Restaurant facilities management
Your kitchen never stops. Neither do we.
Site Command runs the facility side of your restaurant so you can run the food side. We manage every piece of equipment, monitor your coolers and water lines, keep hood cleaning and fire suppression on schedule, walk your kitchen before the health inspector does, and handle every repair from one request to one bill.
- Plans from $399/mo
- Veteran-owned
- Cooler & freezer monitoring
- Pre-inspection walkthroughs
Kitchen status Example
- Walk-in cooler36.4°F · normal
- Walk-in freezer-2.1°F · normal
- Water flow, main lineNo leaks detected
- Hood cleaningNext due Dec 2026
- Suppression inspectionCurrent
- Grease trap serviceDue in 9 days
- Pre-inspection walkthroughScheduled
Example dashboard for illustration only.
- Protect your inventoryKnow the moment a cooler drifts
- Inspection-readyWalkthroughs before the real thing
- Compliance on autopilotHoods, suppression, grease traps
- One call for repairsEvery trade, every location
The restaurant program
Everything behind the line, managed.
Most restaurant owners juggle a refrigeration guy, a hood cleaner, a plumber, a fire company and a stack of inspection reports. We take all of it.
- 01
Kitchen equipment management
Every fryer, range, oven, dish machine, ice machine and walk-in documented with its age, service history and repair spend. Preventive maintenance scheduled, replacements planned before failures. How asset management works
- 02
Cooler & freezer temperature monitoring
Sensors in your walk-ins and reach-ins report temperature around the clock. If readings drift out of range, we're alerted and we call you with first steps before product is lost.
- 03
Water flow & leak monitoring
Leak and flow sensors on water lines, ice machines and water heaters catch a burst line or running leak early, before it floods the kitchen or the bill.
- 04
Hood cleaning & fire suppression
Kitchen exhaust hood cleaning, suppression system inspections and fire extinguisher service kept on the schedule your volume and fire code require, with certificates on file.
- 05
Pre-inspection readiness walkthroughs
Unannounced-style walkthroughs of the facility items health inspectors look at: equipment condition, holding temperatures, handwashing and plumbing, pest signs. You get a fix list and we coordinate the repairs before the real inspection.
- 06
Grease traps, plumbing & general maintenance
Grease trap pump-outs and backflow testing on schedule, plus drains, restrooms, lighting, doors, HVAC and everything else that keeps the dining room open.
Restaurant plans
Simple monthly plans. Pick the one that fits your kitchen.
Priced per location for 1 to 3 locations. Vendor labor, parts and repairs are billed at cost and only with your approval.
2nd & 3rd location $329/mo
For cafes and quick-service kitchens.
- 4 service requests a month
- Preventive maintenance visits
- Equipment register
- Compliance calendar & certificate vault
- Monitoring and walkthroughs available as add-ons
2nd & 3rd location $479/mo
For full-service restaurants with walk-ins.
- 6 service requests a month (4 per added location)
- Everything in Line
- Temperature & leak monitoring service, up to 3 sensors
- Quarterly pre-inspection walkthroughs
- Restaurant preventive maintenance upgrade
- Annual equipment lifecycle report
2nd & 3rd location $699/mo
For high-volume kitchens and small groups.
- 12 service requests a month (8 per added location)
- Everything in Kitchen
- Monitoring service, up to 8 sensors plus main-line water flow
- Pre-inspection walkthroughs every other month
- Quarterly asset reports & annual capital plan
- 3 competitive bids on jobs over $1,500
Monitoring equipment you own
Temperature, leak and flow sensors are purchased once with installation, and you own the equipment once it's installed. Your plan covers the monitoring service: live readings, alerts, temperature history and our response. We quote equipment after a quick site walkthrough.
Setup & terms
One-time setup fee per location ($295 Line, $395 Kitchen, $495 Full Command), waived with a 1-year agreement, which also takes 5% off your monthly fee. Month-to-month plans can cancel with 30 days' notice. Restaurant groups with 4 or more locations get a custom quote.
When a cooler fails at 2 a.m.
Here's what happens.
Sensor alert
The walk-in climbs above its safe range and the sensor sends an alert. No one has to be in the building to notice.
We call you
We contact your manager with first steps: check the door, move product to a working unit if needed.
Tech lined up
We line up the first available qualified refrigeration tech and share the temperature history.
Repair approved
You approve the quote. The work is completed and photographed.
Logged
Temperatures, timeline, photos and invoice go into the unit's record for your files and your next inspection.
Your compliance calendar
The dates that sneak up on restaurants, tracked.
Hood cleaning & suppression
Exhaust hood cleaning and suppression system inspections scheduled and documented.
Fire extinguishers
Annual service and tags kept current, with records on file.
Grease trap & backflow
Pump-outs and backflow tests on the schedule your county requires.
Pre-inspection walkthroughs
Readiness checks ahead of health inspections, with a fix list.
Hood cleaning reports, suppression tags, extinguisher records and repair history stored per location, ready the moment an inspector, landlord or insurer asks.
Restaurant FAQ
Questions restaurant owners ask us
How much does it cost?
Restaurant plans are $399, $599 or $899 per month for your first location, with lower rates for a 2nd and 3rd location. Groups with 4 or more locations get a custom quote. Vendor repairs are billed at cost, only with your approval.
Who owns the monitoring sensors?
You do. Monitoring equipment and installation are purchased once, and the equipment is yours once it's installed. Your plan covers the monitoring service itself.
Do the temperature and water sensors require new wiring?
In most kitchens, no. We confirm the right sensors for your equipment during the site walkthrough and coordinate installation.
Do pre-inspection walkthroughs guarantee I pass my health inspection?
No one can guarantee an inspection result. Our walkthroughs focus on the facility and equipment items inspectors check, so problems get found and fixed before the inspector arrives. They don't replace your food safety certification or official inspections.
Do you clean the hoods yourselves?
No. Hood cleaning, suppression service and other trade work are performed by qualified independent vendors. We schedule it, verify it was done and keep the certificates on file.
Run the restaurant. We'll run the building.
Book a 15-minute call. We'll walk through your equipment, your inspection calendar and what monitoring would cover in your kitchen.