consider the following.

Does the equipment fit your design and specifications, will the equipment do the job necessary to service your menu, how long is the warranty, how old is the equipment, is the equipment certified NSF and is it at least 40% cheaper than new. Consult with your local health department before purchasing. They will require you to provide them with the make, model number and specifications sheet.

Economic Design

2008-10-21T15:00:00.003-05:00

Thousand's of dollars can be saved with great restaurant design and layout. That could be the determining factor that will allow you to move forward with your project. The importance of an independent food service designer/consultant can make a massive difference. They work without conflicts of interest. The following considerations are what is needed to accomplish economic restaurant design.

1. The restaurant designer should only specify the equipment needed to service your menu and clients.
2. Eliminate custom stainless steel kitchen equipment. Catalog equipment (buy-out) works just as well. Custom equipment is specified mainly to elevate the equipment package.
3. Reduce the amount of plumbing locations. A great restaurant designer will use as many shared plumbing rough-ins as possible. Thousands of dollars could easily be wasted with poor plumbing locations.
4. Design Green. Restaurant designers have a tendency to not pay any attention to energy savings. With the proper research, thousands of dollars can be saved with energy efficient equipment such as exhaust hoods, dishwashers, ice makers, cooking equipment and refrigeration.
5. Always look at alternative finishes in the dinning room. A good interior designer will give you many alternative finishes to expensive finishes such as granite.

Frank

The "Big Wow Factor"

2008-10-20T09:35:00.007-05:00

The "big wow factor" is a term used for a customer's first impression when entering your establishment. It is an important component to the success of your restaurant, bar, lounge, or other food facility. It is also important to dedicate a significant amount of your budget to create that big wow factor. Some restaurant design firms ignore this component and eat up your budget with poor commercial kitchen design, unnecessary equipment and poor choices or placement of food service equipment. Let me explain...

A good restaurant design firm will only specify the equipment that is necessary to service your customer in the most efficient way.
The expert will design in a way that reduces the need for multiple plumbing and electrical rough-ins. That is a large part of the budget that can be squandered with absolutley no net return.
The right designer will eliminate the need for custom equipment which is generally twice the cost of catalog-type of equipment.
A great restaurant design firm will be very mindful of the "big wow factor" and not blow your entire budget in the kitchen.

Any more questions?

Frank
http://www.nationalrd.com/

In These Tough Economic Times

2008-10-14T15:09:00.004-05:00

The cost of opening a restaurant is a challenge in these tough economic times. There are ways to reduce you costs along with a few different ways of raising cash to outfit your restaurant with equipment and furnishing.
One real good source of cash is your landlord. If your build-out is $50,000.00 and you only have $30,000.00 renegotiate your lease. All or most landlords will give you a build-out allowance. Negotiate for more. They are also having a rough go of it. You may have to pay a bit more per square foot for rent, but it is a good source for cash. Consider leasing. There are many companies that specialize in food service equipment leases. Purchase GOOD used equipment. There is a lot out there. Lease your dishwasher and ice machine. They are very high maintenance items that are very easy to lease. You can lease those items from your food service supplier or a company like Eco lab without a problem. always choose an independent restaurant design consultant. They are only interested in your budget. An equipment company design staff will always cost you thousands more. Think about bringing in an investor. For some people that is a dirty word. It is a good option if you remain in control.
-Frank
http://www.nationalrd.com/

Concept and Vision

2008-10-14T08:48:00.004-05:00

Before entering into the restaurant design phase of your project you must have a clear concept and vision for your space. Know the type of food and beverage you are serving, understand your method of service. recognize the clientele that you are targeting and have a vision of what your space is to look like. It is your concept and your vision. A great restaurant designer/ consultant can help you realize the above.

-Frank

Conflicts of interest

2008-10-13T17:13:00.004-05:00

There are many restaurant designers that call themselves consultants. There are two categories of restaurant designers. The first being the independent restaurant designer and the second is the restaurant equipment company that has a design staff. A true consulting firm has only the client in mind and eliminates all conflicts of interest. The design staff from a restaurant equipment company is required to draw and specify the equipment that they would like to sell you, not necessarily what you need. They specify custom equipment knowing that catalog equipment will do just fine at a fraction of the cost. Their goal is to sell you as much equipment as possible.That creates a major conflict of interest. An independent restaurant designer only has your best interest in mind. It is their job to draw according to your budget based on your concept, vision and the utmost efficiency. The independent restaurant design firm will create the best possible design, specify only the equipment necessary for your operation and create bid documents that enable you to have your project competitively bid. The bottom line is; hire an independent. You will receive a design by a food service expert, you will save thousands of dollars in equipment and mechanical costs and you will truly eliminate all conflicts of interest.

