Hospitality

We're construction and project management specialists who collaborate closely with hospitality architects and designers. If you have a designer, we'll work with them. If you need design support, we can connect you with proven hospitality design practices we've successfully partnered with on previous venues.

Cafes typically have simpler kitchens (espresso machine, limited cooking, pastry display), less seating and smaller service areas resulting in lower per-sqm costs ($1,800–$2,500). Restaurants require more complex commercial kitchens (cooking equipment, coolrooms, extraction), more extensive dining areas and higher finish expectations ($2,500–$3,500+). Fine dining and venues with specialty equipment (wood-fired ovens, display kitchens) sit at the premium end.

Building permits typically take 3–6 weeks once documentation is complete. Food premises registration can be concurrent with construction, with final inspection after fitout completion. Planning permits (if required) add 6–12 weeks. Liquor licensing is separate and can take 3–6 months—we recommend starting early. We coordinate all approvals and flag critical path items to protect opening dates.

Yes, where feasible. For renovations or expansions of operating venues, we schedule noisy/disruptive works outside trading hours and stage construction to minimize customer impact. Shopping centre fitouts often require after-hours and weekend work—we factor this into programs and pricing.

Yes. We work with specialized commercial kitchen suppliers for major equipment (coolrooms, cooking ranges, dishwashers) while managing the fitout around their installation schedule. All plumbing, electrical and gas services are coordinated to ensure equipment arrives and connects seamlessly. We don't mark up kitchen equipment you purchase direct from suppliers—we manage integration.

We're transparent about risks: material delays, authority approvals, design changes, existing building conditions. Contracts clearly outline responsibilities and variation processes. We flag potential delays early and propose solutions (alternate materials, compressed schedules, additional resources) to protect opening dates wherever possible. Open communication prevents surprises.