The hard part
A hotel has to please two groups at once. Guests want the bar and lobby to look finished. Staff need to reach the equipment, store food, keep it cold, and fix things fast. Both have to be true in the same room.
What we did
We handled the equipment and the install, and kept them in step. The guest areas looked finished, and the staff could still get to everything they needed.
01 · Project video
A good-looking bar still has to work.
Riu wanted guest areas that looked finished. Staff still needed to reach the equipment they use every day. We made both happen.
What had to go right
- Staff could still get behind the bar and into the service areas.
- The equipment helped the hotel run instead of getting in the way.
- The look and the daily work were planned together, not apart.
Showcase
A finished space that still works for staff.
A look inside the hotel where the gear, the access, and the daily work all came first.
02 · Summary
What they needed, what we did, what they got.
What they got
A hotel that proves we can do this kind of work, where the guest areas and the kitchen behind them both have to be right.
03 · Scope
What we covered.
Equipment, metalwork, and install, all on one plan and one team, so the bar and the back of house stayed in step.
Hotel equipmentBar and service areasInstall, on one planHandoff to your team
SegmentHotel
LocationToronto
StandardHotel foodservice
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