Black Ink Company

Start or improve your restaurant, bar and winery with the best food equipment and stainless steel exhaust hood systems. When your project is designed properly and the equipment you choose is made for the job, then you can do what you do best. 

Black Ink Co. has all of the equipment you need, with full warranty coverage and knowledgeable staff to help you understand all options available. All stainless steel is designed and fit to your space including the hood system with fire suppression. Get all the commercial restaurant equipment you need and everything else you can imagine for your commercial kitchen in one place with Black Ink Co.

When you use Black Ink Company’s One-Stop advantage, you know you have it all covered. When you divide your business no one company will protect your greater interests, and share your big picture vision. At Black Ink Co you can put it all on us, and we are up for the challenge. Like a watchdog looking out for your interests, and experts that know how to create a turn-key business…not just sales team. 

Yes, we sell commercial food equipment; but we also install it with a hood system, we do your complete restaurant construction, and we even provide your Occupancy permit for opening day! We will be there to share our experience from our many projects, and help you avoid mistakes that are common for new businesses. 3 easy steps to your successful restaurant, bar, and winery projects: 

1. Black Ink Co. designs
2. Black Ink Co. commercial food & beverage equipment supply
3. Black Ink Co. project construction

Your restaurant hood system design will determine the air quality in your kitchen and restaurant…so make sure you get it right. It will be one of your biggest investments as a new restaurateur and has a huge impact on your healthy working environment. So what is all included in a restaurant hood system? 

A typical restaurant hood system is a grease extraction type. If you are cooking meat products, butter, or any other grease emitting products, then this is the system for you. The grease extraction type hood includes:

• removable filters and grease cups for cleaning
• dedicated fire suppression system with wall mount cylinder and nozzles installed for every burner
• exhaust connection behind the filter bank, where the venting happens
• black iron exhaust pipe from the exhaust hood to the roof fan.  Fire clearances are maintained with physical distance, insulated metal fire cladding, or fire stop duct wrap for grease exhaust
• electronic controls system for the exhaust hood lights and fans operation
• fire pull station in the path of egress (exit)
• commercial up-blast exhaust fan
• make up air heater and fan to replace exhausted air and heat it to room temperature. This can include a cooler function for hot seasons. Typically a gas fired unit (read our post on MUA choices).
• insulated return air ducting with air diffusers.  

These are the parts that make up a typical commercial restaurant hood system.  Remember electrical and gas connections and start-up commissioning costs in your budget.

It is important for your supplier to install these systems properly and balance the air flows, so you avoid positive or negative air pressure problems. Proper design is critical, but it needs to be installed properly to work right. Positive air pressure causes smoke to diffuse into the kitchen air because the exhaust is not removing enough cfm of air (or MUA is over-delivering). Negative air pressure can draw in exhaust from gas appliances (i.e. hot water tank) and blow out the pilot lights in the process; this can poison your space with fumes and is very dangerous. 

Get your restaurant hood system designed by a professional and installed by the designing company to avoid the chance of installation error. Be sure the system is inspected and receives a PEng stamp and Schedules, then you can rest knowing you are protected. Black Ink Co. provides one-stop hood systems and safe installation you can count on.

STEP 1 – Provide Comprehensive Initial Training

Great training builds enthusiasm and empowers employees to maximize their contributions to your restaurant business success.  It is important for you to provide top level training, if you demand top level performance.  Leadership is a top down deal, and you get what you put in. 

STEP 2 – Objective Performance Review

You have taken step one and trained staff properly, but you are having problems. How do you deal with the problems and adhere to employment standards?  The answer is “Progressive Discipline”.  If problems persist with an employee, it starts with a Performance Review where you identify problem points that need fixing.  You need to clarify in writing exactly what is working and what is not working, based on objective performance criteria for a specific job position.  The idea is that you provide a fair opportunity for people to improve, based on identifying deficiencies and providing clear solutions.  This sends your staff a message that you care enough to make the effort, which builds commitment to you.

