Restaurants, bars and lounges
Venues that open on the date they were sold on.
Food and beverage spaces carry a fixed opening date, a licensing process and a kitchen that has to be commissioned. The interior has to be finished around all three.
We deliver the venue interior, fabricate the bar and fitted seating, and coordinate with the kitchen and services contractors so the opening date survives.
Scope
What this covers.
Front of house
- Bar counters, back bars and service stations
- Banquettes, booths and loose seating
- Feature ceilings, screens and partitions
- Stone, timber and decorative surfaces
- Lighting integration and dimming interfaces
Operational fit
- Kitchen and servery interfaces
- Extract, acoustics and vibration control
- Durability and cleaning requirements
- Guest flow, covers and service routes
- Snagging and pre-opening trials
Control
How the scope is held together.
Bar built as a product
The bar is prototyped and fabricated as an engineered item, with drainage, refrigeration and power resolved in the drawing rather than on site.
Acoustics considered early
Sound is part of the concept. Absorption is built into ceilings, banquettes and wall build-ups instead of being added after a bad opening night.
Opening date drives the sequence
Long lead items are ordered against the opening date at the outset, and the programme is reported against that date every week.
Before we price
What we need from you.
Send whatever exists today. We will tell you what is missing rather than build a number on assumptions.
- Venue design package and seating layout
- Kitchen and services drawings
- Opening date and any licensing milestones
- Operator or brand standard for the venue
- Acoustic expectations for the space
Questions
What hotel clients ask us.
Discuss a hotel project
Tell us what is being built or refurbished.
Tell us where the project is and which parts of the interior scope require support. We will review the information and recommend the most appropriate delivery structure.