Creating functional & aesthetic environments for hospitality establishments
At Liteco Projects, we specialise in creating functional and aesthetic environments for hospitality establishments. Whether it’s a cozy cafe, a bustling restaurant, or a chic bar, our team is dedicated to transforming spaces into memorable experiences. From custom designs to seamless kitchen equipment installation, we are your one-stop solution for all things hospitality in Sydney and across Australia.
Located at St Leonards, Sekka Ramen is a modern Japanese izakaya with a polished atmosphere. The fine dining concept with darker tone is contrasted with striking bronze colour. A fully functional open kitchen as the heart of the restaurant combined with minimal Japanese timber lining makes Sekka a unique ramen place on its own.
A vibrant hub where students and faculty connect over culinary delight. This light-filled restaurant offers a combination of sophistication and style for business and networking and private events.
Overlooking Manly Beach, this triple-level restaurant and bar exudes the casual charm of the Northern Beaches.
We played a crucial role in this building refurbishment, ensuring that the space was redesigned and refurbished to create a vi-brant and inviting atmosphere.
At Liteco, we understand that the hospitality industry thrives on first impressions, exceptional experiences and inviting environments. As a licensed builder and project management company with over two decades of experience, we specialise in hospitality and entertainment fitouts that are not only stylish and functional but also tailored to enhance the customer journey and boost business success.
Boutique cafés, high-end restaurants, trendy bars and hotel lobbies, our team brings innovation and precision to every project. We’re proud to be one of the leading hospitality fitout companies in Sydney, delivering high-impact interiors that reflect your brand, your values and your vision. Reach out to us today.
We offer comprehensive, end-to-end hospitality solutions, from concept and design to construction and handover. If you’re launching a new venue or refurbishing an existing one, we’re here to guide you through every stage of the process.
Our services include:
Interior concept development and design collaboration
Approvals and compliance management
Demolition and strip-out
Joinery and furniture installation
Hospitality equipment supply
Complete project management
We know that every venue is different, which is why we offer bespoke hospitality design and fitout services that are tailored to suit different goals, spaces and target clientele.
Here’s what sets our hospitality offer apart: design with us, then build with us, and we reinvest 50% of your design fees back into your fitout and construction project. Combine your hospitality equipment supply through Liteco as well, and the complete package — design, construction and equipment — becomes the most cost-effective way to bring your venue to life with a single accountable builder. For retail and commercial projects, build with us and receive 30% of your design fees reinvested into the fitout.
We have built a reputation for delivering high-quality hospitality interiors in Sydney that stand out in a competitive market. Whether you’re located in the CBD, Inner West, or on the North Shore, we understand the specific needs of your area, your customers and your commercial space.
Our experienced team of designers, builders and project managers work closely with you to create spaces that capture your brand’s creative flair — delivering precision on every job.
Our local expertise means we understand council regulations, approval processes, and the unique design demands of Sydney’s diverse suburbs. Wherever you’re located, we bring the same attention to detail and commitment to quality.
Your venue is more than just another hospitality space, it’s an experience. When you work with us, you get a partner who’s invested in helping you make that experience unforgettable.
Let’s talk about your next hospitality fitout. Get in touch with us online now to book a consultation or call 02 8068 1755 to learn more about how we can help bring your vision to life.
A hospitality fitout is judged on two things — how the food and drinks go out, and how the guest feels while they are there. Everything else is supporting infrastructure. We design hospitality interiors in Sydney around the service line first: how the kitchen brigade moves, where the pass sits, where wash-up happens, how deliveries come in without crossing the customer path, and how the bar works on a Friday night when six staff are behind it at once. Once that spine is resolved, we build the atmosphere around it — joinery, finishes, lighting and acoustics — rather than designing a pretty room and forcing the kitchen into the leftover space.
Back-of-house is where most hospitality budgets are quietly lost. A kitchen that is 8 square metres too small costs more in wasted labour over three years than the fitout did. We prepare a full equipment schedule with you and your kitchen consultant, then model circulation: delivery and waste routes, cold and dry storage volumes, staff amenities, chemical storage, grease trap access and a service corridor wide enough for a trolley to pass a chef. We hold separate flows for raw and cooked, clean and dirty, and design wash-up so that dishes do not travel back through the cook line at peak service.
Services coordination is non-negotiable. Commercial kitchens carry a heavy mechanical load — exhaust hoods and make-up air, grease-laden ductwork, tempered water, floor wastes, gas or induction load — and every one of these needs a penetration, a fire collar, a clearance and an access point for maintenance. We coordinate mechanical, electrical, hydraulic, fire and refrigeration drawings in one place so that the exhaust riser does not collide with the structural beam that turns up after demolition.
