Inner-city café and espresso bar fit-out, Sydney.
Client: Independent café operator · Location: inner Sydney · Size: 120 m² · Duration: 8 weeks
This project converted an inner-city retail unit into a café and espresso bar. The premises had to be ready for lease before Christmas, which required coordination with building management and neighbouring tenancies.
The existing space presented several challenges that needed to be addressed before construction could begin. The slab had a 40 mm fall that didn't accommodate the commercial kitchen equipment layout efficiently, and the building's ventilation system was outdated and insufficient for a modern commercial kitchen. Additionally, the neighbouring tenancy was actively trading during our works, which required us to implement strict noise and dust control measures to maintain good relationships and avoid complaints.
Our team conducted a thorough site assessment and engineering review before finalising the design. This revealed that the existing drainage configuration would need to be completely reconfigured to handle the increased water demand from the commercial kitchen and wet areas. We collaborated with our hydraulic consultant to design an efficient system that complied with Australian Standards (AS/NZS 3500) while minimising disruption to the existing tenancy below.
The custom timber espresso bar was fabricated off-site by a joinery supplier, then installed. It includes coffee machine housing, under-counter storage and a built-in refrigerator.
1. Slab Fall & Equipment Layout: The 40 mm fall in the existing slab meant that standard commercial kitchen equipment wouldn't sit level, creating operational issues for the baristas. We developed a solution by building a raised timber platform that accommodated the equipment line while maintaining ADA-compliant access routes. The platform was structurally engineered to support the weight of the kitchen equipment and was constructed with moisture-resistant materials to prevent any future deterioration.
2. Noise & Dust Control: With active neighbouring tenancies, we needed to implement strict controls to prevent disruption to their business. All demolition and cutting works were programmed between 6pm and 2am, when foot traffic was minimal. We used a low-dust cutting system with HEPA filtration to contain any particulates, and erected temporary acoustic barriers around the works area to reduce noise transmission. Daily cleaning protocols ensured that no debris or dust migrated into neighbouring spaces.
3. Ventilation System Upgrades: The existing ventilation system was grossly inadequate for a modern commercial kitchen. We designed and installed a new grease trap and exhaust system that could handle the increased demand from the espresso machine, griddle, and oven. The system included a grease filter to capture oil and fat particles before they entered the building's ductwork. This required coordination with the building's mechanical engineer and obtaining several approval documents from the local council.
4. Schedule Compression: With an eight-week timeline to deliver a project of this complexity, we needed to maximise parallel workstreams and eliminate any idle time. We developed a detailed Gantt chart showing all dependencies and critical path activities. Key long-lead items like the custom joinery and commercial kitchen equipment were ordered immediately upon contract signature, and we maintained a tight procurement schedule to ensure all materials arrived on site when needed.
Our team's experience with tight-schedule hospitality projects allowed us to identify and address potential bottlenecks before they became critical issues. For example, we recognised early on that the custom bar fabrication would be the longest lead item, so we initiated the design and fabrication process immediately after the contract was signed. Meanwhile, our site team worked on the rough-in services, including electrical, plumbing, and air conditioning, which could proceed without waiting for the bar to be completed.
We also implemented a lean construction approach to minimise waste and maximise efficiency. Materials were pre-cut and pre-assembled as much as possible, reducing on-site labour hours and minimising the risk of errors. We used just-in-time delivery scheduling to ensure that materials arrived exactly when they were needed, rather than being stored on site where they could be damaged or lost.
Lighting comprised recessed downlights, pendants over the bar and seating areas, and cove lighting along the ceiling perimeter. All fixtures are dimmable.
The café opened two days ahead of schedule. The fit-out cost came in 4% under the fixed contract price. The client has since engaged AHC Interior for a second venue.
The ventilation system has run without complaints from neighbouring tenancies. The raised platform is structurally sound and has improved barista workflow.
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