Friday, February 13, 2015

SOLVING SPACE CHALLENGES WITH INNOVATIVE DESIGN - RIVERVIEW HIGH SCHOOL

During my tenure as a Food Service Consultant, I've had the pleasure of working with the Sarasota County School Board in the design of many of their K-12 schools. The first High School Kitchen/Cafeteria project I worked on was Riverview High School. Overall, the project presented many challenges such as historical preservation of one of the buildings and how to build an entirely new school on the same limited property as the the old while students continued to attend school. 

Riverview High School Cafeteria, Sarasota County, FL

Due to the site restrictions, the school's new kitchen and cafeteria ended up being designed in a very long and narrow space. It was especially condusive to a typical design of a high school cafeteria. Additionally, the school was planning to shorten lunch periods and this had to be considered during the design phase as well. 



THE DESIGN CHALLENGES

  • The size and shape of the kitchen and cafeteria space was extremely long and narrow.
  • A student body of 2,600 students had to be fed in three 30-minute lunch periods.
  • Past problems with student supervision in the lunch room needed to be addressed.
  • A declining economy meant less cafeteria staff, which meant the design had to be efficient and able to be run with limited staff.
  • In my initial meetings with the Director of Food and Nutrition for Sarasota County School, I was directed to create a cafeteria design that was more of a "food court" concept, rather than the typical cafeteria style buffet lines.



SOLVING THE CHALLENGES WITH INNOVATIVE DESIGN

  • First, by dividing the student body of 2,600 into three lunch periods I arrived at the number of students to be fed per lunch period. That number was 866. 
  • Next, based on input from the Director of Food and Nutrition, we figured that approximately 15% of the students bring their lunch to school, leaving 85% (or approximately 750 students) to be served in each 30 minute lunch period.
  • I determined that a total of ten serving stations would be required, four reimbursed meal stations and six "grab-n-go" stations.
  • I designed the four reimbursed meal stations in the style of a penisula, due to the narrowness of the kitchen, a located it directly off the kitchen. Two of the stations were back to back with the other two stations, enabling back up refrigeration and hot holding cabinets to be shared, thus reducing the cost of additional equipment. This also reduced the number of staff required and seperated the students into two distinct areas allowing for easier supervision by teachers and staff.
  • I located a four station "grab-n-go" serving island directly opposite of the reimbursed meal stations in the long and narrow cafeteria. The stations were completely self-sufficient with hot and cold holding. The stations could be stocked prior to and for the duration of all three lunch periods. Because of the "grab-n-go" nature of the stations all four stations could be managed by four cashiers and one or two runners who would restock the stations. Again, the stations were back to back, thus splitting the students up and making supervision easier. Additionally, we made two of the stations accessible from an outside patio area. 
Riverview High School Cafeteria, Sarasota County, FL





  • I located two additional "grab-n-go" stations against one wall of the cafeteria, mid-way between the reimbursible stations and the "grab-n-go stations. These stations were easily managed by two cashiers and one runner. 

Altogether, the ten stations split the student body into groups of approximately 75
students per station, provided greater supervision, easily feeding students within the 30 minute lunch periods with limited staff. The "grab-n-go" stations provided the students with a sense of choice. Because the grab-n-go stations were identical they could be opened and closed depending on the demand and staff availability.


WHAT ABOUT THE KITCHEN?

One of the key components of the kitchen design was that it was consistent with other K-12 schools in the district. This enabled the district to move cafeteria staff around as needed, without having to retrain them. The kitchen design and equipment within the Sarasota County School District was kept very consistent between schools. With ample storage and plenty of room, the kitchen design was extremely efficient. 

Riverview High School Kitchen, Sarasota County, FL

In the end, the kitchen and cafeteria design was such a success we adapted the design in three other Sarasota County High Schools: Venice H.S., Booker H.S., and Sarasota County H.S.

Venice High School Cafeteria, Sarasota County, FL
Venice High School Cafeteria, Sarasota County, FL

Here is the testimonial from Beverly Girard, Director of Food and Nutrition, Sarasota County Schools.

