The brief
A dessert outlet at Sports Society. Small F&B units are deceptively demanding: the equipment schedule sets the electrical load, the drainage has to suit a food operation, and extract and make-up air must balance in a space with very little ceiling void.
What we did
- Power distribution and final connections to kitchen equipment
- Hot and cold water supply and grease-bearing drainage
- Kitchen extract, make-up air and air conditioning
- Testing, commissioning and handover records
On site
The equipment schedule was confirmed late, which is normal on F&B fit-outs, so the kitchen services absorbed the change on site. Noisy work was kept to hours agreed with the venue.
Outcome
The unit was commissioned and handed over ready for the operator’s own equipment commissioning and opening checks.
