Hospitality Delivered
Pokawa
Client-side project management for a restaurant roll-out inside a major retail hub.
Project facts
- Location
- Lyon Part-Dieu
- Status
- Delivered
- Role & scope
- Selected professional experience: Client-side project management
The brief
A brand format, in a shopping centre that sets the rules
A restaurant unit inside a major retail hub, opening onto a concourse. The format was fixed by the brand, the blue storefront, the lit sign, the timber and the planted ceiling, and the job was to get that format into this particular shell, on the centre’s calendar.
The role was on the client side: feasibility, contracts, coordination and follow-up, so the unit that opened matched the format everywhere else.
Concept
Keep the format, adapt the shell
Roll-out units live or die on the shell. Extraction routes, grease duct paths, water and waste positions, the centre’s own storefront line and its rules on signage brightness all differ from one site to the next, while the brand format does not.
Each conflict was resolved by adapting the shell works rather than the format: the storefront depth was reworked to hold the sign at the centre’s line, and the kitchen was replanned around the extraction route the building could actually offer.
A roll-out is only as good as the unit that gives the most trouble.
What this covered
Client-side project management, from shell survey through to opening.
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Shell survey and feasibility
What the unit can take, extraction, water, waste, structure, before anything is committed.
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Landlord and centre coordination
Storefront line, signage rules, delivery access and works windows.
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Tendering and contractor follow-up
Packages issued, costed, awarded and tracked against the opening date.
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Fit-out programme
A schedule built around the centre’s trading hours rather than against them.
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Snagging and opening
Punch list, close-out and handover to the operating team.
Delivery
Handed over on the centre’s calendar
A shopping centre fixes the dates: hoarding periods, delivery slots, noisy works confined to closing hours, and an opening date that cannot move because it has been marketed.
The unit opened on that date, with the storefront, the sign and the kitchen as specified by the brand.