Restaurant Movers

Restaurant Movers Vancouver — Commercial Kitchen Relocation Experts

Relocating a restaurant is one of the most complex commercial moves a business owner can face. Between heavy commercial kitchen equipment, fragile glassware, perishable inventory, and the pressure to minimize downtime, restaurant moves require a moving company with specialized experience. Simple Moves & Storage provides professional restaurant moving services across Greater Vancouver in 2026, helping restaurant owners, chefs, and hospitality groups relocate their operations efficiently and safely. With a 4.8-star rating and years of commercial moving experience, we understand what it takes to get your restaurant open in its new location as quickly as possible.

Why Restaurant Moves Are Different from Standard Commercial Moves

A restaurant is not just an office with desks and file cabinets. It is a complex operation built around heavy, specialized, and often delicate equipment. Here is what makes restaurant relocations uniquely challenging.

Heavy commercial equipment. Commercial ovens, walk-in coolers, deep fryers, dishwashers, prep tables, and exhaust hoods can weigh hundreds or even thousands of pounds. Moving this equipment requires appliance dollies, ramps, and crews trained in heavy-item handling. Improper moving can damage both the equipment and the building.

Gas and electrical disconnections. Many pieces of restaurant equipment are hard-wired or connected to gas lines. These must be professionally disconnected before the move and reconnected at the new location. We coordinate our timeline with your electrician and gas fitter to ensure a smooth handoff.

Refrigeration and perishables. Walk-in coolers, reach-in refrigerators, and freezers need to be emptied, defrosted, and cleaned before moving. Perishable inventory needs to be used, donated, or disposed of before moving day. For shorter moves, we can transport refrigerated items in insulated containers to minimize spoilage.

Fragile items. Restaurants have extensive glassware, dishware, and barware collections. Wine glasses, cocktail glasses, plates, and serving dishes must all be individually wrapped and packed to prevent breakage during transport. We use dish-pack boxes with cell dividers for glassware and custom padding for larger serving pieces.

Tight timelines. Every day your restaurant is closed costs you revenue. Restaurant owners need movers who can work quickly without cutting corners. We plan restaurant moves to minimize closure time, often working evenings and overnight to keep your downtime to one or two days.

Health code compliance. Your new location needs to pass a health inspection before you can reopen. How equipment is transported, stored, and reinstalled matters. We handle equipment with clean pads and ensure nothing is contaminated during the move.

Restaurant Equipment We Move

Our crews are equipped and trained to handle all types of commercial restaurant equipment including:

• Commercial ovens, convection ovens, and pizza ovens
• Commercial ranges and stovetops
• Deep fryers and flat-top grills
• Walk-in coolers and freezers (panels and compressors)
• Reach-in refrigerators and freezers
• Commercial dishwashers
• Stainless steel prep tables and work stations
• Exhaust hoods and ventilation components
• Ice machines
• Espresso machines and coffee equipment
• Bar equipment including draft systems, coolers, and speed rails
• Shelving units and storage racks
• POS systems, computers, and registers
• Dining furniture including tables, chairs, booths, and banquettes
• Glassware, dishware, flatware, and serving pieces
• Decor, artwork, signage, and branding elements
• Smallwares including pots, pans, utensils, and kitchen tools

Our Restaurant Moving — 2026 Process

Restaurant moves require careful planning and execution. Here is how we approach every restaurant relocation.

Step 1: Site assessment. We visit your current restaurant to inventory all equipment and furnishings, measure doorways and access points at both locations, identify heavy items requiring special equipment, assess parking and loading zone availability, and determine the optimal crew size and timeline.

Step 2: Moving plan. We create a detailed moving plan that includes the sequence of equipment removal, truck loading order, transport route, and reinstallation sequence at the new location. We also identify which items need professional disconnection and reconnection by licensed tradespeople.

Step 3: Preparation. Before moving day, we coordinate equipment disconnection with your electrician and gas fitter. Refrigeration units are defrosted and cleaned. Perishable inventory is managed. Small items and fragile pieces are packed and boxed.

Step 4: Equipment removal and loading. On moving day, our crew systematically removes equipment from the kitchen, bar, and dining area. Heavy items are moved using appliance dollies, furniture dollies, and ramps. Everything is padded, wrapped, and secured in the truck.

Step 5: Transport. Equipment is transported carefully with proper securing to prevent shifting. For large moves, we may use multiple trucks to complete the relocation in a single trip.

Step 6: Delivery and placement. At your new location, we unload and position equipment according to your kitchen layout plan. We place heavy items first, followed by furniture and smaller items. Our crew can work alongside your contractors to ensure equipment is positioned correctly for final hookup.

