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GTI Design’s Three Step Process

Step One: Gather Initial Information

  • When would you like to open?
  • What is your budget for build out, equipment and fixtures?
  • What is the size of the location – square footage, overall dimensions, and ceiling height space?
  • What is the electrical voltage in the building, and the total amperage on the electric panel?
  • What are the dimensions of the existing restrooms, and are there any additional restroom requirements?
  • What is the location of the main entrance door for your customers?
  • Are there additional entrances or exits?
  • Do you have any fire exit issues?
  • Do you have any parking issues?
  • Have you reviewed your zoning requirements?
  • Do you have any menu items ready – such as food and beverage selections?
  • Do you offer menu items that are prepared at your location?
  • Can you supply the manufacturer and model number of any existing equipment?
  • Are you able to supply the phone and fax number of your general contractor?
  • Are you able to supply the phone and fax number of the architect?

Step 2: Floor Plan

Floor plan drawing for Gachi Sushi and Noodles
  • What are the dimensions of the existing floor plan?
  • What are the exact locations of any doors, windows, restrooms, and columns within the facility?
  • We would need any changes and a confirmation of the floor plan
  • Based on the project information a design of the floor plan will be designed
  • We will design a layout that will emphasize logical customer traffic flow, employee efficiency, seating, and retail placement
  • We will review your menu to make sure that we have satisfied your equipment needs
  • We will give you a description of each piece of equipment, and their features and options
  • We will go over both refrigerated and dry storage needs for operation
  • We will contact your architect, contractor, and leasing company when it is necessary
  • After discussion with the customer we will make any revisions to the floor plan that need be
  • We will make a continuous effort to make sure that the floor plan is what suits your needs until we come to a final plan

Step 3: Equipment and Cabinetry Estimates

Room with stainless steel cabinets, fridge and ice machine on either side
  • Estimate on all equipment needed
  • Estimate on table tops and bases
  • Estimate on chairs and bar stools
  • Estimate on counters and cabinetry
  • In your estimate, you will be provided with item numbers that correspond to the equipment specification book, and the floor plan
  • Your estimate for the equipment will come complete with the model number and manufacturer
  • You will receive a complete detailed description of the equipment you purchase
  • We will confirm with you that the equipment you purchase is within your budget, and we will try to make adjustments as needed
  • We will note all equipment and accessories provided by the owner
  • All accessories and option will be noted
  • Estimates will also include installation, freight and delivery