Opening, service, close. One command each.
A restaurant changes character several times a day. Techengy specifies dining-room, bar, kitchen and service-area systems so lighting, climate, music, access and cameras follow the operating mode — instead of staff resetting each one before every sitting.
Five stages, starting with the service you actually run.
Walk the service
We watch how the room is used at opening, lunch, dinner and close — not only how it looks empty at 10:00. Kitchen heat, dining-room glare, the pass, the store and the staff entrance all affect the specification.
Name the modes
Opening, service, event, closing and after-hours are usually enough. Each mode gets agreed lighting, climate, music, access and camera behaviour. Extra modes are added only when the operation genuinely needs them.
Keep the kitchen on its own rules
Extraction, heat, task lighting and service access in the kitchen should not follow the dining-room scene. A “mood” command that dims the pass is a service failure, not a feature.
Fit without stopping trade where we can
Finished restaurants are typically a retrofit: switches, sensors, a panel and cameras using existing positions. A fit-out still in first fix should be wired. We will say which of those you are looking at.
Train the people who open and close
The system is handed over to the manager and the shift leads in the actual room, at the actual light levels, not in a meeting. After-hours security and access rules are written down.
The room has to work when it is full.
Staff will not open five apps at 07:00
If opening the restaurant takes more than one command — or a physical switch — the system will be bypassed by the second week. Local control and a labelled scene are not optional.
After-hours is a security mode
Closing should set lighting, cameras, access and selected equipment into an agreed overnight state. It is not the same as switching the dining room off.
Events are a different room
A private dining or a hired evening often needs its own lighting and music scene without rebuilding the weekday service setup. That is a mode, not a rewire.
Dining room, kitchen, service, after hours.
- Dining-room scenes — opening, service, event and closing lighting, with climate and music in the same command
- Kitchen and pass — task lighting, extraction coordination where the equipment allows, and service access that does not follow the dining-room mood
- Access — staff, deliveries and after-hours entry with named permissions
- Cameras and security — coverage of agreed public and service areas, with after-hours behaviour written into closing mode
- Energy — selected loads shed after close; not a promise to automate every appliance
Appliances are automated only when the appliance and manufacturer permit unattended restarting. Final functions depend on compatible hardware and the rules approved for that installation.
A hotel instead?
Guest-room arrival and checkout are a different operational sequence, even when the restaurant sits inside the hotel.
See smart hotelsRead these before you send the drawings.
Tell us the service you run.
Covers, kitchen location, and whether this is a fit-out or a working room is enough to start. We will say what can be a mode and what should stay a physical switch.