Step 7: Cleanup. We remove all packing materials, dispose of debris, and leave both the old and new locations clean and ready.

Minimizing Restaurant Downtime

We understand that every day your restaurant is closed, you lose revenue and risk losing customers to competitors. Our approach to restaurant moves is designed to minimize your closure time.

Pre-move packing. We can pack non-essential items like decor, extra dishware, and seasonal equipment days before the actual move. This reduces the workload on moving day and shortens the timeline.

After-hours and overnight moves. We offer evening and overnight moving schedules so you can serve customers during the day and move at night. For some relocations, this means you close for dinner service at the old location and open for lunch at the new one.

Phased moves. For larger restaurants or those moving a short distance, we can move the operation in phases. The dining room moves one day, the kitchen the next, and the bar area after that. This allows partial operations to continue during the transition.

Parallel setup. While our crew is still unloading equipment at the new location, your staff and contractors can begin setup and testing in areas that are already complete. We coordinate with your team to stay out of each other’s way and keep things moving.

Restaurant Moving Pricing

Restaurant moves are priced based on the scope of the project. Factors that influence pricing include the total volume and weight of equipment and furnishings, the distance between old and new locations, access conditions at both locations including stairs, elevators, and loading docks, the crew size and number of trucks required, whether the move happens during regular hours or after hours, and the amount of packing and unpacking needed for smallwares and fragile items.

We provide a detailed estimate after our site assessment. Our pricing is transparent with no hidden fees for equipment use, fuel, or standard packing materials. For large restaurant moves, we offer a flat-rate quote so you know the total cost upfront.

Contact us at (604) 670-6050 or request a quote to discuss your restaurant relocation.

Tips for Planning Your Restaurant Move

Based on our experience with restaurant relocations in Vancouver, here are our top recommendations for a smooth move.

Start planning early. Begin planning your move at least four to six weeks in advance. This gives you time to coordinate with contractors, utilities, and your moving company without rushing.

Inventory everything. Create a complete inventory of all equipment, furniture, and supplies. This helps with moving planning, insurance documentation, and ensuring nothing is left behind.

Use up perishable inventory. In the weeks before your move, run specials to use up food inventory rather than moving or disposing of it. This reduces waste and moving costs.

Label everything. Mark each piece of equipment with its destination location in the new kitchen or dining area. Use colored tape or stickers that match a floor plan. This speeds up placement at the new location dramatically.

Your full-service move starts here. Give us a call at (604) 398-4680 or request a no-obligation quote.

Coordinate utility transfers. Arrange for gas, electricity, water, and internet to be active at your new location before moving day. Nothing delays a restaurant opening like waiting for utility hookups.

Notify your customers. Let your customers know about the move through social media, your website, and signage at the old location. Include the new address, expected opening date, and any special opening promotions.

Update your licenses and permits. Contact Vancouver Coastal Health, the City of Vancouver, and your liquor license authority to transfer or update your permits for the new location. Some of these processes take weeks, so start early.

Frequently Asked Questions About Restaurant Moving

Can you disconnect and reconnect kitchen equipment?
We handle the physical moving of all equipment. For gas, electrical, and plumbing connections, we coordinate with your licensed tradespeople. We can recommend qualified contractors if you need referrals.

How do you move a walk-in cooler?
Walk-in coolers are typically disassembled into panels, moved separately, and reassembled at the new location. The compressor unit is moved intact. We work with refrigeration technicians to ensure proper reinstallation.

Can you move our restaurant overnight?
Yes. We offer after-hours and overnight moving services specifically for restaurants that need to minimize closure time. We regularly work evenings, nights, and weekends to accommodate restaurant schedules.

What about our liquor inventory?
We can transport your liquor inventory as part of the move. Bottles are packed in specialized boxes to prevent breakage. For large bar inventories, we use divided boxes and extra padding.

How do you protect our floors during the move?
We use floor runners, furniture pads, and plywood sheets to protect flooring when moving heavy equipment. This is especially important in new restaurants with freshly installed flooring.

Can you store equipment temporarily?
Yes. If your new location is not ready when you need to leave the old one, we offer secure storage for restaurant equipment. We ensure items are stored properly with climate considerations for sensitive equipment.

Do you move food trucks or mobile kitchens?
We can move the contents and equipment of food trucks and mobile kitchens. The vehicle itself would need to be driven or towed separately.

Areas We Serve for Restaurant Moving

We provide restaurant moving services throughout Metro Vancouver and the Fraser Valley, including Vancouver, Burnaby, New Westminster, Coquitlam, Richmond, Surrey, Delta, Langley, North Vancouver, West Vancouver, and surrounding communities. Whether you are relocating across the street or across the region, we have the equipment and expertise to handle your restaurant move.

