I can’t say it enough- getting the right contractor is a HUGE deal! It’s not always about saving money or getting the biggest name or the flashiest construction team. It’s about getting experience and value. I think it’s like that in restaurant equipment. While I like to say we’re not going to be undersold, I also like to share that a big part of our value is the extra add-on values we have the tidbits of knowledge, the free local delivery, humans on the phone and helpful folks including technicians available when you need help.
The same is important with a General Contractor.
Let’s just say we see it all too often. Clients ended up working with an unskilled contractor who offered them a lower price than the experienced person.
Low price is great- don’t get me wrong, I’m all about shopping for a bargain and that’s what we’re about at One Fat Frog. Getting equipment at a huge discount from one of our warehouses (oops… did I spill the secret?) is what we’re built on. But there are some things you can’t save and there is such a thing as a bargain that is TOO GOOD to be true.
One of my friends told me today about getting outbid at on a restaurant buildout. The general contractor who won the bid had model home building experience- years of it. But, he didn’t know how to read a blueprint for commercial sprinklers, for a/c returns, for ADA needs on counters and restrooms. Here’s the thing, this stuff can cost you BIG money.
Recent stories I’ve heard from clients at One Fat Frog… and we can even guesstimate how much the “mistake” cost the client:
- toilet put 21 inches from the wall… client said ADA requires 18 inches… shouldn’t GC and plumber have known this? Result, tile ripped up, concrete ripped up, oh yeah toilet pulled up and replumbing… cost at minimum $5k
- no handicapped access to counter… who did the plans? shouldn’t they have noted this? Now clients either retrofit counter or add additional counter which really affects their limited floor plan and seating plan
- buildout takes three additional weeks, stalls … how much money do you hemorrhage each week you’re in construction and unopened?
Really I can’t stress enough the importance of a skilled GC in the greater Orlando area. And even if you’re not in the greater Orlando area figure you will need professional plans, electricians, plumbers and the like. Using an architect who has never designed a food service facility may cause problems… if they’ve never worked front or back of the house you may just have traffic flow issues.
If you’re in the greater Orlando area and would like us to sit down and look over your plans give us a call and make an appointment. Be sure the office knows you’re a startup and would like someone to check out your flow and plans. We love, love, love to sit down with startups and discuss flow, equipment, furniture, local artists and contacts we know. These are all things a Florida restaurant equipment dealer who has been in the industry can help you with.
We are known for thinking outside of the box … after all if you wanted to open something in the box wouldn’t you open a franchise?