Posted: July 17, 2020 | Estimating
Fifteen years ago, Steve Schmucker started a painting company as a means to pay his way through college. He built a loyal customer base early in his career by providing a high-quality product with personalized service. Fast forward fif teen years and two changes of location, Cedars Woodworking & Renovations took form, and now they are completing $100,000 projects.
The dictionary defines estimating as a “judgement or opinion about something.” A “judgment” about future costs is necessary so that decisions can be made through the construction process. We call this construction cost estimating. Budgetary estimates are generally qualified as “opinions” of probable cost. Of course, the true cost is not known until the project is complete: Until then, an estimate is just a judgement or opinion.
With the onset of COVID-19, many people worldwide are looking at their personal safety and trying to understand the nature of this pandemic. A multitude of our codes, laws and building methodologies are simply our response to a challenge (such as this virus), a wrong, or a hazardous situation. For instance, commercial buildings are typically renovated when they are in need of updating to appeal to their customer base. Sometimes change starts with customer requests or suggestions. In the case of public health or wellbeing, it can come from health department or fire marshal reports that point to a safety issue. And many times the public acts to report a building’s perceived health violation to the health department so as to protect themselves and others.
Posted: June 12, 2020 | Estimating
As 2020 grinds to the half-way point, we already know this year’s dominant story will be how COVID-19 has changed the construction industry. For a business built on handshakes and casual one-on-one conversations, the concept of remote work and social distancing has been a foreign concept for many to embrace.
Even before the COVID-19 crisis hit, operating a restaurant was a risky business that skated along on razor-thin margins, and with an often transient workforce. Cooks typically endured long shifts in steamy hot kitchens. Servers were on their feet all day trying to smile at grumpy customers as they sucked up their feelings for a larger tip. Health insurance and paid time off were rare for most workers in small restaurants. Anyone who complained about insurance or time off could be quickly replaced.