Setting Your Pricing to Make a Profit

by: Bruce Kelleran

When it comes to running your kitchen and bath firm, one of the most important things you need to do is calculate pricing in a way that ensures your projects will be profitable. There are two primary ways to approach project pricing: Cost Plus (where you negotiate specific markups with a client for work to be done) and Fixed Price (where the price of the project is set, subject to changes to project scope). In either case, it’s necessary to generate a certain amount of gross profit or margin to cover your firm’s general overhead and operating expenses.
This month, we’ll start with a discussion of how to divide up your costs between fixed costs and variable costs.

Fixed or Variable

Any discussion of fixed and variable costs must begin by acknowledging that there are few totally fixed or totally variable costs. Rather, we define a fixed cost as one that will remain the same month to month over the short to medium term. Examples of such fixed costs would be building rent, utility bills and office staff. Variable costs are generally those that are associated with production of a company’s product – in our case, a remodeling project. Such costs include job labor, job materials and subcontractor costs.
Although selling expenses and commissions are often seen as part of the office staff costs, they are usually variable costs, since most salespeople are paid a commission based on a percentage of the sales price of our projects. Once we have identified our fixed costs, we can perform some calculations to determine what sales volume we will need to cover these. This is referred to as a “break-even” point: the amount of sales required to just cover fixed costs.

Mark-up and Margin

When product is sold, the first element to identify is the direct cost of the product. If we sell one more item of a particular product, what is the cost of acquiring that product? In most instances, this will consist of the price we pay our supplier, plus the cost of having the product shipped to us. The difference between this cost and the price we charge our customer for the product is our gross profit, or gross margin. If our cost of a product is $100 and we sell it for $150, there is a $50 gross margin.
Let’s pause here to make sure that we clarify the difference between mark-up and margin. We can look at our example below to help us clarify the difference between the two:
Mark-up, on the other hand, is an expression of the relationship of sell price to the cost we have paid for a product. In this case, we would use a mark-up of 50% on our $100 cost to determine a sell price of $150. The danger comes if someone setting pricing knows that the company guideline is to maintain a 33% gross profit and then marks up cost by 33% instead of 50%.

Calculating Your Break-even Point

Let’s begin by creating an example of a medium-size remodeling business.

Now that we have identified our fixed costs, it’s possible to determine what our total sales volume must be at various assumed margins (gross profit percentages) to just break even. Several factors will go into coming up with the necessary gross profit percentage. The competition will influence the prices you are able to charge, along with the law of supply and demand, and that means you can likely sell more at a lower price. Remember, too, that the margin (gross profit) must cover your sales commissions.

If we assume a gross profit percentage of 45%, we can determine the break-even point by dividing the fixed cost total by 0.45. So we can see that sales of $1,533,333 would yield $690,000 of gross profit. Likewise, the markup required on our costs to achieve a 45% gross profit can be calculated using the formula: 1 / (1-.45) = 1.81818.

Using this information we can do some “what if” scenarios to see what happens when you feel that a price reduction is necessary to beat the competition or help sell that really big job. If we reduce our sales price by 10%, it reduces our gross profit from 45% to 35% and will raise our break-even point over $400,000 to $1,971,428. If you’re convinced that lowering prices will generate enough additional volume to produce the required gross profit, then it might be worth considering. Keep in mind, however, that this increased volume may cause some of your “fixed” costs to creep up, i.e. more office help, additional equipment, etc.

Some Lessons

Understanding the relationship between mark-up, margin, overhead and break-even will allow you to manage your selling strategy in order to maximize profit. Too often, the focus within a business is on the raw sales volume that the business is doing instead of the profitability such sales produce.
Keep in mind that a big part of what we are selling is our unique design abilities and the expertise our firm can bring to a customer’s project. The cost of a project is therefore much less price sensitive to our customer than if they were buying a product such as a refrigerator, where they could make an apples-to-apples comparison of prices.
We cannot ignore the necessity of controlling overhead costs. While we may have a good deal of leeway in pricing, containing our costs will increase our bottom line profit and allow us to increase margins without having to raise prices. We should not ignore the fact that there are competitors who will work hard at controlling their cost of doing business.

One consideration that does not lend itself to a calculation is just how large an organization you want your company to become. More sales volume will normally generate more gross profit, but it will also lead to more employees, more equipment and separation of duties and responsibilities. In developing your sales and pricing strategy, you need to consider how large and complex an organization you want to have.
Make sure that everyone within your business understands the relationship between pricing and cost. In most of our businesses, nearly everyone will be involved at some level in setting the pricing on contracts, products or change orders. You don’t want them using your company’s target margin percentage as the mark-up when they price these.

Transformations

by: Janice Costa

If you work in the design industry, it’s hard not to be captivated by the transformation process – taking an ugly, dated or poorly functional space and making it look and work better for the client. While there’s plenty of hard work involved in taking a project from conception to completion, there’s something inspiring about reviewing where a space started – and how it turned out.

This month’s Transformations features a small, three-fixture bathroom that went from marginally functional to totally fabulous.

Before:

There are many reasons homeowners decide to remodel: In this case, the original kitchen was dated, dark and cluttered. A two-tier island did little to enhance functionality, and countertop space was at a premium. The homeowners wanted more prep space, better lighting and a more updated appearance that would make the kitchen more enjoyable to spend time in. One of the biggest challenges, however, was figuring out how to transform the space and provide greater functionality without going beyond the constraints of the existing footprint.

 After

The design team at the Blue Mound, WI-based JG Development Inc. set out to prove that you can get a kitchen that looks great and functions even better without adding extra square footage. Rather, it’s about using the existing space efficiently and creating a design that offers great aesthetics while addressing the homeowners’ needs. The project showcases second grade Birdseye maple flooring that was site finished, granite countertops and cherry cabinetry. To maximize counterpace, the refrigerator was recessed into the wall where a former pantry existed.  The re-use of some cabinetry was requested, and was ultimately used at the island.  This allowed for updated new cabinets around the perimeter that were coordinated with the old through the modification of door style profiles.   The elimination of the two tiered island still allowed for an eat in kitchen, but created a larger flat surface for more prep area when needed. Sparkle and interest was generated with the island pendants, tile accents and custom detailing at the crown molding and light fixture over the sink.