"Jim Richards was involved in many kitchen designs with the School Board of Sarasota County, Florida, working from concept to the finished production kitchen and serving areas, when he worked for the company that designed many of our school district’s school kitchens. Jim listens, comes up with great ideas, and quietly but expertly puts plans in motion. Some of the school kitchens Jim was involved with were brand new construction, however, other projects were the reuse of an existing building, which can pose a significant design challenge. However, I always found that Jim maintained a professional composure and was, essentially, unshakable. Jim is respectful of clients’ knowledge and preferences, and works with them to find workable, functional solutions. He takes responsibility throughout the design process, and strives to provide a superior experience, and an excellent finished product. I have very high expectations when designing school kitchen, and have always enjoyed working with Jim."

Beverly L. Girard, PhD, MBA, RD
Director of Food & Nutrition Services
Sarasota County Schools

---------------------------------------------
At the PES Design Group our mission is: "Designing functionally innovative, attractive and profitable c-store and food service facilities on time and on budget". Our promise to you is, that whatever your project may be, we will approach it as unique. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you will a store design that will help you achieve a greater positive customer experience.


Call us today for a FREE consultation about your project! 800.850.6638


PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com


    



About the Author

Jim Richards is the Managing Member of Cademan Enterprises, LLC and Principal Design Consultant with the PES Design Group, Southeast Office. During his 25 years of experience in the Food Service Design Industry, Jim has encountered countless challenges that he has overcome through experience and innovation.  




Wednesday, January 28, 2015

PES Design Group completes Gas N Wash C-store Project in Kankakee, IL

Reprinted from PRLog - Jan. 28, 2015 - 



The Gas N Wash C-store and Gas Station at the southeast corner of West Court Street and South Washington Avenue in Kankakee, Illinois will open the first week of February 2015. The approximate 3-acre development will feature a drive-thru $3 Car Wash, nine fuel pumps and a 4,900-square-foot convenient-type store that is called "The Market", designed and equipped by award winning c-store consulting firm PES Design Group. The Market will also house a Dunkin' Donuts with a drive-thru window and a well stocked convenience retail area.

Other notable offerings included in PES Design Group's "The Market" concept includes eighteen cooler doors offering a vast variety of cold beverages, beer, wine and market items such as milk, lunchmeat, cheese, etc. Hot and cold grab-n-go food stations are among The Market's feature convenience areas as well as it's an award winning "Brew House" beer cave design. The "Brew House", designed by Jim Richards of PES Design Group (Northlake, IL), along with Interior Design Firm Paragon Solutions, has previously won the "Best Beer Cave" award by Single Store Owner magazine (Oct 2014) for their beer cave design in the Gas N Wash location in Mokena, IL.

Project Credits:


Owners:
Leon Baine of Custer Park, Tracy Erickson of Bourbonnais, and Len McEnery of Mokena.
Architect: Scott Pritchett, ARSA
C-store Consultant: Jim Richards, PES Design Group
C-store Equipment Supplier: PES Design Group
Interior Designer: Paragon Solutions
General Contractor: Leon Baine, Morgan Wyatt LLC



At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!

C-store and Food Service Consultant, Jim Richards (Sr)
Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com

 

   

About the Author


Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 25 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

BEST BEER CAVE 2014 WINNER - design by PES Design Group




BEST BEER CAVE 2014

Winner: Gas N Wash, Mokena, Ill.
Architect: Chris Kalishefski, CDG
Design Consultant: Jim Richards, PES Design Group
Equipment Supplier: PES Design Group
Interior Designer: Paragon Solutions
General Contractor: Leon Baine, Morgan Wyatt LLC






With a name like Gas N Wash, it would be undestandable for one to assume this store specializes in car washes. And while the Mokena, Ill.-based business operates a prominent car wash and dog wash, the convenience store is also well know for many of its in-store attributes.


One such attribute is its beer cave, The Market Brew House. Whether customer want a pale ale, stout, bock or hefeweizen, or their palette prefers something simpler like a lager or pilsner, Gas N Wash's beer cave provides plenty of options.


The 3,950-square-foot-store, located at the intersection of 191st Street and 88th Avenue 34 miles west of Chicago, certainly stands out for The Market Brew House. But the 24/7 c-store - opened in February 2013 - has plenty more to offer, starting with a Dunkin' Donuts location, liquor, lottery, tobaccoproducts, candy and snacks, beverage fountains and a variety of grab-and-go food offerings.


Gas N Wash even provides video games for both the young and young at heart. In fact, those who play video games for 30 minutes or more are entitled to receive a free $10 car wash.


Food, convenience, car wash, grab-and-go and a doughnut. What more could you want?


