A restaurant move is not a standard commercial job. The kitchen alone has equipment that weighs hundreds of pounds, connects to gas and water lines, and cannot be handled without the right crew and the right tools. Add a front-of-house full of fragile inventory, a bar setup, and a timeline where each day closed is lost revenue, and the margin for error is very thin.
A commercial range weighs 300 to 600 pounds. A walk-in cooler has to be disconnected, moved in sections, and reassembled. A hood system has to come down before anything behind it can move. None of that is standard furniture work.
Los Angeles has one of the densest restaurant markets in the country, and restaurants relocate for all the usual reasons: a lease that does not renew, a better location, a remodel that requires a temporary move, or a concept that is expanding. Whatever the reason, the move itself is more complex than most commercial jobs. The kitchen equipment is heavy, connected to utilities, and worth significant money. The front of house has fragile inventory that needs careful packing. And the whole operation has to be executed fast enough to limit the closure window.
Royal Moving & Storage handles restaurant moves across Los Angeles with a crew equipped for commercial kitchen work. We coordinate with your plumber, electrician, and gas company before move day, so the utility disconnections and reconnections are scheduled around the move rather than discovered on the day. Transparent pricing with the full cost up front, USDOT #3617767.
Get a Free Quote →Six categories of work that separate a restaurant move from a standard commercial job, and that go wrong when a crew is not prepared for them.
Commercial ranges, convection and combi ovens, fryers, griddles, and broilers. These weigh between 200 and 700 pounds and require equipment dollies, floor protection, and multiple crew members working together. Dropped or tilted incorrectly, they are destroyed.
Walk-in coolers and freezers have to be emptied, refrigerant properly handled, disassembled into panels, transported, and reassembled at the new location. Reach-in refrigerators and under-counter units require upright transport and a settling period before restart.
Gas ranges, commercial dishwashers, steamers, and ice machines connect to gas, water, and drain lines. We coordinate with your plumber, electrician, and gas company so disconnections are complete before the crew arrives and reconnection is scheduled at the new location.
Tables, chairs, booths, banquettes, host stands, and POS terminals. Booths are often fixed to the floor and have to be unbolted. Furniture placement at the new location has to match the new floor plan so service can run on day one without rearranging.
Back bar shelving, bar refrigerators, draft systems, liquor storage, and the glassware that represents a substantial replacement cost if broken. Glassware packed in cell divider boxes, bar equipment moved with padded protection.
Every day a restaurant is closed during a move is a day of lost covers, lost revenue, and staff sitting idle. The move plan is built to minimize that window: utility pre-disconnection, a sequenced move order from kitchen to front-of-house, and a setup at the new location aligned with your reopening date.
A restaurant move requires more pre-planning than most commercial jobs. Getting the utility schedule right before the crew arrives is the difference between a smooth move and a delayed one.
We walk the kitchen and front-of-house, inventory the equipment, and plan the move sequence. You get a transparent quote with the full cost up front and a clear timeline.
Gas disconnection, water line capping, and electrical sign-off scheduled with your trades before move day. Reconnection at the new location coordinated for the same timeline.
Equipment moves in sequence: heavy kitchen equipment first with proper dollies and floor protection, walk-ins sectioned and loaded, then front-of-house furniture and glassware packed and moved.
Equipment positioned in the new kitchen to your spec, front-of-house set to the floor plan, and everything placed so your trades can reconnect utilities and you can open on schedule.
A restaurant relocation often needs more than the physical move. Here are the LA services most commonly added.
For larger food service operations or multi-location brands, our commercial service scales to the full scope of the job.
When the new location is not ready and you have to vacate the old one, climate-controlled commercial storage holds the equipment between locations.
Glassware, plateware, smallwares, and bar inventory packed with cell dividers and proper materials so breakage is not the story of the move.
For cafes, bakeries, and smaller food businesses where the kitchen is compact and the move scope is closer to a small-business job than a full restaurant relocation.
Have your own vehicle or a freight arrangement? Book our crew for just the loading, unloading, and heavy equipment handling.
An urgent lease situation, an equipment delivery that needs to be repositioned, or a partial move that cannot wait. Same-day availability when crew allows.
Local crews covering every LA neighborhood from Downtown and Koreatown to the Westside, the Valley, and the South Bay.
General movers move furniture. A commercial kitchen has none of that. Discovering the difference on move day means a longer closure, damaged equipment, and a reopening that does not happen when planned.
Tell us about your operation and your timeline. We will walk the kitchen and front-of-house, plan around your utility schedule and your closure window, and give you a transparent quote with the full cost up front.
Yes. Commercial ranges, convection ovens, fryers, griddles, combi ovens, and similar equipment are part of every restaurant move we handle. These require heavy-duty equipment dollies, proper crew size, and floor protection. We assess the equipment during the walk-through and confirm the right tools are on the truck before move day.