Trend Observations from KBIS and Beyond

by: Mary Jo Peterson

This has been a spring of design/trade shows, show houses and new showrooms, and it seems like a great time to observe the trends – those that remain strong, those that move from emerging to established, those that show signs of passing, and a bit of whatever is making news.

With this as a goal, here are a few observations and reflections on what I have seen this season, colored by contributions from design friends to help round things out. Not intended to be complete, this is a report on things that caught my eye and hopefully might help to inspire your design directions moving forward.

Color, Pattern and Texture

Still going strong, gray is more available than ever in everything from new quartz colors in more subtle patterns to cabinetry to appliances (GE – slate). Even flooring is showing up in deeply textured grayed finishes on wood, creating a sense of age in the surface. White is, as always, strong, and this year it is showing up in more than cabinetry and counter surfaces, including a resurgence in white appliances, hardware and even faucets and fittings.

Texture is, for me, the most irresistible element in the design of our spaces today, with more tiles that are basically three-dimensional in reality (Ann Sacks) or in finish. There’s also a growing use of technology-driven patterns on wall surfaces and panels. Patterns continue to be geometric or architectural in tiles, counter surfaces and wall panels (Formica anniversary collection, or, again, Ann Sacks). Corian introduced a prototype for several deeply textured finishes intended for wall or vertical applications, and Silestone introduced a new suede finish that speaks to texture and also to the growing use of matte finishes on everything from hardware to fittings to hoods.

Having observed these trends, the exceptions were striking, such as the sheen of the ice white on floating glass appliance panels (Jenn-Air), the lacquered finish on cabinetry or the polished nickel or copper hardware that almost appears to have been poured on (Christopher Peacock showroom). An interesting contrast to the linear, geometric patterning, quartz patterns seem to show less granular pattern and more movement in new offerings.

Universal Design

KBIS was a wonderland of decorative and functional hardware, making all parts of the cabinetry move easily and all storage within the cabinetry move into reach and out of the way with incredible ease. While this topic deserves an entire column, I’ll just mention a few key features that inspired me.

First, deep, dark storage spaces not only come out to the cook, they are also lighted – think drawers or corner storage spaces that light up when the cook opens them. Speaking of corners, there are now more and better options for accessing maximum storage in those spaces, including accessories that fit when the returns on the corner are unequal. And, whether room or cabinet, doors are no longer an obstacle as they slide up or over and out of the way in a variety of ways and with incredible ease.

Technology and Lighting

Technology is changing the game, and the change is exponential and constant. It changes our work in at least three ways – aiding us in designing and communicating, giving us more flexibility and options in the products we can specify, and impacting the spaces we design and the activities and equipment we design for.

A few highlights that this non-tech designer has been wowed by include great training and information on social media as an essential part of your business efforts. If you have not put Houzz or Pinterest to work for you, do it. If you’re not sure how, hire the expertise to get you there.

There were numerous high-tech product options on display this spring, but one favorite this season is the smart induction cooktop that senses the size and shape of the pan to be used and concentrates energy to precisely heat and cook. Another technology that seems to be moving to the general market is the technology that allows products and spaces to be controlled remotely and via a motorized system – be it a door to a cabinet or room, a television behind a wall cabinet, a faucet or a ventilation system. At the touch of a button, it opens, closes, operates softly and efficiently. Now there is the “cool” that we crave – and high efficiency, too.

One last technology that bears comment is the growing use of photography and digital printing and the surfaces available as a result. Formica led several years ago with its large-format series. Its current anniversary series is another example. But this does not surprise the design community. An Italian company, Fiandre, showed a porcelain surface, available in 5'x10' slabs, that was digitally printed to look like stone or quartz, and it does, it does!

As for cabinetry, Custom Cupboards has introduced a digitally printed series of finishes for its cabinetry, with all sorts of images and patterns that enhance every style, my favorite being one that felt like the old men’s club – very old English.

Another interesting panel treatment I observed was a translucent panel lit from behind that made up the surround on an island. I wonder where this digital printing and the use of panels will take us – there are just so many options. The presence of LED technology was everywhere at every show, showhouse and showroom. It has revolutionized lighting applications in our spaces, and the main thing that strikes me from a design standpoint is that is takes so little space, energy and installation effort.

Finally, as we design spaces, we need to accommodate the technology that is part of every household. KBIS introduced some interesting options for storing and charging our tech devices – some that pop-up out of the counter, some that are included in outlets and some docking stations that hang in the backsplash.

As I gathered my notes to write this column, it seemed to me that so much had stayed the same, there might be little to comment on. The truth is, design directions do change so slowly, but trends and inspiration are always out there. I hope my reflections from the spring shows may trigger your creativity in some ways.

Contract Oversights Can be Costly - Cabinet Installer Lost Bid Due to Failure to Review Submission

It is important when entering into contracts or other legally binding agreements that care is taken in preparing and reviewing the documents. In a recent unpublished decision the New Jersey Appellate Division affirmed the lower court’s ruling concerning an accepted bid for kitchen installations where the initial bid application and construction form were not properly completed.

In the Matter of the Petition of Thomas-United inc. v. Atlantic Cape Community College the plaintiff Thomas-United inc. was the second lowest bidder in connection with a kitchen installation contract. The lowest bidder who was originally awarded with the installation contract, Todd Devin Food Equipment inc, left blank a line on the contract form certifying the amount of uncompleted contracts. The form which was required to be submitted to the New Jersey Department of Treasury was identified in being incomplete. The plaintiff, Thomas-United inc, brought the action against the college seeking to void the contract award. While the college argued that Todd Devin’s bid deviation was immaterial and waive able the Appellate Division held that the college aired in their determination that the bid deviation was immaterial and terminated the kitchen installation contract to Devin.

