Restaurant Equipment Moving in Boston and MetroWest

The release list comes before the truck date. Your chef and the trades agree which units are disconnected on which day, and we book our loads after those visits and before the new kitchen's start-up. Smallwares and shelving can move a day or two early, so the new kitchen has shelves up before equipment arrives. Loading after close or on a Sunday can be arranged.

Kitchen equipment is heavy and awkward, so measure the path at both ends: back door, stairs, the turn into the kitchen, and any shared corridor in a mixed-use building. A downtown Boston or Seaport space may need a booked dock and freight elevator and proof of insurance for the building, which we can issue. A reach-in that will not clear a door once its handles and hinges are off goes back to its vendor for advice.

Stainless is tough, but its corners and handles damage door frames, walls, and other gear. Corners get guards, doors on reach-ins are strapped shut, and loose shelves inside are removed and wrapped. Reach-ins ride upright, never on their backs, and the refrigeration technician tells you how long a unit should stand before it is plugged in again.

Smallwares are packed by weight. Stockpots and sheet pans go in small, strong cartons; ceramics and glass go in divided ones; knives are wrapped and boxed apart with the box marked. Kitchen floors are often slick, so the crew lays runners and takes slow, two-person carries through the back door. Nothing edible rides with us: food and chilled stock stay with your team.