The value of a Site Survey and why the modest cost of this, ultimately saves you money?
The value of a Site Survey and why the modest cost of this, ultimately saves you money?
Site surveys are inspections of an area where work is proposed, to gather information for a design or an estimate to complete the initial tasks required to confirm viability and confirm aspirational use of a facility.
It can determine a precise location, access, best orientation for the site and the location of obstacles.
Ultimately, a survey is an opportunity to introduce a supplier or specialist to the client. A relationship can commence, trust gained and discussions about the project aims shared and understood.
A supplier offers professional advice to clients who may be considering their first venture into a business with little or no experience. We call this ‘the support and galvanise stage’. We identify initial tick boxes, discuss how best to tick those boxes and often have to alter a client’s perceptions because their own knowledge is limited.
Our mantra is ‘Knowledge Dispels Fear’. Getting the correct information at the right time builds confidence and allows a client to see how their project will evolve more clearly.
Once the introductions and initial discussion is over, we normally ask to see the intended kitchen space. We can immediately assess how the kitchen will work and flow. From this, we will take accurate wall measurements, make a hand drawn sketch identifying where windows, doors, services and confirm critical information such as type of gas (Natural Mains or LPG Cylinder) or if there is 3 phase power present, where extraction can vent to atmosphere, dry storage, chilled storage, cold and hot prep areas.
The number of tick boxes at this stage can feel very daunting and oppressive at this stage, but Caterquip can ease these by answering many of the tricky issues during and after the survey.
Its at this stage we normally ask if you have registered your food business idea with local council offices……
REGISTERING YOUR FOOD BUSINESS
One of the most common absences in client’s knowledge is Food Hygiene Law. Caterquip are not experts, however, often the first advice we give is to make contact with the council and introduce your food business idea.
Every food business must be registered with a local council. Environmental Health Practitioners/Officers (EHP/O’s) are the guardians for food business best practice. In conjunction with the Food Standards Agency, the Government department which governs all UK food industries. EHO’s will ask to meet you on site to discuss your aspirations and begin to advise business owners on their obligations, planning, staff training, conservation, fire regulations, certifications etc.
It is very important to build an early relationship with your local EHO department. They are an excellent source of support and advice to get you operating a safe food business.
EHO’s will encourage you to operate using the ‘SAFER FOOD BETTER BUSINESS’ Guide. This is a brilliant all-encompassing management tool to build a safe food business for staff and customers alike.
Do not attempt to circumnavigate registering your business with the Council. EHO’s are a great and supportive source of information, but they also have powers to issue an improvement or prohibition order on your business. Failure to comply can result in heavy fines, closures and imprisonment if customers are harmed. EHO’s also rate your business using the star system. A 5 star rating reassures diners you are meeting all the requirements and you have a professional knowledge and operation.
Its nothing to fear, because its all designed to make you operate a safe and robust food business. Once you and staff are trained, its just another daily admin task to complete records.
KITCHEN PLANS AND DRAWINGS
The knowledge we gather from a site survey allows us to create a quote and complete a drawing of how the kitchen will operate. Within this, we identify what services are needed, where extraction will be sited, what chilled storage is required and the key cooking appliances to meet your menu desires. Inevitably, there are always alterations, which is why we complete our drawings in Power Point. We find it easy to plot kitchens and then as change is required, we can alter drawings swiftly.
We can send you sample drawings of previous and current projects which illustrate how we can make your ideas come to life, Take a look at this drawing we did to illustrate how the Royal Oak kitchen in Swayfield, Lincolnshire evolved. .
First draft drawings will generally accompany the quote. The client then begins to see how their kitchen will work for the first time.
SO, WHAT IS THE COST OF A SITE SURVEY?
Costs for Caterquip to complete first site surveys is a modest £120.00 + VAT. A cost yes, but a very small cost to deliver the first stage and ultimately get your project out of the blocks. If a second survey is required we waiver further costs unless it is to completely change and redesign the kitchen space. Of course, you could use an independent surveyor/designer but this is their main living so consultancy fees could be a lot higher than Caterquip’s.
Its worth highlighting that Caterquip survey costs are usually discounted out of the actual supply costs, so its very much worth budgeting to get this critical first stage right completed.
