About Central London Restaurant Chain - Maroush
Central London Restaurant Chain - Maroush
Full Storage, Teaching and Cooking Facilities
Clients Agent: Structure Consulting
Project status: Complete
MEP Project Value: £2.25M
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Expert advice based on experience
BSAP have been working alongside a London project management team who are in the process of self-delivering this new HQ facility for a central London restaurant group. The project had faltered due to significant cost escalation and a fundamental infrastructure power challenge. BSAP were employed to cretic the proposed design to deliver savings of 18-20% from the tendered MEP services without negatively affecting the performance brief delivered by the end user client. We assisted our client by analysing the proposed floor areas and applying appropriate cost per M2 to establish an accurate cost plan. We used the base data from the cost plan to suggest key package values for specialist trades such as ductwork, fire alarms, security etc.
BSAP undertook a full engineering review and proposed a number of engineering and energy proposals that maintained the integrity of the design principles but delivered significant cost savings along with a fundamental reduction in energy requirements which had a positive impact on the proposed re-enforcement works required to the electrical infrastructure.
The facility houses food storage facilities for both fresh and frozen produce full preparation areas with cooking kitchens on site restaurant, teaching kitchens along with ancillary support service areas and HQ office provision along with the additional requirement of a residential caretaker’s apartment.
The project incorporated all aspects of MEP from full air conditioning of specific spaces to the airflow regime for cooking kitchens along with full control and energy management. BSAP were able to fully challenge the electrical provision of the scheme and to engineer significant diversification & load sheading to meet a lower incoming supply provision. The project also incorporated a large area of food prep storage and material handling including below ground offloading which again posed issues associated with ventilation to these spaces.
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