Bargreen Ellingson frequently gets calls from a panicked foodservice operator saying their current supplier has left them in the middle of a project installation and is nowhere to be found. Sadly, we’ve heard that horror story many times from restaurant or bar operators who rely on us for smallwares but choose to go elsewhere for their restaurant equipment. Perhaps the equipment was purchased from an online provider or the operator opted on equipment from another supplier; either way the operator has a timeline and needs to open their doors.
From supplying specification sheets and producing floor plans to ordering equipment and installing the job properly, the process of opening a restaurant is incredibly detailed and can be overwhelming for some suppliers. A good supplier will stay with you through the entire process, taking you from a rough idea and a few sketches to a finalized punch list and customer-ready facility.
What does ‘installation’ mean to your current supplier? Does it mean uncrating the item and simply setting it in place or does the supplier screw and caulk the sink to wall, insuring it’s level? At Bargreen Ellingson, we seek to be as thorough as possible in our installation process – it’s what we know as true service. While we may not typically plumb your sink (unless contracted to do so), we supply the necessary details required so the plumber and contractor can provide the adequate connections. If you’d like us to install the whole sink, complete with faucet and drain, we can do that, too.
Another element that is often overlooked is our ability to remove crating materials from the jobsite. While this may not seem like much, asking your contractor to dispose of these on the jobsite will add significant costs. We take the crating and cardboard away and properly recycle these items. We peel the film from supplied stainless items as well – a task in and of itself. Simply put, our installation is as complete or incomplete as you want it to be. From the beginning of the project to the punchlist, we make sure the job is completed to your standards. When quoting your next job, keep in mind that a project is more that just layout and equipment – it’s installation, too. What does installation look like to your supplier?
How do most restaurant and bar patrons determine what the best restaurants are? Aside from the food and atmosphere, more often than not, it’s in the service and experience the guest has. Restaurants and bars are factories, and as such they require efficient operation in order to remain profitable. The more efficient they are, the more profitable an operator remains.
In foodservice design, an operation must be optimized for performance in order to get meals to the customer quickly. From receiving products through the back door, followed by storing, prepping, cooking and serving those products to your guest, one must consider each and every step made by an employee. An inefficient cookline or bar requiring too many steps from one station to another can create increased labor and time to produce a completed order. Likewise, improperly placed service areas throughout the dining room can create additional work for wait staff.
Seating is another element and an area most operators want to capitalize on in order to get the proper turns and revenue stream they need to succeed. An inefficient kitchen, bar or service design can eat up space that could otherwise be utilized for seating guests.
As a commercial kitchen and interior designer, I take pride in creating an efficient use of the space provided. Whether it’s an existing space requiring a remodel or a brand new location, we are able to work with architects, designers, developers and operators in order to create a successful design and profitable business.