Moving a restaurant is not a furniture move with a commercial kitchen attached. It is a 600-pound range, a walk-in cooler that has to stay cold, a hood system, a marble pass, and a bar setup that all need to land in the right order so you can reopen. We move commercial kitchens and full FOH setups across eight markets.
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A commercial kitchen is dense, heavy, and built around gas and plumbing connections. Moving it needs a crew that understands both the equipment and the preparation it requires before a single piece can leave.
A residential crew can carry tables and chairs, but they will not know what to do with a commercial range that has to be disconnected from a gas line, or a walk-in cooler that needs careful disassembly to get through the door. Use the wrong crew and you end up with damaged equipment, a code violation, or a crew that simply refuses to touch the kitchen.
Royal Moving & Storage moves restaurants across eight metros with crews experienced in commercial kitchen equipment, FOH furniture and fixtures, and the timing needed to reopen on schedule. We work after hours and on weekends so a Friday close can be a Monday open, and we can store equipment between leases when renovations run long.
Read More About Us →Each piece has its own weight, prep requirements, and handling needs. Here is what a typical restaurant move involves and what each item calls for before it moves.
Weights are typical ranges and vary by brand and configuration. Gas disconnection, refrigerant recovery, and plumbing disconnection must be performed by licensed tradespeople before we move the equipment. Your coordinator walks through each item at the site visit and confirms what needs to be arranged beforehand.
Four steps, a transparent price, and a coordinator who knows what every piece of equipment needs before it leaves the building.
We walk both locations, list every piece of equipment, and flag what needs licensed disconnection before we can move it. Transparent price set at this stage.
Gas lines capped, water disconnected, cooler contents and refrigerant handled before the crew arrives to load.
FOH furniture loads first, kitchen equipment last, so the new kitchen can be set up before FOH is assembled on the other end.
Equipment placed where it needs to reconnect so your trades can hook up gas, plumbing, and power without moving anything twice.
Restaurant relocations often involve a storage gap, a renovation overlap, or heavy single pieces. Add the parts you need.
The full relocation plan, after-hours scheduling, and downtime strategy — restaurant included as a business move.
Same-city restaurant moves with after-hours timing so you keep serving until the last night at the old location.
Opening a second location in another city or moving the whole operation cross-state under USDOT #3617767.
When the new space is being built out, we hold kitchen equipment and FOH furniture safely until you are ready.
Just the booths, banquettes, or host stand — single heavy pieces moved without a whole-location minimum.
Smallwares, glassware, and delicate FOH items packed for safe transit between locations.
We move restaurants across the West Coast and in Texas, with local crews familiar with commercial kitchen logistics, loading dock access, and the health department requirements in each market.
A crew that moves apartments all day does not know gas lines, refrigerant recovery, or why the loading sequence determines whether you open on Monday or next Friday.
Planning a move soon? Royal Moving & Storage can help you understand your options, review the details of your move, and provide a clear estimate based on your needs.
Gas line capping and refrigerant recovery must be performed by licensed plumbers and HVAC technicians — not by movers. At the equipment audit we flag everything that needs licensed disconnection and how far in advance it needs to be done. We move the equipment once it is safe to do so. Some operators coordinate their own trades; others ask us to help connect them with licensed contractors. Either way, the prep needs to be confirmed before move day.
In most cases, no. Walk-in coolers and freezers are typically panel-built on site and have to be partially or fully disassembled to move. The refrigerant needs to be recovered by a licensed HVAC contractor before disassembly, and the unit needs to be reinstalled and re-gassed at the new location. We handle the physical move of the panels, but the refrigerant work is for the trades. We flag this at the site visit so there are no surprises.
Yes. When a buildout runs behind or the new lease does not start until after you have to vacate the old one, we pick up from the kitchen, hold everything in access-controlled storage, and deliver to the new address once it is ready. It avoids the cost of a double lease overlap and keeps the equipment protected rather than sitting on a floor somewhere.
FOH furniture and décor loads first and unloads last. Kitchen equipment loads last so it unloads first and is in position before the FOH is set up. That means your trades can start hooking up gas, plumbing, and power before the front of house is even assembled. We plan the sequence with you at the site visit, and the coordinator confirms it with the crew before they load.
We move single pieces. A replacement range, a prep table going to another site, or a commercial dishwasher being relocated during a kitchen redesign are all jobs we handle. Book it as a furniture or single-item move and note that it is commercial equipment so we send the right crew size and know to ask about any disconnection requirements.
