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The most difficult part of running a project of this kind is, after over 30 years working
on it and the methods we have reached, is the complexity of distribution of all the
customers and staff on a comfortable way inside the place and the development of coffered
ceilings since it is there where most installation wires will be kept: electricity, heating,
air conditioning, etc Once
we begin to make one of these projects, we take much care of installations because a
restaurant has so many, above all in the case of Asadores, that on the other hand have a wood oven to elaborate
the roast lamb, the star course in the restaurants, and well, the cofferings are so important
this way. What we always try is to check all the elements
assembly in factory before bringing them to the restaurant and even before being painted
and finished because our goal is a quick installation, nowadays time is money and we try to do it
quickly and effectively. That´s why all doors, bars, cofferings, etc must be checked in factory.
In addition, the professionals who produce it are the same who will make the installation,
time gets shorter, firstly because they made it on a handcrafted style and, secondly, due
to the mentioned test in factory. After the test, it comes the finishing phase
in which all the elements are painted and formerly receive a deep quality control.
So then, the production of these restaurants is relatively easy but, on the other hand,
you have to pay attention to any small issue, everything is realised on a handcrafted style
and a quality standard we impose to ourselves so the project can has a perfect result.