Opening a restaurant
A restaurant must coordinate its premises, kitchen and services
We assess the premises before design and translate use, occupancy, kitchen and dining areas into coordinated technical requirements
Extract, ventilation, HVAC, power, fire safety, accessibility, escape routes, noise and health conditions can constrain restaurant premises and refurbishment
Typical requirements
- Check premises before committing investment
- Coordinate kitchen, extract, ventilation and HVAC
- Define power, fire safety, escape routes, occupancy and accessibility as required
Engineering requirements
Services to resolve the project as one coordinated whole
Commercial premises approvals
A premises-approval package aligns the intended use with the property. Scope follows a review of location, area, condition, occupancy and required building services.
02Feasibility studies
Feasibility does not replace the later project; it reduces uncertainty while there is still room to choose premises, layout or scope.
03Air conditioning and HVAC
The project coordinates thermal demand, ventilation, indoor air quality, generation and distribution with architecture, electricity and controls.
04Electrical installations
The electrical solution starts from expected loads, distribution, protection and coordination with other services.
05Fire safety
We integrate escape, compartmentation and protection systems with layout, building services and intended use.
FAQ
Frequently asked questions
Should extract be checked before leasing?
Yes. Route, discharge point and available space can constrain layout, building work and technical feasibility
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