STEP 3 – Written Warning

You have (1) trained properly, and (2) given a Performance Review, but your problems persist…what now?  Provide written notice of problems identified in the Performance Review that have not improved, and a warning that failure to correct may result in a suspension or termination of employment.  Now you have taken 3 steps to support the employee’s development, and you have typically fulfilled your obligations as an employer.  And very importantly, you have shown all employees that you support your staff.

STEP 4 – Potential Termination of Employment

If problems persist, now you are in a fair position to let an employee go. In review, here are the steps:

1. Train properly for every job position
2. Conduct Performance Review. Praise successes, identify problems, and clarify corrective measures
3. Conduct 2nd Review, identify persistent problems, and provide written warning
4. If problems still persist, then you may need to terminate the employee

Conclusion 

Remember this process helps you adhere to the Employment Standards Act (ESA), but also shows your entire staff that you have an objective process that supports workers.  Identifying problems (and the solutions) provides fair opportunity for employees to make critical changes; and protect their job security.

Employee retention is a big challenge for restaurant business owners, and you need to earn the respect and commitment of your staff while building success as a business.   The Employment Standards Act can protect employers and employees alike, but you need to know how to make it work for you.  Memorize these Progressive Discipline processes and (1) improve your training results, (2) increase employee retention, and (3) avoid unnecessary lawsuits and/or arbitration brought under the ESA.

There you have it, a strong team starts with strong leadership AND strong leadership is all about team building.  Tried and tested methods such as Employee Performance Reviews and Progressive Discipline methods will keep you respected-and-protected as a restaurant owner and boss.

Creating a complete restaurant and/or bar involves so many steps and parts that there are always chances for mistakes. If you are using multiple suppliers, trades, and an independent design firm, then you are open to missing links in the chain. Who is responsible to make sure everything is covered? It’s you! This is how the infamous “extra costs” creep into your budget.

I thought that was included!?! This is a remark common for do-it-yourselfer project managers. The common answers they get back are, “not in our quote”, “not my job”, “that’s your responsibility to know”, etc. These can be fair replies because people only do what they are hired to do. So if they are not responsible for everything, then that leaves you. An all-in-one Design, Supply, and Build company helps you cover the bases where others cannot.

Logistics is the other big deal. If all of the moving parts are independent of one another, then coordination is very tough. Someone needs to know how roles overlap in construction of a complex restaurant for timelines to be managed well. There are logical sequences of events that need to occur in order for construction projects to flow. If these steps are not coordinated properly, then your target completion will push ahead several months. Focus on what you do as an owner/operator, and hire a One-Stop Restaurant & Bar Design, Supply, and Build Company to get you to opening day on time and on budget.

Think of it like building a custom car. You can buy the wheels, motor, frame, body, etc and hire each supplier to show up and install their parts. However, if the motor installer shows up first, then they cannot do their job and this results in added costs for mismanaging their time. Sorry does not cut it when a tradesperson has booked a time frame to work for you and is told to come back later. Install labour is budgeted hourly when your job is quoted, so if you obstruct progress you need to pay. You may jump in to drive and find out you forgot to plan for a steering wheel…now you need to scramble while your new employees wait around on your dime, or they find new employers who are ready to put them to work. Don’t gamble, just buy the whole car from one manufacturer who delivers finished products.

Success is the result of doing something you enjoy. If you are a Foodservice Business Owner/Operator, partner up with a restaurant and bar design, supply, builder all-in-one company who will deliver your project complete and on time. Keep your focus on operations and delivering the great food and beverage products that inspired you to be in this industry.

1. Trust your instincts

2. Have a mentor (and avoid their mistakes)

3. Put your Business Plan in writing (feasibility test)

4. Keep score (always know your numbers and review once per week)

5. Plan the best, worst, and medium case scenarios for all business plans and budget costs on the worst case scenario

6.Temper optimism with realism by talking to a realistic person about your plan

7. Listen to your customer and they will tell you what they want

8. Listen to your employees and they will tell you how it should be done, and they will make it work

9. Always be honest (you can be forgiven for mistakes) and never cover up (trouble)

10. Go for it, try it! Success comes from the passion of doing what you enjoy

A food and/or beverage business is like any other business…good principles lay the foundation for success.

