1. SPACE SURVEYING & FEP INITIAL CONSULTATION
If you are considering to open or remodeling a Food Related Establishment we provide SURVEYING SERVICES. The Fees are listed below along with the survey description: Inspecting the Existing Space Floor Plan. Collecting Basic Space and Building Elevations and Dimensions. Inspecting Electric Panel, Gas Meter, Water Meter. Figuring out Local Construction Codes. For Zoning and Open Public Records Act Request Applications add $50
A) Filling a Zoning Application with the Local Municipality before renting and leasing a Commercial Space.
You should apply and obtain this information by yourself before leasing a commercial space even if you are using the Services of a Real State Agent - Broker. There’s the possibility that the Zoning Department will reject your request for that specific address or that the type of Food Related Establishment you are considering to open is not allowed at that address. For example if you are planning to open a Bar - Club near a School or a Church. Zoning Applications usually takes from 15 to 30 days to be answered, depending of the Municipality.
B) Filing for an Open Public Records Act Request Form.
This form confirms who the owner of the space is or if the property has a different owner. Details if the property has construction code violations, or have pending unpaid local, state or federal taxes or other liabilities or if is already registered under another existing business. Applications usually takes from 30 to 60 days to be answered, depending of the Municipality.
C) Surveying the Space
Once the above questions have been positively answered, we provide with Space Surveying Services: we meet you at the space to better understand your goals, what you want to do, the way you want to Layout your new
space, including the possible options for the Cooking, Refrigeration and Operational Equipment. What type of food you are planning to offer, the design, ambient/atmosphere you would like for your space. The general visible condition of the building. The current specs of Public Services, utilities like the size and capacity of the Gas and Water lines, the Sewage and the current Electric Power Panel to determine if they need upgrades or changes to properly power the Electric Equipment or to provide the required BTU’s that the Cooking Equipment will require or if the existing Water Tank will be able to supply the needed amount of water required in the kitchen - restaurant. By conducting this Survey, you will know in advance what type of upgrades have to be done and the related costs which usually will increase the estimated Renovation or Construction budget, not to mention the time will take from the Utilities Public Service Companies to process and execute those upgrades. Finally we will identify if there’s any specific Construction Codes required by the Local Municipality along with the Process with the local Building Department.
Based on the Initial Consultation and the Surveying, we will be able to Prepare a Proposal for Food Equipment Plan. Architectural, Engineering and Design Services.
Disclaimer: the above services are intended for the Collection of Information related to an existing space. Our services do not match or replace any type of Legal Advice. To request and or obtain more specific Legal Information related with Leasing Commercial Space we strongly advice you to consult with a Lawyer. To confirm Local Construction Codes, Process and Regulations and The Estimated Processing time we suggest to contact directly with the Zoning and Building Department of the Local Municipality.
SURVEY DESCRIPTION
Our Survey Services are intended to find out if a new Commercial Kitchen can be installed in the intended premises including all the involved work and the estimated cost. It will also help determine the type and size of Hoods, Ducts, Fans CFM and HP. The Survey also applies for Kitchen Renovations-Alterations or Additions in order to figured out if the intended work can be done or not.
The Survey includes:
- In person inspection/survey of the proposed job-site or existing restaurant to evaluate the current building conditions. For a new restaurant we will inspect the current space. For a renovation we will determine what needs to be done.
- Inspecting the Building structure: ceilings, walls, floors. Determining if a double layer of Fire Rated Gypsum must be installed on existing ceilings and walls. Inspecting the floor structure to determine if the existing columns/beams can support the weight of the cooking, refrigeration, and prep. equipment.
- Inspecting the conditions of the roof to determine if Grease and MUA ducts and fans can be installed when maintaining the required clearances with the neighbor’s properties (minimum 10’.00” from the neighbor property line).
- Inspecting the exterior facade, back and sides of the building to determine if there is enough space to run new Grease and Return ducts to the roof. Finding out if there are proper window clearances requested by the Building and Fire codes.
- Inspecting the existing Electric panel to find out the Electric Phase and Amperage. The ideal electric panel for a restaurant should be Three Phase with a minimum amperage of at least 150-200 Amps.
- Inspecting the Gas meter and pipe size to find out if there is enough BTUs to power the cooking equipment. Determining the size of the existing gas pipe (1”, 1.5”, 2”, 2.5”). Inspecting existing water heater, water lines, drains and ventilation if possible (ventilation lines are usually running inside the walls).
- Inspecting the existing Fire Alarm System to determine how it will be connected to the main building Fire Alarm and Fire Suppression System of the new restaurant.
- Taking and collecting interior and exterior dimensions of the space to create the Food Equipment Plan Layout, to produce final Architectural and Engineering plans.
Important Notes:
- The Ventilation System (Hood, Ducts, Fire Rated Insulation, Fans, Fire Suppression System) is the most expensive part of the Commercial Kitchen. It will always require Architectural and/or Engineering Plans to be Approved by the Local Building Department. The installation is subject to all type of inspections
including: Building, Electric, Plumbing, Mechanical and Fire to be conducted by the City Inspectors.
- Existing grease hoods cannot be extended or connected with new hood sections without modifying the complete ventilation system. For example, an existing 8’.00” long hood cannot connect another 4’.00” hood section without increasing the size of the ducts and the horse power and CFM capacities of the fans located at the roof. Adding an extra hood is a mayor and costly project that will require major construction work. Any hood modification (when possible) requires Plans to be summited to the local Building Department for approval.
- We specify and install only ETL, UL and NSF Certified and Approved USA made Grease Hoods. We can produce all Plans / Drawings, file for permits and approvals and conduct inspections.
SURVEY FEES
- UNION CITY - WEST NEW YORK - NORTH BERGEN - FAIRVIEW EDGEWATER - WEEHAWKEN $200
- JERSEY CITY - KEARNY - NEWARK - ELIZABETH - PATERSON $250.00
- OUTSIDE HUDSON COUNTY $350.00
- NYC $600
For Zoning and Open Public Records Act Request Applications add $50
APPROXIMATED SURVEY TIME: 2 - 3 hours depending of the space. A Report Will be provided 3-4 days after the Survey.
PAYMENT MUST BE RECEIVED 1-2 DAYS BEFORE THE SCHEDULED SURVEY DATE. CONTACT US FOR PAYMENT.
Owner responsible to provide access to the space including first floor, basement, and roof. Top Kitchen is not responsible for the owner not having keys to open doors that allows entrance to basements, roofs and mechanical or electric rooms. Owner is responsible to be at the address on time. Once requested, the Survey cannot be re-schedule or cancelled at the last minute. If the restaurant owner does not show up at the agreed date and time, Top Kitchen will keep the paid fee. We will not provide credit or reimburse any percentage of the paid fee.