Issue link: https://www.e-digitaleditions.com/i/774819
32 FEDA News & Views Foster Frable It's a Jungle Out There for Someone Trying to Build or Expand a Restaurant By Foster Frable Jr., Clevenger Frable LaVallee fosterf@cfl design.com A local architect recently asked our consulting practice to prepare a submission package for a health department review and permit appli- cation. We tracked the time it took to fulfi ll the request and were surprised at the total number: over 14 hours. Numerous forms, questionnaires, and related requirements for the submission were the culprits! And this hadn't been a new and unknown project for us—we had designed and worked on it from its inception. Taking a look at the submission process turned our thoughts to wonder- ing how a typical res- taurant operator with a limited knowledge of construction and code-related require- ments could sort through this process. While our new pres- ident-elect has prom- ised to reduce govern- ment bureaucracy and regulation, it is unlike- ly things will change for the positive in the short term. So cutting through the thicket of confusing and often illogical regulatory requirements, will almost certainly continue to be a challenge. While most FEDA dealers maintain in- house kitchen layout and design depart- ments, their focus is typically directed to equipment plan preparation, elevations, and cutbooks for submittals rather than the details of code compliance, material selection, ADA codes and standards, etc. In larger projects like colleges, hospi- tals, hotels, and on-site dining, there is likely to be a code consultant or expedi- tor to hand off or assist in the compli- ance review and submissions. However, when it comes to individual restaurants, catering facilities, and churches, there are far fewer resources. Most architects and engi- neers don't design and build enough restau- rants to know the ins and outs of the codes or the best materials and fi nishes to use in the back of the house (BOH) area. What to do Develop a resource library (in a computer database or in binders) that can assist your sales reps and equipment specialist with answers to the FAQs raised by owners and chefs. The library should include the following: ➤ Updated codes and regulations for all jurisdictions in your trading area. ➤ Information and samples of mate- rials and fi nishes for BOH areas (with an emphasis on fl oors, walls, and ceilings) that meet local health department requirements. ➤ Copies of applications for local health department licenses and approvals. ➤ Catalogs for ancillary support equip- ment you may not sell but become part of the overall kitchen package. This could include information on grease traps, dumbwaiters, lighting, exhaust fans, trash-handling equip- ment. Action steps associated with devel- oping your resources include designat- ing one person to be the facilities-and- codes guru and sending that person to local seminars and workshops. Secondly, become an advocate for small restaurant operators in your region. Individuals or companies that are penalized by unfair or overzealous codes and regulations don't have the time and/or resources or knowledge to fi ght them. The operator, architect, and contractor don't want to get on the bad side of the local build- ing department or health inspectors, so they acquiesce to their demands for fear of retaliation. Since a dealership isn't required to get permits, dealers that raise concerns don't need to be concerned with reprisals. The more red tape and overly complex rules that can be moder- ated, the more new and renovated kitch- ens will be built—all of which equates to new customers. Becoming an advocate for local food- service businesses helps create more value for the brand and the operator. continued on page 34 When it comes to individual restaurants, catering facilities, and churches, there are far fewer resources. Most architects and engineers don't design and build enough restaurants to know the ins and outs of the codes or the best materials and finishes to use in the back of the house (BOH) area.