Independent Value Management · Commercial Kitchen & Bar Fit-out
I review your commercial kitchen or bar equipment schedule against a proven cost-saving playbook and hand back a clear, line-by-line report: where you can save, what each change costs in risk, and what to confirm. Independent — no design house, no supplier ties.
Email your equipment schedule or BOQ (Excel, PDF, even a marked-up drawing) and answer a few short questions about the project.
Every line is checked against years of estimating and a structured playbook: equal-or-better substitutions, scope transfers, quantity and D&I checks.
A working document with the options, the likely saving, a confidence rating and an honest risk note on each line. You decide what to action.
Recent reviews have returned meaningful savings without dropping capability. Some schedules have more room than others — I'll always tell you honestly which one yours is.
freed up on a community sports pavilion's kitchen & café package
typical range on hotel and pub kitchens
trimmed from a coastal hotel bar
Figures are from real projects, anonymised. Savings are estimates to act on, not firm quotes.
I work independently — no design house, and no supplier I'm tied to. That's deliberate. The review is about your project and your budget, full stop.
A fixed-scope audit, or a share of what I verifiably save you — so it can pay for itself. Enquire for a quote suited to your project.
Your equipment schedule or BOQ and a few project details. Pricing helps but isn't essential — I can run an indicative review from an equipment list alone.
Usually a few business days, depending on the size of the schedule.
Yes. Your documents are commercial-in-confidence and never shared. Every example on this site is anonymised.
You still get a full opportunity register with indicative ranges; firm dollar figures need the priced BOQ.
They're estimates to act on, not firm quotes — verify current supplier pricing before tender. I flag the risk and what to confirm on every line.