Ready to Move Your Restaurant?

Contact Simple Moves & Storage today to discuss your restaurant relocation. Request a free quote or call (604) 670-6050. We will visit your restaurant, assess the scope of work, and provide a detailed plan and transparent pricing. Let us handle the heavy lifting so you can focus on opening your doors at your new location.

Types of Restaurant Moves We Handle

Not all restaurant moves are the same. The scope and complexity vary based on the type of restaurant, the distance of the move, and the circumstances. Here are the common types of restaurant relocations we handle.

Full restaurant relocations. Moving an entire restaurant operation from one location to another. This includes all kitchen equipment, dining furniture, bar setup, decor, smallwares, and back-office equipment. Full relocations require the most planning and the largest crews.

Kitchen-only moves. Sometimes a restaurant is renovating its kitchen while keeping the dining area operational, or a commercial kitchen is moving to a commissary or ghost kitchen space. We move all kitchen equipment including heavy commercial pieces while leaving the front of house untouched.

New restaurant setup. When a new restaurant is being built out and equipment is arriving from multiple suppliers, we receive, stage, and install equipment according to the kitchen floor plan. This is similar to FF&E installation for hotels but focused on commercial kitchen and dining environments.

Closing and liquidation. When a restaurant closes, all equipment and furnishings need to be removed. We can move items to storage, transport equipment to auction, deliver sold items to buyers, and clear the remaining space for the next tenant.

Temporary relocations. Some restaurants relocate temporarily during renovations to their existing space. We move the operation to a temporary location, then move it back when the renovation is complete. This requires careful inventory management and storage coordination.

Multi-location chains. Restaurant groups opening a new location or redistributing equipment between locations need a moving company that can handle the logistics of multiple sites, different schedules, and coordinated deliveries. We manage these projects with detailed planning and dedicated project coordination.

Restaurant Moving Safety and Compliance

Commercial kitchen equipment moves involve safety considerations that do not apply to residential moves. Our crews are trained in the specific safety protocols required for handling restaurant equipment.

Heavy equipment handling. Commercial ovens, ranges, and refrigeration units can weigh from 200 to over 2,000 pounds. We use heavy-duty appliance dollies rated for commercial equipment, steel ramps for loading and unloading, and floor protection rated for the weight of commercial kitchen items. Our crew members are trained in proper lifting techniques and never attempt to muscle equipment that requires mechanical assistance.

Grease and contamination prevention. Commercial cooking equipment accumulates grease that can transfer to other items, flooring, and walls during a move. We require that all equipment be cleaned and degreased before moving. We also use dedicated pads and wrapping for kitchen equipment to prevent cross-contamination with dining furniture and front-of-house items.

Gas and electrical safety. We do not disconnect or reconnect gas lines, electrical hardwiring, or plumbing. These must be handled by licensed tradespeople. We coordinate our timeline with your contractors so that equipment is disconnected before we arrive and the site is ready for reconnection when we have finished placing equipment at the new location.

Health inspector readiness. Your new restaurant will need to pass a health inspection before opening. How equipment is handled during the move can affect this. We ensure that all food-contact surfaces remain protected during transport and that equipment is delivered in a condition ready for final sanitization and inspection.

Restaurant Moving in Vancouver: Local Considerations

Moving a restaurant in Vancouver comes with city-specific logistics that out-of-town movers might not understand. Here are some Vancouver-specific considerations we handle routinely.

Street parking and loading zones. Vancouver’s commercial districts often have limited loading zones and strict parking enforcement. We coordinate truck parking in advance, obtain temporary parking permits when needed, and time our loading and unloading to avoid rush-hour restrictions on key streets.

Building access in mixed-use developments. Many Vancouver restaurants are located in mixed-use buildings with residential units above. Moving heavy equipment through shared lobbies, service corridors, and freight elevators requires building management coordination. We handle this as a standard part of our restaurant moving process.

Health authority coordination. Vancouver Coastal Health inspects all food service establishments before they can open. How equipment is transported and installed can affect your inspection outcome. We ensure equipment arrives clean, undamaged, and ready for final sanitization and health authority walkthrough.

Liquor license considerations. If your restaurant holds a liquor license, there are specific requirements around transporting liquor inventory between locations. We transport sealed inventory securely and can coordinate with your liquor license requirements.

Timing around business hours. Vancouver’s restaurant scene operates seven days a week with early mornings for cafes and late nights for bars and nightclubs. We schedule restaurant moves around your operational hours to minimize lost revenue and customer disruption.

Let’s get you moved! Reach our full-service moving team at (604) 398-4680 or request a free moving quote now.

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