Moving a restaurant is not like moving an office. A commercial kitchen is full of heavy, expensive, oddly shaped equipment: ranges, ovens, fryers, walk-in shelving, reach-in fridges, stainless steel prep tables, dishwashers, mixers and hoods. The dining room has tables, chairs, booths, bar stools, artwork and décor. The bar has glassware, coolers and taps. Everything has to come out of a tight space, usually through a narrow back door or alley, and arrive ready for inspection and service at the new location.

Déménagement NST Moving & Storage helps restaurants, cafés, bakeries, bars, food trucks moving into permanent spaces and catering kitchens relocate across Greater Montreal. Our restaurant movers work on your closed days, overnight or after the last service, and we coordinate with your gas fitters, electricians, plumbers and equipment technicians.

A dedicated coordinator surveys your kitchen and dining room, lists every appliance and checks access at both locations. You receive a guaranteed flat-fee quote before moving day, so you can plan your reopening budget with confidence.

Quick answer: NST moves Montreal restaurants, cafés and bars, including commercial kitchen equipment, smallwares, dining furniture and décor, on closed days or overnight for a guaranteed flat fee. Call (514) 458-7786.

What we move for restaurants

Every NST restaurant move includes – NST Montreal movers

Cooking equipment: ranges, convection ovens, combi ovens, fryers, griddles, salamanders and steam tables, once disconnected by your licensed technicians.
Refrigeration: reach-in fridges and freezers, under-counter units, bar coolers and display cases.
Prep and storage: stainless steel tables, shelving, speed racks, mixers, slicers and food processors.
Dishwashing: dish machines, sinks that are not built in, racks and carts.
Smallwares: pots, pans, utensils, hotel pans and containers, packed by station.
Front of house: tables, chairs, booths, bar stools, host stands, artwork, mirrors and lighting.
Bar: glassware packed in divided cartons, bottles, coolers and bar equipment.
Office: the manager’s desk, files, POS hardware and safe. For heavy safes, see our safe moving service.

How a restaurant move works with NST

Survey. We walk through the kitchen, dining room, bar and storage areas, list appliances with approximate dimensions and check doors, stairs and alleys at both locations.
Trade coordination. We share our schedule with your gas fitter, electrician, plumber and refrigeration technician so equipment is safely disconnected before we arrive and reconnected after.
Packing. Smallwares, glassware and china are packed by station and labelled for the matching station in the new kitchen.
Equipment preparation. Appliances are cleaned, emptied and defrosted. Doors are secured, loose parts removed and packed.
Moving day. Floors, walls and door frames are protected. Heavy equipment is moved with appliance dollies, straps and lifting equipment.
Placement. Appliances are placed according to your kitchen layout so technicians can reconnect them. Dining furniture is set up according to your floor plan.
Clean-up. Packing materials are removed so you can prepare for inspection and opening.

Protecting expensive kitchen equipment

Commercial kitchen equipment is heavy and easy to damage. Stainless steel dents, glass doors crack and control panels are sensitive. We protect each piece with moving blankets and stretch wrap, keep refrigeration units upright, secure doors and remove knobs and racks. Units are strapped in the truck so they cannot shift.

Gas and electrical connections must be disconnected and reconnected by licensed professionals. We never disconnect gas lines ourselves. Your coordinator will build the moving schedule around your trades, so nobody waits and nothing is rushed.

Keeping downtime short

Most restaurants cannot afford to be closed for long. Here is how we help you reopen faster:

Move on your closed day, or overnight after the last service.
Move the dining room first. Furniture and décor can often move a few days before the kitchen.
Prepare the new kitchen. Make sure gas, electrical, plumbing and ventilation are ready before equipment arrives.
Reduce inventory. Run down perishable stock in the days before the move to limit waste.
Book inspections early. Ask the city and your insurer about inspection timelines so they match your move date.

Restaurant moving costs

Factor	Why it matters
Number of large appliances	Ranges, ovens, fridges and dish machines need more crew and special equipment.
Access	Back alleys, stairs to basements, narrow doors and loading space at both locations.
Dining room furniture	Tables, chairs, booths and bar stools add volume and wrapping time.
Smallwares and glassware	Packing fragile items by station takes time and materials.
Timing	Overnight and closed-day moves are scheduled around service.
Trade coordination	Disconnection and reconnection by your technicians affects scheduling.
Storage	Equipment stored during renovations or between leases.

You will receive a guaranteed flat fee after the survey. For a ballpark figure, try our moving cost calculator.

Moving during a renovation

Not every restaurant move is to a new address. Many restaurants move equipment and furniture out during a renovation and back in once the work is finished. We can remove everything from the space, store it in our secure storage facility and bring it back on the date your contractor is ready. Furniture and equipment are inventoried and labelled so they return to the right place.

Restaurant moving checklist

Six to eight weeks before: book your movers, confirm your new kitchen layout and schedule gas, electrical, plumbing and refrigeration trades.

Four weeks before: notify suppliers of the change of address, check permits and inspection requirements, and plan your menu for the last days of service.

