Controlling costs is critical when it comes to restaurant design and construction. Without the proper checks and balances, projects can go off the rails and budgets can reach astronomical proportions. However, too many budgetary limitations can have a negative impact on not only the design of a restaurant, but also its customer experience. This is where value engineering (should) step into the picture.

Value engineering gives restaurant operators the ability to scale back design elements that cross over budget lines while maintaining brand integrity and the overall customer experience. However easy that sounds, restaurant operators often find it difficult to balance design intent and the desired customer experience with the harsh realities of a budget.

The original content of this post was featured on restaurant development + design and written by Valerie Killifer, Contributing Editor. Read full restaurant development + design article here.