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No Dish Left Behind: Moving Your Restaurant

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books,  she specializes in travel, culture and education.

There are plenty of plausible reasons why a restaurant owner might choose to move his or her business from one location to another. Whether it’s to improve the restaurant’s appeal and accessibility to customers or to make more room for a larger customer base, sometimes a fresh location is the key to generating more success from the business. Although moving is often worth the hassle that it requires, it doesn’t change the fact that there are still many risks and inconveniences involved in the process. For a more successful endeavor, consider the following helpful tips for moving your restaurant.

Keep an Open Line of Communication with Moving Companies

According to Brandy Cross, a member of the Yahoo! Contributor Network, communicating with your moving company is crucial for ensuring that the extent of the job is understood on both ends. Cross personally experienced a situation in which movers were assigned to transport items from her old restaurant to the new one. The movers came to the new place and proceeded to set down three convection ovens, two deep fryers and a 500-pound grill in the middle of the floor. They claimed their job was finished at this point. Although Cross was able to file a complaint and have the job completed, the trouble could have been avoided with more effective communication tactics.

Know the Rules

Municipalities each have their own set of rules that public buildings have to abide by to be in accordance with the law. If you’re moving the restaurant somewhere outside of the city limits, the rules and regulations your restaurant is subject to will likely change. To make sure your restaurant is in accordance with these rules and regulations make sure to stop by city hall for a list of regulation requirements and the fire marshal’s office for the area’s fire safety requirements. Doing so could help protect the safety of your restaurant, while also saving you from getting into legal trouble in the future.

Be Cautious with Expensive and Easily Damaged Equipment

Both you and your movers should be aware of the importance of handling specialized restaurant equipment. Whether it’s an insulated banquet cabinet or a commercial dishwasher, moving with care is not only a good idea for preventing damage to your equipment, but can also save you the trouble of having to purchase replacements. This can add up especially when considering the fact that most restaurant supply companies require business owners to purchase a certain number of items for wholesale purposes.

According to Stephanie Somogyi Miller, president of a public relations firm, the most important thing to take into account before moving your business is to ensure you have enough money. Since unexpected damages can easily set you back quite a bit, it’s crucial that you take every precautionary measure possible while moving. Following the above tips will ensure a more successful move that allows your restaurant to get back on its feet and start reaping the benefits that inspired the move in the first place.

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2 Responses to No Dish Left Behind: Moving Your Restaurant

  1. Sara says:

    Any business, whether it is opening a restaurant or anything else requires some research work and if it is done then one can minimize the chances (up to 100%) of moving his/her business from one place to another.

  2. Matt says:

    True, you don’t want to have to move your business, but occasionally, it becomes necessary- you lose a lease, the lease goes through the roof, traffic patterns or development changes, etc. If it should happen, it is good to know moving is an option vs. simply closing down and walking away.

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