Project Advice – be smart and plan it right
New construction or refurbishment projects are often drawn up on paper without placing sufficient emphasis on operational conditions or requirements.
As a consequence a business or an operation may be affected long-term resulting in a lower profitability and/or return on investment.
For example at a restaurant development, we feel that some areas are crucial to be considered at the planning stage:
- Customer access and/or circulation space
- General lay-out of premises considering service and food production sections
- Storage and chilling facilities – location and size
- Type of service model (e.g. self-service) - considering “bottle-neck” situations or limitations to overall service functionality
- Food production facilities must be suitable and appropriate to guaranteeing the expected food quality – kitchen layout is crucial to the success of an operation
- The service flow between in the kitchen and customer service area must function flawless; location of service stations, order systems etc is important
- Delivery and Waste areas – are often forgotten in plans or not considered important enough within an operation
- Staff areas – are often not available or not suitable. Avoiding mistakes at the planning stage will ensure a properly functioning operation contributing to the success of a business.
Similar consideration must be taken for hotel and visitor attraction planning but too often the operational functionality is neglected. We have seen plenty of badly functional venues.
All refurbishment and construction projects must adhere to the “Construction (Design Management) Regulation 2015”. Meeting these obligations requires in-depth coordination with the client’s H&S arrangements. We assist and advise.
Please contact us to discuss your project and what support we can give to make it a true success