Some of the most demanding fit-out environments in hospitality are also some of the most recognisable — we've provided cost consultancy on both the Savoy Grill dining room and its kitchen at The Savoy, London.
A restaurant this well known doesn't get a quiet phased handover. The commercial management has to work around continued service, guest expectations, and a kitchen that can't simply close for a few months — while still landing the numbers where they need to be.
That combination — high specification, zero tolerance for disruption — is exactly the environment our hospitality team works in day to day.