There are some things to know about stainless steel when you design your restaurant.  Mainly two characteristics of stainless steel determine its application in foodservice establishments (1) Gauge = thickness (2) Ferrous metal content = purity.

HEAVY GAUGE

Thick heavy gauge stainless steel is generally used for the rigidity factor.  Commercial dish tables are a prime application.  They need to take a lot of weight and motion, so light gauge metal will twist and wobble.  This can damage the connection with the automatic dish washer, and cause leaks and other safety issues.  If large appliances or heavy objects are placed on prep work tables, then they should be heavy gauge construction as well.  Corner guards to protect drywall need to be thicker to take the abuse.  16 - 18 gauge are commonly used in high wear restaurant applications.

LIGHT GAUGE

Thinner gauge metals are appropriate for wall cladding and decorative touches.  In these applications the metal is not subject to ware-and –tear, so it will not dent extensively.  Therefore, thinner gauges can be appropriate in some cases and can save you money over the thicker options.  20 - 22 gauge are commonly used for light wear restaurant applications.

METAL QUALITY

Iron content in stainless steel is what will allow oxidation and rust to occur.  Chromium and nickel content determine the quality and durability of the metal.  Chromium prevents rust and the nickel increases the durability of the stainless steel.  Restaurant “Food Grade” quality is produced in 2 grades 200 series and 300 series.  Type 304 is most common for restaurants.  Although food grade, 200 series is commonly used for food containers as it is cheap, but less corrosion resistant as suppliers often substitute manganese for nickel.

RESTAURANT APPLICATIONS

All around stainless steel is revered for its antimicrobial properties.  Bacteria and mold cannot thrive on stainless steel.  This is why Public Health Authorities love the stuff.  Restaurants commonly use stainless steel for pass thru windows, prep surfaces, serving counters, mop sinks, hand sinks, corner guards, exhaust hoods, wall cladding, dish tables, wall racks, and lots more.  Easy to wash and sanitize.

Now you know some metals basics to help you make decisions for your restaurant business.  Stainless steel is very pricey stuff, so it is good to know what you are paying for, what type to use, and when.

There are some great benefits to franchise opportunities in the food & beverage business category. It is important to know what value the franchise offers the operator. Here are few value items to consider:

1. Chef & General Manager Training opportunity at an existing franchise operation. You need to recreate the entire experience that the franchise is known for. This includes the food and the location experience (i.e. menu, seating, colours, lighting, washroom style, service, etc).
2. Buying Power comes with established brands and can help you establish supplier relationships and discounts.
3. Financial Planning Knowledge gained from existing franchise locations can provide a new franchisee with cost structures and sales targets to achieve target profits. Some critical concepts to understand include: (1)Cost of Goods Sold (COGS), Return on Investment (ROI), and Sunk Costs (what you need to spend before opening day).  Franchisors have existing operations to model by and assist in financial planning.
4. Order Operating Systems for point-of-sale (POS) hold great value. Making order inputs easy for staff is important…and so is communicating those orders to your cookline, and identifying customers orders so servers can get them to the correct customers fast.
5. Marketing Materials & Branding are important for franchisee’s who want to focus on sales. Brand recognition and marketing efforts by a successful franchise head office will provide instant credibility and support for new franchise operators. Recognition and reputation come with a good franchise, so you can focus on operating and serving customers, and simply purchase the franchise success and customer loyalty.
6. Commercial Equipment Specifications provided by the franchise company ensure you have the correct equipment for the job, and that product consistency is maintained. If you provide the right equipment then you can look to your staff to provide the best results.

Established franchise brands can get you into the action and sales right away, but you need to understand the value they bring so you can get the most out of the relationship. Remember you don’t pay franchise fees just for a name; there must be added value to make it work for you.

