OK, Here’s how it works

I build to you, or you build to me

Dear Abby – My girlfriend doesn’t understand me . .  Oh, wait, that’s a different issue. Here’s a better query. My deadline requires that I install the bar drink rail (scupper) as soon as the stone bar top is set. But, there is not enough time to measure and fabricate after the top is installed. What do I do?

Coordination among trades is essential to ensure that components provided from different sources all fit together.  Confirming clearances for under counter refrigeration in millwork or providing cut-out locations and dimensions for ice bins or other drop-in equipment is relatively straightforward although often missed!  The collaborative pieces that require a more precise fit are the ones that can cause problems.

Walk-in coolers that fit between walls often need to be field measured and ordered months before walls are erected or the site is ready for installation. Millwork enclosures around stainless counters or the custom fit of stainless cabinets, corner fillers, expo pass shelves or wall-to-wall custom fabricated counters all require coordination of finished dimensions between the fabricator and the general contractor, millwork sub-contractor or other specialty suppliers. Waiting for one trade to finish and install their work before other elements can be field measured, fabricated and installed is often impractical when dealing with a demanding construction schedule.  The work around is often requiring “hold to” dimensions. In other words, “you build to me or I build to you”.  By clearly documenting what dimensions or clearances are needed to align equipment with walls or millwork, either with approved shop drawings or physical templates, you minimize the potential for custom items not fitting. I say “minimize” because mistakes still happen.

Waiting to build and install tight fitting shelving or cabinets until everything else is in place is risky. Completing these final pieces of a restaurant installation always occur under pressure.  Operators want to receive small wares, set up their kitchens and bars and commence training as soon as they get the green light from the various inspectors. Sometimes inspectors will allow non-food supplies to be delivered and stocked early and staff is eager to get this stuff in the space and on the shelves.

Often,  the owner/operator will hold on measuring, fabricating and installing these items, until after inspections to avoid delayed sign-offs. Installing these last-minute additions and changes often requires trades people to work around staff and supplies. Welding, cutting and drilling are activities that create dirt, metal filings and noise. They are dangerous, make the work harder and takes more time.

While these last minute adds and changes are not uncommon, many of these details can be avoided by clearly defining the sequence of work beforehand. Where possible, equipment that is built into millwork should be delivered to the millwork shop for proper fit. Or, if this is not practical, factory specifications and dimensions for this equipment must be provided to fabricators. Where two separate vendors are providing pieces that must fit together, there needs to be clear direction as to “who is building to whom”. In other words, once you confirm the dimensions of what you are building and the dimensions of the available space, you need to make a crucial decision. Am I going to build to you? Or, are you going to build to me? Once this sequence of work is determined, you will be able to proceed smoothly.

Keep in mind that it is easier to trim wood (and even stone) than stainless steel. Where determining all the various dimensions to form a tight fit is impractical, pick a trade that will be able to build “long” and adjust in the field. If this is not possible, and the only option is to field measure once the pieces are set, then the operator needs to schedule accordingly so that messy/loud/dangerous fabrication adjustments can be made before staff and supplies move in.

The reality is that holding off on stocking and training for a few days to allow your restaurant to be completed will result in a better product, higher quality work and fewer maintenance headaches in the future.

So, back to the earlier question: What do I do?  In restaurants, as in relationships, the answer is always communicate, communicate, communicate!  The sooner these overlapping activities are coordinated and the sequence of work is clearly communicated, the better. The result will be a smooth transition from construction to opening.