The barbecue and gourmet areas are among the most popular and frequently used leisure facilities in residential condominiums. Places for celebration and socialising with family and friends, these spaces add considerable value to the property and foster community integration. However, for the building manager and property management company, managing this space often involves neighbourly disputes, complaints about disorder, questions about cleaning charges, and the risk of fire- and gas-related accidents. 

Because the condominium market brings together generalist professionals who must balance residents’ comfort with the preservation of shared assets, establishing objective criteria for use, clearly defining who does what during the organisation process, and equipping the area with accident-prevention items are essential steps towards keeping the gourmet space safe, hygienic and pleasant for everyone. 

Booking Rules and Organisation of the Gourmet Area 

To ensure equal access and prevent disputes over dates, management of the barbecue area should be guided by transparency and process automation. The use of condominium management software and mobile applications eliminates the old discrepancies recorded in paper logbooks at reception and ensures that the rules are applied impartially: 

• Balanced advance-booking window: The booking calendar in the application should open 30 to 60 days in advance. Longer periods encourage speculative reservations by residents who then cancel the day before, while very short periods prevent families from planning events. 

• Capacity control and guest list: The Internal Regulations should set the maximum permitted occupancy for the space. To ensure security at reception, the responsible resident must submit a list containing the names and identity document numbers of external guests at least 24 hours before the event. 

• Respect for opening hours and noise-control rules: The start and finish times for use of the barbecue area should be clearly displayed in the system. From the cut-off time set by the condominium (usually 10 p.m. or 11 p.m.), sound systems must be switched off to safeguard the rest of residents in neighbouring units. 

A Transparent Division of Cleaning Responsibilities 

One of the greatest sources of friction in condominiums is the interpretation of the usage or cleaning charge. Some residents commonly believe that paying the charge exempts them from any responsibility for tidying up, leaving greasy worktops, dirty dishes and exposed food waste after the event. 

To resolve the matter, the management should state clearly in the condominium rules and booking agreement that the charge covers deep sanitisation and the technical cleaning of the area, while basic tidying and waste removal are the responsibility of the resident using the space. 

Responsibilities Exclusive to the Resident Using the Space 

• Waste collection and disposal: All waste generated during the event must be properly collected, placed in strong plastic bags and deposited in the condominium’s central rubbish area or in the waste storage area designated by management. 

• Initial cleaning of worktops and barbecue equipment: The user must remove excess grease and food residue from grills, skewers and work surfaces, preventing the build-up of encrusted dirt that is difficult to remove. 

• Handling of ashes: If the barbecue uses charcoal, the ashes must remain in the firebox until completely cool. Hot ashes must never be discarded in plastic bins. 

• Organisation of belongings and equipment: At the end of the booking, all personal utensils must be removed, and the condominium’s electrical equipment (such as refrigerators, drinks coolers and hobs) must be switched off and emptied. 

Responsibilities of the Condominium or Outsourced Team 

• Check-in and check-out inspection: A visual inspection should be carried out before and after the event — preferably with photographic records in the application — to verify the condition of furniture, appliances and finishes. 

• Deep cleaning and disinfection: Floor washing, full sanitisation of the adjoining toilets, internal cleaning of refrigerators, and disinfection of worktops and grills to ensure a hospital-grade standard of cleanliness for the next user. 

• Replenishment of supplies: Restocking liquid soap, paper towels and toilet paper in the toilets attached to the leisure area. 

Essential Safety Equipment and Standards 

The presence of intense heat, naked flames, high-powered electricity and the possible consumption of alcoholic drinks makes the barbecue area vulnerable to accidents unless suitable preventive equipment is provided: 

• Dedicated, well-positioned fire extinguisher: The space should have an appropriate fire extinguisher (usually dry chemical powder or CO²) installed a few metres from the fire-handling area, with illuminated emergency signage and a strictly current service date. 

• Metal ash bucket: A lidded metal container should be provided exclusively for disposing of cooled ashes and extinguished embers, preventing fires in the general waste area. 

• Systems and seals for gas barbecues: For barbecues supplied by mains gas or cylinders, easily accessible emergency shut-off valves must be installed, and hoses and regulators must remain within the validity period certified by INMETRO. The space must have permanent ventilation. 

• Prohibition of dangerous liquid accelerants: The rules must expressly prohibit the use of liquid alcohol, petrol or kerosene to light charcoal barbecues, allowing only approved solid firelighters or electric ignition systems. 

• First-aid kit and emergency signage: Keep a first-aid box at reception stocked with ointment for minor burns, sterile gauze and antiseptics, as well as visible signs displaying the telephone numbers for SAMU (192) and the Fire Service (193). 

How NewSun’s Subscription Energy Brings Predictability and Sustainability to the Condominium’s Leisure Area 

Frequent use of barbecue and gourmet areas increases electricity consumption in the building’s shared facilities. Equipment such as freezers, drinks coolers, refrigerators, high-powered extractor fans, feature lighting and sound systems creates continuous, substantial electricity demand throughout the month. For the condominium manager, these leisure operations are often accompanied by the Force of Unpredictability, caused by unexpected increases in electricity bills and changes in tariff bands during dry periods, complicating the budget forecast approved at the residents’ meeting. 

To protect the community’s finances and ensure financial stability with genuine sustainability, NewSun’s subscription energy offers a modern and highly strategic solution. Through our digital platform for clean, renewable energy, the condominium begins to receive electricity credits generated by highly efficient partner power plants. This model provides progressive savings on bills for shared areas without the need for financial investment, the installation of solar panels on the roof, or any physical work on the building’s infrastructure. 

Joining is entirely digital and administrative, in line with the pillars of our 5D Matrix: reducing bureaucracy, decentralising, digitising, decarbonising and decommoditising the energy mix. By adopting this superior energy experience, the manager strengthens their standing among residents as a Green Visionary Building Manager, promoting environmental responsibility, enhancing the property’s value and transforming budget management into a sustainable legacy for the entire condominium. 

Conclusion 

Keeping the barbecue area organised, clean and safe is entirely achievable when management combines clear internal rules, booking technology and a transparent division of responsibilities between residents and the cleaning team. Investing in fire-prevention equipment and carrying out continuous digital inspections protects the property and ensures peace of mind during celebrations. 

Complementing this organisation with operational-efficiency solutions — such as NewSun’s subscription energy to offset tariff peaks and stabilise electricity costs in communal areas — confirms a style of condominium leadership focused on innovation, process safety and the long-term well-being of the entire community.