                

One oversight cost Devin the installation contract. The lesson to be learned from this case is that attention to detail must be paid when negotiating, and signing all contracts and legal agreements. A missed line or an improper word can drastically impact the outcome of the contract.

                

If you would like more information about this case or if you have general legal questions, please do not hesitate to contact me at (973)949-3770 or via email at plamont@peterlamontesq.com We answer legal questions on a daily basis and would be happy to discuss any issues that you may have with you.

Collaboration Helps Get It Right

by Kim Berndtson

For kitchen and bath designers, their specialty typically lies in such areas as space planning, creative design and product selection. The goal is to help clients achieve dream spaces – functionally and aesthetically.
However, there are always areas that fall outside of a designer’s expertise, whether it’s architectural design, building, choosing flooring, wall coverings and window treatments, finding unique plumbing or hardware products, or something else. For that reason, designers may seek out the expertise of other trade professionals to help implement their design vision. Architects, builders, remodelers, interior designers and decorative plumbing and hardware specialists can all provide input that can prove to be invaluable in helping to bring a design to fruition.
This month, KBDN spoke with kitchen and bath designers who offered their insights into the benefits of collaboration, sharing collaborative projects that were a win-win for everyone.

1. Kitchen/bath designer: Anthony Bronzovich, design consultant, Epiphany Kitchens, Northville, MI

Collaborative partner: Edward Postiff, Edward Postiff Interiors, Northville, MI

Project specifics: Key terms Bronzovich adhered to when designing this Ann Arbor, MI, kitchen included “southern,” “cozy” and “not too formal.” The family, with two young boys, likes to entertain, which dictated a focus on the island and range as well as a large 48" refrigerator.
Project collaboration: This project featured custom paint on the cabinets and the island. “Ed and I worked together to get the right look,” says Bronzovich. “I focused on cabinet selection to determine the best style option and he helped choose the finishes. The perimeter is almond with a coffee glaze and the island is a custom green with a coffee glaze and light distressing.
“Granite selection – Eden granite for the countertops – was also a group effort, as was selecting tile for the backsplash. I created the layout while Ed helped select the finishes, which are honed limestone for the field tiles and a blend of stone, metal and glass for the insert behind the range.”
Benefits of collaboration: “We have a couple of complementary businesses within our space,” he says. “In addition to our interior designer partner, we also have a flooring company partner. We all share space, which helps to reduce overhead. We also routinely work with an architect, who has his own space.
“We work together hand-in-hand on many projects. My specialty is cabinet selection and space planning. I also help to keep clients on budget, guiding their decisions so there are no surprises at the end of the project. When we get to finishes, that’s where Ed comes into play. I design a well-functioning kitchen, then he makes it aesthetically pleasing. He helps refine the space.
“Collaborating with other industry professionals, such as an interior designer, is very beneficial. He can help clients select window treatments, chairs, etc. to make the space beautiful – to take it to the next level and tie it into the rest of the home. We can play off of each other, running ideas by one another to see what works with the overall theme of a house to make sure we’re all making the right choices for a client.”

2. Kitchen/bath designer: Terry Scarborough, CMKBD, ASID, CGP, Deane Inc., New Canaan, CT

Collaborative partner: Zach Malpass, Inc., Bronxville, NY

Project specifics: This kitchen was part of a reconfiguration of the existing kitchen/dining room to “right size” the space and allow for a large table/comfortable seating area. Scarborough took down a wall and turned the dining room into a TV area at one end of the kitchen, enlarged the mudroom, added a separate office and moved a bathroom.
Project collaboration: Scarborough worked with Zach Malpass to incorporate the oak flooring, stained dark to match the rest of the house and complement the dark walnut cabinetry.
“He distressed the wood to give it a ‘worn’ look and beveled the edges,” she says. “He added cut nails to make it look really authentic. I’ve worked with this builder on a number of projects, and he’s a super talented craftsman. He has great ideas about mantle styles, stone work and flooring.”
Benefits of collaboration: “Because our company supplies primarily cabinets, countertops and appliances, along with the layout, we really depend on others to collaborate with when it comes to tile, flooring, window treatments, etc.,” she says. “And even though I have a master’s degree in interior design, that is not what I do. It’s not my current skill set.
“The extent of collaboration varies with each client. But I would say in some way, most of my jobs in this area have an architect, interior designer and/or builder who is involved at some level.
“I think it makes for a better project if you have a team of professionals working together, all with the same goal in mind – where everyone wants a client with a great looking project. That’s what we all dream about. If the client can walk away satisfied in the end, and we can make it look seamless, that’s what design is all about.”

3. Kitchen/bath designer: James Blair, principal, DreamSpace design, Santa Rosa, CA

Collaborative partners: Leff Construction Design/Build, Sebastopol, CA; Marilyn Standley Architect, Sebastopol, CA

Project specifics: This nearly 3,500-sq.-ft. home, with another 3,300 square feet of exterior space, sits atop Cazedero Hill on 775 acres. The homeowner wanted a dramatic, lodge-style home with an intimate connection with the environment.
“It’s out in the woods, on a pretty imposing site,” says Blair. “It’s also a very imposing design, both internally and externally.”
The kitchen showcases rich craftsmanship, along with wood and colors with great depth of detail such as a curved bar, coffered ceiling and fireplace.
Project collaboration: “Collaboration between all of the trades involved, as well as the homeowner, was critical for this project,” says Blair. “The architect is fantastic, but there were a lot of details for one person to keep track of since it was a very complicated project. As we got further into it, we realized we had to change a few elements [in the kitchen] such as the width of the crown moulding and how it worked with the coffered ceiling. With a 10-foot ceiling and another foot of coffer, there’s a lot of depth. We wanted it to be imposing, but not top heavy.
“I worked collaboratively with Leff Construction to ensure the services were in the correct location and to determine the best way to create the curved, raised bar, which has a very organic shape. Not only is the top curved, but so is the support. We put our heads together and came up with this stave idea. It’s a bit like tongue and groove, but on a narrow basis, to follow the curves.”
Benefits of collaboration: “I love working collaboratively, and I prefer to have others involved in a project,” he says. “I feel the homeowner gets a well-designed, efficient space when all of the players work together. It’s remarkable how, when everyone sits together at the table, we can find a level of trust and brainstorm ideas.
“Another benefit is that when everyone is involved from the creation of the plan, everyone is one step ahead when it comes to putting everything into place. There are fewer mistakes and surprises that can delay a project quickly.”

