The project includes approximately 6,000 square feet of renovated area, which is comprised of 1,500 square feet of back of house kitchen space, 500 square feet of top golf simulation suite and 4,000 square feet of dining, terrace bar and restrooms. The design included building a new envelope for the top-golf electronic swing suite and gutting of an existing restaurant and lounge area to support the new restaurant. MEP systems provided to support the swing suite, including power for the simulation equipment and security systems, and a fan coil for air conditioning. The Airport’s terminal-level HVAC systems provided the conditioning for the open trellis bar and seating areas, while a four-pipe fan coil provided conditioning for the close seating areas. Soda and beer chases were meticulously designed to deliver beverages from the cold storage area to the taps at the trellis bar and were coordinated with the architect to give the appearance of large, exposed electrical conduits connecting the bar to the kitchen. New power distribution systems were provided to support the space and were delivered via under slab methods to the remote seating areas to satisfy the aesthetic needs of the program.