RAS Website

Start here (2 minutes)

✔

If you only do 3 things:

Lock a clear scope (with drawings/specs)
Tie payments to milestones (retain a portion)
Control variations (nothing starts without written approval)

Before you request quotes (scope discipline)

Define your scope (demolition, MEP, finishes, kitchen, FOH, signage)
Confirm constraints early (ventilation, drainage, electrical load)
Decide what you supply vs contractor supplies

Scope checklist (copy/paste)

Demolition
Structural
Electrical
Plumbing + grease trap
HVAC + exhaust
Flooring/walls/ceiling
Kitchen equipment install
FOH carpentry + banquette/booths
Toilets
Signage
Fire safety works

Choosing a contractor (fast screen)

Relevant F&B track record (ask for 3 recent references)
Licensed + insured (public liability + workmen comp)
Detailed quote (not a single lump sum line)
Clear timeline and who is on site daily

⚠️

Red flags: vague scope, pressure for big deposit, no defects period, “everything is extra”, refusal to show references.

Contract terms that prevent pain

Milestone-based payments + retention
Variation/change order process
Defects liability period (6–12 months)
Clear handover deliverables (as-builts, manuals, warranties)

Running the project (weekly rhythm)

Weekly site walk + photo log
Issues list (owner + due date)
Variation log (cost + time impact)
Punch list before final payment

Scope checklist (copy/paste)

Please quote the variation in writing with cost and time impact. We will confirm approval in writing before work starts.

What to read next (Pantry links)

F&B Kitchen Setup in Singapore (Design & Equipment) — layout, workflow, equipment planning
F&B Licences & Permits in Singapore — inspection readiness + sequencing
F&B Rental & Leases in Singapore — lease clauses that affect renovations

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De-duplication rule: Keep detailed design principles in Design Principles Customer Experience. Keep equipment details in Equipment Selection Kitchen Setup.