What do commercial production kitchens and bars have in common with vet hospitals ? To the uninitiated observer, the answer to this quandary would be clearly – nothing much at all. In fact it isn’t until you appreciate the intense services coordination requirements of each project type, coupled with the sterile, clinical nature of many of the finishes and construction methods, that the similarities become more evident.

The relative cost (per m2) of fitting out a commercial kitchen or bar space will be nearly double that of commercial lounge or dining area.  When committing significant funds to a new project or major renovation, it pays to reality test your new spaces, before they are manufactured.

It was a case of déjà vu last week as Rohrig held the Brothers Leagues Club bar mock-up review in their warehouse in Brisbane. A decade ago Rohrig provided the same service, as many from the club will remember, to test drive the ‘O’ Bar prior to fabrication.

The Rooty Hill RSL is the largest RSL Club in Australia, spanning an area of about nine hectares (20 acres).  Home to many exciting shows and events, and with a membership of over 48,000, it was ready for a bold upgrade.

Stage 1 of the multimillion dollar upgrade entailed the refurbishment of the lounge and dining areas, plus a new gaming corridor, stage face lift and new dance floor.

Ceilings are often referred to in the design world as the “fifth wall” because they are as equally important as the vertical elements. A good ceiling design can transform the entire look and feel of a venue.  Furthermore, a ceiling bold in texture and variable in dimension, is the ideal way to make a striking statement.

The comprehensive refurbishment of the Brewhouse, completed in late 2016, saw the transformation of the Brisbane icon into a bespoke dining, drinking and entertainment venue.