Refurbishment of Food Outlet

Sector: Commercial / Hospitality

Location: Leyland, Lancashire

Value: £25,000

Architect: N/A

Programme: 4 Weeks

Brief:

This project involved the full refurbishment of an unused food outlet servery for a growing local business in Lancashire, aiming to create a clean, professional, and customer-friendly environment with strong sustainability credentials.

The client required a practical, aesthetically pleasing space that could meet modern food service standards while reusing existing infrastructure and materials where possible. The project also had to reflect the business’s commitment to sustainability and environmental responsibility.

We were appointed to deliver the full refurbishment within a strict four-week timeframe, without compromising on quality, safety, or design intent.

The images included in the case study showcase the process of the project.

Scope of Work:

The works began with a review of the refurbishment and demolition asbestos survey to ensure safe working conditions. We then collaborated with the client to define a practical design and specification that would achieve both cost-efficiency and reduced environmental impact.

Demolition & Adaptation: Soft strip of redundant fittings and reconfiguration of the existing layout, including forming a new structural opening to improve access between the outlet and main corridor.

Flooring Installations:

• Customer Area: Polyflor Checkerplate flooring for durability and easy cleaning.

• Food Prep Area: Non-slip vinyl flooring, compliant with health and safety standards.

Mechanical & Electrical Installations:

• Power and data points for tills, CCTV, and kitchen equipment.

• A new janitorial sink was installed for hygiene.

• Modification and extension of the existing fire detection system.

• Installation of door hold-open devices, linked to the fire alarm system.

Ceiling & Lighting:

• Repurposed suspended ceiling grid and tiles to reduce waste and carbon impact.

• New lighting scheme comprising general, emergency, and feature lighting to suit the space’s dual operational and branding functions.

Design Coordination:

Although no external architect was appointed, we worked closely with the client and stakeholders to deliver an efficient internal design solution. Input from Deakin’s Electrical and Deakin’s Plumbing & Heating teams ensured that all mechanical and electrical services were effectively integrated to suit the client’s operational requirements.

Project Delivery:

As principal contractor, we managed all phases of the project, coordinating trades and maintaining a tight schedule to achieve timely delivery.

• Efficient Programming: Careful sequencing allowed for floor works, M&E installations, and ceiling upgrades to proceed without disruption.

• Health & Safety: Strict site management protocols and regular safety audits kept the project fully compliant.

• Client Engagement: Regular check-ins with the business owners and team allowed us to make small adjustments that aligned the fit-out with their practical needs and long-term vision.

• Handover: The project was completed on time and within budget, with zero defects reported at handover.

We provided a full O&M manual along with training sessions for the client’s team to ensure smooth operation of all systems post-completion. The client praised the speed, quality, and environmentally-conscious approach of the build.

Conclusion:

Delivered to a high standard in just four weeks, this project successfully transformed a disused area into a fully functional, modern food outlet.

The integration of reused materials, thoughtful design, and technical precision demonstrated Deakin’s Group’s commitment to sustainable construction and high-quality delivery across commercial settings.