-Frank

How on Earth Do You Start a Restaurant?

2008-10-10T08:45:00.001-05:00

Starting a restaurant is as exciting as it is challenging, from the conceptual stages to the first drink and meal served. What you achieve in the conceptual stages of your restaurant design will certainly have a major impact be it good or bad. “Due diligence” is the operative phrase. Taking the proper steps can insure success and prevent entrepreneurial suicide. Think about all the tasks to be accomplished before the first meal is served. Here’s the concise list:

Concept
Site selection
Space negotiations
Facility design, construction
Menu design, marketing
Equipment purchasing, staffing
Training, accounting and opening day.

Each one of these categories has its own specific list of tasks. It isn't just the restaurant kitchen or the dining room layout. It isn't just getting some restaurant design plans off the internet. You must commit to due diligence. To say any one aspect is less important than another is a grave mistake.

A great restaurant design is more than just the "big-wow-factor" when you first walk into a restaurant. A great design team will insure that four of the five sensory experiences (seeing, tasting, touching, hearing and smelling) are achieved with excellence. This along with the sense of taste, provided by the staff, is what will create the total dining experience for the guest. People go to restaurants today to be seen, heard, entertained, eat and drink. One aspect is as important as the other. This sensory design style can be achieved with the smallest of venues, be it a coffee shop, a school cafeteria or a high end restaurant. Great design is vital to the starting and success of every food service establishment.

There are several types of designers that may be involved in a foodservice project, including the architect, foodservice consultant / designer, graphic designer and interior designer. There may be additional designers required like audio/visual, lighting and mechanical designers. Most will fall under the umbrella of the architect. The absolute key component for the designers is the ability to interpret the vision of the owner/operator. The owner must have a clear foundational understanding of their concept and vision.

Let’s get started. What’s first? You understand your restaurant concept and vision, right? Document it in detail. In the beginning stages there are two design firms to bring on board. The first being an architectural firm and the second a foodservice consulting/design firm. I highly recommend these firms are hired independently. This eliminates a conflict of interest.

First, begin by interviewing several architectural firms. The architectural firm you hire must have restaurant design experience. There are so many foodservice code issues to deal with that an inexperienced architect will create a nightmarish scenario for your foodservice designer and all the tradesmen. The architect that you hire will assemble or assist you in assembling the remainder of the design team other than the foodservice consultant. Whether you are building from the ground up or occupying an existing space, an architect is vital and typically required by the municipality. The architect will design and allocate space according to your concept and vision. Be ready to be part of the design process. Communicate to the architect the necessity to achieve all the sensory experiences previously mentioned. Always be active in every part of the process. It is not unusual to review several drawings. Continue the drawing process until your vision has been realized.

Secondly, interview and hire a foodservice consulting/design firm which takes the architectural space and makes it functional with a great layout. The foodservice designer will be involved with the entire space, including the bar, kitchen, the side stations, seating and even restrooms. The foodservice designer then will specify each piece of equipment according to the food served, create mechanical plans for the architect and contractors, design construction installation elevations for the equipment installers, produce bid documents that will ensure competitive pricing, complete a quality assurance punch list and participate in fully developing your concept and vision. Hiring a foodservice designer is absolutely imperative. With the exceedingly high cost of real-estate and labor, improper utilization of space can cost you success.

I advise hiring an independent foodservice consultant/designer whose sole function is consultation and design, as opposed to those also selling equipment which can create a conflict of interest. A great designed facility will use every square foot of space strategically and efficiently. You want a professionally laid out space to accommodate a good lean crew not a track team running your restaurant. The whole sensory experience is affected by the quality of the design. Customer and employee friendly environments are achievable goals. Let the foodservice designer have an understanding of your budget and they will draw and specify equipment accordingly. You then can decide with whom to make your equipment and furnishing purchase through a competitive bidding process.

The combination of a great architect and foodservice consultant/designer will ensure that you will achieve the big-wow-factor in a very efficient space based on seeing, feeling, touching and hearing. And with the excellent professional staff that you assemble for the sense of taste, you will have created an unbelievable culinary experience.

Visit this blog again for more great tips, but don't stop here. Speak with a foodservice consultant for some free no-obligation advice to get you on the right track. You can even call me. Just visit my website for the contact info.