Recipe for Remodeling Success

• By Larry Parrish, (CR, CGR, CAPS, GACP)

• Did you visit friends this summer and come home with a bad case of house envy? Did it whet your appetite for cooking up a tasty little remodel project of your own? If you’re hungry for a little house candy, but intimidated at the process, do what the best chefs do—follow a recipe. Take out the Contractor’s Cookbook, open to the tab marked “Remodel Recipes”, and follow the directions to the letter. In no time at all, you’re sure to have your friends drooling over your home. I’ve included my favorite recipe below. And don’t worry, I haven’t left out any key ingredients!

• Meal planning—First, you have to decide what kind of project you’re going to cook up. Look through idea books, and cut out pictures of everything that looks good. All the best cookbooks have pictures of the finished project, so you can tell what the meal will look like. Start early, and give yourself plenty of time. It doesn’t pay to rush—good meals take time.

• Meal Budgeting—Decide how much money you have to spend. Will this be a banquet fit for a king, a hearty repast of meat and potatoes, an eclectic smörgåsbord, or a delectable little dessert? Each meal has its place, and its own price tag. Just remember, you can’t buy filet mignon on a Spam budget. It pays to be honest about the budget from the beginning, and save back a little money just in case that special confection comes along. Read our FAQ about the costs of construction.

• Guest List—Next you need to decide who to invite to your table—architect and builder, or design-build contractor. Will you utilize an interior designer? The best dinner parties have compatible guests. Architects are creative by nature, and can easily get carried away in the excitement of an artistic frenzy. They tend to be optimistic about mundane things such as the cost of construction. Contractors, on the other hand, are as boring as sawdust, always talking about costs and schedules, and the difficulty of construction details. Every good project needs both perspectives. You’ll want your team to respect each other, and communicate well. Be sure the Contractor gives his cost feedback before the Architect finishes the plans. Whatever you do, don’t let amateurs offer you unsolicited advice. Remember—“too many cooks spoil the broth”. Read more about roles here.

• Read the recipe—In this case the recipe in question is the construction contract. Read and understand each and every provision. Take all the time you need, and don’t sign it until you’re comfortable. The language should be clear, and virtually every contingency should be addressed. Don’t be intimidated by a long document. There are many things that can go wrong in construction, and you’ll want to have a clear provision addressing every issue. A good contract will minimize misunderstandings, but it will not protect you from a bad contractor. Don’t sign a contract with anyone you wouldn’t trust on a handshake.

• Shop for ingredients—When scouting the markets for the produce of construction—such as appliances, floor coverings, and doors—make three separate lists. On one, price everything you want with only the finest ingredients. On the second list, leave out a few of the extras and choose some specials and in-season items. On the third list, choose only the ingredients you need. That way, if you have sticker-shock at the check-out counter, you’ll already know which items to substitute or take out of the cart. Many of the best chefs recommend that you buy the best ingredients you can afford. A simpler meal with premium ingredients is better than a huge banquet with unsavory substitutes.

• Season to Taste—This is your project, and it should serve your needs. Many people worry about whether their plan will be good for resale, or whether a potential buyer will like what they’ve done. In my opinion, unless you’re planning something completely bizarre, do what you like. I’ve watched clients compromise their wishes for the sake of resale, only to have new owners tear it all out and do what the first owners wanted to do. There are a lot of people in this world, and some of them will be just like you, and will like your ideas. If you like spicy, spice it up. If you like sweet, pile it on. Let the next guy cook his own meal. And since this is Boulder, don’t forget the high-altitude adjustment!

• Don’t open the oven until it’s done—If you followed the recipe precisely, trust the process, and let the thing bake until it’s done. If you keep peeking in the oven every few minutes, you’ll only drive yourself, and all your dinner guests, crazy. And you know what they say about the “watched pot.” Go relax, have a glass of wine, and wait for the timer to go off before opening the oven door. Then celebrate the meal, and take a bow. You deserve it. Bon Appétit!

• Larry Parrish is the “Head Chef” at Parrish Construction Co., design-build contractors and custom cabinetmakers in Boulder since 1969. Phone 303-444-0033.

• For more information about the Design-Build process, see our “Getting Started” page.

• We always welcome your comments, questions and suggestions. Please feel free to ”Post a Comment” in the box below.

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