NATIONWIDE RESTAURANT MOVERS
Kitchens Moved in Any Market, Under One Contract
Single restaurants, multi-unit groups, and franchise programs relocated in all 50 states. In-house crews handle the line, the refrigeration, and the dining room, with one project manager across every market.
- Coverage in All 50 States
- Kitchen Line Specialists
- Multi-Unit Programs
- One Project Manager
- Kitchen lines moved and reset to drawing in any market
- Walk-ins and refrigeration on cold-chain plans built for distance
- Multi-unit groups phased so no two locations go dark at once
- Trucking, storage, and installation under one contract
FOR GROUPS AND GROWING BRANDS
Restaurant Growth Crosses State Lines. Your Moving Standard Should Come With You.
Restaurant operators expanding into new markets learn a hard lesson quickly: the move is a different project in every city if you hire a different mover in every city. One market’s crew treats a kitchen line like precision equipment, the next treats it like scrap metal, and your opening calendar absorbs the difference.
Flood Brothers gives restaurant groups one standard everywhere. Our full-time crews move kitchen lines, refrigeration, and dining rooms in all 50 states, on the same documentation and the same discipline whether the location is a flagship downtown or a franchise unit off the interstate. Equipment inventories, utility coordination with licensed trades, cold-chain planning, and reset-to-drawing installation are the baseline, not the upgrade.
One contract, one insurance certificate, one project manager who knows every location on your list.
MULTI-MARKET LOGISTICS
Health Inspections in Every County, Cold Chain Across Every Mile
Interstate restaurant moves stack complications: refrigeration that must be protected for days rather than hours, health inspection requirements that differ by county, gas and electrical reconnects that need licensed local trades booked in advance, and equipment vendors delivering to a buildout that may or may not be ready.
We sequence all of it. The equipment your destination inspection requires lands and sets first. Cold chain gets a written plan, not an assumption. Local trade coordination goes on the calendar before the trucks roll. And when lease dates and buildout dates refuse to cooperate, your kitchen stages in our warehouse network and delivers in phases. The reopening date survives because the plan was built around the things that usually kill it.
WHAT WE MOVE
The Whole Operation, Any Distance
For restaurant groups, franchisors, ghost-kitchen operators, and single locations making a big jump.
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Kitchen Line & Equipment
Ranges, ovens, fryers, and prep lines moved, protected for the miles, and reset to your line drawing.
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Refrigeration & Walk-Ins
Walk-ins broken down and rebuilt, reach-ins transported on cold-chain plans, techs coordinated both ends.
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Dining Room & Bar
FOH furniture, bar equipment, lighting, and decor padded, trucked, and placed to the floor plan.
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Franchise & Group Rollouts
Multi-unit programs phased in sequence under one project manager with one standard per location.
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Interstate Trucking
Our fleet and our drivers, so the company that packed your kitchen is the company hauling it.
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Staging & Storage
Secure warehouse staging when the destination buildout is behind the lease calendar.
ONE STANDARD, EVERY UNIT
Your Tenth Location Gets the Same Move as Your First
Multi-unit operators do not have time to re-teach every vendor what matters. With one national partner, the lessons from your first relocation are built into your tenth: the same inventory system, the same equipment protection, the same inspection-first sequencing, run by full-time crews instead of whoever a broker found this week. That consistency is measurable in the only metric that counts: locations reopening on the announced date.
The Flood Brothers Difference
Restaurant Programs Run on Capacity
- 220+ Full-Time In-House Crew Trained crews on our payroll, not day labor.
- 500K+ Sq Ft of Warehousing Secure, racked storage and staging space.
- 50 States Covered One partner for local and multi-site work.
- 97% On-Time Completion Projects finished to the agreed schedule.
HOW THE MOVE RUNS
Four Steps From Last Service to First Ticket, Anywhere
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Scope Every Location
Both ends walked or remotely scoped, equipment measured, inspection and utility dates locked into the plan.
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Pack & Protect
The house packed by station and inventoried, with protection specified for interstate distance.
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Haul & Stage
Our trucks run the route, with warehouse staging when the destination is not ready to receive.
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Reset & Reopen
Line set to drawing, dining room placed to plan, and inspections passed on the first attempt.
Trusted by industry leaders
Enterprises that count on Flood Brothers
Your team demonstrated a level of urgency and attention to facility protection that I had not seen before.
We highly recommend Flood Brothers without reservation. They were on time, professional, and customer service-oriented.
We are very fortunate to have Flood Brothers as one of our partners, as they are willing to do whatever it takes to provide quality service.
Get Started
Plan Your Restaurant Move or Rollout
Tell us the locations, the equipment, and the dates. A project manager will build one plan that covers every market on your list.
(866) 528-9137
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Questions & Answers
Nationwide Restaurant Moving FAQs
General
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Both. Single-location moves across a state line get the same crews and the same discipline as a twenty-unit rollout. Groups simply add sequencing, which one project manager runs across all markets.
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With a written cold-chain plan: walk-ins broken down and rebuilt by people who do it constantly, reach-ins transported protected, and refrigeration techs booked at both ends so recommissioning happens on schedule, not on hope.
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We sequence the move around them. The equipment your destination county requires for final approval lands first, licensed local trades are booked into the plan, and the rest of the kitchen stages in behind it.
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Your kitchen stages in our secure warehouse network and delivers in phases when the space is ready. Late buildouts are the most common wrinkle in restaurant relocation, so staging is designed into the plan from day one.
ONE CALL, ANY MARKET
Moving a Restaurant, or Ten of Them?
Send the list and the target dates. We will build one plan with one standard across every location.