Fitout · Hospitality
Hospitality venues combine heavily serviced back-of-house areas with finish-driven front-of-house spaces. DYME coordinates both so the venue opens on time and operates as designed.
Commercial kitchens, bars and cool rooms carry significant mechanical, hydraulic, gas and electrical loads that must be coordinated with the base building and with specialist equipment suppliers. Exhaust, grease and drainage routes often determine what is achievable in the space.
Front of house is where the concept lives. Bespoke joinery, feature lighting and durable finishes need to be procured early and installed late, after the services and wet trades are complete.
Scope review confirms the kitchen and bar equipment schedule, the services capacity of the tenancy and the landlord’s conditions. The programme is then built around equipment lead times, services rough-in, wet areas and floor finishes, followed by joinery, fit-off and commissioning.
Trade coordination is critical in these projects. DYME manages the interfaces between kitchen suppliers, mechanical and hydraulic trades, joiners and finishing trades so that the venue is commissioned and ready for operational fit-out and training.
Clear communication with the operator, designer, equipment suppliers and landlord representative, and a programme that keeps opening-date risks visible from the outset.
For a Sydney or NSW hospitality fitout enquiry, share the venue location, size and format, design and equipment documentation, landlord conditions, target opening date and budget range.