The key to keeping the cost down is maintaining the high ticket areas in the same location. The kitchen, toilet rooms and bar areas are typically the most expensive parts of a restaurant with costs that the patron doesn’t see – mechanical, electrical, plumbing and equipment. Naturally, equipment needs to be modified as necessary for the new menu; however, ideally in the same location.
It is important to create a substantial change and to fully execute the new concept. High impact design elements should be evaluated to provide the greatest “bang for the buck.” Exterior façade, main entry, lighting and back bar are a few examples of focus areas where owners can direct their budget to maximize the value of their construction costs.
Depending on budget and proforma, reconcepting may also be an opportunity to expand a restaurant space to obtain more seats, create private dining areas or enlarge the bar area in a prime location.