Everyone planning a new restaurant, winery, bar, or any food & beverage business asks “how long will this take?” Let’s look at 5 major factors that play in:

1.  Complete lease agreement with Landlord. This can be tougher than it sounds, as several considerations play in. Building owners generally want to see what tenant improvements include before approving, and if the building services can support your business. Power availability and covenants with other tenants are common issues. If the building is short of power, then someone has to upgrade, and that can be super expensive; this element can be negotiated as a base building requirement (i.e. Landlord responsibility), but it must be identified before signing a lease. Restrictive covenants are common in shopping mall developments, and are designed to limit competition moving in on existing tenants. Explore whether there is direct competition existing in a development, and ask the Landlord if there are any restrictive covenants on the property. These can apply to things you may not expect such as; restrictions on serving alcohol, on serving a type of food (i.e. pizza), on take-out, or sit down dining, etc. Don’t waste your time if there are fences in your path.

2.  Develop a complete Floor Plan Design/Layout that will receive approval from stakeholders (i.e. local city inspectors, health inspectors, fire departments, landlords, and most important YOU). The Floor Plan Layout will include all equipment choices and required services, space planning, flow considerations… a snap shot of your entire concept on one page. Now you can move to the financial planning stage.

3.  Make Commercial Food Equipment decisions and develop Electrical and Mechanical plans for construction. The commercial food equipment you select will determine the service requirements to the Amp and BTU, and rough in plans can be generated and bid quotes provided by your restaurant construction contractor. Your cook line decisions will determine the commercial cooking hood system specifications required to meet codes.

4.  Receive Construction and Food Equipment bids using your floor plans and equipment list as specifications for the work. Vet your construction contractors carefully, as this is specialized work that only experienced restaurant, bar, and winery builders like Black Ink Company can manage on reasonable timelines. There are many contractors that want your business, and are willing to stumble their way through the building process…BUT time is of the essence in the food and beverage business. Most looking to build this type of business are looking to open as fast as possible, and find the planning stage can take longer then they anticipated; a fast construction timeline becomes priority. Construction timeline over runs are the most common problem for business owner’s starting a new restaurant, bar, or winery. Remember with the monster monthly lease space costs today, time is money, so give priority to experienced builders who specialize in getting the job done on time…not just price. Consider a 7 month construction delay and the costs associated with that (yes, it happens all the time). Speed is a huge factor and only reliable proven builders can deliver.

5.  Go for it. Hire your carefully selected restaurant, bar, and winery builder. Build on your planning momentum and make a prompt decision to hire and allow your builder to get to work. Purchase your equipment and get it en-route to site. If there are back orders, mistaken orders, slow shipments, manufacturing delays, or any wild card events; then you have time to deal with them. Having equipment on-site during construction is an awesome decision. You can uncrate, assemble, and cover with tarps to keep clean of construction dust and debris. At the same time the trades can physically confirm sizes, connections, voltages, etc providing opportunity to catch any planning or shipping errors. Building to plans is important, but any opportunity to cross-check facts should be considered; and physical equipment checks work.

Use these steps to help put your project on a speedy and reliable timeline for opening. This will allow you to focus on food orders, staff training and scheduling, and preparing for operating. Miss these steps and you may find yourself dealing with unforeseen challenges like moving food order dates, delaying staff schedules, and paying for a lease space beyond the construction allowance period, or missing peak season. Now you are ready to ‘take the bull by the horns’ and make your restaurant, bar, or winery a blazing success.

Planning and understanding the business side of restaurant and bar operations is your number one priority, if you want to make a profit at it. Business consulting for foodservice businesses can provide valuable insight for planning and solid benchmarks to target for success. So where do you start?

Your first step in planning your restaurant is to develop a realistic and complete set of financials. Black Ink Company restaurant consultants will help you build your business plan with financials complete with start-up costs, monthly costs, cash flow projections, balance sheet, and the important break-even calculations. Aligning costs with industry standards helps inject some realism into the plans, and our knowledgeable team will help you develop your budget so it is competitive. Everything from food costs to labour costs need to be accurate so you can wisely plan your finances.

Our restaurant consultants can provide a complete construction budget, so you know where the starting line is. Then we help you design an operating budget to fit your business goals. Black Ink Co restaurant consultants put the whole picture in focus, so you can make real good food and get rewarded properly. We even have the professionals to help you develop and launch your own self-managed website. Here you can develop on-line marketing strategies and reach your target customers in modern style.

