Facility services for restaurants and QSRs.
When a walk-in cooler climbs, a fryer dies mid-lunch, or a health inspector leaves a punch list, waiting three days for a specialist is not an option. Servbon delivers every trade a restaurant needs — one dispatcher, one number, uniformed technicians in the window.
Tell us what is breaking in your kitchen.
A dispatcher who knows restaurants reads every submission. Reply within one business day.
What breaks in a restaurant, and why waiting is expensive.
Restaurants run more equipment per square foot than almost any commercial property type. Walk-in coolers, walk-in freezers, ovens, ranges, fryers, dishwashers, ice machines, grease traps, hood systems, refrigeration, plumbing under continuous pressure, and HVAC balanced against kitchen exhaust. When one of them fails, it usually fails during service.
The cost is compounding. Product spoiling in a warm cooler is measured in hours. A dishwasher down at seven pm is measured in complaints. A grease trap overflowing is measured in fines. A health inspection failed for something that was fixable in twenty minutes is measured in reputation the restaurant may never fully recover.
Servbon exists to shrink the window between "something broke" and "someone qualified is here fixing it."
The five trades that matter most for restaurants.
Every one of our ten trades is delivered directly. These are just the ones restaurant operators call us about most.
HVAC and refrigeration
Walk-in coolers, walk-in freezers, prep-table refrigeration, ice machines, and rooftop HVAC that has to fight kitchen heat load. Emergency response for equipment with product at risk. Preventive service that stops most of the failures before they happen.
Commercial appliance repair
Fryers, ovens, ranges, dishwashers, warewashing. Common parts on the truck so most repairs happen the first visit, not the third.
Plumbing
Grease traps, drain lines that fill with fats over months, water heaters sized for continuous demand, restroom fixtures that see hundreds of uses per shift. Emergency service for blockages before they back up into the dining room.
Janitorial and cleaning
Nightly deep cleans, hood cleaning coordinated with fire code, restroom programs, and post-inspection recovery cleans. Same standard whether the location has 8 seats or 80.
Pest control
Commercial IPM programs that satisfy health department scrutiny, cockroach and rodent management, exclusion work to stop pests from getting in. Documentation that stands up during inspections.
Walk-in cooler service, mid-week, no dining room disruption.
The health inspector's punch list is our problem, not yours.
Health department inspections are the hidden clock every restaurant operator hears ticking in the background. Failed inspections force closure, publicly. Passing ones require documentation of trap cleaning, pest control, sanitation, refrigeration temperatures, and a dozen other things nobody wants to be researching at eight pm on a Tuesday.
Servbon delivers the trades that keep restaurants compliant AND documents the service in a way that hands the inspector what they need. Grease trap pumping receipts, pest control service records, refrigeration temperature logs, sanitation documentation — all attached to the ticket, timestamped, exportable.
When an inspector leaves a punch list, we quote the fixes same day and complete them inside the compliance window. We have seen enough of these to know what the corrections need to look like the second time around.
What happens when something breaks mid-service.
Three real ticket types we see most weeks. Same dispatch process for all three.
Walk-in cooler climbing during dinner.
Send the form, flag emergency. In metro service hubs, a refrigeration tech is on the way inside two hours. We bring portable refrigeration units for high-inventory situations so product does not become the loss.
Fryer down at 11:45 am.
Common parts ride on the truck. Most fryer repairs happen the first visit. We do not schedule you for Tuesday when it broke Monday during lunch.
Grease trap overflow before opening.
Emergency pumping same day. If the sewer inspector wants documentation, they get it in the closeout email.
Questions restaurant operators ask us.
Do you service walk-in refrigeration overnight, or only during the day?
Overnight. Emergency refrigeration is the highest-priority ticket type in our queue because product loss compounds every hour. Send the form, flag emergency, and a technician is dispatched regardless of the hour in metro service areas.
Can you handle multiple locations on one account?
Yes. Multi-unit operators get a dedicated account manager and a shared dispatch inbox so you are not resubmitting the same details for each store. Reporting is consolidated across the portfolio.
Do you do hood cleaning?
Yes, on a schedule that stays compliant with NFPA 96 and your local fire code. Documentation is attached to the ticket and exportable for insurance and inspection.
Do your technicians work around service hours?
Whenever possible, yes. For scheduled work like preventive HVAC service, cleaning programs, or non-urgent repairs, we schedule around your rush hours and do the work when the dining room is quiet. Emergency work happens whenever the emergency is.
Do you understand franchise brand standards?
Yes. Franchise operators have brand standards that dictate everything from paint color to signage specifications. We follow the brand manual when it applies and document compliance for corporate reporting.
What about grease trap and drain compliance in major metros?
We work major markets and know the local grease control regulations. Pumping is documented, records are retained, and reports are provided in the format your municipality requires.
Ready for one number that answers?
Send the form. A dispatcher who knows restaurants will read it and reply within one business day.
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