One contract, one schedule, one number to call
A fit-out run through four separate suppliers becomes four separate delays. We take the whole scope — hot side, cold side, extraction, stainless and installation — so the programme belongs to one company.
We work from your layout or we draw one with you, then produce an equipment schedule you can price line by line. No bundled lump sums that hide what you are paying for.
- New restaurant, franchise store and hotel kitchens
- Refurbishments and phased upgrades around trading hours
- Multi-site franchise rollouts to a repeatable spec
- Equipment schedules priced line by line
How a fit-out runs
Site survey
We measure the space and check what you actually have: gas supply, electrical capacity, extraction routes, drainage and access for getting equipment in.
Layout and equipment schedule
A workable kitchen flow from delivery through prep and cook line to the pass, with every item listed and priced separately.
Supply and delivery
Equipment ordered against the schedule with lead times confirmed, staged so the site is not blocked by early deliveries.
Installation and commissioning
Positioned, connected, tested and set up, with gas, electrical and extraction requirements handled.
Hand-over and training
Your team is walked through operation and daily cleaning, and you get the manuals, warranties and service records.
Maintenance plan
Optional preventative servicing from day one, which is when it is cheapest to start.
Equipment down in the middle of service?
Call us first. We will try to diagnose it on the phone before anyone gets in a vehicle.