Handyman & Equipment Help for NYC Restaurants
Cold-Side Triage & Space Repairs
One insured, COI-ready contact for restaurants, delis, bars, cafes and groceries: walk-in and ice machine triage, doors, faucet swaps and turnover work — with honest routing when a licensed specialist is the right call.
The Fixable Half of Restaurant Problems, Handled
Roughly half of what breaks in a food business is triage, cleaning, adjustment and space repair. The other half belongs with licensed specialists — and knowing the difference before anyone shows up is the service.
Cold-side equipment triage
Walk-ins, reach-ins, prep tables, ice machines and commercial dishwashers: temperature checks, condenser and airflow cleaning, gasket review, drain-line observation and repair-or-replace documentation.
The physical space itself
Storefront doors, locks and closers, dry-storage shelving, dining-room paint, faucet swaps, wall patching and mounting — the punch list that piles up between turnovers and inspections.
Honest routing for the rest
Refrigerant, sealed-system and compressor work may require an EPA Section 608 certified technician; gas and hot-side equipment a Licensed Master Plumber or the manufacturer; any electrical work a Licensed Master Electrician; hoods a fire-suppression contractor. We flag that before scheduling.
Commercial Kitchen Cold-Side Triage
Photo-first review of the equipment that holds your product — cleaned, adjusted and documented, or routed to a refrigeration specialist with the evidence already gathered.
Walk-in & reach-in triage
Temperature and symptom review, accessible condenser cleaning, evaporator icing and airflow observation, door gasket and hinge checks — and a straight answer when the fault is sealed-system.
Commercial refrigeration →Ice machine cleaning & descaling
Scale, slime and slow production usually respond to a documented clean-and-descale cycle. We plan the cleaning around your service hours and flag anything that points past cleaning scope.
Ice machine cleaning →Commercial dishwasher triage
Hose and filter checks on the machine, door and rack adjustment — with honest routing when the fault is internal to the machine. A leak at a valve, drain or pipe goes to a Licensed Master Plumber.
Dishwasher repair →Prep table & undercounter triage
Sandwich and pizza prep tables drift for the same reasons refrigerators do: dirty condensers, blocked airflow, tired gaskets, bad leveling. We check those before anyone opens a sealed system.
Refrigeration triage →Front of House, Back of House, One Punch List
The room your customers sit in and the corridor your staff runs through take daily abuse. Group the small repairs into one scheduled visit instead of five separate vendors.
Doors & closers
Sagging entry doors, dragging back-of-house doors, slamming closers, worn sweeps and misaligned latches — adjusted, repaired or planned for replacement before they become a complaint.
Door repair →Locks & staff-door hardware
Deadbolts, keypad locks for office and stock rooms, latch and strike-plate alignment, and hardware swaps after staff turnover — reviewed against the actual door and frame first.
Lock installation →Painting refresh
Dining-room walls collect chair scuffs, corridor walls collect cart marks. Patch-and-paint refresh planned around your service hours so the room is ready before the next cover.
Interior painting →Shelving & mounting
Dry-storage shelving, menu boards, artwork and wall-mounted equipment anchored into the wall type you actually have — not the wall type the bracket instructions assume.
Shelf installation →Faucet swaps
Like-for-like hand-sink and bar faucet replacement on the existing shut-off valves and drain. Valves, drains, piping and gas are Licensed Master Plumber work, flagged first.
Faucet installation →Turnover & renovation proof
See a full commercial turnover from demo to open doors: the Crown Royal barbershop renovation in Manhattan shows how a storefront refresh gets scoped, sequenced and delivered.
View the case study →How Scheduling Works for Food Businesses
When cold-holding drifts above 41°F, product safety is on the clock. Fast, photo-first triage tells you whether you are looking at a cleaning-and-airflow fix or a sealed-system failure that needs an EPA Section 608 specialist — so you can move product and book the right visit instead of losing a day.
Photo-first triage
Text photos, the model plate, current temperatures and the exact symptom. Most requests get a scope answer and a route — us or a specialist — before anyone drives anywhere.
COI before entry
Send your landlord's or building's insurance requirements with the request. The Certificate of Insurance is prepared before the visit, not negotiated at the door.
Scheduled around service
Early-morning and off-peak windows keep your line moving. Fastest response during business hours, with same-day appointments when available.
Documented outcome
You get what was observed, what was done and what to hand a specialist if one is needed — useful for landlords, managers and your inspection file.
Maintenance Plans for Restaurants
Recurring condenser cleaning, ice machine cleaning, gasket and door checks, and a standing punch list on a schedule — planned maintenance keeps cold-side equipment out of crisis mode and the space inspection-ready.
Know the Cost Before Anyone Shows Up
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1. Free Photo Estimate
Text photos of the job to +1 (775) 310-7770 or send them through the form — you get a real answer and a price range for free.
2. $99 On-Site Assessment
Can't tell from photos? We come out and diagnose on site for $99 plus sales tax. It is credited toward approved work done within 30 days — longer when agreed in writing in advance.
3. $150 Work Minimum
Every job is quoted and approved before work starts — no surprises. After a $99 assessment, a $150 job means you pay the $51 difference. Prices are plus NY sales tax where applicable.
Restaurant Handyman FAQ
Do you repair walk-in coolers and freezers?
We handle the triage half: temperature and symptom review from photos, condenser and airflow cleaning on accessible units, door gasket and hinge review, drain-line observation, and documentation you can hand to a specialist. Refrigerant charging, sealed-system and compressor work may require an EPA Section 608 certified technician. We flag that before scheduling and route the job correctly instead of experimenting on your food storage.
Can you work on ranges, fryers, ovens or other hot-side equipment?
No. Gas piping, gas valves and gas-connected cooking equipment are Licensed Master Plumber work or the manufacturer's authorized service company's, and hood or fire-suppression systems belong with specialty fire-protection contractors. We flag hot-side requests before scheduling and stay useful on the cold side and the space itself. If you smell gas, call 911 and your utility first.
Our landlord requires a COI. Can you provide one?
Yes. Repair ASAP LLC is an insured business and Certificate of Insurance paperwork is a normal part of NYC commercial work. Send the building's or landlord's COI requirements with your quote request so the certificate is ready before the visit, not negotiated at the door.
Can you come after closing or before we open?
We schedule visits around your service hours when the calendar allows. Early mornings and off-peak windows are often the best fit for food businesses. Communication happens during business hours, with the fastest response during business hours and same-day appointments when available. We do not offer 24/7 emergency response.
Can you help us get ready for a health inspection?
We can work through the fixable punch list inspectors notice: door sweeps and closers, gasket condition, shelving and mounting, caulking, wall patching and painting touch-ups, faucet swaps and equipment leveling. We are not a food-safety consultant, so pair the repair list with your own inspection checklist and route anything gas, electrical, plumbing or hood-related to the right licensed contractor.
Do you offer maintenance plans for restaurants?
Yes. Recurring condenser cleaning, ice machine cleaning, gasket and door checks and a standing punch list keep cold-side equipment out of crisis mode between visits. See the preventive maintenance page or send your equipment list and service hours for a plan quote.