Restaurant Fitouts Sydney

We turn a bare tenancy into a restaurant you can trade out of: the dining and service areas, the bar, counter and banquette joinery, and the floors, wall linings and ceilings. We tie the front-of-house and back-of-house together so guests, the pass and your storage all work on a busy night. Your specialist kitchen equipment comes from your suppliers, and we build the room around it and bring it into the install.

Where the building allows it, we run the build around your access windows, loading dock times and noise limits. That comes up a lot in multi-tenant buildings and centres, so we nail down the rules with building management early. Then we set the order of trades so nobody is waiting on a locked dock or a quiet-hours window.

We build the canopy provisions, the waste and grease drainage and the waterproofing to your wet areas around your kitchen layout. The mechanical, hydraulic and fire trades go in first, then we lay finishes over the top so nothing gets cut open later. Certification and commissioning happen with the relevant trades, your certifiers and your equipment suppliers before you open the doors.

Yes, where the layout and the site let us. We can stage the work so part of the venue keeps trading, or run the whole build toward an opening date with handover landing on that target. Once we understand your trading hours and the date you want to open, we set the order of works and the access plan to suit.

Both are hospitality builds, but a restaurant usually means a bigger kitchen, a full bar and service points, more seating zones and a lot more happening in the back-of-house. A cafe tends to live around a compact counter, the display and seating in a tighter footprint. We build each one to the way you serve rather than a fixed formula.