HOSPITALITY REFITS
The kitchen rules
What does refitting a restaurant involve?
In hospitality the job is played out on two boards at once. The one you see: a dining room with personality, a bar that works and a terrace people want to sit on. And the one you don’t, which is where licences are won or lost: the extraction, the electrical supply, the ventilation, the acoustic insulation and the accessible WCs. Our way of working always starts with the technical board, because a beautiful dining room with badly resolved extraction is a business with an expiry date. And all of it with your season’s calendar on the table from day one.
From the kitchen to the terrace
What our restaurant refit includes
Every area of the business has its own trade and its own rules. This is what we handle for you.
Kitchen and extraction
We lay out the working kitchen and resolve the extraction, the point that scuppers more licences than any other in hospitality.
Dining room
Table layout, acoustics, lighting and finishes that create atmosphere without complicating service.
The bar
The bar is the command post: we design it to serve fast, with the services and the refrigeration properly resolved.
Accessible WCs
WCs to regulations, with accessibility sorted: essential for the activity licence.
Soundproofing
Acoustic insulation towards the neighbouring flats: the best investment there is for not living in fear of complaints.
Terrace
Pergolas, glazing and flooring so the terrace earns its keep all year, within whatever your local by-laws allow.
Close completely or refit in phases?
The key question when the business is already running. It depends on the scale of the work and on your seasonal calendar.
The business keeps serving while it's refitted.
- How it's doneArea by area (kitchen first, then the dining room) and on closing days.
- IncomeIt keeps coming, though with reduced capacity at times.
- Overall timescaleLonger, with more logistics for protection and cleaning.
- RiskWork and service side by side takes a lot of coordination.
- When it suitsPartial refits or businesses that can't stop.
Intensive work using your slowest weeks.
- How it's doneContinuously, with every trade focused on finishing.
- IncomePaused during the weeks you take least all year.
- Overall timescaleThe shortest: no service getting in the way.
- RiskMinimal: the work doesn't share space with customers or a hot kitchen.
- When it suitsDeep refits, kitchen included, with a grand reopening.
Not sure which fits your case? We'll visit the space, listen to how your business runs and tell you straight, at no obligation.
Don't let paperwork close you
Licences and extraction: what you need to know
A restaurant refit lives right up against the regulations: activity licence, compliant extraction, ventilation, capacity, acoustics and accessibility. The trickiest point is usually the extraction: fitting a kitchen in a unit with no viable flue is the classic source of expensive grief, and there are solutions (ducting through a service shaft, the façade or the roof) that have to be validated before you sign anything. If you’re weighing up a unit for hospitality, bring us the plan before you take the lease: we’ll advise you on whether it’s viable and on the paperwork, and that visit can save you the worst mistake in the sector, which is paying for a lease on premises that will never get a licence.
A quote made for you
How much does a restaurant refit cost?
There’s a world of difference between freshening up the dining room and a new restaurant with a full kitchen. This is what matters most:
That’s why we don’t publish fixed rates: every business is different and we’d rather see the space before giving a figure. Write or call us and we’ll arrange a no-obligation visit, with a detailed quote broken down line by line, free of charge.
How we handle hospitality
In hospitality the calendar is sacred. This is how we work so the job lands when it hurts least.
Visit and feasibility
We survey the unit (extraction included), measure and listen to how your business runs. No obligation and no cost.
Design and quote
We design kitchen, dining room and bar, point you in the right direction on licences, and you get a fixed quote with a reopening schedule.
Working against the clock
We carry out the work with every trade coordinated, in phases or during a seasonal closure, with the reopening as the only goal.
Handed over ready to serve
We go through kitchen, dining room and terrace with you, and hand the business over ready for its first service.
Restaurants and bars: before and after
This is what the change looks like on a restaurant refit. These examples show the kind of result we achieve; once we have photos of your own projects, we’ll add them here.
Frequently asked questions about restaurant and bar refits
Here are the questions we get asked most in this sector. If you still have one, write to us and we’ll help, at no obligation.
It depends above all on the kitchen (renewing or building one is the most serious cost), on the dining room area and on the starting point of the premises. We don’t publish fixed rates: we visit at no obligation and give you a detailed quote broken down line by line, with the reopening schedule included.
It’s the point that scuppers more licences than any other in hospitality. The extraction has to be ducted in a compliant way (through a service shaft, the façade or the roof depending on the case and the by-laws), and its viability has to be checked before designing the kitchen. If you’re weighing up a unit, we’ll advise you on whether it works before you sign.
Yes, by organising the work in phases and working on closing days and outside service hours. It’s slower and takes fine coordination, but it keeps you trading. For deep refits with the kitchen included, we usually recommend concentrating the work in your quietest weeks.
Freshening up a dining room runs to two to four weeks; a complete refit with the kitchen, between one and three months depending on the area and the condition. We plan the schedule around your season so the work lands in the weeks you take least.
Of course. A local bar with the counter properly resolved and the acoustics looked after is a transformed business. Size doesn’t change how we work: a visit, a written quote and dates that are kept.
As well as the building licence, hospitality has its own requirements: capacity, ventilation, acoustics, accessibility and extraction. They vary by municipality and by type of premises; we’ll advise you on what your case needs and in what order to deal with it.
Yes, and we always recommend it where there are homes above or alongside: acoustic insulation done properly heads off complaints, fines and restricted opening hours. It’s resolved within the same job, with specific materials in ceilings, walls and services.
Yes: flooring, pergolas, glazing and built-in furniture, always within whatever your municipality’s terrace by-laws allow. A comfortable terrace in Alicante is income almost all year round.