Boynton Beach, Florida
Commercial kitchens, built to pass and built to last.
Kitchen Services of the Palm Beaches Inc designs, builds and maintains commercial kitchens for restaurants, caterers, cafes and food businesses across Palm Beach County. Layout through hood, equipment through inspection, and service long after you open.
Starting prices
What projects run
- Kitchen design and layout drawingsfrom $1,450
- Equipment consultation and specfrom $650
- Small cafe or prep kitchen build outfrom $38,000
- Full restaurant kitchen build outfrom $95,000
- Hood and exhaust system installedfrom $9,500
- Walk in cooler or freezer installedfrom $11,000
- Equipment installation, per unitfrom $275
- Preventive maintenance contractfrom $295 / mo
Build out ranges assume an existing commercial space with utilities in place. Full breakdown on the pricing page.
What we do
Six services, one contractor
Most kitchen problems are handoff problems. The designer does not talk to the equipment supplier, the installer does not talk to the hood company, and the operator is left in the middle. We handle the whole chain.
Kitchen Design & Layout
Scaled floor plans, equipment schedules, workflow zoning and utility rough in drawings. Built around your actual menu and covers, not a generic template.
from $1,450Build Out & Installation
Full kitchen build out in a new or existing space. Stainless fabrication, equipment setting, utility connections, coving and finishes, coordinated to a schedule.
from $38,000Equipment Supply
New and certified refurbished commercial equipment from the major manufacturers, specified for your line rather than for whatever a dealer has in stock.
quoted per packageHood & Ventilation
Type I and Type II hood systems, make up air, exhaust fans and fire suppression coordination, sized and installed to meet code and to actually move air.
from $9,500Walk Ins & Refrigeration
Walk in coolers and freezers, reach ins, prep tables and remote condensing systems, sized for your volume and for Florida ambient conditions.
from $11,000Service & Maintenance
Preventive maintenance contracts, calibration, filter and gasket programs and emergency response so a failed compressor does not close you on a Friday night.
from $295 per monthWhy operators call us
A kitchen that fails inspection is not finished, it is expensive
The costly mistakes in a commercial kitchen are almost never the equipment. They are the things that get discovered at inspection, or worse, three months into service. A hood undersized for the equipment beneath it. Floor drains in the wrong place. A three compartment sink that does not meet the required dimensions. Grease waste with nowhere to go. Electrical that cannot carry the line once everything runs at once.
- We design to Florida Building Code and Florida Food Code from the first drawing
- We size hoods to the equipment, not to the ceiling opening
- We specify NSF listed equipment for every food contact surface
- We coordinate with your health department plan review
- We verify electrical and gas capacity before equipment is ordered
- We are there for inspection rather than leaving you to explain our work
The honest part
We cannot make a space into something it is not. A 900 square foot suite with a 200 amp panel and no grease interceptor will not become a full service restaurant kitchen because the lease is signed. We would rather tell you that during a site visit than after you commit.
Before you sign a lease, have us walk it. A two hour visit that saves you from the wrong space is the most valuable thing we do, and we would rather do that than build you something that fights you for the next five years.
How it works
From lease to first service
Site visit
We walk the space, measure, check utilities, ceiling height, grease waste and access. You get an honest read on what the space can support.
Design & spec
Scaled layout, equipment schedule and utility requirements, built around your menu, your covers and your service style.
Permit & approval
Drawings packaged for health department plan review and building permit, with revisions handled by us rather than by you.
Build & commission
Installation, utility connections, equipment startup, staff walkthrough and support through your inspections to opening day.
Who we build for
Kitchens we work in
Different operations fail in different places. These are the ones we know well enough to design around.
Full Service Restaurants
Hot line, cold line, expo, dish and prep, laid out so tickets move one direction and nobody crosses the line to plate.
Catering Kitchens
Production volume rather than service volume. Bulk cooking, blast chilling, holding, packing and a loading path that actually works.
Cafes & Bakeries
Compact footprints where every inch counts. Ventilation and refrigeration planned around limited space and limited power.
Ghost & Delivery Kitchens
Multi concept production in one footprint, with separation, labeling and packing stations built into the layout from the start.
Hotels & Clubs
Banquet and a la carte from one kitchen, plus the holding and transport equipment that makes event service possible.
Schools & Care Facilities
High volume feeding on a fixed schedule, with the sanitation and record keeping those operations are held to.
Food Trucks & Commissary
Commissary support kitchens and the compact equipment and ventilation packages mobile units require.
Grocery & Prepared Foods
Deli, hot bar and prepared food departments, including display refrigeration and back of house prep space.
Pricing at a glance
Three ways projects come to us
Design only, full build out, or ongoing service on a kitchen somebody else built. Full detail on the pricing page.
Design & Consulting
- Site visit and measurement
- Scaled floor plan and equipment layout
- Equipment schedule with specifications
- Utility requirement summary
- Health department plan review package
- One revision round included
Full Build Out
- Everything in Design and Consulting
- Equipment supply and delivery
- Stainless fabrication and installation
- Hood, exhaust and make up air
- Refrigeration and walk in systems
- Utility connections and commissioning
- Inspection support through opening
Service Contract
- Scheduled preventive maintenance visits
- Refrigeration and cook line inspection
- Filter, gasket and calibration program
- Priority emergency response
- Discounted labor rate on repairs
- Documented service history for inspections
Before you sign
Five things to check in any space
- Grease waste. Is there an interceptor, and is it sized for your volume? Retrofitting one into an existing slab is expensive and disruptive.
- Electrical capacity. Add up every piece of equipment running at once. A 200 amp panel does not run a full kitchen.
- Gas supply. Line size and meter capacity, not just whether gas exists at the building.
- Exhaust path. Can a duct actually reach the roof, and will the landlord and the neighbors allow it?
- Ceiling height. A hood needs clearance above it. Low ceilings quietly rule out equipment you were planning on.
We check all five on a pre lease walkthrough. It is the cheapest hour you will spend on the project.
Questions
Quick answers
How long does a build out take?
Six to fourteen weeks for most projects once permits are issued, depending on scope and equipment lead times. Permitting and plan review add time before that and vary by municipality across the county.
Do you handle permits?
We prepare and package drawings for health department plan review and building permit, and we manage revisions. Permit applications are filed by the licensed contractor of record for the trade involved, and we coordinate that process with you.
Can you work in an occupied kitchen?
Yes. Equipment swaps, refrigeration work and partial renovations are commonly done overnight or between services so you do not lose trading days.
Do you sell used equipment?
We supply new and certified refurbished equipment. Refurbished units come with a warranty and we tell you honestly which categories are worth buying used and which are not.
What areas do you serve?
All of Palm Beach County, from Boca Raton and Delray through Boynton, West Palm, Palm Beach Gardens and Jupiter, plus the western communities.
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.