Visiting the new restaurant in town is one of the most exciting ways to spend a night out. You can see for yourself what the buzz is all about, gain great water-cooler conversation material and enjoy the new cuisine and location. Many of us dream about owning and operating our own restaurant – creating a place where we can showcase the talents of a new chef, or provide a comfortable gathering spot for friends and family.

So how can you make your restaurant dream a reality? For a restaurant owner, the stakes are very high – investors to please, employees to pay and customers to feed. For a new restaurant owner, doing the necessary upfront planning and working with a construction manager can pave the way toward becoming a successful restaurateur.

Statistics show that the restaurant industry has one of the slimmest profit margins of any industry in the country – but it is truly an entrepreneur’s paradise. Restaurant concepts are born from the creativity of owners and chefs or from tried and true franchises that consistently deliver on the investment. Both the local operator and the nationally backed restaurants have the odds stacked against them. Cornell University’s School of Hotel Administration reports that the failure rate for independent restaurants in their first year of operation is 26 percent. The failure rate triples after a three-year period to 61 percent for independently owned restaurants and is slightly less for franchise outlets at 57 percent.

There generally are two types of owners: The entrepreneur who is not an expert on restaurant construction and the franchise owner who has to fulfill specific requirements from the parent company regarding the restaurant build-out. Both require a commitment to working as a team with their contractor and designer so that the finished product – the restaurant – opens on schedule, within budget and ready for a grand-opening gala.

The unique aspect of restaurant construction is that most restaurants (except for franchise operations) are distinctive and reflect the creative spirit of the owners and chefs. Industrial and commercial projects can sometimes be standard fare, but all restaurants have some type of personality. Personality is what attracts customers, but building a restaurant has a distinct set of challenges and issues that require significant advance planning and forethought.

The restaurant construction manager will handle the many issues that surround such an undertaking, giving the restaurant owner peace-of-mind throughout the process. Some of the thorniest issues such as permitting and zoning can be worked through a savvier contractor. The contractor is the central communication, the “mission control” for the project as decisions are made with others on the team including designers, architects, engineers and subcontractors. The contractor also acts as the single source for the owner and is responsible for the quality, cost and adherence to a tight construction schedule that drives the project.

The Ticking Clock

Working backwards is the key to time-management in any successful restaurant build-out. When the lease is signed and a contractor is hired, completion of a typical restaurant build-out takes three months to five months. Once an opening date is determined, you can establish when time-sensitive decisions must be made. The team – restaurant owner, designer and contractor – must work together to prepare a timeline and be ready for any bumps along the way. Heavy-duty kitchen equipment has a long lead time for delivery and sequencing the delivery of equipment is just one item in a long list of timing and construction management requiring close attention. Remember, you can’t open your doors to the public without a fully functioning kitchen to serve them.

Building a restaurant in Boston or other dense areas creates additional challenges. Building a restaurant on a vacant lot or in a strip mall is significantly easier, mainly because there are fewer surrounding buildings. In Boston, most restaurants are built in existing buildings, meaning that issues like ventilation take more effort to design and construct. The construction manager can anticipate potential issues and move the process along.

With every construction project, a consistent management team should see the project through from start to finish. The commitment of the team is particularly crucial as the owner has an obligation to the landlord to open on time, start serving customers and paying rent. Regularly scheduled meetings of the team will help keep the construction timetable on track and identify any problem areas while they are still easily remedied. The frequency of meetings will vary but it is recommended that the team meet once a week throughout the life of the project.

Luxury finished, custom-designed and built with the finest materials available, contribute to the beauty and atmosphere of a restaurant – but they also come with substantial costs. Often, restaurants spend so much money on interior design that it cuts deeply into capital – in some cases, the restaurant is even forced to close. Most restaurant owners do not have limitless cash reserves prior to the opening, but naturally they want the best that their budget will allow. A contractor can help the owner identify how best to spend money and achieve great quality at a low cost. For example, if an owner has his heart set on a certain type of flooring but doesn’t have the budget for the specific material, the contractor may be able to suggest a different material that is a bit lower in price but has the same characteristics. If the bar/lounge is a focal point, more time and resources will be spent on that area. Other focal points for which a contractor can help enhance the design include the lobby area, lighting, artwork and natural elements like a water wall or fountain.

When it comes time to open the restaurant to the public, a construction manager wants to see it succeed as much as the owner does. It is important to ensure that the delivered product is what both anticipated and desired. With open lines of communication throughout the process, the new restaurant will be an asset to the community and will provide all team members with a high level of satisfaction that reflects the hard work and planning that went into the project.