Better Architectural and Engineering Approaches Leading to Faster Permits and Fewer Avoidable Delays

A & E presented as an immediate roadblock and opportunity for improvement. Prior to HURD’s involvement, the franchisee was struggling to orchestrate planning across multiple providers. Some providers lacked significant expertise in food service environments, and the fragmented approach was not conducive to developing a scalable statewide food service-related program. In addition, as is the case too often, the owner and incumbent architects were not communicating effectively. Too many things were getting “lost in translation,” and everything was simply taking too long. Fortunately, HURD was able to quickly introduce a new highly qualified architect to the program and professionalize the exchange of information to eliminate gaps in communication and avoid unnecessary delays. Also, given Florida’s complicated permitting and food service-related water management requirements, HURD put programmatic controls in place for all new stores to avoid common engineering-related water management and permitting delays. As an additional benefit, HURD was even able to reduce the cost of the Architectural services by leveraging the program volume with one strong, capable, and vetted provider.