Case Study / read
The recently opened Rivea Italian Dining restaurant in Broadbeach, located in Pacific Fair’s resort precinct, is a spectacular testament to the dedication of its owners and Open Projects Group who have created an authentic flavor with a resort-style vibe. No attention to detail has been spared, the space is light and airy, full of gleaming white surfaces and luxe marble, with Bali-style fans to capitalize on the breezy, semi-alfresco setting.
Leading hospitality industry specialists, Open Projects Group are experts in commercial fitouts. Open Projects Group worked with Space Cubed Architects who designed the restaurant for Rivea. When designing the new restaurant, the main challenge for them was to create a kitchen and entire restaurant that provides a functional layout, seamless flow and efficient use of space, while being constructed around an existing open structure and roof area.
The project was not without its challenges; like the construction of all internal and external walls including structural supports for the glazing in the full view kitchen area, the glass exhaust canopy, and the installation of all mechanical ventilation off the existing ductwork in the shopping centre’s main buildings.
Open Projects Group worked with owners Daniel and Ruggie Ridgeway to design a resort-style alfresco experience that not only provides truly memorable dining but a magnificent open kitchen to match the high-end theme of the restaurant design. One feature they were adamant on was for Open Projects Group to produce a visually pleasing, reliable and energy efficient range of fridges and freezers.
In the open kitchen, which has been designed for a fast-paced and efficient operation, a Pegasus 1/1 gastronorm preparation counter was selected as the perfect solution in providing streamlined, high performance, easy to clean multi-purpose refrigeration for the prep area. A range of Centaur fridges were also installed to provide plenty of storage space and a reliable solution for this fast-paced restaurant.
Serving only the freshest and finest local and imported ingredients is a passion to executive chef Mark Giles. Mark’s philosophy is to give the classics a little bit of a twist without disrespecting the original dish.
"There’s such a big difference in the taste when you make everything fresh to order."
To assist Mark’s passion in using the freshest of ingredients in his cooking and keeping it simple, an Irinox EF15.1 Blast Chiller was installed. With special airflow which guarantees higher efficiency, perfect temperature uniformity and moisture preservation, Rivea find they not only save time but have reduced energy costs and food wastage. The Irinox Blast Chiller is easy to use and can be set for differing food products, such as fish, meat, soups, sauces or vegetable portions.
End / Next Case Study
Why Now was the Right Time for a 5 Year Full Warranty
SKOPE may be known as one of the world’s leading manufacturers of commercial refriger…
How to Pivot to Delivery while Maintaining Food Safety and Saving Money
Pivoting to delivery is on the mind of every food and drink business owner in Austral…
“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”
Your Guide to Commercial Refrigeration
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
Le Meridien Hotel, Melbourne
Situated in the heart of the city, the Le Meridian stands as an emblem of sophisticat…
SKOPE is Proud to be an APCO Member
Packaging is key to ensuring our products reach their destinations safely. We recogni…
How to Pivot to Delivery while Maintaining Food Safety and Saving Money
Pivoting to delivery is on the mind of every food and drink business owner in Austral…
How to Choose a Bar Fridge That’ll Have Your Back
The right backbar fridge can be a powerhouse investment for bar entrepreneurs that yo…
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do
We talk to SKOPE refrigeration expert Glenn Hinman about how to keep your back of hou…
What You Can Learn from the Hotel Industry’s Take on Asset Management
Planning is everything when it comes to future proofing revenue
“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”
“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
“It’s really exciting to know that if we need to we can easily expand our MISA Cool Room as the business grows – this is a really great option for the future.”
“The team attitude of absolutely everyone we have dealt with at SKOPE in every department has been outstanding. ”
“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
Milse, Auckland
Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for …
Casa Cibo, Brisbane
The latest venue from rawGROUP is expertly Italian…Casa Cibo takes the flavours and f…
Dux Dine, Christchurch
In part a successor to the famous Dux de Lux, which was damaged in the Christchurch e…
Jones the Grocer / Dubai
The Locations
Queensland Cricketers' Club, Brisbane
The Queensland Cricketers’ Club is Brisbane’s premier function venue. While the club…
Case Study: Whet Drinking Room
Your Guide to Commercial Refrigeration
Case Study: Bennelong
Case Study: Brunetti's
Case Study: Gordon River Cruises
Don't Leave Food Safety to Chance
Protect the Reputation of Your Business Now
Enter your details to download our eBook on Food Safety, 'Why bad food is not cool'
We use cookies to improve your browsing experience, provide personalised content, and analyze site traffic. By using our site, you acknowledge that you have read and understood our use of cookies. Choose to accept or decline our use of cookies by clicking the buttons below. If you decline, we will not use cookies on our site. However, some features may not be available to you.