What to look forward to in 2000 when you're planning a new or renovated kitchen

Nation's Restaurant News, Jan 3, 2000 by Foster Frable Jr.

Are you planning to build or renovate a kitchen next year?

Then be prepared for some real challenges ahead as the concept of business running at "Internet speed" influences design and construction. This places tremendous pressure on everyone involved to open a facility as soon as possible. Design schedules that five years ago might have taken nine to 12 months are "fast tracked" to accomplish the same process in half that time. Gone is the time for properly researching equipment, checking the design or drawings or reviewing alternative solutions.

Adding to that is the fact that almost everyone involved in design, engineering and construction is understaffed and overworked. In the rush to complete documents, major issues are cast aside and forgotten until the facility opens with glaring flaws.

The 1990 recession hit the commercial building industry hard. In some areas, more than half the architects, engineers and project managers were laid off. Many left their profession never to return. Engineering students in college chose other careers, resulting in a huge gap in many firms of middle-level designers and project managers with the experience necessary to execute successful projects. The employees who are left to fill the gap, particularly the recent immigrants from Eastern Europe or India, often have limited or no experience with designing or building projects with commercial kitchens in the United States.

On the positive side, owners are asking their chefs and managers to take stronger roles in reviewing and approving the facilities they eventually will operate. Unfortunately, the operating team often is hired and introduced to the project after all the decisions have been made and the project sunder way. Many chefs are creatures of habit and ask for a layout and equipment in their new facility that is similar to where they worked in the past. Accommodating those last-minute changes creates havoc with schedules.

Once a design is approved, obtaining accurate utility and installation information for the equipment is still a major concern. Too much equipment literature contains missing, outdated or incomplete mechanical information and service clearances. Many manufacturers depend on advertising agencies to prepare equipment literature. The result is incomplete or illegible information printed with color overlays and screening that make them impossible to scan, fax or copy.

The Internet should provide a solution to disseminating equipment information. However, information on new and specialized models, accessories, options and installation details are totally lacking from the Web sites.

Owners have serious concerns accepting what they consider to be very high costs of equipping a commercial kitchen today. The cost of induction ranges, combi-ovens, flight-type dishwashers, pulpers and high-tech holding equipment are difficult to justify to owners who are accustomed to getting by with simpler equipment. Contrary to what manufacturers believe, the majority of owners and developers of commercial kitchens are really only focused on the initial investment -- not energy and labor costs. Consider that almost no on-site foodservice, hotel or health-care facility even meters the energy cost of their kitchen equipment.

Proposed changes in the distribution of equipment adds another burden to those who are equipping a commercial kitchen. A vocal group of large equipment dealers have lobbied manufacturers to eliminate or drastically cut the commissions of independent manufacturers' sales representatives.

Most consultants and knowledgeable customers believe that the local representatives provide an important component of our business in education and customer service. As with any business, there are a few bad apples that don't provide value equal to their sales commissions. For the most part, the local manufacturer's reps play an important role in the successful designing and equipping of commercial kitchens.

Downgrading the rep's role or commission benefits only those few dealers who would like to keep the commission. Adding to that potential mess is the confusion and uncertainty created by the unparalleled number of changes in ownership of major equipment brands this past year.

Currently, the Internet has a limited impact on sales of heavy equipment, such as ranges, refrigerators and dishwashers.

Based on current initiatives in the marketplace, it is very possible that within five years as much as half of foodservice-equipment sales to end-users will be Internet based. In the formative stage now are large networks of national install/service companies that can receive, stage, deliver and install equipment. Where traditional equipment dealers and manufacturers' representatives fit into this equation is a big question mark.

With construction booming in most areas, local building department and health inspectors are overworked and therefore less available or flexible. Plan-review times that used to take weeks now stretch into months. It's not uncommon to have conflicting directions between one inspector and another. The timetable for securing the approvals necessary to start construction and to open a facility has become one of the biggest unknowns and potential breaches in a project schedule.