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    Product In Focus

    The IoT toilet for the super-connected bathroom of the future
    The IoT toilet for the super-connected bathroom of the future

    Caroma has launched Smart Command – what it calls a “comprehensive and intelligent Internet of Things (IoT) solution for commercial bathrooms designed to allow building owners to monitor and control water use in real time and make smarter decisions to conserve water and reduce maintenance costs, while improving hygiene, wellbeing and increasing facility uptime.”


    Water management initiatives for the South Melbourne Market
    Water management initiatives for the South Melbourne Market

    The hospitality industry relies on water both as an ingredient in its products and a solvents in its cleaning processes. However, water management has come a long way in the industry, even in the past decade. These days, it would be safe to say that without effective water management, the hospitality industry could not operate effectively.


    Specifying doors for multi-res projects hinges on many factors
    Specifying doors for multi-res projects hinges on many factors

    In a multi-residential project, doors are more than just a mere entry to a unit or its individual rooms. They also provide a number of functions for its residents.


    Filtered water: managing the office water supply
    Filtered water: managing the office water supply

    Though there are no shortage of options when it comes to providing adequate water to an office environment, the filtered water system – which achieves the magic trio of design, health and sustainability benefits – is becoming one of the more common solutions.


    An ode to bio-receptive concrete
    An ode to bio-receptive concrete

    Research into the ground-breaking construction material, which radically transcends existing green wall systems, is an interdisciplinary practice that brings together architecture, biology and engineering.


    Architecture’s digital realm: how technology is enhancing architects’ productivity
    Architecture’s digital realm: how technology is enhancing architects’ productivity

    Digital design tools can be used right from the conceptual design stage through to construction and commissioning the building.


    What makes a lift green? Technological advancements driving sustainability of elevator systems up
    What makes a lift green? Technological advancements driving sustainability of elevator systems up

    As the sustainable building movement reaches new heights in 2017, how do we specify lifts that are sustainable?


    Do not let noise ruin your hospitality and eating experience
    Do not let noise ruin your hospitality and eating experience

    Hospitality, the ultimate customer experience, often seems to backfire in the buzzy, atmosphere of a trendy restaurant. It’s all go as the hardwood, stone or concrete flooring, bare walls, polished wood tables and chairs, metal lighting, picture windows and open sitting and coffee-grinder kitchen areas vie with each other.


    Your commercial kitchen hoods starter pack
    Your commercial kitchen hoods starter pack

    In this kitchen ventilation starter pack, we explore the different factors designers should consider when selecting the right hood for their next project.


    A hospitality flooring strategy is a case of room by room
    A hospitality flooring strategy is a case of room by room

    Hospitality trends come and go, but every project needs a solid floor which balances function and aesthetics. When it comes to flooring, hospitality environments present their own set of challenges.


    Waterless urinals making a splash downunder
    Waterless urinals making a splash downunder

    Waterless urinals will save your client water and money, particularly on new builds, and can help achieve a higher level of sustainability for your building.


    What makes the perfect bar top?
    What makes the perfect bar top?

    The choice of bar top material essentially comes down to three things—aesthetic, usability and durability. At least that’s the general consensus among the Australian hospitality designers I interviewed.


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