I thought it would be interesting to start this blog post with a question to test your restaurant construction IQ. What’s the difference between building the back of the house of a TGI Fridays and a McCormick and Schmick’s?

Nothing. That’s right, when it comes to restaurant kitchen construction, it doesn’t matter if you’re building a five-star restaurant or a chain of Red Robins − the back of the house is the exact same. General commercial construction contractors have to put in the same plumbing, three-compartment sink, dishwasher and cook line regardless of the restaurant’s name or construction costs.

Now that’s not to say just any commercial general contractor can build a Gibson’s. When it comes to restaurant construction, it’s vital for your GC to have great relationships with health and building departments and know how to manage what you don’t see, like how the underground gas and drain lines are lying.

Speaking of health departments, here’s another restaurant construction pop question for those in the Chicago area. Which county has the toughest health department? Hands down, DuPage County. It has set standards that counties across the country have adopted when it comes to inspections. If your GC has built a restaurant in DuPage County, rest assured they know what they’re doing.

For example, one of the first things your commercial construction general contractor should do is partner with the health department as early as possible as the inspector might divulge information that will facilitate the inspection process. Keep them abreast of construction plans and offer a courtesy inspection prior to closing up any walls.

We’ve worked with some tough inspectors who would walk from the front of the house to the back with a clear caulk tube on the hunt for areas that needed to be fixed. By working with the best inspectors, you become a better general contractor.

Passing inspection on the first round is key to meeting deadlines. Meeting deadlines allows you to grand open the restaurant on or ahead of schedule so the owner starts making money and keeps restaurant construction costs down.

So when you’re vetting your next restaurant construction contractor, pay attention to where they’ve built. If they know how to work with the inspectors in your jurisdiction, you’re golden.

Have tips to share on your latest restaurant construction project? I’d love to hear your comments at bill.disanto@englewoodconstruction.com.