Value Engineering Success

Transforming a client’s vision into a successful restaurant requires careful planning to keep the project within the customer’s budget. When a project runs over budget, we look for alternative methods that produce the same results that are more cost-effective. Our in-depth knowledge as foodservice professionals helps us to understand the challenges of the industry and explore solutions to meet the client’s needs.

Oftentimes, we can suggest a substitute that offers better efficiency but is less expensive than the item or items the plan originally called for. Our insider expertise gives us the advantage of knowing restaurant equipment and supplies firsthand. We know that cheaper is not always the best solution, which is why we consider the cost, quality, durability, and availability of each item to determine if an alternative is the best option.

Case Study

When designing Tuscaloosa’s Dockside, we knew the budget the customer had but did not know what the total equipment package would be. We first quoted brands that we feel we can stand behind when it comes to quality, warranty, and service from that brand. Unfortunately, the first quote did not fit the customer’s budget needs. We were able to value engineer with economy brands finalizing the quote within the customer’s budget and closing the business as another project for Singer H&R.