Remember a restaurant is a great place to eat, but foremost to you the owner it is a business. Our professional restaurant consultants at Black Ink Co provide many years of combined experience in the foodservice industry with technical and business acumen for your peace of mind. Put our experienced team in your corner and ask Black Ink Company to provide you with the industries best foodservice business consultants. A penny saved is two pennies earned, so plan-plan-plan is the best restaurant consultant advice.

There are several skills and trades involved in constructing a restaurant that are unique to foodservice projects. Outside of the more standard/common plumbing, gas fitting, framing and finishing, HVAC, and electrical work; restaurant contractors must have specialized experience in commercial controls, cooking ventilation systems and make up air systems, and custom black iron and stainless steel metal fabrication to name a few. Restaurant contractors with these specialized skills, and the experience to back it up, will make the building phase a snap.

Here is where the thinking starts. When evaluating and choosing your restaurant contractor, look at timelines in your budget. Commercial leases carry mucho grande per square foot charges these days, so be prepared to pay for a fast restaurant contractor. There is a cost factor that is super involved here…rent! There are many stories about foodservice construction timetables several months past the planned opening date, just ask a restauranteur…4 out of 5 will tell you horror stories of construction schedules months overdue. It is tough to recover from a mess like that, so put value in a proved, tried & tested professional restaurant contractor who will deliver your project on time.

If you are given extra months of construction period allowance by a landlord, don’t think of that as free rent…think of how your restaurant contractor can beat that allowance period, and lower your operating costs by getting you open faster. Factor your construction allowance into your rent costs, and if you can open before the construction allowance is up, that just goes to the bottom line.

Three basic areas of expertise you want your restaurant contractor to have are in business consulting, design, and of course construction management. Business consulting expertise means your restaurant contractor can understand and help you evaluate the costs vs. benefits of the decisions you need to make. Restaurant design expertise means your restaurant contractor understands how things work in a commercial foodservice business, and they can help guide you. Construction management is obvious…who wants a restaurant contractor with no experience. With budgets usually ranging from $150,000 – $1,000,000 and your restaurant contractor responsible for most of it, make sure you choose wisely and put value in their expertise and track record.

Restaurant building codes, bylaws, and regulations evolve and change as time progresses. This often renders older restaurant or foodservice businesses out of date. Oddly enough, this does not necessarily mean ‘out-of-date’ operations become ‘non-compliant’ operations. However, it does mean that if you decide to upgrade your restaurant kitchen, then you may need to upgrade more than you had planned. This is the concept of a “Grandfather Clause”: where older approved restaurants are generally left operating without being required to upgrade to current standards.

What you need to know is that if you add anything to your existing cook line, then you may be required to upgrade your entire facility to meet new codes. Even if your existing restaurant kitchen is operating perfectly in your eyes, you may still be required to upgrade to current codes. Beware of quick salespeople who offer you an extension to your existing exhaust hood system, and do not address the potential for unplanned costs to upgrade your facility. Your local municipal Building Inspector will rule on your situation. This is important to understand before committing to a renovation, only to find out later that you are now roped-in to additional expenses you never saw coming. Understand before you sign a deal that could carry big hidden costs!

Remember that your local Building Inspector is the authority on these decisions, and enforcement does vary across regions. Codes, Bylaws, and Regulations govern the building requirements for commercial restaurant kitchens…BUT it is your local Building Inspector who makes the ruling on your compliance. Avoid surprises and hire a builder like Black Ink Co. who understands these principals and will protect your interests. Kitchen suppliers are not required to inform (or even be aware) of how a Grandfather Clause can impact your commercial kitchen renovation decisions. It is your job as a business owner to protect your interests, so learn and understand your local municipality requirements…all of them…before you sign a deal to renovate your commercial kitchen.

Delegate (do not abdicate) your kitchen renovation. You must stay informed and avoid flying into a deal blind OR you may face big unforeseen costs outside of your budget. A responsible qualified commercial kitchen supplier / builder should protect you from surprises; beware of charlatans selling partial solutions that may land you in hot water. Information is power.

