Loading
Search Suggestions: Find Inspiration
Rivea Italian Dining, Gold Coast, Austalia
Loading
/

Case Study /read

Rivea, Gold Coast

SKOPE are Proud to have Joined Forces with Open Projects Group and the Rivea Team

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.

 

Alfresco Dining at Rivea
Alfresco Dining at Rivea
Dining at Rivea
Dining at Rivea

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.

Back of House at Rivea
Back of House at Rivea

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.

SKOPE Centaur Food Storage Fridge
SKOPE Centaur Food Storage Fridge

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."

-Mark Giles, Rivea Executive Chef

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.

SKOPE Backbar X
SKOPE Backbar X

How to Choose a Bar Fridge That’ll Have Your Back
Front of House

How to Choose a Bar Fridge That’ll Have Your Back 

You’d be forgiven for thinking every backbar fridge is the same. There’s plenty of ch...

6 Food Waste Innovations to Inspire Change in Your Restaurant
Back of House

6 Food Waste Innovations to Inspire Change in Your Restaurant 

Need help reducing food waste? Take a leaf from these current and future technologies...

Just How Safe are Natural Refrigerants? Let Me Explain
Front of House

Just How Safe are Natural Refrigerants? Let Me Explain 

One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Back of House

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen 

Practical advice for kitchen managers who want to begin the battle against food waste...

How to Respond to Increased Competition to your Bar, Café or Restaurant
Front of House

How to Respond to Increased Competition to your Bar, Café or Restaurant 

A clear head goes a long way in a tough hospitality market.

What You Can Learn from the Hotel Industry’s Take on Asset Management
Back of House

What You Can Learn from the Hotel Industry’s Take on Asset Management 

Planning is everything when it comes to future proofing revenue

“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.”

Jo-Ann Moss- Owner, Best Blooms

“With more than 50 years of manufacturing excellence under its belt SKOPE already offers premium, market-leading energy efficient refrigeration.”

Lion Dairy & Drinks

“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”

Jo-Ann Moss- Owner, Best Blooms

“We needed a refrigeration solution that could keep up with the fast pace and what SKOPE provided was bullet proof.”

Sam Ibrahim- Director, SPN Projects

“SKOPE looks great, it performs great and the service is fantastic as well.”

Philip Kraal- Owner, Whet Drinking Room

“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”

Dominique Colombie- Owner, Paneton Bakery
Case Study: Whet Drinking Room

Case Study: Whet Drinking Room 

Your Guide to Commercial Refrigeration

Your Guide to Commercial Refrigeration 

Case Study: Brunetti's

Case Study: Brunetti's 

Case Study: Bennelong

Case Study: Bennelong 

Case Study: Gordon River Cruises

Case Study: Gordon River Cruises