4. Kitchen/bath designer: Jackie Smith, senior designer Dream Kitchens, Nashua, NH

Collaborative partner: Village Homes, Windham, NH

Project specifics: This kitchen was part of a whole-house remodel that included three bathrooms and previously unused attic space that was turned into an office. “This was such a big project, with many moving pieces and parts, so collaboration with other people was exceptionally important,” says Smith.
Project collaboration: Preliminary observations indicated that removal of an arched walkway was possible. However, after demolition began, it was determined that the wall contained a structural post, which meant at least a portion of it would have to remain.
“We had an emergency collaboration meeting onsite,” Smith recalls. “We discussed the options, made some concessions, purchased a couple of new cabinets and finished the project. There was a lot of back and forth, and without great collaboration, there’s no way this kitchen would have ever been installed. We would have had to go back to square one to redesign it, rather than making a few tweaks and adjustments. It turned out to be a fantastic kitchen!”
Benefits of collaboration: “Designers can create a lot of fantastic designs, but they can’t necessarily all be built,” she says. “Sometimes we need someone to tell us what we can and can’t do, especially structurally.
“I am also not an expert in everything. I know a lot about a lot, but I don’t know everything about everything. For example, I collaborate with my tile supplier and installer because I don’t know everything about the world of tile. I do my own designs, but I rely on my supplier to take my thoughts and turn them into products, from which I’ll make final selections.
“I consider myself the ‘keeper of the vision.’ It’s my job to understand my clients’ style and to determine the direction they want to take their projects, making sure the pieces and parts fall into place so the end result is what they want. From there, I can convey that message to others I’ve brought into the job, other professionals who I trust and have a good relationship with to help carry out the design.”

5. Kitchen/bath designer: Kelly Thayer, designer, Kitchens & Baths Unlimited, Inc., Glenview, IL

Collaborative partner: Banner Plumbing Supply, Buffalo Grove and Chicago, IL

Project specifics: The previous bathroom was monochromatic and full of mirrors with a dated, 1980s feel. The client had a specific vision that included contrast and warmer materials with a Zen-like atmosphere.
Project collaboration: The location of the plumbing fixtures, etc. was not changed. “It wasn’t about re-inventing the wheel,” she says. “It was more about updating the space by selecting new materials.”
Thayer collaborated with Banner Plumbing Supply to select sleek, stream-lined fixtures that complement other materials chosen for the bathroom.
Benefits of collaboration: “We are a kitchen/bath designer and serve as the general contractor for our projects,” says Thayer. “We do the design work and provide the labor. We have a nice showroom with about 25 displays, but they’re focused more on cabinetry. We can’t show all of the plumbing options available, nor do we want to.
“Instead, by collaborating with a plumbing specialist, such as Banner Plumbing Supply, our clients can test different options. They can turn on a faucet and flush a toilet. Once our clients have made their selections, we work with Banner Plumbing to make sure the fixtures they have chosen will work with the designs we’ve created.
“It’s a great collaboration because they have the knowledge about the functionality of the parts and pieces our clients are interested in. They can also be a tremendous help when budget plays a role. Some of the selections they suggest really help make a bathroom feel more luxurious and high-end, without necessarily being high dollar. Working with Banner Plumbing is a dovetail experience for us.
“Plumbing fixtures can be the jewelry of the space and really add to the project, helping to set off all of the elements we’ve worked so hard to make special. Oftentimes it’s the small attention to details that can really help to set a project apart.”

A Reinvention Story Kitchen and Bath Trends at ICFF2013

by: Lori Dolnick

International Contemporary Furniture Fair (ICFF), the word “reinvention” came to me as a trend that speaks not only to the city, but also to the innovations shown at this year’s show. The significance of standing on the Chelsea High Line in a garden that was once an elevated train track while looking at an image from 1945 that was re-invented in graffiti, was not lost on me. It was that “aha” moment.

Translating “aha” into “ahhh” then became the trend story for ICFF kitchen and bath products. In the U.S., we tend to keep one foot in what’s comfortable and traditional while at the same time we yearn for the latest and greatest. Transitional design is the best of both worlds – the reinventing of tried and true with something new.

2013 Trends for Kitchen and Bath

The sink that comes out on top

BLANCO’s MODEX has won numerous design awards for it’s unique raised cubic look and integrated functionality. It’s made of SILGRANIT II, a durable granite composite that lets you use the sink as a real workstation to prep, cut, set a boiling pot atop, etc.

                            

Energy-efficient LED lighting

Big Ass Fans introduces Haiku with LED lighting. This sleek minimalist ceiling fan was launched last year at ICFF and has been re-invented with a patent-pending LED module that is 80 percent more efficient than traditional bulbs, offers 16 unique brightness settings and will last for years.

                        

Outdoor living, bathing

Connecting with nature appears to be a growing design niche – even in New York City. Weltevree presents their award-winning Dutchtub wood-fired hot tub with a unique look and simple design that lets you take the outdoor bathing experience with you.

                                          

New traditional design

Victoria+Albert takes the original Victorian bath and streamlines the look with its Drayton model. This transitional bathtub and its coordinating basin are made of ENGLISHCAST, which is a glossy white composite surface that is easy to clean.

 

                     

Vintage tile gets skinny

INALCO, a Tile of Spain manufacturer, is one of the innovators of thin tile – tile that is as mechanically strong as normal porcelain – but with unique advantages for easy installation with little grout on walls, counters and floors. This classic vintage look comes in a thin tile called Handcraft.

