In our last post Your Restaurant-the Importance of Design we focused on the value of hiring a qualified architect for your new restaurant. This time, we will delve into the space itself, and what you should look for when evaluating potential sites. Your space can make or break you, and I encourage you to use the resources and experience of your architect to help you find the perfect one for your business.
Recently, we attended a seminar hosted at the San Francisco AIA, where we discussed the recent changes to California’s Building Energy Efficiency Standards, or more commonly, Title 24. The new law, as it relates to lighting and lighting controls, came into effect on July 1, 2014, and has significant impact on the design and build out of new construction, additions AND alterations—pretty much everything we design. To be clear–for our commercial (restaurant and retail) and office clients, the impacts are significant. They will affect the overall cost of your build-out in the short term, but in the long term they will contribute to your energy savings by making non-residential buildings 30% more efficient. These are in addition to the changes made to the 2008 edition of Title 24, where higher efficacy fixtures such as LED’s became the new normal, over incandescents.
Here are a few highlights from the new Standards, specifically as they relate to non-residential commercial and office spaces:
When we meet with potential restaurant clients, particularly those just starting out, there are a lot of initial questions as to the need for an architect. The conversation generally goes a bit like this:
I have always dreamed of owning my own restaurant and I know that’s something you specialize in. Is there any advice you can give me?
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