When the walk-in warms up on a Friday, the last thing you need is three phone calls to figure out whose problem it is. Under the Kitchen Care Plan, it's ours. Every mechanical system in your kitchen is on one schedule, with one team and one point of contact.
What the plan covers
Cold side
Walk-in coolers and freezers, reach-ins, prep tables, under-counter units, display cases, ice machines.
Hot side
Gas and electric ranges, cooktops, fryers, griddles, charbroilers, convection and deck ovens, steam equipment.
Water & drains
Hand sinks, 3-compartment sinks, floor drains, grease trap lines, commercial water heaters, booster heaters.
Air
Rooftop units, split systems, exhaust fans, make-up air units, dining room comfort.
Gas
Gas lines, flexible connectors, shutoffs and regulators on the cook line and water heaters.
Paperwork
An equipment list for your location and a written service log after every visit.
How it works
- Free walkthrough. We tour your kitchen with you, list every piece of equipment, note its age and condition, and flag anything that's already close to failing.
- A written plan and a flat monthly rate. You get a maintenance schedule built around your equipment and hours, and one price for it. No per-visit haggling.
- Scheduled visits. We clean condenser coils, check refrigerant temperatures, inspect door gaskets and drain lines, test gas connections and safeties, and check water temperatures at sinks and dish machines, before a problem shows up during service.
- Priority when something breaks. Plan members go to the front of our dispatch list, and repairs are billed at plan rates on the same invoice.
Why one vendor saves money
Separate contractors each see one piece of the problem. A walk-in that won't hold temperature might be a refrigeration fault, a failed door heater, a clogged drain line icing the evaporator, or a rooftop unit that lets the kitchen hit 95°F and overworks the condensing unit. One team that services all of it finds the actual cause the first time.
Preventive maintenance also costs less than emergency repair. Dirty condenser coils are one of the most common reasons refrigeration fails in summer, and cleaning them takes minutes on a scheduled visit. The same coil failing on a Saturday night means product loss, an after-hours call and a lost night of sales.
Before your health inspection. Virginia's food regulations require cold-held food at 41°F or below and hot water at hand sinks. Plan visits include a quick check of the equipment items inspectors look at, so you're not finding out during the inspection.
Who it's for
Independent restaurants, bars, cafés, bakeries, food trucks with a commissary, school and church kitchens, and small groups with two to ten locations across Hampton Roads. Multi-location owners get one schedule and one invoice for every site.
Common questions
How much does the Kitchen Care Plan cost?
It depends on how much equipment you have and how often it needs service. After the free walkthrough you get one flat monthly rate in writing, with repairs billed at plan rates. There's no charge for the walkthrough.
Do you replace my current refrigeration or plumbing contractor?
That's the idea. One team covers refrigeration, cooking equipment, plumbing, gas and HVAC. If you have a warranty contract on a specific piece of equipment, we work around it.
What brands do you service?
We work on all major commercial brands, including True, Traulsen, Beverage-Air, Turbo Air, Hoshizaki, Manitowoc, Scotsman, Vulcan, Garland, Southbend, Imperial, Pitco and Frymaster, plus the walk-in boxes and condensing units behind them.
Can I start with one location?
Yes. Most owners start with one kitchen and add locations once they've seen how it works.
Call (757) 495-7782 or send a request. You approve the price before we start.