 

 

Design on a Budget: It's Not Impossible

By Chelsie Butler

Wendy Bircher of Yankee Barn Homes updated cabinets by swapping out the hardware with fixtures from Restoration Hardware and applying a steel gray-colored lacquer paint for a more contemporary look. Photo Credited to Yankee Barn Homes – www.yankeebarnhomes.com.

Plenty of homeowners want to make renovations to their existing kitchens and bathrooms, but because their budgets are limited, they either piece meal a project together themselves, or they choose not to make any changes at all. This untapped market could definitely benefit under the guise of a professional designer, and there are several ways to work with limited budgets. 

“Not everyone has the money for major renovations,” said Wendy Bircher of Yankee Barn Homes, “but they can still amp up without gouging their bank accounts.”

Bircher also suggests spending the big bucks on the things that are really important – like cabinets – up front and then adding key elements down the road that can easily be replaced at a later date. She also suggests using a laminate countertop instead of pricy stone or tile. 

More of Bircher’s Tips:

Wall paint. This provides the greatest impact for the least amount of money, and you can choose rich, vibrant colors. 

Cabinetry. Stock cabinets are available in a variety of choices, and you can beef those up with moldings and trims. 

Faucets and fixtures. Big-box stores carry a wide selection of these for the kitchen and bath – in high-end finishes like antique brass and oil-rubbed bronze. 

Knobs and pulls. Bircher says these kinds of items can break the bank, but thinking outside of the box and selecting natural finishes and interesting shapes and colors can make a difference and doesn’t always have to be expensive. 

Tile. Visit an upscale retailer and head straight to the clearance bin, which is often packed with overstocked items. 

Mirrors. Bircher suggests not settling for frameless when it comes to mirrors and instead says to encourage clients to use eBay and Craigslist to find good deals.

According to Lynn Gastineau of Gastineau Log Homes, “It’s very realistic to be able to stick to a budget. You look at what would be easiest to replace later, and spend the money on the things you either can’t replace or that can’t be replaced easily.”

More of Gastineau’s Tips:

 

Cabinets. Scratch-and dent stores are great places for finding cabinet doors and then adding your own glass shelves later. Big-box stores are good for finding basic or underfinished cabinets that you can paint or to which you can apply a creative finish. 

Storage. In kitchen corners, lazy Susans and pull-out cabinets and drawers can be expensive. Building a pantry in the corner is more cost effective, and the door can be stained to match the cabinets for a more custom look and feel. 

Lighting. Gastineau is a big fan of kitchens having a lot of up and downlighting, as well as direct lighting over the workspace, and she says there are a lot of inexpensive light fixtures available in the market. Good lighting around mirrors in the bathroom is a must, and a can light in the shower area is an inexpensive way to maintain enough light in that space. 

Showers. A large shower unit, designed accordingly, may not require a glass door.  

“You never know what someone’s budget will be, but the design can be beautiful regardless – you just have to be creative,” adds Bircher. “Hiring an interior designer can be expensive, but he/she is keeping up with your budget and making sure you are not making costly mistakes.”

Better Outdoor Kitchens: Designers Offer Nine Insights to Keep in Mind

 

By Chris Mordi

 

Face it. You’re always looking for new business. You’ve seen all the news stories that say home renovations are super hot right now, and you’re probably already reaping some of the rewards of that trend. But you want to keep growing your business, now and through 2013. So where does that growth come from? Outdoor kitchens.

Kitchen designers weigh in on the continued evolution of outdoor kitchens, what indoor kitchen designers bring to the outdoor table and capturing the business they represent, including Mary Jo Peterson, CKD, CBD, principal of Mary Jo Peterson, Inc., Design Consultants and author of several kitchen design books; Jamie Gold, AKBD, CAPS, columnist for the San Diego Union-Tribune and author; and Peggy McGowen, ASID, CMKBD, founder of Kitchen & Bath Concepts in Houston and sought-after seminar presenter. Also contributing his expertise is Russ Faulk, VP of product development for Kalamazoo Outdoor Gourmet.

“Outdoor kitchens are a trend that is not going away anytime soon,” said Jodi Bech, publisher of Garden Design magazine. “[They] aren't just nice built-in grills anymore. There are so many options when it comes to an outdoor kitchen that technology is helping push—from outdoor pizza ovens to outdoor dishwashers. And end users want these options. Homes are being built smaller, and with that, the importance and demand for the outdoor room/kitchen are increasing—gone are the days of zero lot line homes.”

Why has the outdoor kitchen become such a popular addition to a house?
Mary Jo Peterson: We have a keen interest in bringing the outdoors in and expanding our social spaces to include the outdoors, so this is a natural direction.

Jamie Gold: There are two reasons, in my opinion. First, we’re spending more time at home and looking for ways to make them more useful and enjoyable. Second, in many parts of the country—including Southern California, where I live and work—outdoor recreation is such an important, enjoyable part of our lives that we want to enjoy it at home, too.

Peggy McGowen: Families (especially younger ones) generally enjoy much more informal lifestyles than previous generations, and the outdoor kitchen is an obviously informal extension of the home.

Russ Faulk: Outdoor living is a big area for homeowner investment these days, and the outdoor kitchen is one of the most popular areas in this trend. It adds significantly to a family’s relaxation and enjoyment at home and can easily become a focal point for the entire neighborhood.

What does the future hold for outdoor kitchens?
Gold: I believe we’ll continue to see new categories of indoor appliances brought onto the deck. We’ve already seen wine coolers, warming drawers and, best of all, an outdoor dishwasher! I’m looking forward to seeing what’s next.

McGowen: Well, we already have almost every appliance made for indoor kitchens now available specifically made for outdoor use. I think we will have even more brands and model selections available in the future. I think companies will emerge that design and build more outdoor kitchens that can be enclosed—or not—to ensure optional climate control for year-round use in areas with colder, as well as hotter climates.

Faulk: I expect the design quality of these spaces to continue to improve. I also expect to see the outdoor kitchen and indoor kitchen working together in a more cohesively planned way.

