Dispatch Mon–Sat 7am–7pm · Emergency line 24/7 Statewide Texas coverage
24/7 Emergency Service
info@corekitchenservices.com (214) 517-4230Service Divisions
Installation, maintenance, storage design and equipment consulting for restaurants, hotels, schools and healthcare kitchens across Texas. Every division is dispatched from regional crews, documented per asset, and available in all of our target markets.
How we work
Most commercial kitchens end up with four vendors who never speak to each other: a dealer who sold the equipment, an installer who connected it, a service company called only after something breaks, and a consultant who left after the drawings were approved. When a walk-in stops holding temperature, nobody owns the answer — and the operator spends a week refereeing between them while product spoils.
Our four divisions are built to remove that gap. The team that plans your equipment schedule is the team that installs it, commissions it, documents the startup readings, and then carries the asset history forward into a maintenance program. If a unit underperforms two years later, there is one record and one phone number.
We are brand-agnostic and supplier-agnostic. We service equipment we did not sell, take over programs another company started, and give you the written service history either way — because equipment decisions should be made from data about your kitchen, not a vendor's catalog.
Installation Division
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
Maintenance Division
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
Storage Division
Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.
Consulting Division
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
How a job runs
Tell us the equipment, symptom and site. Dispatch confirms a window in minutes, not days.
A certified tech arrives with a stocked truck, diagnoses the fault and quotes before touching a wrench.
We repair with OEM parts, verify temperatures and performance, and document the fix.
You get a digital service report per asset, plus a PM recommendation so it doesn't happen again.
Why operators keep us
Technicians are based in the metros we publish, so drive times are measured in minutes and dispatch knows your site.
Every visit produces a written report tied to the specific unit — model, serial, readings, parts and recommendations.
Planning, installation, storage and ongoing maintenance handled by the same people, so nothing falls between vendors.
We work on all major commercial foodservice brands regardless of who sold or installed the equipment.
Temperature logs, commissioning reports and service history you can hand to a health inspector without scrambling.
Written diagnosis and cost before work begins — including the repair-versus-replace math when it matters.
Who we serve
Independent kitchens and multi-unit groups that need the line back up before the next service.
Banquet kitchens, room service lines and event catering with unpredictable peak loads.
Cafeteria and commissary equipment maintained on academic calendars and inspection cycles.
Regulated kitchens where temperature documentation and uptime are non-negotiable.
Deli cases, prep coolers, ice and hot-hold equipment kept in spec across store footprints.
Compact builds where every inch of cold storage and every burner has to earn its place.
Brands
Questions
Coverage
Pick your city to see how installation, maintenance, storage and consulting work locally.
Site directory
Each division in detail, plus the Texas markets where our crews run.
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
