Guidlines for pricing restaraunt inspections

Originally Posted By: sspradling
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I have a repeat client that is fixin’ to buy two restaraunts. One is up and running, the other has sat vacant for over a year. He wants me to inspect them for him. Commercial electrical differs enough from what I encounter in residential that I’m bringing a sparky with me. I’m curious if anyone can give me advice on pricing the inspections. My home inspections use square footage as the major factor, but on these would time, or size or ? be better for setting a fair price? Any other help on what to look out for is appreciated. Thanks in advance.


Originally Posted By: rbracklow
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I usually charge $150.00 per hour for residential inspection. On commercial I charge roughly $300.00 per hour.

Yes, you have many things to concern yourself about with commercial - especially if there is 3 phase 440, 220 or 208 voltage. Be certain to check accross each leg for proper voltage. One leg however in 3 phase will always be low, this is a result of transformation.

Make certain that all steam kettles, deep fat fryers, refrigeration, etc. is on and can and will keep the proper temperature. Insure that there is a proper and up to date fire supression system - also don't forget the grease trap and exhaust fans.

On refrigeration, be certain that the freezer is "0" degrees, and the refrigeration is around 40 deg. and that they all cycle properly.

If you need additional help, let me know?? (707) 478-2875

Merry Christmas,


The highest compliment my clients can give me, is the referral of their Friends, Family and Business Associates!

NorCal NACHI Chapter Founder and Chairman.

Originally Posted By: sspradling
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I really appreciate your reply. One of the two deals fell through, probably for the best, as it is a 80 year old “legal but non-conforming” restaraunt that has gone through several reincarnations over the years. I was more than a little nervous about that one, but the buyer was ready to go on both, so I was gonna lose sleep on it. The other is completely gutted of all appliances. We’re there next week. Thanks again.


Originally Posted By: dhartke
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Don't even think about testing the fire suppression system in the kitchen hoods, plenem, ducts, etc. It is a system of cables, pulleys, fuseable links, "S" hooks, pressurized tanks, and must be disabled in the correct manner to prevent accidental discharge. If you accidentally trip it the cleanup and recharging the tanks will probably consume the cost of inspection and more, plus the fire department will likely be unhappy about their false run. Farm it out. I used to do the testing and repair of these things but I'm now rusty and don't have the array of parts that must be replaced each time it is tested. I won't do them anymore.