What are the top three things that make designing an outdoor kitchen different from designing an indoor kitchen?
Peterson: The biggest is the effect of the elements. First, you have to think about maintenance in season and out. Second, there are added requirements in terms of the design and installation of equipment (levelness of land; exposure to sun, wind and water; and lighting, including task, ambient and wayfinding). A third difference is in the compact space: Often the outdoor kitchen must be planned into a much smaller footprint and with such a variety of activities taking place in the allowed space.

Gold: You have weather and climate comfort elements to factor into outdoor kitchens that you don’t indoors. Many of the other elements are comparable: effective storage, traffic and appliance planning, coordinating with surroundings and integrating entertainment, for example.

McGowen: Consideration of exposure to sun, strong prevailing winds, sometimes salt-water spray, insect control, weather-resistant finishes for cabinetry and countertops, different plumbing fixtures and appliances, lighting, etc. It’s all different!

Faulk: The biggest challenge is the elements—most notably rain management. You want cabinets that can keep their contents clean and dry throughout the year. We also strongly recommend a drip edge around the entire countertop perimeter. It is important to make sure the countertop does not get hot in the sun and that all materials and finishes are robust and easy to live with. Secondly, the cooking equipment is drastically different outdoors. Grills, smokers and pizza ovens all require different design considerations from typical indoor appliances. Finally, lighting is a particular challenge without an overhead structure, and utilities can be more challenging to route and connect in the outdoor kitchen.



How do indoor kitchen design principles apply to the outdoors?
Peterson: They are often compressed, because of the smaller space and the limited storage and work surfaces. Safety principles must be followed, if anything, to a greater degree, as many who gather and “play” around the outdoor kitchen will not be as aware of the risks associated with it.

Gold: It depends on how extensive an outdoor kitchen is being planned. At the very minimum, you’re going to want enough surface area for meal prep and you’re going to want appropriate clearances for appliances.

McGowen: Mostly only principles regarding clearances, minimum counter space beside sinks and cooking appliances, and not obstructing primary walkways.

Faulk: Indoor design principles apply to the outdoor kitchen almost in their entirety. However, an outdoor kitchen is almost always smaller than its indoor counterpart. Some of the minimum space recommendations have to be drastically adjusted, but the important concepts of landing areas and clearances still apply.

Have there been new design principles invented to accommodate weather and kitchen location in relation to the house? What would those principles be?
Peterson: Certainly the need to plan for non-cooks to be designed out of harm’s way particularly near the heat of the cooking area. There also should be principles relating to ventilation as it is so easily impacted by the wind and the relationship of the cooking area to the entertaining/eating space and the house.

Faulk: Landscape design principles are an important part of outdoor kitchen design. The best outdoor kitchens are strong on both the kitchen design and landscape design fronts. You could say merging the two has led to some new principles for designing these spaces, but I think mostly it is a matter of bringing two different disciplines and design principles together.

How does an outdoor kitchen take an indoor designer out of his/her comfort zone?
Peterson: Different codes/requirements relating to the utilities and installation.

McGowen: Initially, it’s unfamiliar territory with many different things to consider than when planning indoor kitchens.

Faulk: Of course, that would depend upon the designer, but dealing with the elements is one area that can cause hesitation. Other areas have to do with typical elements of outdoor design: stone and masonry, footings, drainage, plantings for year-round appeal, easements, etc.

What would you like to see in an outdoor kitchen? Different appliances? New accessories? Different lighting options? A stronger focus on design principles?
Peterson: Better designed lighting options, also ventilation.

Gold: I’d like to see increasing availability of low-maintenance outdoor countertops and attractive cabinets with storage accessories for outdoor kitchens. I’d also like to see faucets designed and warrantied for outdoor use.

McGowen: All of it! And more training for designers on designing outdoor kitchens by NKBA and ASID, as well as by the manufacturers of equipment manufactured for outdoor kitchens and living spaces. “Hands-On” training is best…actual use of equipment in actual outdoor kitchen/living spaces, discussion about design process as well as use of equipment.

Faulk: I want to see kitchen designers creating spaces that take advantage of all the products out there that make a space so easy to live with that it can be used at any time without much preparation; a full outdoor living plan that creates a relaxing and comfortable environment for me, my family and my guests.

What do you think needs to change about outdoor kitchens and their designs?
Peterson: They need to be designed—not just dropped in place—and designed with the same attention to the clients’ intended use of the space that we give to the indoor kitchen.

Gold: I think relying on masonry to stand in for cabinets is as dated outdoors as it is in entertainment centers.

McGowen: It’s already happening—more equipment available specific to outdoor use by many different manufacturers. Beyond appliances though, we need options for use of the outdoor kitchen spaces in inclement weather.

Faulk: I think outdoor kitchen design has matured to enough extent that most of the things that needed to change are largely no longer an issue. However, the trend toward more effective use of good kitchen design principles needs to continue and become the norm.

How does an indoor kitchen designer go about capitalizing on the outdoor kitchen trend?
Peterson: As indoor kitchen designers, we need to make the discussion of the outdoor prep/eating/socializing habits of our clients when we plan with them. In this way, we open the door to expanding our work to the outdoor spaces. In addition, we must recognize the opportunity to team our design skills with those of the professionals who are expert at design/build for the outdoors.

Gold: The designer must factor in climate comfort (like not having smoke from the grill choke guests at the table when the wind changes direction) and weather when planning an outdoor kitchen. There are also landscaping considerations surrounding the outdoor kitchen to consider. These are not typical factors in indoor kitchen design. On the other hand, there’s a lot of insight that the indoor kitchen designer can bring outdoors.

McGowen: Most “indoor kitchen designers” make their money by selling cabinets, not appliances. So they need more product to make a real profit designing and selling, along with the outdoor appliances. We always talk about outdoor kitchens as an extension of indoor living—an easy, informal way to expand existing living spaces, which should all be cohesive anyway.

