As a request to find ways to bring the costs down on the bid values of this project, I mean in no way to critique the design of the project, but merely to preserve it's aesthetics and still find ways to bring costs in. In some cases, beauty must be compromised for function. quality will also be compromised in many cases... here's why:
First and foremost in projects like this, always know the term of the lease... this will determine the longevity of the project. For example, this projects lease is 5 years... which means that we should be providing design that lasts just that long, and still meets code and budget - so here we go.
1) grease trap: take another look at the grease trap. when designers are in a hurry, they throw in details that are familiar to them. in this case, it details a grease trap that is for exterior use and can be rolled over by a truck. Our grease trap needs to be low-profile, accessible by a pump truck, and needs to have a flow rate of 13 gallons per minute, and 500 gallon capacity. This is quite a bit... a way to reduce this size is to reduce the amount of drains and floor sinks... try to minimize this... that way you can spend less on plumbing fixtures and piping as well...
here's the savings: for each floor sink i get about 100 gallon reduction on my grease trap size.... try to get this down to 1 floor sink, and you are golden!
2) air conditioning: yes - the ramen shop is a hot place. we have huge vents to move the hot air out of the kitchen, so think about the customer space... this area has a volume about 50% larger than it needs to be due to a high ceiling. High ceilings are beautiful - but will it really sell more ramen? this is a question you need to debate. less volume means less air to cool. and therefore smaller A/C. less energy use, and less cost up front.
here's another throught: the high ceilings captures most of the heat as it rises. cool air falls.. so use small split systems to drop cool air, and find a way to let the hot air out of the top so that customers feel cool, and the heat goes out. Mechanical engineers hate this logic because the HVAC code is designed to get owners to spend money on A/C. so most A/C systems are design to mix air. In our tiny restaurant space, we can get enough air movement from convection (in my opinion). Will we get some heat spilling from the kitchen? yes. great! then we can get the smell of fresh ramen as well... now that sells ramen!
3) the concrete floor: wow, what a doozy... a great concept - but let's consider: this building is a type VB - building. it has no fire sprinklers. It's completely combustible, and therefore very small. the kitchen is tiny, and we should be able to build a raised floor with non-combustible materials. NFPA13 says you must sprinkler crawl spaces - but this falls under the exceptions provided that the gas lines do not run in that space. keep the gas lines out, and you should be fine. a call to the fire department and a visit with them will clear this up in an instant and save you a ton of concrete work.
Now, if you run into a wall on this, and the fire dept. or the bldg examiners wants something else, your alternative is a raised non-combustible floor. use the prefab metal with concrete tiles, and then seal with an elastomeric or other floor system.
4) Demolition: this part is always overlooked, and i don't even know what material is to be removed... but if the demolition requires removing tile or stone in areas where we are building a raised floor.... forget it. leave the floor as is, and just build on top. the cost of chipping and trenching is what kills budgets - so lets avoid cutting concrete as much as possible. Our plans currently call our for cutting into the new concrete floor we poured. - See electrical drawings... we are NOT doing this.
5) Electrical: check with the electrical engineer on this, but if you can organize the kitchen where you can keep the panel where it is, instead of moving it, that would save a bunch on electrical work.
6) other misc items to save money:
aluminum railings - change to wood.
tile over steps and kitchen: - change to vinyl
16 gauge st. steel guards - use a metal laminate or a vinyl
7) final comments: i'm pretty sure you can find the savings to make this restaurant happen.
you should be getting savings from demolition, some electrical concrete cutting, no concrete pouring, reduced grease trap or excavation costs, reduced plumbing costs, and reduced a/c costs. Little to no fabricated metal costs, and no masonry or tiling costs.
if this report proves valuable to you, please calculate the savings, and pay what you think this is worth. onegaishimas!
or you can just order your loose furniture through us. we'd love to custom make it!
please feel free to post comments!