Restaurant and F&B Millwork Detailing Wet at one end, hot at the other.

Mixed material as standard.

Almost every significant item is more than one material. Bars, service counters, back-bar displays and banquette structures all combine metal, timber, stone or solid surface and glass, and the connections between them are where they fail.

Wet and hot zones treated differently from the rest of the room.

Substrate, edge sealing and fixing all change where water sits daily or where heat cycles. Detailing to the same standard throughout is how a bar front delaminates in its first year.

Equipment integration.

Under-counter refrigeration, ice wells, glass washers and cooking equipment all impose real dimensions, real clearances and real ventilation requirements on the casework around them.

Programmes that do not move.

An opening date is a commercial commitment made before the millwork was drawn. Sections, access and sequence matter, because the item has to get into a finished space and be installed fast.

Water reaching an unprotected substrate.

The most common and the most expensive, because it appears months after handover.

Equipment recesses drawn to catalogue sizes.

Confirmed unit dimensions and their service clearances arriving after the counter was dimensioned.

Metal-to-timber connections left to the fitter.

The same interface failure as retail and casino work, in an environment that also moves with humidity and heat.

Items that cannot be installed in a finished room.

A one-piece bar drawn without reference to the door it has to pass through, in a space where the floor and ceiling are already complete.

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