For Restaurant & Pub Owners
Restaurant & Pub Fit-Outs — From Empty Shell to Opening Night.
Kitchen extraction. Fire suppression. Front-of-house that fills seats. Outdoor seating that trades year-round. One contractor. One programme. One opening date that actually holds.
The Problem With Hospitality Fit-Outs
The construction industry has a broken track record with hospitality. Contractors underquote to win the job, then walk when the money runs out. Opening dates slip by months. Kitchens fail EHO inspection. Owners pay twice. The industry that should be enabling great restaurants is the reason so many never open on time — or at all.
RCB exists to be the contractor that actually gets you to opening night.
What RCB Delivers for Hospitality
A restaurant fit-out is not a house renovation with nicer tiles. It requires coordination across gas, extraction, fire suppression, EHO compliance, and licensing — all on a programme that cannot slip.
Kitchen Extraction & Fire Suppression
- Commercial kitchen extraction designed to Building Regs and BS 6173
- Ansul or equivalent fire suppression systems fully installed and commissioned
- Canopy hoods, ductwork, and make-up air systems coordinated with your equipment supplier
- Fire suppression certification issued — required by insurers and EHO
Front-of-House Design & Build
- Bespoke bar counters, booth seating, feature walls, and lighting schemes
- Commercial flooring — porcelain, resin, or hardwood — for high-traffic environments
- Acoustic treatment to keep noise at a level that keeps customers and neighbours happy
- Toilet fit-outs compliant with Part M accessibility requirements
Outdoor Seating & Licensing Coordination
- Pergola structures, decking, and covered terraces for year-round trading
- Pavement licence applications coordinated with your licensing consultant
- Planning drawings and supporting documents prepared in-house
- Heating, electrical, and drainage extended to outdoor areas
Opening Night — On Programme
- Fixed programme with milestone dates agreed before work starts
- Coordination with equipment suppliers, EHO, and building control
- Snagging and deep clean included — ready for EHO sign-off
- We do not hand over a half-finished site and call it done
How Your Fit-Out Works
Four stages. One programme. You know exactly where you are at every point — and what happens next.
Design & Programme
We survey your shell, review your equipment schedule, and produce a detailed fit-out programme with fixed milestone dates. You know exactly when the kitchen is ready, when front-of-house completes, and when EHO sign-off is expected.
First Fix — Structure & Services
Structural alterations, drainage, electrical first fix, and gas installation completed and signed off. All works inspected by building control before second fix begins.
Second Fix — Finishes & Equipment
Kitchen installation, extraction commissioning, bar fit-out, tiling, flooring, and decorating. Your equipment supplier installs on our programme — we coordinate, not fight.
Handover & EHO Ready
Snagging complete. Fire suppression commissioned and certified. EHO walk-through supported. You open on the date we agreed — not the date that “seems about right.”
Why Hospitality Operators Choose RCB
Accreditations are not wallpaper. They are the evidence your insurer, EHO, and investors ask for.
Independently Verified
All 114 reviews on Checkatrade are from verified clients. Our 9.96/10 rating is not self-reported — it is independently audited. When you appoint RCB, you appoint a track record, not a pitch deck.
Fit-Out FAQs
Can you work to a fixed opening date?
Yes — and we build the programme backwards from it. We agree the opening date at the start, identify every critical path item, and manage the programme to protect it. If something threatens the date, you hear about it immediately with a resolution plan, not a surprise.
Do you handle the EHO pre-application process?
We coordinate with your Environmental Health Officer and attend pre-opening inspections. We do not act as your licensing agent, but we make sure the build meets the standards an EHO expects — and we have the documentation to prove it.
Can you install our own kitchen equipment or do we have to use yours?
We work with your equipment supplier. We prepare the services (gas, electrics, drainage, extraction) to their specifications and coordinate their installation into our programme. We do not force you into a supply package — we make your choices work.
What is your minimum project size for a restaurant fit-out?
We typically work on fit-outs from £80,000 upwards. Smaller projects may suit a different contractor. We would rather tell you that honestly upfront than take a project we cannot resource properly.
Ready to Talk About Your Fit-Out?
Tell us your concept, your shell, and your opening date. We will tell you honestly what it takes to get there.