A Buildout Primer for Startup Restaurants

Whether you are planning to outfit an existing space for a restaurant or updating your restaurant with an extensive remodel, your best approach is to proceed with caution. "No matter how optimistic you are, realize that it will take twice as long as you think and cost twice as much," says Arthur Gordon, founding chef and owner of Irregardless Cafe in Raleigh, North Carolina. "Plus, you have to have working capital for at least six months after opening."

Gordon urges operators to "design backwards. Make sure you can access all plumbing, HYAC duct, and equipment, ideally with lights and electricity at hand. Give yourself enough space to put in the size of duct work necessary for exhaust and return air. Are there cleanouts for sewage, because it will back up? Are you using thick or thin copper piping.cast iron or plastic? Engineering is crucial."

"First, know your numbers," says Dennis Byrd, president of Island Famous Inc. in Galveston Island, Texas, operator of multiple food-and-beverage establishments including The Spot, Foxtail, and Tiki Bar. "Have a really good grasp on what your annual revenue projections will be, and then compare that to the lease of the existing space."