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About Us
A Palm Beach County commercial kitchen contractor that stays involved after the equipment is switched on.
Our story
Built from watching good operators get bad kitchens
Kitchen Services of the Palm Beaches Inc started from a pattern we kept seeing. A capable chef signs a lease, hires a general contractor who has never built a kitchen, buys equipment from whichever dealer answered the phone, and discovers at inspection that the hood is undersized, the sink does not meet code and the walk in condenser is sitting in direct afternoon sun on a Florida roof.
None of those are exotic problems. They are all foreseeable at the drawing stage by somebody who builds kitchens for a living. That is the gap we fill. We do the layout, we specify the equipment, we install it, and we are standing there at inspection rather than explaining over the phone why the drawings say what they say.
We work out of Boynton Beach and serve the whole of Palm Beach County, from the Boca and Delray restaurant corridors through West Palm, the Gardens and Jupiter, and out to the western communities. Independent operators, small groups, caterers, clubs and institutional kitchens.
At a glance
- Office at 8353 Raymond Dr, Boynton Beach, FL 33472
- Serving all of Palm Beach County
- Open Monday through Saturday, 8:00 AM to 5:00 PM
- Design, build out, equipment, ventilation and service
- Restaurants, caterers, cafes, clubs and institutional kitchens
- Emergency response for service contract clients
- Work performed by appropriately licensed trades
How we work
Six commitments
Code first, always
Florida Building Code, Florida Food Code, NFPA 96 for ventilation and NSF listing for food contact surfaces. Designing around code rather than discovering it at inspection.
Menu driven layout
We ask what you are cooking and how many covers before we draw anything. A kitchen laid out for the wrong menu fights your staff every shift for years.
Honest about the space
If a space will not support what you want, we say so at the site visit, before the lease is signed. Losing that job costs us far less than building you something wrong.
Specified, not stocked
We spec equipment for your line, including from manufacturers we do not stock. The right unit matters more than what is convenient for us to sell.
We show up at inspection
Our work, our explanation. Operators should not be left translating drawings to an inspector on the most stressful morning of the project.
Service after opening
The relationship does not end at commissioning. Most of our clients stay on a maintenance program, which is how we find out whether we built it right.
Service area
Where we work
Palm Beach County has a wide spread of operations, and each corridor has its own rhythm. Coastal restaurants that live and die on season. Western communities feeding year round residents. Club and hotel kitchens that swing from empty to banquet volume in a week.
- Boynton Beach, Delray Beach and Boca Raton
- West Palm Beach, Lake Worth and Palm Springs
- Palm Beach Gardens, North Palm Beach and Jupiter
- Wellington, Royal Palm Beach and Loxahatchee
- Riviera Beach, Lantana and Greenacres
- Belle Glade and the western agricultural communities
Outside the county? Ask. We take projects in Broward and Martin County where the scope justifies the travel.
What we will not do
An honest list, because it saves everyone a wasted meeting.
- Design a kitchen we know will not pass plan review to keep a client happy
- Undersize a hood or a grease interceptor to hit a budget number
- Install food contact equipment that is not NSF listed or equivalent
- Work around a permit that the scope legally requires
- Recommend equipment because we have it rather than because it fits
- Promise an opening date that depends on a permit we do not control
By the numbers
How we operate
6 to 14 weeks
Typical build out duration once permits are issued, depending on scope and equipment lead times.
4 to 10 weeks
Typical equipment lead time for specialty and custom fabricated items ordered from the manufacturer.
24 hours
Response target on service calls for clients under a maintenance contract.
6 days
Open Monday through Saturday, 8:00 AM to 5:00 PM. Closed Sunday.
Let's look at your space
Tell us the square footage, the menu you plan to run and your target opening date. We will tell you what is realistic and what it costs.