Elior needed a full design brief for their new staff restaurant, The Hive. Our comprehensive design service and our extensive experience of working with the contract catering industry were a big draw.

Time was of the essence with this project: the client needed a speedy delivery with perfect results. We began work on the 3rd December and completed on the 8th February.

We carried out all the electrical works, planning and installing a complex scheme with usability, convenience and energy efficiency in mind. Our plumbing fit out including an energy-saving boiler

Once the shell had been constructed, Dawnvale carried out all internal structural works in line with health and safety, and building control, including the construction of a mezzanine floor.

To further the energy efficiency of The Hive, we installed a full heating, ventilation and air conditioning scheme that incorporates energy-saving technology, including an advanced heat recovery system.

We supplied a diverse range of restaurant furniture to The Hive’s dining areas and meeting room, including comfortable banquette seating, freestanding stools and metal-framed tables for an urban rustic feel

Dawnvale completed all decoration works in the servery and dining area, from the vinyl and carpeted flooring to the full servery set-up, designed to optimise diner comfort and flow.

We planned, sourced and installed all The Hive’s commercial kitchen equipment for both front and back of house, value engineering the space to increase speed and ease of service.