200-Seat Restaurant

The challenge

A commercial kitchen with heavy exhaust demand sat next to a dining hall that had to stay quiet and odour-free, and the launch date was tied to a marketing campaign already booked.

Our solution

Kitchen exhaust and fresh-air make-up were designed together to keep the kitchen at negative pressure relative to dining. Acoustically, the dining hall uses a perforated ceiling with backing insulation and upholstered banquettes to control reverberation in a hard-surfaced room.

Execution sequence

MEP and kitchen services first, then finishes, then furniture and lighting, with the kitchen commissioned two weeks before opening for trial service.

Result

Opened on the campaign date. Kitchen odour migration into dining measured negligible during trial service, and reverberation stayed comfortable at full occupancy.