The Last Mile
Getting Everyone to Sign Off
As your construction and equipment installation near completion, you and your operations team are eager to move in, receive supplies and begin training. There will always be tension between the construction crew and the operations team, who wants to get in, set up and get to work.
Aside from the needed inspections required before operations can start receiving goods and training, there is equipment that requires technical/factory start up, calibration and training. These activities are often scheduled when these appliances (coffee and espresso machines, hi tech ovens, specialty equipment) are installed and connected to utilities but before the site is ready for final health, fire and building inspections.
Inevitably, with equipment start-up and calibration there will be issues: faulty or broken parts that will take time to repair or replace, incorrect electrical receptacles, missing plumbing accessories.
General contractors are not immune from these same issues. Punch list items like trim and finish details, mechanical, electrical and plumbing issues must be addressed immediately. Once the restaurant receives their CO or TCO, the staff will overwhelm the restaurant. The kitchen, bar and dining areas will be packed with people training. Hoods will be on and cooking appliances hot. This is not a good time to be trying to finish work. This may require early morning or after-hours service.
This is the opportunity for your equipment vendor and his manufacturer’s agents and service technicians to prove their value or expose their deficiencies. It is a time that will determine if they remain part of the design and construction team on future projects or be kicked to the curb and maligned for failing to do their job.
This may sound harsh and may be unfair. So what. Contractors, equipment dealers and their support team (service agencies and factory reps) realize that there are many options for owners to source their equipment needs. Personal service, attention to detail and timely response set these companies apart. Seasoned operators are under a lot of pressure to get inspector sign-offs, load in supplies, train their staff and get open. When equipment and installation issues arise – and they always do – factory reps, service agencies, the installation crew and the equipment dealer must all do whatever it takes to expedite the necessary repairs and provide the requested training. The cause of these issues may not even be clear. Low gas pressure may be the cause of temperature fluctuations in ovens or ranges, popping breakers may be the caused by compressors kicking on tripping GFI receptacles or too many appliances on the same circuit.
Regardless of the cause (often operator error), solving these problems will determine how they (YOU) are remembered by the owner.