All too often people enter the food service business with great food and no solid business plan. A restaurant business is a lot more than delicious food with a smile. Don’t get me wrong, those are the foundation…but we need clear financials, marketing strategy, a management plan, and defined targets for success.

You can start by separating what we call your ‘Sunk Costs’; meaning any one-time expenses you need to incur just to get your doors open for business. A little imagination can help here…items like chairs, tables, construction, equipment costs, POS systems, security, initial food costs, signage, and so on.

Then lay out your monthly reoccurring operating costs. These include: utilities, wages and salaries, rough food costs, advertising, insurance, legal costs, et cetera. Think of any expense that may reoccur monthly and add it to the list. Now you will have your one-time cash outlay plus your monthly expenses estimated. Add your one-time costs (‘Sunk Costs’) and your monthly expenses and you will have an estimate of your first month cash requirements. This is a base starting point. Next you can take on the arduous task of generating your standard financials.

You will need to generate a Cash Flow projection sheet. This will include all costs and all projected sales, along with financing and payments detailed by the month. Remember to generate a minimum balance for your Cash Flow, because if you run out of cash you will have big problems finding more. Banks are allergic to lending money to food service businesses behind in cash, as this can indicate a trend of losses. You must have the financing you require before you start operating, because no financial institution will come to your rescue if your cash flow is in bad shape. Be realistic with your numbers and secure enough capital up front, and avoid this trap.

A Pro Forma Income Statement is next. Gross Margin = Net Sales - Cost of Goods Sold (COGS). Add your Variable Expenses and Fixed Expenses, and then subtract them from the Gross Margin for the Net Profit (or Loss).

Then we generate a Break-Even-Point (BEP) calculation. The idea is to find the point in time where your expenses (Sunk, Fixed and Variable) are equal to your Projected Sales. This is the golden moment, where you see how long it will take you to start earning a profit…in other words, when your earnings equal your expenditures.

Take these steps before approaching a bank for financing, and you will earn their confidence. You will also have an idea of the journey you are setting off on. The popular analogy is to treat a business start-up like a vacation; draw a clear road map with a defined destination target (your BEP). This way you will not be flying in the dark and hoping to get somewhere good…you will be travelling with a strategy and the confidence that goes with solid planning.

Some common rule books include the:
(1)BC Building Code
(2)NFPA Commercial Cooking Guidelines
(3)BC Gas Code.
These are used by local authorities and municipalities to define compliance. Experienced builders use these resources to optimize results for a slick operation.

Compliant operations ensure safety…PLUS optimal performance of mechanical systems, commercial cooking appliances, and electrical systems. So, it is a good idea to know a little about codes & guidelines and build it right.

BC Building Code applies to all foodservice (restaurant, bar, winery) locations. This provides the basic guidelines for your general construction. Here is one example:
Do I require a customer access washroom? What are the design requirements for a restaurant public washroom? What about handicap washrooms? The answers are all in the BC Building Code. The rules can vary by building classification, and the Public Health Authority will determine the number of washrooms you need per customer seat. It is important to know how the rules and the authorities work together, so you can plan and build with confidence.

NFPA Commercial Cooking Ventilation Code sets out parameters for exhaust hood systems. Everything from fire rating, to ducting, to make up air heaters is covered here. Every restaurant hood system needs an engineered design to obtain a municipal building permit. These designs are created in compliance with the NFPA standard guidelines. The quality of the design work ultimately determines the overall system functionality. Skilled designers at Black Ink Co make sure their engineered commercial cooking hood systems perform the way they are expected to. The fire suppression system is NFPA compliant and inspected by the local fire department using a trip test. Remember that knowing the rules and enforcement authorities helps you keep on track and ensures compliance.

BC Gas Code also applies to all commercial operations with natural gas, propane gas, or any gas. One good example in this code defines ‘safe roof access’ for servicing rooftoop units. In some cases you may require a full gangway with railings, and a caged ladder with a lockable security door; in others you may require a roof hatch with a ladder, and roof anchors for safety harnesses. Make sure to choose a builder that understands Gas Code requirements for commercial hood systems, so you are not surprised with a compliance order by the BC Safety Authority at inspection time. All gas appliances are registered with BC Safety Authority on Black Ink Co construction projects.

