Grand Hyatt, New York
FAQs
What types of projects have you worked on?
Since 1975, we’ve had the opportunity to work on commercial kitchen projects of all sizes and scope. We’ve recently been selected to fit-out the new 30,000-square-foot bakery of TLC’s Cake Boss Buddy Valastro and Carlo’s Bakery. Regardless of size, your project will receive personalized, expert service.
Can you help me if I just need to select one piece of foodservice equipment?
Whether you just need to purchase a piece of equipment for cooking, warewashing, refrigeration, storage, or preparation, or you are looking for someone to join your team from preplanning through engineering and installation, we are here to help with your commercial foodservice equipment project. Call or email today for personalized assistance.
What are some of the manufacturers from whom you source commercial kitchen equipment?
BRC Commercial Kitchens partners only with premier, credible, quality manufacturers such as Hobart, Traulsen, Gaylord, Garland, Cleveland, Frymaster, and Delfield.
Who do I contact if I run into issues on a project?
Unlike ordering directly from a catalogue, warehouse, or the Internet, when you use BRC Commercial Kitchens you will be assigned a principal and at least two project managers to personally oversee your project team so that someone is always available to pick up your phone call and ensure tasks are completed on time, on spec, and on budget.
How close can I expect the bid price to be to the final invoiced price?
At BRC, we approach the bidding process with integrity, set expectations of real timelines, and price the job appropriately upfront. Barring changes in project scope, the price you agree to is the price of the project. We hold to specification on bids and are sensitive to client requests for value engineering.