Faulk: Market your skills, and their relevancy to outdoor cooking with real confidence. Discuss outdoor cooking with your indoor kitchen clients as part of the normal course of business. Partner with a landscape design professional in your market to supplement the expertise on one another’s projects.

"When every inch counts"

by Kim Berndtson  
(forresidentialpros.com)

It seems that no matter how large a kitchen, it always fills up. But, finding enough space to store
kitchen items can be especially challenging when there just isn’t much space to begin with.
Many homeowners are dealing with galley kitchens, as well as small footprints that are difficult to change. In addition, the trend of opening up the kitchen to other rooms in the house often eliminates valuable wall space traditionally used for cabinetry.

“The kitchen may no longer be an isolated space with four walls filled with cabinets,” says Dawn Willis, AKBD, of Great Spaces, Inc., in Boxborough, MA. “There might only be one good wall because the kitchen is open to other spaces.”

But the lack of cabinetry and storage isn’t the only culprit. Indeed, homeowners today simply have more stuff – more appliances, more gadgets and more cooking and baking supplies.
“With the Internet, cooking programs and home improvement shows, people are just seeing and buying more,” says Deb Bayless, CKD, CBD, of The Kitchen Studio of Glen Ellyn, in Glen Ellyn, IL.

With so many forces working against storage space, designers have to get creative. KBDN spoke with several designers to get their tips on squeezing more storage out of less space.

Kate Hendrikse owner/designer The Kitchen & Bath Design Studio, Sheboygan, WI

• Choose frameless cabinets – Every inch adds up, says Hendrikse. She notes the following example from her showroom: An 18"-wide frameless cabinet has an interior drawer width of 15" while a 15" framed cabinet has an interior drawer width of only 10". “You lose 3" in a frameless cabinet, but 5" in a framed one,” she says. “Overall you gain 2" of storage using a frameless cabinet. This adds up in an entire kitchen.”

For clients who prefer framed cabinets, Hendrikse suggests using drawers rather than rollout shelves. “You’ll gain space as well as efficiency because, with drawers, you don’t need space for glides and rollers, nor do you have multiple motions of opening a door and rolling out a shelf,” she says.

• Use every inch – While 6" of leftover space at the end of a cabinet run may not be enough to fit another cabinet, it may be sufficient for adding a little storage. “Adding a spice pull-out,” she says, “is an excellent way to gain some extra space.”

• Consider aftermarket accessories – Many manufacturers offer an array of organizers and accessories. “Rev-A-Shelf has accessories you can mount on the door,” she notes. “They’re great for storing items like cutting boards.”

• Consider small appliances – Many appliances are available in scaled-down versions of their full-size counterparts. “You can store a small countertop microwave in a cabinet,” she says. “For even greater efficiency, use hinges – such as those from Hafele – that allow you to flip the door up.
“Keeping items off the countertop and maintaining a seamless flow of cabinets can also go a long way in improving the aesthetics of a small kitchen,” she continues.

• Add an island – Even a small island can create more storage, as well as work space. Hendrikse recently remodeled a 12'x12.5' kitchen where she added a small island with 18"-wide cabinets.
“I used peninsula cabinets that open on each side,” she says. “With a 1" overhang on each side, my client also gained an extra 20" of work space.” The extra storage space proved invaluable since the homeowner lost some storage space when the designer opened up a large portion of one of the kitchen walls to expose it to the dining room.

Dawn Willis, AKBD Great Spaces, Inc.Boxborough, MA

• Include a pantry – Pantries make great storage spaces because they don’t have the limitations of a typical cabinet, notes Willis. “You can have straight, open shelving,” she says. “Even shallow pantries that may only be one cereal box deep can be very useful.”

• Choose drawers – Drawers can provide more storage than a roll-out shelf. “They’re already compartmentalized with sides,” she says. “And, you gain storage because you don’t have glides and rails that take up extra space.”
Willis also adds toe kick drawers to gain storage. “They’re perfect for storing flat items such as cutting boards and cookies sheets,” she says. “Toe kick drawers keep them organized, without having them stacked on top of, or in front of, other items.”

• Prioritize – A small kitchen is often very efficient, Willis notes, because it forces homeowners to prioritize and store only frequently used items in the kitchen. “A lot of items we have are for holidays, or they’re only used a couple of times a year,” she comments.
Willis often moves less-frequently used items to other parts of the home, storing them in hutches – or similarly styled pieces – that look less like kitchen storage and more like beautiful furniture.

• Review Your Seating – Seating at a peninsula or island takes up less space than seating at a table because a walkway around them isn’t needed, she says, which leaves more room for storage.

• Add specialty organizers – Organizers improve organization to “help you do more with less,” Willis says.

Deb Bayless, CKD/CBD The Kitchen Studio of Glen Ellyn, Glen Ellyn, IL

• Customize cabinet interiors – The cabinet above the refrigerator is a perfect candidate, notes Bayless. “In many older homes, these cabinets are only 12" deep,” she says. “Almost invariably, we change them to a 24"-deep cabinet, then customize it with tray dividers. It’s a great way to store items vertically, and with dividers, it doesn’t become a vast cavity.”

• Evaluate the pantry – If it’s deep, organize it because items can get lost quickly. If a pantry wasn’t included in the previous floor plan, reconsider unused wall space in the new kitchen. “Even a shallow pantry, just 9" deep, can be invaluable,” she says. “At these depths it may not affect room clearances, but it’s enough space to store canned goods, cereal boxes, etc.”

• Think double-duty – If there is a dining room, use it as a dining room as well as a place for kids to do homework. “If you had a large eat-in kitchen and a dining room, maybe you can pare down eating in the kitchen to seating for two,” she says. “Now you’ve freed up a lot more room for storage.”

• Add a banquette – A banquette or fixed bench can save space compared to a table and chairs because the extra clearance isn’t needed, plus drawers or a lift-up lid can be added so the bench can be used for storage.

