Fitting Out a Takeaway.....

JohnThomas09

Hey Guys.i was wondering,How much it would cost to fit out a Takeaway?I have an area of 31sq mtrs.

I want to set up a take-away in the unit but don't really know how much it will cost to fit out.

I know how much its going to cost and run but just need to know how much it would cost to get it from an empty unit to a Take away?

Carpenter

Hi
A little more info is needed for a Pc sum

dunkindonuts

JohnThomas09 wrote: »

Hey Guys.i was wondering,How much it would cost to fit out a Takeaway?I have an area of 31sq mtrs.

I want to set up a take-away in the unit but don't really know how much it will cost to fit out.

I know how much its going to cost and run but just need to know how much it would cost to get it from an empty unit to a Take away?

what type of take away is it, this info is required to make a costing. my family has been in the takeaway/restaurant business for over 25years so i might be able to help.

JohnThomas09

dunkindonuts wrote: »

what type of take away is it, this info is required to make a costing. my family has been in the takeaway/restaurant business for over 25years so i might be able to help.

at present its an empty unit.

I hoping to turn it into a normal Take-away with the good old Irish spuds(Chips) and Burgers.I'm thinking of having a small seating area.

I don't have much to work with though with only 36sq mtrs.

Bandara

You really need an exact rather than some half guessed estimated costing, why do you not gain access to the unit for an hour and make an appointment with a sales rep from Martin Food Equipment or some such reputable comapny and get them to fully spec out the place, when it does come to go to the bank manager a professional detailed quote is going to look a lot better than you just having a figure written on a bit of paper.

It's not going to cost you anything and at least you be elimating any nasty surprises later on

JohnThomas09

Hammertime wrote: »

You really need an exact rather than some half guessed estimated costing, why do you not gain access to the unit for an hour and make an appointment with a sales rep from Martin Food Equipment or some such reputable comapny and get them to fully spec out the place, when it does come to go to the bank manager a professional detailed quote is going to look a lot better than you just having a figure written on a bit of paper.

It's not going to cost you anything and at least you be elimating any nasty surprises later on

Good idea Hammertime.Do you know whos the best in this business?Is Martin Food Equipment one of the top?

Bandara

JohnThomas09 wrote: »

Good idea Hammertime.Do you know whos the best in this business?Is Martin Food Equipment one of the top?

in my opinion they are the best.

I only use Martin Food and also Anglo Irish Refridgeration. Both are superb, but possibly dearer than a lot of others.

murphaph

JohnThomas09 wrote: »

Hey Guys.i was wondering,How much it would cost to fit out a Takeaway?I have an area of 31sq mtrs.

I want to set up a take-away in the unit but don't really know how much it will cost to fit out.

I know how much its going to cost and run but just need to know how much it would cost to get it from an empty unit to a Take away?

31 sq m sounds too small to me. We are going through the process of applying for change of use to take away PP on a property we own. It needs extending at the rear to take it up to a minimum of 45sq m (which is what the architect reckons is needed if food is to be prepped on site). 31 sq m will deffo not be enough to allow any seating so forget that idea.

If you prep your food off site (still has to comply with food hygiene legislation etc. so no doing it in your family kitchen AFAIK) you MIGHT get away with 31 sq m. I am looking at the architect's plans for ours at the minute though and even 45 sq seems very tight. You have to fit a DISABLED WC, coldroom, prep area, counter and somewhere for people to queue! Getting all that into 31sq m seems highly optimistic. We understand that our 45sq m unit is about as small as it can be before you will get PP.

Best of luck-PP is the hard part with takeaways as we are finding out!

As well as fit out, you'll have the fire cert to pay for and possibly bloody development levies if you extend. It's a pain in the arse but hopefully worth it. Get an architect with EXPERIENCE in change of use PP for takeaways (if you need it) or you'll regret it.

Does anyone know roughly what margin a busy takeaway in a Dublin suburb would be operating off, and what would turnover be, very roughly?

trad

If you get a chance have a look at the chippie beside the train station in Bray. Lovely big illuminated menu board. Was in there about midnight once, there was a glicker like a power surge and hey presto all the prices went up. Haven't been there since.

Build a good one and good luck.

JohnThomas09

murphaph wrote: »

If you prep your food off site (still has to comply with food hygiene legislation etc. so no doing it in your family kitchen AFAIK) you MIGHT get away with 31 sq m. I am looking at the architect's plans for ours at the minute though and even 45 sq seems very tight. You have to fit a DISABLED WC, coldroom, prep area, counter and somewhere for people to queue! Getting all that into 31sq m seems highly optimistic. We understand that our 45sq m unit is about as small as it can be before you will get PP.

I'm not setting up around Dublin so i hope it will be easier to get planning down the country.

I'm kind of tight for space alright.I didn't know you needed a Disabled WC in a take away.

I know all the Take Aways in my area don't have this and they were all set up in the last few years.Is this a stipulation with Dublin Planning authorities or is it Nationwide.?

murphaph

JohnThomas09 wrote: »

I'm not setting up around Dublin so i hope it will be easier to get planning down the country.

I'm kind of tight for space alright.I didn't know you needed a Disabled WC in a take away.

I know all the Take Aways in my area don't have this and they were all set up in the last few years.Is this a stipulation with Dublin Planning authorities or is it Nationwide.?

I don't know JT, just our architect said all new buildings had to have a disabled WC. I doubt it would be a Dublin only thing-it would be covered by accesssibility legislation which would be nationwide.

Being down the country won't make it any easier. People will still object. Make sure you respond to objections as they come in and deal with them. The EHO is scuppering applications at the moment as they have eff all else to do these days and are seemingly justifying their existence with these longwinded reports when in years gone by it'd just be a "so long as all fittings conform to spec the EHO has no objections" report. That's why you'll need an experienced architect in getting PP for it. Search for other successful applications in your area and get the architects name from them, of you have no first hand recommendations.

But before you do all that, be sure you have a good location, otherwise forget it-it's not going to be cheap to go from a retail unit to a fast food one. The fire proofing and tiling alone costs a small fortune! And that's before you get so much as a deep fat fryer in the door!

dunkindonuts

Hammertime wrote: »

You really need an exact rather than some half guessed estimated costing, why do you not gain access to the unit for an hour and make an appointment with a sales rep from Martin Food Equipment or some such reputable comapny and get them to fully spec out the place, when it does come to go to the bank manager a professional detailed quote is going to look a lot better than you just having a figure written on a bit of paper.

It's not going to cost you anything and at least you be elimating any nasty surprises later on

DONT GO NEAR SUCH A COMPANY OR YOU WILL BE PAYING LOANS OFF FOR THE REST OF YOUR LIFE

They charge UNBELIEVABLE prices, Find out what you need and uk or northen ireland would be your best bet if you are in a budget. Fit out is the most expensive part and thats where you can save a huge amount if you look around.