The c-store welcomes recreational vehicles, construction vehicles and trucks to it's location. At the pump, Gas N Wash sells three grades of unleaded fuel, E85, diesel, and diesel exhaust fluid. Propane filling services are also available.



At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!

C-store and Food Service Consultant, Jim Richards (Sr)
Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com

 

   

About the Author


Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 25 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

*reprinted with changes from Convenience Store News for the Single Store Owner, October 2014, page 32.

Tuesday, December 30, 2014

4 TIPS FOR DESIGNING A PROFITABLE COFFEE CENTER


The placement of brewed coffee will determine the possibilities for success and ability to build repeat sales. Behind the counter or deli will create a barrier to consumer demand, reduce turnover and sales. Ideally located, brewed coffee will be immediately visible to the customer when walking through the door. 

Here are for tips for designing a profitable coffee center:
  1. Lighting and Merchandising. A well lit, bright coffee area with clean, clear signage including product pricing and brand imaging so the area looks and feels like coffee will engage customers.
  2. Aesthetics. Remember that you are competing with nationally branded coffee houses. Creating a "coffee house" look and feel to your coffee area will increase consumer confidence in your product. Simple laminate and color selections can make a world of difference.
  3. Organization. The service counter should flow from the easiest and quickest sale to the condiment area where customers may spend more time to fix coffee, or experiment with the condiments.
  4. Space and speed. Accommodating the customers who are quickly picking up coffee en route; or the customers savoring their coffee experience. A common problem issue is that retailers don’t build the coffee area for volume. Coffee is a very time-intense business. It all happens in relatively short period of time. Too little attention to how customers use the area can have them crossing each other during the purchase process, which will turn some off, create confusion and slow checkout.
At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!

C-store and Food Service Consultant, Jim Richards (Sr)
Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com

 


  


About the Author


Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 25 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

7 TIPS FOR CREATING A SUCCESSFUL COFFEE PROGRAM

Coffee is a sensory item and involves a number of senses creating a memorable customer experience. Coffee may be the first and last impression you make on a customer. Doing it right means starting with top-quality products, having all the condiments and flavor options consumers demand, pricing it right, carefully maintaining the station, making the beverages convenient for shoppers to select and pay for and offering attractive promotions.  Here are seven tips that will make you coffee center a success!
  1. A Great Roast. Whether you do your own roast or get something that comes from a supplier, you must start with a great roast. There are many quality branded coffee programs out there as well as companies that will create a "private label" just for your store(s). Do your research and find a great roast!
  2. Water. The water to be used must be right or the coffee will be wrong. Bad water makes bad coffee. Water that has been "softened" should also be avoided. Municipal water is usually not good enough for high quality coffee, unless you are using a good filtration system.
  3. Temperature. The brewing temperature of the water used is very important. It should be between 195 F and 205 F. The closer to 205 F the better. Boiling water (212 F) should never be used, as it will burn the coffee. Water that is less than 195 F will not extract properly.
  4. Aroma. Customers walking in to the store will be enticed by the aroma of fresh brewed coffee. Conversely, the aroma of stale coffee immediately creates a adverse reaction to coffee and, more importantly, ALL food-service items in the store. The recommended holding time to serve fresh coffee is 20 to 30 minutes. Many stores discard coffee after 30 minutes.
  5. Sanitary and clean serving equipment. Clean servers or coffee bowls enhance the appearance of the service area and create a favorable customer impression for all items purchased in the store.
  6. Appropriate coffee pack weights. I recommend no less than 2.0 ounces of ground coffee per 64 ounces of brewed coffee for that full bodied cup-o-Joe. Lower pack weights strain the ground coffee against providing enough flavor, and also compromises customer loyalty. An ideal weight is 2.5 ounces of ground coffee.
  7. Condiment Variety. Following coffee house expectations successful in-store coffee programs will have a variety of milks, creamers, sweeteners, flavor shots and toppings such as whipped cream, cinnamon and hazelnut featured at the coffee bar.
By following these tips you will create a positive customer experience and deliver a rival product to any coffee house outlet for a lower retail price and build an ever growing profitable coffee program.

At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!

C-store and Food Service Consultant, Jim Richards (Sr)
Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com

 



  


About the Author


Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 25 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

Monday, December 29, 2014

5 REASONS YOU SHOULD REMODEL YOUR C-STORE NOW

1. TO KEEP THE DESIGN FRESH AND RELEVANT
Stores should be remodeled every 5-10 years. However, ultimately competitors will determine a renovation’s lifespan. In areas with little competition, a renovation will remain fresh for much longer than in areas where competitors are frequently updating their looks. The quality of the renovation also helps determine its lifespan. As mentioned, on average a good design can last 5-10 years, whereas a trendy design may only last 10 minutes!

