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Please fill out our form in order to get a brief estimate as to how much your project may cost.
You do not have to answer all questions, just answer as much you can.
Below the questionnaire we have added some details as to some of the things that need to be considered when pricing or when it comes to building a project.
In-put data to create a design & building cost estimation in Studiod2 web site
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| Name |
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| E-mail |
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| BUSINESS DEFINITION |
| Restaurant |
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| Restaurant and take away |
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| Bar and restaurant |
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| Bar/wine bar |
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| Pub |
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| Club |
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| Cafe |
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| Delicatessen Shop and Cafe |
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| Food and Wine Shop |
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| Take Away |
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| Canteen |
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| Fast food |
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| Entertainment |
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| Other (Pleae Specify) |
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| BUSINESS TYPE |
| 1. Defined By Food |
| International |
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| European (Please Specify) |
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| Asian (Please Specify) |
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| American (Please Specify) |
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| African (Please Specify) |
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| Other (Please Specify) |
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| 2. Defined By Style |
| Classic |
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| Modern Contemporary |
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| Modern A Vanguard |
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| Country/Rustic |
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| Special Theme |
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| Other (Please Specify) |
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| 2. Defined By Experience |
| Fine Dining |
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| Casual Dining |
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| Other (Please Specify) |
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| TARGET MARKET |
| Office'S Staff |
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| Corporate Meetings, Business Lunches |
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| Students |
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| Tourists |
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| Shoppers |
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| Passers-by |
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| Families |
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| Large Groups |
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| Predominately Male |
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| Predominately Female |
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| Age Group |
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| Kids |
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| Young Adults |
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| Adults |
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| Baby Boomers |
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| Retired |
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| Other (Please Specify) |
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| GENERAL OPERATIONAL QUESTION |
| 1. What are your opening hours? |
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| 2. How many covers do you wish to have? |
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| 3. How much roughly per head are you expecting to charge? |
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| 4. What are your operationalcosts |
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| 5. What is your budget for building costs? |
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| BUILDING |
| Existing |
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| Non Existing Restaurant |
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| DEFINED BY USE OF PREMISES |
| One Level Enclosure |
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| Multi Levels Enclosure |
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| As Part Of Another Business |
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| Other (Please Specify) |
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| Multi Levels Enclosure |
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| PREMISES LOCATION |
| 1. Single dwelling |
| Detached |
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| Partially joined |
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| Building ground floor |
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| Building first floor (or mezzanine) |
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| Building second floor and upwards |
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| Shopping centre |
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| AREA IN SQUARE METRES |
| Up to 50 mts2 |
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| Up to 100 mts2 |
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| Up to 150 mts2 |
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| Up to 200 mts2 |
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| Up to 500 mts2 |
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| More than 500 mts2 (please specify) |
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| BUILDING SURROUNDINGS |
| Residential |
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| Offices |
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| Residential |
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| Retail |
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| Commercial |
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| Industrial |
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| Mix of all (please specify) |
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| CURRENT CONDITION OF PREMISES |
| If restaurant existing |
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| Kitchen condition |
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| Has the function of the equipment been tested recently |
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| Are the existing equipment adequate for your menu |
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| Is the size of kitchen sufficient for your number of covers and menu content? |
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| Furniture condition |
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| Shop front and signage condition |
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| Non existing restaurant |
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| Does it have an A3, A4 or A5 premise license? |
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| Shell building with nothing inside |
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| New development |
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| Existing retail or any other unit other than a restaurant |
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Other elements that must be taken into consideration are the following
Toilets
Do you have sufficient toilets male and female compared to the number covers you will be having in your establishment. The law requires you to have a number of toilets available per your covers, (british standard)
DDA toilets
If you are an existing restaurant license then you may not require a DDA toilet within your establishment, but if you are applying for a new license then you must consider a DDA toilet for your establishment
If you have an existing restaurant but you require:
- New kitchen
- New chairs
- New tables
- New flooring
- New lighting system
- Sound system
- Heating system
- Air conditioning system
- Items need to be removed
These add to your costs
Further if it is a new development you must consider
What is handed over to you by the developer, what is given to you existing such as heating, CCTV, lighting system, sockets, air conditioning and are these adequate for your usage, they may not be, you may have to re fit things and rewire things to suit your requirements.
When designing a bar unit you need think about the:
- Size of the bar
- How many under counter refrigeration do you need
- Ice makers
- Sinks
- etc
All these elements affect the cost of your establishment. |