This gives you a snap shot of the regulatory requirements, and processes involved when you build your new restaurant. A little knowledge can go a long way!

It is important to plan your construction start date accurately, because this largely determines when other important events will need to happen. Some include; the target opening date, initial food orders & deliveries, hiring staff, and financing. The construction start date is the day you set sail as a business, and the journey begins.

Let’s look at what you can do to move your business start-up into turbo mode. You have a concept, you have the business plan, and you have the will…so here is what you can do next. Look at lease factors that can influence schedules, and negotiate timelines with your landlord on their obligations. Understanding some common basic landlord lease deliverables can help you launch your building phase, and avoid potential delays. The question is, “how do I know when a lease space is ready for my construction to begin?”

Some common factors that fall under base building readiness (i.e. lease space readiness) include:
1.Demising wall(s) that separate other adjacent lease spaces from the new restaurant space. These most often fall under landlord responsibility in new buildings where the general space divisions have not been determined, and are completed by the landlord’s contractor when the lease is signed. Alternatively, if the space is already fit with a demising wall, then the tenant (you) are likely responsible for fire rating the existing wall.
2.Meter base(s) needed to deliver power to the lease space. No meter bases = no meters = no power. If there are existing meters, then skilled builders like Black Ink Co. will help you determine the BTU / Amp loads for your new business and order the proper meter sizes. Meter changes in BC are typically no charge and provided by the power companies in your area, but can take months…so get these ordered right away.
3.Electrical panel(s) and primary circuits for accessible power inside the lease space. These are necessary to connect power for tools and temporary work light; both necessary for construction crews to make progress. Temporary gas and electric are often included by landlords, so don’t forget to check your lease.
4.HVAC units operating and delivering heat and A/C to the lease space. Distribution (i.e. ducting and diffusers, and air balancing) fall under tenant improvements. However, the base building component is provided by the Landlord, and must be complete for distribution supply and installation to begin. General heat and A/C make for a good work environment, and can improve productivity. Operating systems are most often provided as base building components, along with working thermostats…once again, you need to check your lease and confirm.

These are some of the critically important landlord deliverables that directly impact your new restaurant construction start-up schedule. Once the base building is ready, then start up can be scheduled. Make sure these elements are in place before you look to schedule a restaurant construction start date, and you can avoid unforeseen delays due to base building deficiencies. A strong start will get you on the path to success!

Step 1 – Layout Plan and Occupancy Load

Obtaining a liquor license starts with a layout and seating plan for occupancy load. Occupancy limits are to ensure there is proper “egress”, or path(s) of escape that are not obstructed. In the case of a fire with limited visibility these principles are important and translate into a safe evacuation if done properly. This generally happens at the municipal level, where your city inspectors review your proposed layout. A sketch of your proposed signs must be provided with your approved occupancy load.

Step 2 – Determine the Correct License for You

Now that you have approved occupancy load with your city officials, you can move to the liquor license application process. In the foodservice and beverage business there are 3 main types of licenses, and you will need to choose the right one for you:

   (I) Food Primary – for selling liquor by the glass at businesses (restaurants) where the primary purpose is to serve food

   (II) Liquor Primary - for selling liquor by the glass at businesses (pubs, bars, lounges, nightclubs, etc.) where the primary purpose is to sell liquor. Private clubs require a liquor-primary club license.

   (III) Wine Store License - for wine stores including winery-operated stores, independent wine stores, VQA stores and tourist wine stores.

There are other license types available, but these categories above cover most restaurants, bars, and wineries.

Step 3 – Determine Your Fees

Determining fees is pretty simple. There is a $475 application fee (2016), plus annual fees based on the amount you spend on liquor purchases from the liquor distribution branch. License renewal can be done online and will cost you a $200 penalty if you miss your deadline, so put it on your calendar.

Expect a month or so for this process to work itself through to finish. However, be prepared to wait up to 3 months depending on the volume of current applications. The BC Liquor Board (BCLB) processes over 4000 applications every year, so delays do happen.

