Remodeling a home: How to deal with changes

There will undoubtedly be a few, if not a lot, of adjustments made during the course of your Commercial renovations job. They frequently result from owners changing their minds as they watch the project take shape or from truly unanticipated problems that inevitably arise throughout almost any restoration job. Be aware that whether it is a business remodeling project or a home renovation project, there are always unknowns that no one could have predicted.

In light of this, it is crucial that you, the homeowner, never, ever provide any instructions to anybody other than the general contractor, who is in charge of overseeing the project’s completion and cost management. Moreover, you should ONLY offer the contractor’s designated representative written instructions. This is why: You are asking for trouble if a subcontractor or other project worker approaches you, the homeowner, with an issue or circumstance that will necessitate a change or additional work (or cost), and you verbally authorize it “to keep things moving.” If you do this, you will eventually receive a bill for the extra labor and/or supplies, and there will be no chance for you to contest the cost or even the necessity of the work. The laborer or substitute who asks you genuinely doesn’t care because he most likely receives hourly compensation. He will just report the time and expenses to his employer, who will eventually invoice the general contractor after it is generally too late to contest them.

This kind of circumstance has incurred significant financial costs for homeowners and given rise to several legal actions. Even the seemingly innocuous verbal approval of a change might be costly. Usually, the party asking for your approval won’t mention extra money or time. Instead, he will stress the need for a prompt decision in order to keep him working and finish the task. It is surprisingly simple to avoid the issues that are inherent in this situation, but it needs a sound game plan and self control to deal with them effectively.

You may be sure that this or a circumstance like it will arise if you are a homeowner working on a Commercial renovations project.

Conclusion: It is crucial that you contact the general contractor (the party with whom you have a formal agreement) in writing if a change is necessary, even one that should save you money. This can be a typed letter, an email, a fax, or a handwritten memo. Any method of communication that generates a “paper trail” or provides records that can be later utilized as evidence is acceptable. You must include a description of the work that has been agreed upon, acknowledge that there has been a change to the original agreement, and some estimation of the anticipated additive or deductive costs in this memo or paper. Although this may seem like a lot of work now, rest confident that it will ultimately spare you from much more difficult issues and difficulties. Verbal agreements are OK, but keep in mind that “selective amnesia” is common when discussing finances and building projects.

Hal Herndon is an architect who holds active licenses in various states and a national certification. Typically, his company focuses on commercial and industrial projects. He has managed several of his own house improvements over the past few decades and has also designed and built two unique homes for himself. Also, he has assisted a great deal of friends and clients with the frequently difficult process of upgrading their homes. Also, he recently published a simple guide for homeowners organizing Commercial renovations tasks.

A Crucial Factor to Have in Mind While Choosing Equipment for Commercial Kitchens

Generally speaking, commercial kitchen appliances cost more than those used in domestic kitchens. This is primarily due to the demanding tasks that these appliances must complete. Restaurants and bakeries require more intense effort and extended work hours than private families do.

There are obviously numerous underlying factors that may not be present in residential kitchen varieties that are indicated by the increased cost of commercial kitchen appliances. You must be critically aware of all the important factors before making such appliance purchases for your food business.

1. Outstanding

The minimal quality standards for appliances in food enterprises are outlined in detail in the Australian Standard 4674-2004 (Design, building, and fit-out of food premises). These regulations must be followed to the letter since they are essential to the effectiveness and safety of a food establishment.

Commercial kitchen equipment is composed of durable materials in part due to the prolonged operations of the food industry. The most common materials for equipment are iron or stainless steel, both of which can resist heavy, continuous use. Compared to the 12- or 24-hour operation hours of restaurants and bakeries, respectively, you might only need to cook food at home early in the morning and late in the evening.

2. More Volume

The larger volume capacity of commercial appliances when compared to household equipment is one of their most evident qualities. The capacity needed in bakeries or restaurants exceeds that of even large family appliances.

Restaurants and bakeries employ multiple appliances at once in addition to preparing huge quantities of food. So, in order to handle the busy operation schedules, the food industry will require not only larger and more spacious stoves and ovens, but also many of these devices.

3. Effectiveness

If the power usage of your stove, oven, or refrigerator at home surprises you, wait till you see how much power identical appliances consume in a commercial setting. This is as a result of the demanding functions that these appliances perform. Thus, these equipment must be as efficient as possible; else, operating costs for your food business would soar.

Efficiency not only affects the price of food preparation, but it also probably affects how quickly food is prepared. Your meal will be ready much quicker thanks to the increased heating speed and cooking efficiency of highly efficient ovens and cooktops.

The commercial cooking oven is one gadget that unmistakably elaborates faster cooking speed due to effective cooking operations. The interior has a fan that evenly distributes heat, which lowers the amount of chilly air bubbles. The end result is a dinner that is cooked evenly and quickly.

4. Security

The Food Safety Standard 3.2.3 offers precise instructions on safety in food operations (Food Premises and Equipment). These regulations call for safety features in commercial appliances.

First, the cooking equipment used in bakeries and restaurants needs to be capable of properly cooking food, preventing cases of food poisoning and other food-related illnesses. Also, the equipment needs to have safety measures like heat shields and finger guards to safeguard users.