Restaurant Moving in Colorado Springs

Service sets the clock. Choose the last service at the old address, then book the trades for both ends. El Paso County Public Health inspects a new food establishment before it opens, so that inspection date usually decides when smallwares and dry goods go in. The dining room can wait until the kitchen has passed.

Loading is almost always through the back. Downtown kitchens near Tejon Street tend to share an alley with neighbors' delivery trucks and dumpsters, while a pad site on the Powers corridor or in Briargate may open onto a shared lot. We ask the landlord where a truck may stand, and when, and whether they need our insurance certificate on file first. If you would rather not lose a service, the crew can start after the last seating or on a day you are closed, on request.

Grease is the hazard people forget. Kitchen tile and dock ramps stay slick after a deep clean, so the crew lays runners and rolls stainless on dollies instead of hand-carrying it across the floor. Chair backs, booth corners, and tabletops are padded, and dining sets ride grouped by section so the room can be set from the front door back.

Smallwares are boxed by station, never by type. A cooler, fryer, or range joins the load only after the trade that took it out of service tells your manager it is ready, and then we carry it the way the equipment vendor says to. Frozen, chilled, and perishable food stays on your food-safety plan, in your vehicles or your supplier's.