HOSPITALITY

Restaurant projects require careful coordination between front-of-house design, kitchen operations, building services, approvals and construction.

The dining area must create the right atmosphere, but it must also support table service, customer circulation and appropriate seating capacity. Behind the scenes, kitchen equipment, exhaust, drainage, electrical supply, storage, preparation areas, dishwashing and waste movement must work together efficiently.

AGC approaches restaurant fitouts as complete commercial environments. We consider how customers arrive, how food moves from the kitchen to the table, how staff travel through the space and how the venue performs during busy service periods.