2. TO KEEP UP WITH COMPETITORS.
Although this is not a great standard to live your personal life by, it is an essential question when determining whether or not your store is keeping up with competitors. Take a look around your community and evaluate whether your store has the same engaging impact and positive customer experiences as your competition. Don't limit your evaluation to direct competitors (i.e., other c-store and/or gas stations). You'll also want to look at coffee houses, fast-food location such as Dunkin Donuts, McDonalds, etc, and grocery stores.

3. TO OFFER THE LATEST IN C-STORE OFFERINGS.
Food service is driving most of the C-stores sales now. Retailers should expand and focus more on food-to-go and other high-profit items instead of lower-margin gasoline and tobacco. Expanded food service offerings are one of the reasons c-stores have fared better than most sectors during this recession.

4. THE TIMING IS RIGHT
The struggling economy may be slowing geographic expansion for some companies. That is why store remodels are more popular than ever as retailers strive to get the most bang for their capital improvement buck and outshine competitors. Remodeling a location usually costs less than building one from the ground up. And since the economy has turned, contractors are working harder to ensure their prices are competitive. So now is a good time to move on your remodel considerations.
 
5. TO INCREASE SALES
The ultimate reason to remodel your store is to draw new customers, maintain customer loyalty thus boosting sales and increasing revenue. Industry experts claim that a store remodel can provide a return on investment between 5%-20%
 
At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!

C-store and Food Service Consultant, Jim Richards (Sr)
Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com

 


  


About the Author


Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 25 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

Wednesday, October 1, 2014

TO REMODEL OR NOT TO REMODEL: THAT IS THE QUESTION



It's difficult to know whether or not the capital cost of a store remodel will be worth it over the life of the remodel. So here are few initial questions to ask yourself as you decide.

1. How long has it been since the last remodel of my store?

Stores should be remodeled every 5-10 years. However, ultimately competitors will determine a renovation’s lifespan. In areas with little competition, a renovation will remain fresh for much longer than in areas where competitors are frequently updating their looks. The quality of the renovation also helps determine its lifespan. As mentioned, on average a good design can last 5-10 years, whereas a trendy design may only last 10 minutes!

2. Am I keeping up with the "Joneses"?

Although this is not a great standard to live your personal life by, it is an essential question when determining whether or not your store is keeping up with competitors. Take a look around your community and evaluate whether your store has the same engaging impact and positive customer experiences as your competition. Don't limit your evaluation to direct competitors (i.e., other c-store and/or gas stations). You'll also want to look at coffee houses, fast-food location such as Dunkin Donuts, McDonalds, etc, and grocery stores.

3. Am I offering the latest trends in C-store offerings?

Food service is driving most of the C-stores sales now. Retailers should expand and focus more on food-to-go and other high-profit items instead of lower-margin gasoline and tobacco. Expanded food service offerings are one of the reasons c-stores have fared better than most sectors during this recession.


THE TIMING IS RIGHT

The struggling economy may be slowing geographic expansion for some companies. That is why store remodels are more popular than ever as retailers strive to get the most bang for their capital improvement buck and outshine competitors. Remodeling a location usually costs less than building one from the ground up. And since the economy has turned, contractors are working harder to ensure their prices are competitive. So now is a good time to move on your remodel considerations.


THE RETURN ON INVESTMENT

Convinced that your store needs a remodel to stay fresh, modern and competitive? If so, the next, and perhaps most important question is: “How can I determine if the capital cost of a remodel will pay off over the 5-10 year life span of the remodel?”

Let's first consider the average cost. Stewart Shops Corp. (Saratoga Springs, NY) is a 328-store chain has renovated an average of one store per week for the past two years. Nancy Trimbur, senior vice president, states, "The average remodeling project costs about $100,000 with some as high as $275,000."

Next, let's consider the average return of investment. Trimbur says, "Can I get a return on investment out of absolutely everything? Absolutely not. Some stores it’s not measurable. But many projects lead to double digit growth."

"A remodel usually brings in a 5 percent to 10 percent increase in sales,” says David J. Livingston, a retail consultant and principal of DJL Consultants in Waukesha, Wis. “But I’ve seen stores remodel and get no increase in sales. Then perhaps the issue wasn’t with the facility, but rather with the operations or the concept. So remodels don’t always work.”


