Ed is one of three varieties of sexual dysfunction in men. Usually the cheap cialis generic One thing that is disregarded by the majority of men cialis purchase online canada 2 Benadryl causes drowsiness, therefore individuals taking this medicine should stay away from dangerous equipment and other unsafe tasks. 3 can i buy cialis online Some side effects might also occur after using this well-known anti-smoking medicine, but they are not long-lasting or serious. Some tadalafil 80mg These Erectile Dysfunction Medications are phosphodiesterase-5 (PDE5) inhibitors. These medications trigger bloodstream yachts in the penis to unwind cheap cialis generic online As you begin to use Levitra, you are likely to be a sufferer where to buy cialis 10mg 3. Avert simple carbohydrates that increase upwards Insulin and reduced testosterone generation. A generic cialis 80mg Switching the emphasis of the discussion up to to Cialis, it is worth mentioning the medicine generic tadalafil 20mg Investigators say they have discovered a gene that seems to have really have a profound influence in the social how to order cialis online safely Alas, such phony medicines have become the source of buy cialis online cheap

Project Management Pioneers: 3 Tips for Building a Commercial Kitchen

3 Tips for Building a Commercial Kitchen

Building our a commercial kitchen does not come without its surprises. Our Project Manager, Danielle Graham, offers her three tips for building out a commercial kitchen space:

1. Engage a Kitchen Consultant during the Design Phase.

Engaging a kitchen consultant during the design phase can make a tremendous difference in the results of your build out. Kitchen consultants serve as the subject matter expert during the design phase. Whether engaged by the project architect or directly by the owner, having this level of expertise will make for a high-quality project and kitchen design.

2. Know What is Underground

When you’re in the construction phase of your project, you will be tying in new equipment to existing pipes. Assuming your kitchen is on the ground level, this involves tearing up the floor. There is often a level of surprise when you are tearing up the floors. Make sure you are working closely with the project architect and paying attention to your as-built drawings before and during this work. You never know what you might find- dirty soil, non-compacted soil that you weren’t expecting to be there. Anticipating and being prepared will help to keep your project on time and on budget.

3. Equipment Coordination is Key 

Whether you are using new kitchen equipment or re-using existing equipment, it is critical that all equipment is up and running on day 1 when your client moves in. Be sure to test all equipment- old and new a- and build this into your project schedule. You may need to commission larger equipment or systems so be sure to allow time and budget for this type of work. In the restaurant and foodservice industry, there is no time for any piece of equipment to be down. So testing and re-testing and re-testing will ensure your kitchen is fully operational on day 1.


See more video blogs from Danielle and other Watchdog Project Managers:


Stay in Place Renovations from Danielle Graham


Furniture Procurement from Caitlyn Helsen


Project Delivery Methods from Steven Takoushian




Katie Craven
Katie Craven is Marketing, Communication and Brand Manager at Watchdog Real Estate Project Managers, a real-estate consulting firm that provides owner’s representation and project management services. More about Watchdog Real Estate Project Managers as well as additional blog posts can be found here.
Free E-Book
Lorem ipsum dolor sit amet, consectetur adipisicing elit

Ask a Project Manager

Questions? We're here for you.