Statement of Work- Kitchen Remodeling

Statement of Work- Kitchen Remodeling

Eat Well Restaurant Kitchen

The planning and design of a kitchen should enable users to work and use kitchen facilities safely, work efficiently, comfortably, and quickly, Masum(2008).

Project Objective

The objective of this work is to remodel the Kitchen of ‘Eat Healthy’ restaurant. The kitchen remodeling shall not exceed more than 25,000 USD. All renovations shall be completed no later than April 30^th, 2020.

A requirement to renovate and remodel kitchen facilities

Renovation work shall be done as per the drawings, kitchen specifications, scope of work to be done, and general conditions as stipulated in the contract. To accomplish this work, an independent, qualified, and well-experienced contractor is needed.

The contractor will be in charge of executing the work and will provide all the labor, materials, equipment for use, and all other required material needed for completion of the work according to the specifications provided.  Potential contractors are also encouraged to visit the field site regularly, to locate, assess, and review the existing conditions of the restaurant’s kitchen, and develop proposals on the same.

The restaurant kitchen remodeling and renovation will be considered complete and ready when the installation of all material and equipment is complete and perfect, then the kitchen will be regarded as fully functional and meets the safety standards as per the law.

Scope Description

To successfully renovate a 500 ft, the restaurant kitchen complies with all the safety guidelines and regulations. The clients prefer an industrial style type of kitchen which can accommodate a team of 30 chefs. The goal is to stick to the budget, and the project should be completed in 12 weeks. The kitchen should be made safe, and have facilities like air conditioners and extinguishers.

The proposed kitchen plan should be rectangular and provide the shortest paths when not all areas of the kitchen are in use. It should also use methods of improving efficiency in the kitchen. These methods include using purveyors for a wide supply (when fewer deliveries are needed), using conveyor belt systems to deliver food to customers, use automatic conveyors to take racks from the restaurant serving area to the kitchen and to ensure place stations at the eatery place with beverages, silverware, cookware, and even soup to prevent moving back and forth when delivering or taking food.

Deliverables

1. A kitchen remodeling plan with its design layout
2. A fully functional and industrial kitchen with the following features:

• Marble countertops
• Commercial grade stainless steel appliances
• Kitchen cabinets (with natural oak color)
• Gas Range
• Room for 10 stools
• Glass tiles

Project Requirements

The restaurant’s kitchen remodeling and renovation will begin with a planning and design phase, where all the stakeholders (restaurant owners, construction workers, and kitchen staff) will meet to ensure all their requirements are met.

All tasks beyond the construction work, a company will have to submit a quote with specific details of all the labor, equipment, and materials needed to complete the section of that job. The general manager will be in charge of reviewing and selecting the best quotes in an attempt to meet customer quotes.

All the equipment, the material used for the installation of electrical, plumbing, paint, cabinetry, floor, and all appliances, will have to meet the safety and efficiency standards as dictated by the International Housing code. All the materials should be of standard quality, and durable material, on account of the intensively busy and the number of staff working in the kitchen. Space should also maximize the available working and storage space for all the restaurant staff and potential guests.

Milestones

The general schedule of the renovation plan is as follows:

• Restaurant plan and design are reviewed and accepted by stakeholders (restaurant owners, restaurant staff, and guests.). This should be completed by January 31^st, 2020.
• All demolitions of the old kitchen equipment are completed. Materials to be reused will be stored safely. This should be accomplished by February 20^th, 2020
• Installations of the new materials and equipment should be completed, which should be completed by March 25^th, 2020.
• Any excess material should be gathered, cleaned up, and stored for disposal no sooner than April 2^nd, 2020.
• All equipment should be tested for safety and functionality, and assessed in meeting regulatory standards, and this should be done and approved by April 15^th, 2020.
• The restaurant kitchen remodeling project should be signed over to customers’ completion by April 30th, 2020.

Technical Requirements

Technical requirements should provide enough technical details on the kitchen remodeling to permit a precise definition of the design of the infrastructure. Some of the technical requirements for this project include:

• Identifications and review of benchmark projects, which can offer a source of historical data.
• Feasibility assessment
• Affordability analysis
• Money for value analysis
• Environmental feasibility
• Economic feasibility
• Compliance with applicable regulatory standards.

Limits with Exclusions

The work structure will be limited to six main tasks, which will subsequently be broken down into sub-tasks. All these tasks should be completed and done within the set budget and timeline. The six main tasks in the remodeling plan include:

Planning and Design

• Researching the design styles
• Developing preliminary designs
• Securing the source of funding and purchase of materials
• Selecting the contractors and sub-contractors for the project
• Having the design package
• Obtaining the relevant permits and packages
• Coordinating the work of contractors and subcontractors
• Performing city inspections.

Demolitions

• Site visits
• Create a demolition plan
• Securing equipment for demolition
• Securing waste containers
• Hiring a team for demolition
• Structural preparations, including cleaning and preparing the sites for construction
• Packing and securing existing kitchens for reuse.

Construction

• Procurement of materials
• Mechanical
• Electrical set-ups
• Plumbing ( ensuring rough-ins, installing and testing
• Flooring (provide glass tile flooring)
• (Ensure painted wall ceiling, right finishing, painted walls.)
• Estimation of the right quantities of materials.
• Issuance of quotes and contracts

Test and commission

• Testing of all the electrical equipment for functionality (including refrigerator, microwave oven, gas cookers.)
• Testing the plumbing systems ( such as enough provision of water)
• Checking lighting systems (whether bulbs are working etc.)

Clean up

• Removal of all excess, and unused material from the site
• Removal and dumping of all other trash.

Turnover

• Sign-off from procurement
• Sign-off from customers

Customer Reviews

Restaurant customers should review, and give a stamp of approval for the kitchen, for it to be considered safe and complete. Customers are the last group of stakeholders to provide their stamp of consent for the restaurant kitchen construction project.

References

Masum, Mostafizur Rahman. (2018). SOW (Statement of Work) Training. 10.13140/RG.2.2.20622.61764.