HOW IS ROI MEASURED?


A typical ROI calculation is a ratio of increased sales to the amount of investment. For example, if a renovation cost $100,000, and the store earned $20,000 more in the year following the renovation, the ROI is 20 percent. That’s a highly simplistic view of ROI, however, and ignores the impact on sales of variables other than the renovation, such as competition, weather and population patterns.


A more accurate measurement compares a remodeled store’s performance to that of similar “control” stores that were not remodeled. Consider a remodel program where the retailer repaints some stores, expands some stores and adds new checkout lanes to others. Testing and learning can help determine the winning combination of remodel elements and recommend actions for all future remodels. Not every retailer uses such a sophisticated system, of course, but more are considering the impact of not renovating when making their decisions asking, “What do I stand to lose if I don’t remodel?


WHAT ELEMENTS PAY OFF?

Researching customer needs in advance of a remodel can pay off big and greatly affect the ROI. Do your research! 

  • Conduct focus groups to learn what is important to your customers. 
  • Visit busy competitors to see what elements are selling best. 
For example, one company’s research suggested customers like to socialize in stores. “There’s a Mayberry aspect of the community. People want to meet their friends and chat at the store,” the company spokesman says. So when the company built a new store, it included a comfortable sit-down area for shoppers to eat prepared foods. It also added sushi, prime beef and other value-added items prepared by in-store chefs after the research indicated many customers have young families and want more convenient prepared foods.


  • Many stores have boosted profits by adding prepared food departments. 
  • The deli area can be a draw for customers if it is stocked well with lunch trays, breakfast items and other to-go items. 
  • Hot grab-n-go and ready-meals may be a perfect addition to stores in a community with family's where both partners work full time. 
It’s the little improvements like this that customers notice the most. 


WHAT ELEMENTS DO NOT PAY OFF?

Elements that do not pay off are ones inefficiently tie up staff or need to be manned continuously. Even if it’s slow, an employee can’t leave to stock shelves or do other important tasks. 

This is where the expertise of a design consultant will serve a retailer well. An experienced consultant will be able to objectively guide a retailer toward areas that would increase revenue and steer clear of areas that will not pay off. A good consultant will also not get caught up in trendy design, but will look forward providing a design that will sustain and remain profitable for up to 10 years.

Finally, renovations will not fix underlying problems. For example, a retailer that invests in new decor and other cosmetic improvements, but it does not change its prices, keep the store clean, improve employee morale or train employees well enough to provide that essential element of a positive customer experience. Remodel dollars are wasted if you don’t take care of the underlying problems.


TAX IMPLICATIONS

Retailers considering renovations should pay close attention to new Internal Revenue Service (IRS) regulations affecting the way renovation costs are treated. The new rules help taxpayers determine if their renovation costs should be deducted as an expense or capitalized. The old regulations were ambiguous, and the taxpayer could make a subjective judgment about that. While considering the cost of a remodel a retailer should also consult the advice of an accountant to determine the tax implications and how they will affect the overall ROI.


At PES Design Group we are specialists in Restaurant, Food Service and C-store design and have a staff of knowledgeable consultants with over 25 years of experience in planning innovative, attractive, efficient and profitable c-store facilities. We will use our years of experience to design innovation and uniqueness into your project helping you to set yourself apart from the rest. We can provide you with a remodel design that will help you achieve a greater positive customer experience, top your competition and increase profits!


Don't take our word for it! Visit our portfolio page at portfolio.pesdesigngroup.com for a list and photos of projects our consultants have done during their 25+ years in the C-store Design Industry as well as testimonials from very satisfied clients.

Call us today for a FREE consultation about your remodel project! 800.850.6638

We are waiting to serve YOU!
PES Design Group
Food Service and C-Store Design Specialists
800.850.6638
www.pesdesigngroup.com






  


About the Author

Jim Richards is a Principal Design Consultant and C-store Specialist with the PES Design Group, Midwest Office. During his 30 years of experience in the C-store Design Industry, Jim has designed many c-stores that are modern, innovative, efficient and most importantly... PROFITABLE.

------------------------------------------------------------------------
Sources for this article include, but are not limited to "How Much is a Facelift Worth?" by Ed Alvis, Retail Leader Magazine and "By The Numbers: The ROI of Sustainability" by Liz Parks, Supermarket News