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Old 07-08-2015, 10:42 AM   #1
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Default First commercial restaurant bid! Any help?

Hey fellow PZers...

I am putting together a bid for a restaurant chain. While we have done commercial work, we have never actually bid a build-out from ground up of a chain restaurant and I was hoping to get some help.

Does anyone have an example or template they have used in the past that I could see? Black out the numbers if need be...I am just looking for a format.

Thanks!
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Old 07-08-2015, 08:24 PM   #2
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Don't forget to add free tacos for a year in the fine print
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Old 07-08-2015, 09:19 PM   #3
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Study the print and the side notes on the print very well. A buddy of mine bid a commercial job and to his surprise he was supposed to provide and install an emergency eyewash station. Need I say that he never knew that when he was bidding since he didn't do his due diligence.
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Old 07-08-2015, 10:08 PM   #4
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Red highlighter blue highliger , yellow highliger .... Go thru drawing n on a pad of paper do you take off... N read fine prints , note your sizes ... Thats what ive been taught n how i do it .... Or just count fixtures and then X that buy a number add a percent bam quote in 5 mins
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Old 07-09-2015, 05:02 PM   #5
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Because restaurants have a lot of equipment that is supplied by others, carefully read the schedule to verify which ones get waste, water or gas. Even with detailed plumbing drawings many of the little details are left out (mostly because there isn't enough room on the page to fit them all in). But, if it's in the schedule, it's your responsibility. You are bound to miss something on your first one (and probably get the job because of it). File your misses under tuition and note each one so you don't make them next time.
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Old 07-09-2015, 05:25 PM   #6
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Make sure your bid says something along the lines of your price being per spec of engineer and does not include any extras requested by the local plumbing inspector, water department or board of health.
Town bylaws will screw you every time. If they want a back flow preventer on the dishwasher you're looking at an extra $6-700 for one that can handle the temperature, watts 909. I don't care what watts says, a 009 will not handle temps above 100 degrees. If they want a stainless back flow on the soda you're looking at around $1,000 there. I've had health departments add hand sinks because the one on the print was too far away from the prep stations.
Aside from that, know your code. These architects and engineers these days suck. A lot of kitchen equipment has to be indirect drains but the print will show them tied in direct. If there is an outdoor grease interceptor, make sure you pipe it correctly.
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Old 07-09-2015, 06:55 PM   #7
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Quote:
Originally Posted by Pacificpipes
Don't forget to add free tacos for a year in the fine print
Should he specify type of taco, and quantity to be provided each visit? This will be a legally binding document after all. ;-) ;-)
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Old 07-11-2015, 10:53 AM   #8
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Ive done about 30 taco bells over the years. I love how the big wigs allways bring mcdonalds food out to the construction workers as a treat
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Old 07-11-2015, 03:10 PM   #9
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Quote:
Originally Posted by heaan View Post
Ive done about 30 taco bells over the years. I love how the big wigs allways bring mcdonalds food out to the construction workers as a treat
I've done more McDonald's than I can count and the big wigs never brought anything to the site. Not that I would consider either one to be a "treat".
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Old 07-11-2015, 09:03 PM   #10
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I've done a few restaurants that had a party for the construction workers before the opening. They got a dry run and we got a nice meal.
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