Whew! Full speed ahead!
So good to get past the first gate--signing the lease!
So many things that need to be done that were contingent on that: Health department plan review! Contractor bids! Insurance quotes! Equipment quotes! Getting drawings and other documentation for construction permitting! Setting up a web presence!
From an equipment perspective, the biggest sticker shock by was the quote for the hood and exhaust system. Wowser. To be fair, it includes lots of components: Hood, stainless steel backer of range and hood, fire suppression system, exhaust ductwork, exhaust fan, make-up air vent, the list goes on. Turns out to cost (just equipment mind you) about $1500 per foot. I need an 8 foot vent. You do the math.
I'm waiting on a quote for the hood installation. Lynn's ballpark was <gulp!> $10K. I'm going to negotiate on behalf of all of the tenants who need hoods hoping that we'll all get a break.
Even though I had a pretty good idea of what it was going to cost to get this off the ground and we're still within the anticipated range, it is still daunting as the four figure charges pile up. Example: "System Development" charges, which are calculated on the number and size of sinks, drains, etc that will draw on and drain to the local water system. $5,500. I anticipate the total cost of permitting (construction, plumbing, mechanical, electrical, health department, OLCC) to be in the range of $6-8,000.
Before you start fretting on my behalf (as, no doubt, you are, or should be), my confidence in this business is not only undaunted but continues to grow.
On the food front, starting to talk to suppliers, arranging for rental of a commercial kitchen to practice my recipes on commercial equipment; I made a big batch of seafood gumbo for our friends' Super Bowl party. Very good, but will be better with some tweaks. I'm determined to get ahold of some small blue crabs to make the base. Add some ham.
I'm also in the process of making pickled pork (or "pickle meat" as it's often called in NOLA). It adds a distinctive and authentic flavor to Red Beans and Rice. I'm interested in how non-New Orleanians respond to the flavor. The process is very similar to making corned beef.
Along with everything else I'm researching decor ideas. Bought a beautiful chandelier at Rebuilding Center along with a base cabinet that my talented pal and I think will convert into a great, funky sideboard for condiments, napkins, silverware, etc. Trying to choose a color scheme. Trying to do it all for a buck fifty.
So, yeah...progress and pickled pork.
