Restaurant, Cafe and Bar Fit-Out

Restaurant projects break down into three separate technical programmes: dining room, bar and kitchen.

• Dining room interior works and finishes
• Bar counter and back bar joinery
• Kitchen services and flooring
• Extract hood and grease ductwork
• Ventilation and fresh air supply
• Plumbing and grease trap
• Lighting and acoustics
• Fixed seating and bespoke joinery

Hood capacity, duct sizing and the discharge route are calculated from the kitchen equipment schedule. The duct route is planned around the discharge point the building management allows. Fresh air supply is balanced against the extract rate; without that balance you get pressure and odour problems in the dining room.

In the dining room, acoustics, lighting and the seating layout are designed together. Where hard surfaces dominate, reverberation time rises and conversation between tables becomes unintelligible; the absorption coefficients of the ceiling, wall and floor finishes are calculated as a whole. The bar counter, back bar and refrigeration are drawn as bespoke joinery, and the service and electrical positions are fixed before manufacture, because once the counter is in place the water and power routes cannot be changed.

Opening a restaurant usually involves several separate approvals, such as the occupancy permit, the business licence and, depending on the operation, a food production permit. Kitchen layout, ventilation capacity, the grease trap and the waste water connection are all examined in these applications. The detailed design is prepared in the format required at licensing stage; a correction made after the work is finished both delays the opening and means taking completed work back out.

• Office Fit-Out and Refurbishment
• Retail and Showroom Fit-Out
• Hotel Guest Room and Public Area Fit-Out
• Clinic and Healthcare Facility Fit-Out