Restaurants & Hospitality
Flexible scheduling that keeps your kitchen open.
Hood suppression on a six-month cycle, the links that trigger the system, extinguisher programs and alarm testing — all of it on one visit, booked when you are closed.
The hazard profile
Common hazards found in restaurants and commercial kitchens.
Knowing what to look for is where our experience and knowledge shine. Problems get caught early, limiting the cost of repair in most cases.
The six-month hood cycle
Every six months, per code. It is the interval that slips most easily, so it goes on the calendar the day the last one is signed.
Grease builds faster in some kitchens
How often the links and the hood need attention depends on what you cook and how much of it, so two kitchens the same size can end up on different schedules.
The correct extinguisher by the fryer
That means the type made for cooking oil, mounted somewhere a cook can reach without crossing the range. Staff also need to know it comes after the pull station, not before.
Multi-location consistency
Groups with multiple locations usually have as many different service histories. We bring them onto one schedule so ownership can see all of it at once.
Tell us your systems. We'll build your inspection schedule.
Getting started takes one conversation. We'll do the legwork and come back with a detailed estimate.