Here’s The Deal: Installation Insights

From hanging exhaust hoods to running beer and liquor systems, Bargreen Ellingson installs just about any type of foodservice equipment. The Tacoma, Wash.-based dealership operates 26 U.S. locations, from Hawaii to Alaska, as well as one store in British Columbia. It serves nearly every foodservice segment, from multiunit restaurants to healthcare facilities. To help you prepare for the best possible install day, the team offers the following tips:

Look for experience. Of course, you’ll want an installer who’s licensed and insured. Beyond that, find a team who has completed installations similar in scope and size to your project. Ask for a list of recent projects they played a part in so you can get a sense of their capabilities. And if you’re in a remote location, prioritize local installers. Flying in a crew gets tricky with shifting project schedules, says the Bargreen Ellingson team, who serves secluded spots such as Hawaii’s Lanai and Molokai.

It’s all about the scope. The more details in the contract, the better. It should outline the construction schedule and time of completion. It should address who’s responsible for what. For example, Bargreen Ellingson doesn’t do the electrical and plumbing. Indicate how equipment will move from point A to point B. Will it fit in the freight elevator? Through doorways?

Keep on top of deadlines. Hitting those early deadlines, like making equipment choices, will help ward off a frenzy at the end of a project. Deadlines at the beginning should carry as much weight as those at the end. And stay engaged. Conflict typically happens when there isn’t clear information. Being available to talk through situations will lead to a successful installation.

With an experienced installer, detail-heavy contract and in-tune mindset, you’ll find your equipment—and business—up and running. And if there are issues, make sure the installer knows who to contact to efficiently resolve them.

Meet Our Experts: Keith Bowers, chemical sales and service division manager; David Ellingson, president; Pat Kelling, Montana general manager; and Stephen Marquard, project manager and commercial kitchen designer, Bargreen Ellingson