Pizza Today - January 2018 - 30

FRONT OF THE HOUSE

RENOVATION

ON THE MOVE

S TOR Y PA M E L A M I L L S- SEN N

How ready is your restuarant for a renovation?

R

ebuilding a restaurant from
the ground up is an
unusual situation. Just ask
Joey Bramwell, COO of DoubleDave's
Pizzaworks Systems, Inc., who says
his company had to do just that when
one of their north Houston locations
was destroyed by Hurricane Harvey.
Fortunately, controlled renovations
are more the norm for the 32-unit
franchise based in Austin, Texas.
Over the last few years, several of
their restaurants have undergone some
sort of renovation. What sparks a
redo? In terms of planned renovations
- those not undertaken as the result
of unexpected circumstances - it's
generally the restaurant's age.
"We have company inspectors who
drop by the franchises monthly and
make notes, alerting the owners that
things are starting to look shabby
and they should get prepared for a
refreshing so they can plan in advance
3 0 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 8

to minimize costs and customer
issues," says Bramwell.
Although there have been occasions
when they've had to close - such as
a walk-in cooler failing - generally
they've been able to keep things up
and running. Consider a recent total
renovation of two bathrooms in one of
their restaurants.
"Each bathroom was closed for a
week," recalls Bramwell. "We made
one bathroom unisex, putting a lock
on the door, while the other was being
worked on. The loud stuff was done
at night, with the quiet stuff, like
replacing fixtures, lighting and so on,
done during the day. Even though it
cost more to have work done at night,
it would have cost more to have closed
down."
Taking this approach often makes
the most financial sense, says Dennis
Lombardi, president of Insight
Dynamics LLC, a Columbus, Ohio,

P HOTO R I C K DA U GH ER TY

industry consulting firm.
"Closing for just a day or two
would likely not present a problem for
employees or customers," Lombardi
says. "But if closing down for several
weeks, then a restaurant would likely
lose some employees and maybe some
customers." If that's a concern, it may
be worth paying a premium to have
the work done at night, he adds.
Lombardi says operators trying to
decide whether to stay open or close
must factor in the scope and duration
of the project. For example, in some
cases -- like a kitchen dismantling
or hazardous materials removal
-- closing may be the only recourse.
But if the renovation involves a
minimal amount of work, say in the
dining area of the restaurant, keeping
the lights on becomes far likelier.
Other work-arounds he mentions
include maintaining some aspects of
the operation during a renovation


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Pizza Today - January 2018

Table of Contents for the Digital Edition of Pizza Today - January 2018

Pizza Today - January 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Road to Pizza Expo
Red Wagon
Pizza Today on the Road: Red Wagon Pizza Co. Minneapolis, Mn
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - January 2018 - CT1
Pizza Today - January 2018 - CT2
Pizza Today - January 2018 - Pizza Today - January 2018
Pizza Today - January 2018 - Cover2
Pizza Today - January 2018 - Commentary
Pizza Today - January 2018 - 4
Pizza Today - January 2018 - 5
Pizza Today - January 2018 - 6
Pizza Today - January 2018 - 7
Pizza Today - January 2018 - Contents
Pizza Today - January 2018 - 9
Pizza Today - January 2018 - Contributors
Pizza Today - January 2018 - 11
Pizza Today - January 2018 - Expo Spotlight
Pizza Today - January 2018 - 13
Pizza Today - January 2018 - Interact
Pizza Today - January 2018 - 15
Pizza Today - January 2018 - Conversation
Pizza Today - January 2018 - 17
Pizza Today - January 2018 - Man on the Street
Pizza Today - January 2018 - 19
Pizza Today - January 2018 - Tony’s Trending Recipe
Pizza Today - January 2018 - 21
Pizza Today - January 2018 - At Your Service
Pizza Today - January 2018 - 23
Pizza Today - January 2018 - Destinations
Pizza Today - January 2018 - 25
Pizza Today - January 2018 - Knead to Know
Pizza Today - January 2018 - 27
Pizza Today - January 2018 - 28
Pizza Today - January 2018 - 29
Pizza Today - January 2018 - 30
Pizza Today - January 2018 - 31
Pizza Today - January 2018 - 32
Pizza Today - January 2018 - 33
Pizza Today - January 2018 - 34
Pizza Today - January 2018 - 35
Pizza Today - January 2018 - 36
Pizza Today - January 2018 - 37
Pizza Today - January 2018 - 38
Pizza Today - January 2018 - 39
Pizza Today - January 2018 - 40
Pizza Today - January 2018 - 41
Pizza Today - January 2018 - 42
Pizza Today - January 2018 - 43
Pizza Today - January 2018 - Road to Pizza Expo
Pizza Today - January 2018 - 45
Pizza Today - January 2018 - 46
Pizza Today - January 2018 - 47
Pizza Today - January 2018 - Pizza Today on the Road: Red Wagon Pizza Co. Minneapolis, Mn
Pizza Today - January 2018 - 49
Pizza Today - January 2018 - 50
Pizza Today - January 2018 - 51
Pizza Today - January 2018 - 52
Pizza Today - January 2018 - Product Showcase
Pizza Today - January 2018 - 54
Pizza Today - January 2018 - 55
Pizza Today - January 2018 - Pizza Today Yellow Pages
Pizza Today - January 2018 - 57
Pizza Today - January 2018 - 58
Pizza Today - January 2018 - 59
Pizza Today - January 2018 - 60
Pizza Today - January 2018 - 61
Pizza Today - January 2018 - 62
Pizza Today - January 2018 - 63
Pizza Today - January 2018 - The Marketplace
Pizza Today - January 2018 - 65
Pizza Today - January 2018 - 66
Pizza Today - January 2018 - 67
Pizza Today - January 2018 - 68
Pizza Today - January 2018 - 69
Pizza Today - January 2018 - 70
Pizza Today - January 2018 - 71
Pizza Today - January 2018 - 72
Pizza Today - January 2018 - Reader’s Resource
Pizza Today - January 2018 - Mike’s Monthy Tip
Pizza Today - January 2018 - Cover3
Pizza Today - January 2018 - Cover4
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