You may or may not need an architect on the project

Where Does One Start to Open a Restaurant?

First, you define and articulate your concept. Are you fast food style, upscale cuisine, a burger joint, a corporate cafeteria... and what kind of cuisine do you want to serve or sell?

Then, are you going to lease or buy an existing space, rebuild a space or build from scratch? What is the size of your space?

When you have these questions and answers in mind you will want to contact a food service consultant who can help with the next step - putting your concept on paper in a great layout. I suggest a food service consultant first rather than an architect because you may not need an architect on the job. The food service consultant can tell you, at no charge, whether or not the city in which you are located requires architect involvement. So, find that out before committing exclusively to an architect, as they are a great deal more expensive. If you are tempted to consult with a restaurant equipment company and use their "free" design services, keep in mind that their main goal is to sell equipment. Does that sound like a conflict of interest to you?

The food service consultant and designer doesn't sell anything and is foremost interested in giving you the most cost effective, productive and efficient design layout for your concept. They will assist you as follows: They will conduct an interview with you to get a good understanding of the site, of what you are trying to do and how you want to do it. Then their job is to design and draw up your space focusing on efficiency, flow, and type of equipment while respecting your budget. If they are good they draw your space in great detail including things like table mounted can-openers, cash registers, seating, bathrooms, etc. When they present the drawing they do not consider it a finished piece. They will critique it with you and after a few changes will have your concept and vision drawn out. Then as part of the design package you'll receive the plumbing and electrical drawings, wall backing plans, and spec books. You may or may not need an architect on the project. It depends on the size, the complexity, and the requirements of the city, which may simply require an architectural stamp on the drawings for code review.

With the drawings in hand you will be in a position to get competitive bids from 2 or 3 equipment companies, other designers (lighting, sound, interior design, etc.) and contractors. I can't urge you enough to do your homework on this before you commit to working with anyone. Protect your investment from wasteful spending from the very start. If you have questions I'd be happy to talk to you. Just get my contact info from my profile.

Wishing you all the best in your restaurant or other food service venture. It's a wonderfully exciting business to be in and can make you a lot of money if you start off with the right business plan and the right team of specialists!