Restaurant and food service build-outs run on tight timelines with a lot of trades working at once. We coordinate with your general contractor and equipment vendors to sequence rough-in ahead of flooring and equipment delivery, and we schedule finish connections around your equipment installation so the kitchen is ready for health department inspection without last-minute delays.
Commercial Kitchen Remodel Plumbing New Orleans
Fast help when leaks, backups, burst pipes, or other plumbing emergencies can't wait.
Licensed · Insured · Upfront Pricing
What We Handle
Our Commercial Kitchen Remodel Services for Restaurants Across Orleans & Jefferson Parish
Code-Required Fixtures
- Grease trap installation and sizing – Size and install grease interceptors correctly for your kitchen’s flow and permit them with the appropriate authorities
- Three-compartment sink rough-in – Install the wash, rinse, and sanitize sink setup required for manual dishwashing
- Hand wash sink installation – Place dedicated hand wash sinks where health code requires them, separate from food prep and dishwashing sinks
Equipment and Finish Connections
- Equipment connections – Hook up dishwashers, steamers, ice machines, and fryers to supply, drain, and gas lines
- Floor drain installation – Place floor drains for proper drainage under cooking lines and wash areas
- Gas line rough-in – Run and size gas lines for commercial ranges, griddles, and cooking equipment
Planning Your Build-Out Schedule for New Orleans Restaurants
How We Work
The Big Easy Way
Simple, transparent, no runaround. Here's what to expect.
1
You Call, We Answer
Real humans pick up the phone. We ask a few questions and schedule a time that works for you.
2
Diagnose & Quote First
We inspect the problem, explain what's wrong in plain English, and give you a price before starting any work.
3
Fix It Right
Licensed techs do the job properly the first time. Backed by our 100% satisfaction guarantee.
Health Department Compliance for Restaurants Across the Greater New Orleans Metro
New Orleans health department inspections are rigorous for food service operations, covering everything from grease trap sizing to hand wash sink placement to floor drain locations. We know the requirements for commercial kitchens and build to them the first time so your kitchen passes inspection and you can open on schedule.
How It Works
Our Professional Commercial Kitchen Remodel Plumbing Process
Plan review with ownership and GC
We review kitchen layout and equipment schedules to map every plumbing and gas connection needed
Permit pulling
We handle grease trap permitting and plumbing permit applications with the relevant authorities
Rough-in plumbing and gas lines
We install grease traps, sink rough-in, floor drains, and gas lines before walls and flooring close
Rough-in inspection
We coordinate inspections before the work is covered
Equipment hookups and final walkthrough
We connect all equipment and walk the kitchen with you before health department inspection
Plumbing emergency right now?
Call 504-500-4709
What Customers Say
Real Reviews From Real Customers
“Called them on a Saturday afternoon with water pouring from my ceiling. They were at my Uptown house within an hour, found the problem, gave me an honest price, and fixed it that day. No runaround, no games.”
— Michael R., Uptown New Orleans“The quote they gave me was $400 less than the franchise company. Same repair, done the same day. I'm calling them for everything now.”
— Sarah L., Metairie“Old house, old pipes. They knew exactly what to do. Didn't try to sell me a full repipe I didn't need. Just fixed what needed fixing.”
— James T., Bywater“Commercial property, 17 units. They handle all of them for us now. Reliable, fair, and they actually pick up the phone.”
— Property Management Co., CBD
Is This Right For You?
Is Big Easy Right for You?
Good Fit
- You want the problem diagnosed before any work starts
- You want pricing explained upfront, no surprise bill
- You want licensed, insured professionals on the job
- You're located in the Greater New Orleans area we serve
May Not Be the Best Fit
- You're choosing solely based on the lowest possible price
- You want work started before any diagnosis
- You're located well outside our normal service area
Questions, Answered
Frequently Asked Questions
Don't see your question here? Call us, we're happy to walk through it.
Call 504-500-4709Grease trap sizing depends on your kitchen’s flow rate, which is calculated from the number and type of fixtures connected to it, such as sinks, dishwashers, and floor drains. We calculate the correct size and handle permitting so it meets local requirements.
Yes. We regularly work alongside equipment vendors and general contractors to confirm connection specifications for dishwashers, ice machines, steamers, and fryers before rough-in, so there are no mismatched connections once equipment arrives.
At minimum, most food service kitchens need a three-compartment sink, a dedicated hand wash sink, a properly sized grease trap, and adequate floor drainage. Requirements vary by kitchen size and menu, and we confirm the specifics for your space during plan review.
Timelines vary widely based on scope, but rough-in for a full kitchen typically takes one to two weeks, with equipment hookups and final connections scheduled around your equipment delivery and health department inspection date.
Related Services
Other Ways We Can Help
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Same-Day Response · Upfront Pricing · Licensed & Insured