Value Engineering Analyzer

Value Engineering Analysis — Commercial Restaurant Build-Out ($2.8M Project) Project: [Project Name] VE Analysis Date: [Date] Current Estimate vs. Budget: Over by $[Amount] Analysis prepared by: [GC Preconstruction Team] OBJECTIVE: Identify construction modifications that reduce cost without reducing function, life-safety compliance, or the design intent that the owner values most. NOTE: Each VE item below is a proposal only. Design team review and owner approval are required before any change is incorporated into the bid documents or scope. VE ITEM 1 — WALK-IN COOLER/FREEZER: PREFABRICATED PANEL SYSTEM VS. CUSTOM BUILD Current design: Site-built insulated walls with custom framing Proposed: Prefabricated modular panel cooler/freezer system (same interior dimensions) Estimated savings: $18,500 - $22,000 Impact on function: None — modular systems are industry standard for commercial kitchens, easier to service, and typically carry better warranties Design team approval needed: Kitchen equipment coordinator and architect VE ITEM 2 — BAR MILLWORK: SIMPLIFY PROFILE Current design: Custom curved bar front with layered millwork profiles specified Proposed: Straight bar front with applied decorative panels (achieves similar visual effect at lower fabrication cost) Estimated savings: $14,000 - $19,000 Impact on design intent: Moderate — recommend presenting to owner/designer for approval. Show visual comparison before proceeding. Design team approval needed: Architect and owner — visual approval required VE ITEM 3 — DINING AREA CEILING: REDUCE CUSTOM PLANK EXTENT Current design: Custom wood plank ceiling throughout entire dining area (1,200 SF) Proposed: Custom wood plank ceiling in feature zone only (500 SF); acoustic tile in remaining dining ceiling, painted to complement Estimated savings: $31,000 - $38,000 Impact on design intent: Significant change to dining room character. Only recommend if budget pressure requires it. Present as option with renderings. Design team approval needed: Architect and owner approval required VE ITEM 4 — GREASE INTERCEPTOR: ABOVE-GROUND VS. IN-GROUND Current design: In-ground grease interceptor (requires concrete cutting, excavation, backfill) Proposed: Above-ground gravity grease interceptor in mechanical room (if local AHJ accepts) Estimated savings: $9,000 - $12,000 Impact on function: Equivalent performance — some municipalities require in-ground; confirm with health department before substituting Design team approval needed: Plumbing engineer and health department confirmation TOTAL POTENTIAL SAVINGS (if all items approved): $72,500 - $91,000 Recommended priority items (minimum owner design impact): Items 1 and 4 — $27,500 - $34,000 combined