Franchise MEP Design: What to Prepare Before Each New Location

Start from a clean prototype package

The biggest time saver on any franchise program is a well-organized prototype: MEP drawings, equipment schedules, kitchen or process equipment cut sheets and brand standards in one current package.

When the prototype is out of date, every site starts with detective work. Update it after each round of lessons learned so the next site benefits.

Collect site data before design starts

For each location, gather the lease outline drawing, landlord tenant criteria, existing utility sizes (electrical service, gas, water, sanitary), rooftop structure information and the adopted code editions of the jurisdiction.

Missing utility information is the most common reason franchise MEP drawings are revised after permit submission.

Confirm the equipment list early

For restaurants, kitchen equipment drives exhaust, make-up air, gas load, electrical load and grease interceptor sizing. Confirm the final equipment list — including any local menu variations — before MEP design begins.

Plan for plan review comments

Build time into the schedule for plan review comments, and choose a franchise MEP design partner who can turn revisions around quickly. On multi-site programs, track common comments by jurisdiction so they are addressed in future sets from the start.