Back-of-house systems for hotels, restaurants and opening teams.
LAVENIR plans, supplies and coordinates commercial kitchen projects, dining-area operating items, OS&E and F&B packages for hospitality spaces ready to open and perform.
A premium showcase for the systems you deliver.
Inspired by high-end product displays, this section gives your website a signature moment: visitors can move the cursor over the object, switch between project modules, and immediately understand that LAVENIR supplies complete operating environments, not isolated products.
From empty shell to operating space.
Hover over each image to reveal the delivered result. This is designed for your real project photography: construction state on one layer, finished kitchen or dining setup on the other.
to reveal
Back-of-house fit-out
From tiled walls, services, floor finishes and pipework to cooking equipment, shelving, stainless steel benches and working zones.
to reveal
F&B and buffet presentation
From an empty wall-panelled dining room to tables, chairs, cutlery, glassware and a buffet counter styled for service.
Built around delivery, not just supply.
Every project needs a different mix of layout planning, equipment selection, procurement, installation coordination and operating-item supply. LAVENIR brings those pieces into one clear workflow.
Hotel Kitchen Projects
Main kitchens, banquet kitchens, all-day dining kitchens, staff canteens, cold rooms and wash-up areas.
Restaurant BOH Systems
Efficient kitchen planning and equipment packages for independent restaurants, chains and commercial dining spaces.
Commercial Equipment
Cooking, refrigeration, warewashing, food preparation, ventilation and custom stainless steel equipment.
OS&E / F&B Supply
Operating equipment, smallwares, tabletop items, service tools, buffet presentation and opening-stage packages.
Practical hospitality project support from planning to handover.
LAVENIR supports hotels, restaurants and pre-opening teams with coordinated back-of-house and front-of-house supply. We focus on functional spaces, reliable equipment choices and operating items that match the actual service model.
- Kitchen zones planned around menu, workflow, output speed and staff movement.
- Equipment packages covering heat, cold, wash-up, fabrication, ventilation and storage.
- OS&E and F&B supply support to reduce pre-opening procurement complexity.
- Suitable for hotels, restaurants, central kitchens, staff canteens and commercial dining areas.
Case-study structure for real project photos.
Replace these placeholders with your completed work. Each case should show project type, location, service scope, key equipment and completion photos.
Hotel All-Day Dining Kitchen
Hot kitchen, cold preparation, dishwashing and service support for all-day dining operations.
Restaurant Kitchen Package
Kitchen workflow, equipment selection and stainless steel configuration for a high-output dining concept.
OS&E / F&B Opening Supply
Dining smallwares, buffet accessories, service items and operating equipment for pre-opening teams.
Equipment and operating items by category.
The product section should work like a curated catalogue rather than a complex online store. Visitors identify the category, then request a project quotation.
Cooking & Combi Equipment
Ranges, steamers, ovens, combi ovens and hot-line equipment.
Custom Stainless Steel
Work benches, sinks, shelving, cabinets, prep counters and non-standard fabrication.
OS&E / F&B Items
Tableware, service tools, buffet display, bar equipment, kitchen utensils and opening supplies.
A clear route from brief to handover.
The workflow makes your service easy to understand: clients know what information to provide, when equipment is selected and how the project moves toward opening.
Share your project brief and receive an initial direction.
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