Project rebuilding of premises, or an architectural piece, where the stages and details the types and kinds of redevelopment areas, design features floors, walls and ceilings The reconstruction project of the facade in order to renew the appearance and the entrance to the restaurant. Project ventilation / air conditioning, heating, water supply and sanitation, and electricity. All of this documentation should be framed not just as well with professionals, be sure to have a license rtn provision of such services. Only to develop a design project and the project dressing rooms can be any expert, including himself a restaurateur, most importantly – have the necessary experience and knowledge. And more on the development of the menu. It all depends on personal preference and restaurateur orientation of its institutions. The main thing is that you must specify for the development of technological design and equipment selection – is the general direction of the kitchen, advice on the number of courses and pricing. A more detailed The menu will be elaborated already a chef, which is recommended to hire at least 2 months before the opening of the restaurant.
Acquisition of equipment it is desirable to implement the recommendations of a specially hired for this to consultants, knowledgeable in these matters. The only way you can buy quality equipment and save money. It is important to know that the required equipment at the supplier may not be in stock, so book it must advance. The average waiting period following delivery of the equipment is approximately 75 days from date of order, here and expect their forces in advance. Purchase of utensils and necessary equipment – another big question. It is better to spend money immediately and acquire special professional cookware, which will pay off very quickly. It retains its original form for a long time, not crack, it gets dark edge does not cleave, it is resistant to shock and fall, in addition to purchase necessary items it is always possible.