Two weeks before: order packing materials, update your address on Google, delivery apps and your website, and announce the move to customers.

The last days: run down perishable inventory, pack non-essential smallwares and décor, and defrost freezers.

Moving day: make sure equipment is disconnected, cleaned and ready, and keep keys and access codes handy for the crew lead.

Restaurant areas we serve

We move restaurants and cafés throughout Montreal, including the Plateau, Mile End, Little Italy, Old Montreal, Downtown, Griffintown, Saint-Henri, Verdun, Villeray, Rosemont, Notre-Dame-de-Grâce, Outremont and Westmount, as well as Laval, Longueuil, Brossard, the West Island and the North and South Shores.

Moving bars, cafés and bakeries

Bars. Glassware, coolers, ice machines, kegs and bar furniture are packed and moved carefully. Draft systems should be disconnected and cleaned by your beverage technician before the move.

Cafés. Espresso machines and grinders are delicate and expensive. They should be drained and prepared by your coffee technician, then wrapped and moved upright by our crew.

Bakeries. Deck ovens, proofers, mixers and display cases are heavy and need careful planning. Glass display cases are wrapped or crated, and ovens are moved once your technician has safely disconnected them.

Catering kitchens. Hot boxes, transport carts, chafing dishes and large inventories of smallwares are packed by category so your team can find everything quickly.

Why restaurants choose NST

Experience moving heavy commercial kitchen equipment safely.
Scheduling around service, including overnight and closed-day moves.
A guaranteed flat fee, with no surprise hourly charges.
Licensed and insured movers and trained, uniformed crews.
Storage for equipment during renovations or between leases.
One coordinator who works with your trades. See all our commercial moving services.

Food safety and hygiene during the move

A restaurant move has to respect food safety from start to finish. Perishable inventory should be used up, donated or transferred in insulated containers by your team, never left in a fridge that is being moved. Refrigeration units are emptied, cleaned and defrosted before the move, then dried so no water leaks onto other equipment in the truck. Prep surfaces, cutting boards and smallwares are cleaned and packed in clean boxes or crates.

At the new location, equipment is placed on clean, dry floors. Once your technicians reconnect it, refrigeration should be switched on and allowed to reach the right temperature before food is stocked. Your team will typically do a full clean of the kitchen after installation and before any health inspection or opening service. Our crew removes cardboard, blankets and wrap as we go, so your cleaning team has a clear space to work in.

Planning your new kitchen layout

A move is the best chance you will have to improve the flow of your kitchen. Think about the path food takes from delivery to storage, prep, cooking, plating and service, and place equipment to keep that path short. Put the dish station where dirty plates can arrive without crossing the line, and keep cold storage close to prep areas.

Share a floor plan with your coordinator showing where every appliance goes, with dimensions. We will label equipment with its station number so the crew can place each piece directly. Check that doorways, corridors and stairs at the new location are wide enough for your largest equipment, especially ranges, combi ovens and double-door fridges. If a piece will not fit, we can plan for partial disassembly by your technician or for removal of a door frame before moving day.

Moving dining room furniture and décor

The dining room is what your guests see, so it has to arrive in perfect condition. Tables are disassembled where possible, with bases and tops wrapped separately. Chairs are stacked with padding between them or wrapped individually if they are upholstered. Booths and banquettes are measured against doorways in advance and moved with corner protection. Mirrors, framed art, signage and light fixtures are packed in padded cartons or custom crates.

We label each piece by zone so your floor plan comes together quickly. Many restaurants move the dining room a day or two before the kitchen, so front-of-house staff can set tables and décor while the kitchen is being installed.

Restaurant moving FAQs

Do you disconnect gas appliances?

No. Gas, electrical and plumbing disconnections must be done by licensed professionals. We schedule the move around your technicians and handle the physical moving.

Can you move our restaurant overnight?

Yes. We often move restaurants overnight or on closed days to avoid losing service.

Can you move walk-in coolers?

Walk-in coolers are usually dismantled and reinstalled by refrigeration specialists. We can move the panels and components once they are dismantled.

How do you pack glassware and china?

We use divided cartons, paper and padding, and pack by station or category so everything is easy to find in the new location.

Can you store equipment during a renovation?

Yes. We can store kitchen equipment, furniture and décor in our secure facility and bring it back when the renovation is finished.

Do you move espresso machines?

Yes, once your technician has drained and prepared the machine. We wrap it carefully and keep it upright during transport.

How is a restaurant move priced?

After a survey, you receive a guaranteed flat fee based on equipment, furniture, smallwares, access, timing and any storage.

Can you move a food truck kitchen into a restaurant?

Yes. We can move equipment, supplies and smallwares from a commissary or storage space into your new restaurant.

Plan your restaurant move with NST

Tell us about your kitchen, dining room and opening date. We will build a plan around your trades and give you a guaranteed flat-fee quote.

Call: (514) 458-7786 · Visit: 433 Jarry St W #201, Montreal, QC H3N 1E7

Get your free restaurant moving quote and get back to serving sooner.

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