Front of house is a commercial decision as much as a design one. We test seat count against circulation so the room earns its rent: banquettes in place of loose chairs where we can win covers, booth seating that doubles as a screen, bar tops sized for standing trade as well as dining. Acoustic treatment is designed in from the start — a hard, tiled restaurant with ten guests sounds lively; with eighty it becomes unbearable and guests leave earlier and order less. We use ceiling baffles, upholstered banquettes, felt panels and soft flooring in calculated amounts so the room stays energetic without becoming a noise box.
Bar joinery is bespoke-built in our own workshop: back bars with integrated refrigeration and glass washers, undermount sinks, ice wells, speed rails, locked spirits storage, point-of-sale cut-outs and concealed cable management. Because we manufacture the joinery, we can hold tolerances that imported joinery rarely achieves — a 3mm gap on a bar front is the difference between a premium venue and an ordinary one, and guests notice even when they cannot say why.
Hospitality approvals are a specialist workstream. Depending on the site you may need a change-of-use development application, a construction certificate, a food premises notification to the local council, a protection-of-the-environment-complaints or trade-waste agreement, strata or shopping-centre design approval, and liquor licensing layout sign-off. We prepare the documentation set those bodies actually require: scaled layout, equipment schedule, finishes schedule, mechanical and exhaust details, grease trap specification, and disabled access compliance under the NCC and the Disability Discrimination Act access provisions.
We also manage fire safety as a design constraint rather than a post-construction problem: egress widths and travel distances, exit signage, emergency lighting, fire-rated walls and ceilings, suppression coverage around cooking equipment, and where a fire hose reel can physically live without wrecking your dining room. Getting these into the drawings early is the cheapest form of programme insurance available on a hospitality job.
Most of our hospitality clients are either opening a new venue or refurbishing a trading one, and the two programmes are completely different. For new venues we work back from a hard opening date — marketing, staffing and bookings all depend on it — and lock the long-lead items first: imported equipment, stone, custom joinery, specialist lighting and signage. For trading venues we build a staged programme around closed days, overnight works and temporary hoardings so revenue continues while the room is rebuilt, and we agree noise, delivery and after-hours access rules with the landlord before the first hammer swings.
Typical Sydney hospitality fitouts run 8 to 16 weeks on site depending on size, services complexity and approval route; a full restaurant with a new exhaust riser and a change of use will sit at the upper end. We publish a programme with trade-by-trade sequencing and report weekly against it, so an opening date is a commitment rather than a hope.
Cost in hospitality is driven by five things: the extent of new services (especially mechanical exhaust and make-up air), the amount of bespoke joinery, the level of finish selected, the condition of the base building, and the approval route. A simple cafe shell with second-hand equipment can be delivered at a modest per-square-metre rate; a two-level venue with a new kitchen, custom bar, acoustic ceiling and heritage constraints will be several times that. Rather than quote a headline rate we price the actual scope line by line — demolition, structure, partitions, ceilings, services, kitchen equipment installation, joinery, finishes, signage — so you can see what each decision costs and choose where to spend.
We also structure value engineering honestly. If the budget is tight we will tell you where money is invisible to the guest (back-of-house walls, service areas) and where it is not (bar fronts, seating, lighting over tables). Cutting the wrong line is how venues end up looking expensive in photographs and cheap in person.
Handover is not the end of our involvement. Every project closes out with as-built drawings, equipment manuals, warranty register, finishes schedule with product codes for future repairs, and a defects process with a defined response time. Hospitality spaces take punishment — heat, grease, moisture, constant cleaning, chairs dragged across floors — so we specify commercial-grade materials with published wear ratings and we tell you honestly which finishes will need refreshing and when. Because we hold the joinery drawings and manufacture in-house, replacement doors, bench tops and panels years later match what was originally installed.
Yes, and on refurbishments it is often the right call. We survey existing equipment, check condition and compliance, and design the new layout around what is worth keeping — provided the services and clearances still work. Equipment that is failing, non-compliant or the wrong capacity for the menu is a false economy to retain.
We prepare and lodge the documentation and coordinate consultants and certifiers throughout. We are not a legal or licensing advisor, so where liquor licensing requires a specific layout submission or a planning lawyer we work alongside your advisor rather than replacing them.
Yes. Staged construction with hoardings, out-of-hours works and temporary service arrangements is standard for us on trading venues. We agree the noise and access rules with the landlord and neighbours up front, and programme the loudest work into the quietest trading periods.
Hospitality projects involve more external suppliers than any other fitout type: kitchen equipment, refrigeration, coffee, draught systems, POS, audio, signage and often a separate kitchen consultant or brand standards manual. We run them as a single coordinated schedule rather than a set of parallel conversations — each supplier gets a delivery window, a services connection point, a commissioning date and a named contact. That is what prevents the familiar sequence where the kitchen is finished but the exhaust has not been commissioned, or the bar is built but the cellar cooling has nowhere to discharge.
We also plan commissioning and staff training time into the programme before opening, because a venue that opens the week the snag list closes will always feel unfinished to its first customers.
