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Rivea Italian Dining, Gold Coast, Austalia

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

“SKOPE Finance just makes life easier.”

Radeeshan Munasinghe- Owner, The Happening Bar and Kitchen

“SKOPE appreciate the need for a good customer experience from quote to installation and maintenance. SKOPE are a great company to work with.”

Damian Heads- Executive Chef, Steel Bar and Grill

“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

“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”

Dominique Colombie- Owner, Paneton Bakery

“We worked with SKOPE to install the Irinox system as it is one of the few products that will enable our client's business to grow without expense further down the track.”

Nils Danielsen- Managing Director, Wildfire Commercial Kitchens & Bars

“It is important that the cooler doesn't get too cold as this would freeze the flowers, causing untold damage. We love the MISA Cool Room because the digital controlling unit means stock won't ever freeze.”

Jo-Ann Moss- Owner, Best Blooms
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