Restaurants
Host Stand Budget and Scope for Restaurants
Compare like-for-like scopes by separating base work, specialist items and upgrades before requesting a quote.
Explore the ideas
Compare the options
- Set the brief
- List the functions the finished space must support, then assign items to base scope or upgrades.
- Compare
- Get quantities and materials described consistently across quotes. Ask who covers making good and waste removal.
- Before buying
- Set aside a contingency for survey-dependent work and price likely substitutions before choosing finishes.
Worked example
A foyer refresh includes a new storage cabinet, mirror, lighting, and floor repair, but quotes describe different work.
Separate necessary floor and electrical work from optional mirror and cabinet upgrades. Compare cabinet internals, finish, installation, and making-good as matching line items.
How to test it
Read the exclusions back with each supplier and ask what must be purchased or arranged separately.
Apply it to this space
- Layout
- Set the stand beside the entrance with a waiting pocket off the main dining and service routes.
- Detail
- Use a compact counter with concealed reservation storage and lighting that makes the host easy to spot.
- Trade-off
- A larger waiting lounge improves comfort but occupies dining capacity.
- Simulate a small queue at the door
- Check hosts can see both entry and dining room
The Elixir portfolio
Details worth a closer look