Step 4 – Submit Your Application

Submit your application and supporting documents to the Liquor Control and Licensing Branch. This will include your application form and relevant legal business details. You will need to consent to a criminal record check when you submit your application.

Step 5 – Get familiar with the Liquor Control Licensing Act and Regulations

Your responsibilities as a Food Primary Licensee are important to know and understand. There is a lot to know and teach your servers, so request the “Guide for Liquor Licensees in BC” from the BCLB and keep a copy on location.

Step 6 – Schedule Site Inspection & Applicant Interview

Be sure you have consulted with local authorities for any regional input, and then schedule an interview and site inspection with the Liquor Control & Licensing Branch. Please note that if you wish to serve a full range of food and beverages at unlicensed events, then you will need to fill out the appropriate section of your Food Primary License Application for “Catering Endorsements”.

Tips for Success

Start with a proper layout plan from a qualified design contractor like Black Ink Co. and your journey to liquor license approval will be swift and trouble-free. Consulting with a known restaurant/bar/winery design and build contractor will ensure your liquor license application is a timely success.

Stainless steel is a highly customizable metal in gauges (thicknesses) that lend themselves to different purposes. Counters take a lot of abuse, so we generally use a thicker gauge metal to stand up to the wear and tear. Wall cladding can be much thinner as it is generally used for a sanitary coverage that can be cleaned easily. Sanitation and durability are the top advantages for stainless steel over competing product alternatives.

Hospital operating rooms and commercial kitchens both rely on stainless steel to ensure both sanitation and to rust resistance. The quality of the stainless steel is partly determined by the ferrous metal content, and you can test this with a magnet. If it is medical grade a magnet will not attract to it.

Stainless steel provides durability, cleanliness, and looks great in a kitchen. Nothing makes a commercial kitchen shine like stainless steel, and this makes for a pleasant work environment while impressing customers with open kitchen concepts. More and more people are learning that if the kitchen looks clean, then the food is likely to follow suit. Alternatively, if the kitchen looks drab or dingy then customer expectations and confidence are lowered. The fine aesthetics of a stainless steel kitchen actually make a difference to customer’s impressions of your overall cleanliness and quality, and this reflects directly in their in their expectations of the food served. If people expect better results, then they are likely to report a better dining experience.

Under the Commercial Kitchen Ventilation Code NFPA96, stainless steel is mandatory for vent hood construction and cook line fire rated wall panels. It is the sanitary component plus the rust resistant nature of the stainless steel that makes it the necessary metal for the job. Years ago it was common to fabricate commercial kitchen exhaust hoods with galvanized aluminum, but those days are gone just like the idea that lots of sun is good for your skin. It is now illegal to use restaurant food service exhaust hoods that are anything other than stainless steel.

One key advantage of stainless steel in your restaurant is the ability to install weld-in sinks. What this does is eliminate seems and gaskets that wear out causing eventual leaking and mold in crevices around drop-in or under-mount sinks. It also creates a very appealing industrial look with rugged durability.

Stainless steel wall shelves provide the same sanitary and durability characteristics, plus are very strong under a weight load. In fact, the major focus when installing stainless steel wall shelves is to ensure they are properly anchored into an appropriate backing (i.e. either plywood installed before the drywall, or wall brackets aligned with wall studs). If anything gives it will be the anchors, so when installing make sure you get it right, or someone could be injured by dislodged shelves and falling contents. Never mount stainless steel wall shelves (or any shelves) without proper backing; even if you have warning signs saying “Styrofoam Only”, because someone will eventually put something heavy on them…it is human nature…and the shelves will tear right out of the wall dumping contents on potential heads. Don’t take a chance and get your shelves installed by professionals like Black Ink Co., and confirm appropriate backing is installed.

Most know of the advantages of stainless steel counter tops; you guessed it…great looks and sanitation with commercial durability. Aside from the scratches from everyday use, your stainless steel counters will last a lifetime, compared to laminants or other counter finishes available. No peeling up at the corners, no chipping or bacteria harboring knife cuts…just superficial scratches. Food easily scrubs free of the stainless steel surface making clean-up a snap, and like your grandma used to say “cleanliness is next to godliness”…and this is especially true in the food and beverage business.