Coordinate restaurant design and reviews

Work from a coordinated drawing set

Kitchen equipment affects more than the floor plan. Its power, water, drainage and ventilation needs must be considered together by the relevant design professionals.

MEP means mechanical, electrical and plumbing: the building systems serving the space. Ask the design lead to explain where equipment information appears in those drawings.

• Match equipment model numbers across plans and schedules.
• Check layouts against doors, service access and deliveries.
• Identify unresolved equipment selections before bidding.

Identify the responsible reviewers

The review path depends on the location and work. Ask your design lead which Building, Health, Fire and other reviews apply, and which submissions depend on earlier decisions.

San Diego County’s Food Plan Check program reviews new and remodeled food facilities. Elsewhere, confirm the responsible health agency; the local building department is a separate contact.

• Name the agency and contact for each review.
• Track landlord comments separately from agency comments.
• Keep submission dates, responses and open items together.

Carry approved changes into pricing

A review comment can change equipment, details or the work included in a bid. Sending only the original drawings leaves bidders pricing different projects.

Have the design lead issue a clear revision list. Ask bidders to confirm the exact documents included in their price and identify anything not yet resolved.

• Maintain a drawing register with dates and revisions.
• Send the same clarifications to each bidder.
• Record how pending review changes will be priced.

Related reading