• Evaluate end-of-cabinet runs – Broom closets and organizers at the ends of cabinet runs can help with organization, and may eliminate the need for a desk. “I’ve tacked slot dividers to the ends of cabinet runs so every family member has a bin to store papers,” she says. “In another kitchen I added a white board and cork board. It’s easy. It doesn’t take up desk space. Literally, it’s just 2" of space.”

• Think small – Bayless encourages clients to take cues from storage in boats and RVs. Also, consider smaller appliances. They take up less space, leaving more for storage. “A 15" beverage center can store a lot,” she says. “And, a couple of manufacturers now offer 18" dishwashers. If you plan to run it every day, a smaller dishwasher just might be the ticket.”

Scott Jaffa, AIA The Jaffa Group Park City, UT

• Eliminate dead space – Pantries are a good choice for turning awkward niches and spaces that might otherwise be wasted into extra storage, such as the all-too-common 2' niche between the wall and refrigerator. “These spaces can often become a catchall for magazines, mail and purses,” says Jaffa. “Consider including a floor-to-ceiling cabinet pantry that’s accessible from both sides.”

• Think globally – Consider how clients cook and store kitchen items when developing a layout. “It makes it much easier to add storage, and put it in the right place,” he says. “People often find they don’t need as much storage space as they think they do, if it’s organized.”
Being organized also includes taking advantage of aftermarket organization tools, such as drawer inserts and storage systems like those from VintageView, he notes. “You can store more wine bottles because they’re organized,” he says.

• Add height – Running cabinets to the ceiling can gain up to one-third more storage space, Jaffa indicates. “The upper shelves are great for holiday storage and items you don’t use all the time,” he says. “And it’s seamless…the extra storage is concealed, it blends, and it looks like it was always meant to be there.”

• Clean house – Jaffa encourages clients to go through their kitchen supplies, and although they may not get rid of special dishes, etc., they can eliminate items they’ve doubled-up on. “Many people buy more because they can’t find what they need,” he says. “A lot of times they will duplicate, even triplicate, items without even realizing it.”

Teri Turan Turan Design, Tyrone, GA

• Reconfigure cabinet orientation – When she’s left with a small, awkward space at the end of a cabinet run, Turan will often flip the orientation of the last cabinet to gain the most efficient amount of storage space.
“Even with 12", you may only have a 9"-wide opening,” she says. “That won’t handle much in terms of storage, so I’ll flip the cabinet sideways. When you look at the run of cabinets, you’ll see the side of the last cabinet. But around the corner, you’ll have a 24"-wide cabinet that’s 12" deep. By flipping its orientation, we now have some phenomenal wall-depth storage.”

• Think outside the box – Some clients with small kitchens really test the design ability of Turan, including one homeowner who wanted an island in her tiny space.
“There just wasn’t room,” she says. Her solution was to include a roll-out island cart, providing for portable storage. “When she’s working in the kitchen, she can roll it out to the center,” she indicates. “When she doesn’t need it anymore, she can roll it back in line with the cabinetry.”
Turan also helped another homeowner solve the dilemma of where to store cookbooks, iPads, iPods, mail, etc. “Oftentimes clients want to store non-kitchen items in their kitchens,” she says. “For one homeowner, I created a mini-office in the kitchen with a tall, shallow cabinet that helped solve myriad problems.”

Shereé Baker designer, K&W Interiors, Anchorage, AK

• Incorporate small appliances – Baker had a recent client who searched high and low for good-quality, small appliances for her tiny L-shaped kitchen. Using small-scale appliances gave her extra storage space, which was critical since she only had nine cabinets in the entire kitchen. “She needed small appliances, but she still wanted ones that were attractive,” she says, indicating her client was looking for sleek, stainless appliances and wanted to stay away from cheap “apartment” appliances. “Although she wanted a full-size oven, she did find a small cooktop (two burners), refrigerator (20") and ventilation hood (22").”
This client also opted for a single-basin, extra-deep 30"x18" sink to save space.

• Include aftermarket organizational tools – Accessories, such as door-mounted racks, as well as magnetic knife wall holders and tip-out sink trays, keep some hard-to-corral-items organized and out of drawers. “They keep items conveniently located, and they don’t waste space inside the cabinet,” she remarks.

• Consider using toe-kick drawers – “Toe kick space is basically wasted space,” Baker notes. At 4.5" tall by the width of the drawer, homeowners can gain valuable space. “They are available in many higher-quality drawers,” she says, adding that purchasing high-quality products is important in small spaces. “With a smaller kitchen, drawers will get used more often.”

• Minimize what you have – Choose multiple-use utensils, she says. “Be selective in what you purchase for the kitchen,” she stresses. “Again, purchase better quality. If you have three knives instead of 12, those three will get used a lot more.”

KitchenAid Partners With Kips Bay Decorator Show House

May 10, 2013

As the kitchen appliance sponsor of this year's Kips Bay Decorator Show House,KitchenAid has teamed up with House Beautiful to host a series of events with chefs and culinary experts in the Sharp townhouse, a five-story Upper East Side town house in Manhattan. 



"We see the home kitchen as a hub not only for culinary creativity, but for expressing one's individual sense of style and design," said Beth Robinson, senior manager of brand experience for KitchenAid. "By showcasing the talents of both chefs and designers in this beautiful show home kitchen, we hope to provide visitors with inspiration in both areas."



Talent participating in the KitchenAid culinary series will include Julia della Croce, an expert in Italian cooking and author of more than 15 cookbooks; Jacques Torres, owner of several eponymous chocolate shops throughout Manhattan; Katie Rosenhouse, culinary consultant and former pastry chef at restaurants ranging from Boulez and Le Cirque to the David Burke Restaurant group; Alex Hitz, House Beautiful's monthly food columnist and author of My Beverly Hills Kitchen; and Julie Elkind, executive pastry chef at Delicatessen and E! Network TV personality on "Playing with Fire." 

Located at 161 East 64th between Lexington and Third Avenues, the show house will be open to the public now through June 4. Show house hours are 11 a.m. – 5 p.m. on Monday, Wednesday and Friday-Sunday; 11 a.m. – 8 p.m. on Tuesday and Thursday.