Quality Over Price

The designer will have a set budget to use when creating a new kitchen. Because of this, they may be tempted to stretch it as far as possible. However, this can leave them with an inferior final product. Instead, it is better to focus on the quality of materials.

Over the years, the cost of goods has increased significantly. News publications such as the Guardian have reported on this issue. It has forced many industries to become more economical. The problem is that a kitchen is only as good as the elements that make it. This can include the wall paint, floor tiling, shelf wood and hob metal. Generally speaking, the cheaper these are, the faster they will break down and need to be replaced.

If the designer has been given too low a budget, then they need to clear up this issue with their client. They should provide a cost summary of every item. Sometimes it is better to sacrifice one aspect of the kitchen in order to increase the quality of another. It is helpful to list every part of the design in order of importance.

Long Term Expenditure

Generally speaking, a kitchen designer will be focused on the short term expenditure in their project budget. This could include paying for materials and construction workers. However, a kitchen will be utilised on a day to day basis. As a result, there will be various elements that end up costing the owner money.

One of the most significant ones to think about is utilities. If the kitchen hob is powered by natural gas, then a large bill will accumulate over time. The same can also be said for the water that is used within a kitchen. There has to be enough power available to keep the fridge running and light the space adequately.

Usually, the designer is an outside contractor who will move on once the kitchen has been finished. Because of this, they may not even consider the costs that go into running one in the long term. However, it is essential that these workers come up with ways to make the environment more cost-effective for the owner. For example, they could choose light bulbs that use up less energy. The designer could also switch the kitchen to less expensive power sources.

In recent years more people have recognised the importance of self-sufficiency. Designers can utilise this ethos in their kitchen themes. If a lot of food waste is created daily, then this may be used for composting. It is rewarding for these workers to come up with inventive ways to stretch the long term budget of the kitchen.