About buying existing restaurants
Post tag: restaurant equipment, restaurant permit, restaurant project plan | 2 comments
We would appreciate your support by clicking these buttons:
When opening a restaurant, buying a existing restaurant makes the most economic sense and is the most ideal option for first time restaurant owner. However, it gets tricky when selecting the right restaurant to buy. Here are some guidelines:
- Is the exhaust hood still in good condition?
Is the size good enough to serve your future business?
Note: changing the exhaust hood is costly and can eat up a good portion of your budget. - Are there enough sinks?
The health department requires at minimum of (1) hand sink, (1) mop sink, (1) three-compartment sink and (1) prep sink and more depending upon the type of operation. - Are the restrooms up to ADA code?
Building new ADA restrooms is costly; finding existing spaces with ADA restrooms could save you a lot of money. - How are the conditions of the existing equipments?
Who is disposing the unwanted equipments? - Is there a grease trap?
- How long ago was the site remodeled?
Was it remodeled with the right permits?
Give the site credits as it meets each of the conditions mentioned above. The more conditions met, the more desirable is the site.
We would appreciate your support by clicking these buttons:
Posted on: Saturday, January 14th, 2012
Post tag: restaurant equipment, restaurant permit, restaurant project plan
Post tag: restaurant equipment, restaurant permit, restaurant project plan
When do you need fire suppression? Is there an alternative?
Can the ducts go through the wall. This is a two story building.
Can make up air fan be located in a window?
What is air flow and amps for 8′ long exhaust only hood?
Thanks for the thoughtful questions! For more information about fire sprinkler system, please watch this short video for more information:
http://www.restaurantdesigna.com/info-library/restaurant-fire-sprinkler-requirements.html
ANSUL system or fire suppression system is required for all cooking equipment under the hood except for ovens or any other equipment that do not potentially cause fire. There are no alternative as we know. Please share the great news here if anyone knows more on this topic. The duct can certainly go through the wall as long as it is not penetrating though any structural or fire protected elements. If it’s a two story building, you would need to coordinate with tenants on the second floor to see whether the duct can penetrate their space. You might consider using ventless cooking equipment if building a hood is such a hassle. We will be posting an article about ventless equipment soon. The answer to your last two questions really depend on: 1: How your engineer is designing the entire mechanical system 2: Local jurisdictions and 3: Manufacturer of different exhaust hood systems
I hope this helps!