How top restaurant brands reduce cost-to-build: Design

For top restaurant brands, efficient design and prototype processes are crucial for reducing building costs. These design processes, when implemented correctly, serve to standardize communication across a network of stakeholders who each have a limited view or opinion of what’s important in a project. This unification is primarily achieved with the use of construction/architecture specific software, 3D scans, VR/digital walk throughs, and project management platforms to bring together stakeholders during the planning process. The goal of this collaboration is to generate or update a brand’s prototype via value-engineering, space-optimization, and implementation of feedback from operation and construction teams.

This prototype creation/update process will allow your brand to reduce costs during and after construction, as well as increase profitability via operational efficiency and output.

Design & Prototype Process: A quick breakdown of software and review processes.

Advanced Design Software

  • AutoCAD: Widely used for creating detailed architectural designs and floor plans, this is probably the most common platform that you’ll deal with for plan generation, although Revit is becoming more popular as time goes on.
  • Building Information Modeling (BIM): Using BIM software allows for detailed 3D modeling and simulation of the construction process – the industry standard for this is Revit. This technology helps identify potential issues before construction begins and allows collaboration amongst various trades and contractors.
  • Virtual Reality (VR) Walkthroughs: VR technology can provide virtual walkthroughs of the restaurant design, allowing stakeholders to visualize and adjust early in the design phase through the use of collision detection during the walkthrough.
  • Project management: There are a litany of project management platforms on the market these days, each one with their pros and cons. Procore is known for their construction-specific software platform, while Asana is known for their AI features and workflow optimization. Whichever platform a brand goes with, the main objective is to make sure the platform helps facilitate communication across all your stakeholders in a meaningful way.  

Efficient Space Utilization

  • Multifunctional Spaces: Designing areas that serve multiple purposes can reduce the overall footprint of the restaurant. This approach cuts down on construction materials and lowers long-term operational costs.
  • Optimized Kitchen Layouts: Efficient kitchen designs that streamline workflows can minimize the space needed and reduce the cost of kitchen equipment and installation.

Standardized Designs

  • Uniform Design Elements: Implementing standardized design elements across all locations allows for General Contractors and their subs to provide better insights to their suppliers and vendors, allowing better negotiations and lowering the variance in availability of materials.
  • Consistency in Construction: Standard designs reduce variability, which minimizes the likelihood of errors and rework during the construction process.

Prototype Testing

  • Controlled Environment Testing: Developing and testing prototypes in a controlled environment helps refine designs and construction methods. This process allows brands to identify and address any issues before full-scale implementation, saving time and money.
  • Feedback Integration: Gathering feedback from the initial prototype phase and integrating it into subsequent designs ensures that each iteration is more efficient and cost-effective than the last.

Application of Prototype Updates for Cost-Reduction: Here's a few examples of what a brand might do with information generated from prototype review/update processes.

Moving to Modular Construction Instead of Stick-Built

  • Prefabricated Components: Utilizing modular construction techniques involves creating sections of the restaurant off-site in a controlled environment. These prefabricated modules are then transported to the site and assembled quickly, reducing labor costs and construction time.
  • Scalability: Modular designs can be easily scaled up or down, allowing brands to adapt to different locations and market demands without significant redesign costs. If a brand can identify space efficiencies and optimizations from their prototype review, they may be able to convert to a modular or partially modular build process.

Utilize Vendor Relationships Through Prototype Standardization

  • Vendor Network Development: Standardizing the layout and equipment needs for your restaurant prototype makes it much easier to create and nurture relationships with vendors in several ways. Simplification of Scope and product/material standardization allows vendors to spend more time executing in their specialized areas and develop more customized programs to accommodate brand growth.
  • Leveraging Volume: Standardizing equipment and fixtures allows vendors to leverage bulk deals and volume commitments with manufacturers to secure brand-specific pricing, supply chain commitments, and static pricing structures with service companies in local markets. This is due to the more predictable nature of the FF&E package that is achieved with a standardized prototype. 

By focusing on efficient design and prototype processes, top restaurant brands can significantly reduce their building costs. These strategies not only streamline the construction process but also ensure that each new restaurant maintains the brand’s high standards of quality and customer satisfaction.

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