Vendor onboarding for South Florida commercial kitchens
One dispatch number for every location you run — restaurants, hotels, production kitchens, grocery, property-managed buildings. Commercial service call $89, free with an approved repair.
What onboarding actually looks like.
You send us your locations and your equipment list. We put the account in dispatch with a named coordinator, and every call from any of your sites routes to the same queue. Onboarding paperwork — insurance certificate, W-9, portal profile — is done before the first ticket, not during the first emergency.
Berne has run commercial service in Miami-Dade, Broward and Palm Beach since 2015: 18 technicians, more than 29,000 completed jobs. We are not a dealer for any manufacturer, so when a repair stops making financial sense we say so instead of quoting it. The commercial kitchen repair cost guide shows the numbers we use for that call.
What an account gets you.
- One dispatch queue, one coordinator
Every location calls the same number and lands with the same coordinator, who already has your equipment list. Nobody re-explains the account at 6am when a walk-in has drifted to 48°F.
- NTE authority you set
Pick a not-to-exceed threshold — $500 is the common one — and we work under it without stopping to call for approval. Above it you get a quote before anyone turns a wrench.
- COI, W-9 and insurance before the first call
Certificate of insurance and W-9 go on file during onboarding, with an additional-insured endorsement on request. Send us a vendor-portal invite (Corrigo, ServiceChannel, FMX) and we complete the profile.
- Monthly service report per location
Every ticket, part and technician-hour, exported to CSV or PDF, so a regional manager can see which site is burning the repair budget and why.
- Scheduled PM instead of surprises
Quarterly condenser-coil cleaning, ice machine descale, gasket audits, hood-cleaning coordination. A $200 quarterly dishwasher PM is what keeps a $7,000 mid-shift failure from happening.
- Replacement coordination at no markup
When the repair-or-replace math says replace, we source the unit, schedule the swap and coordinate the removal. We do not mark up equipment, and we are not a dealer for any manufacturer.
What we commit to, by county.
| County | Equipment down | Scheduled work |
|---|---|---|
| BrowardHallandale Beach base | Same-day | 24–48 hours |
| Miami-DadeHallandale Beach base | Same-day | 24–48 hours |
| Palm BeachBoca Raton base | Same-day | 24–48 hours |
Refrigeration losses jump the queue ahead of everything else, because product spoils while a fryer only waits.
What we service under one account.
Refrigeration and cooking under the same vendor number, so a single site visit can close two tickets. Brand coverage runs from Rational and Hobart to True, Manitowoc, Hoshizaki, Vulcan, Frymaster and Traulsen.
Who this works for, and who it does not.
An account earns its keep for operators running two or more locations, or a single high-volume kitchen where an hour of downtime costs more than the service premium. Hotels, grocery, production kitchens and property managers with a mixed equipment fleet are the usual fit.
It is the wrong shape for a single café with one reach-in. For that, a straight service call is cheaper: call the dispatch line when something breaks and pay the $89, waived if you approve the repair. We will tell you that on the phone rather than sell you a contract you do not need.
Send us your location list
Six fields. A coordinator comes back with the vendor packet, the response windows for your counties and a recommended NTE for your equipment mix. If it is faster to talk, call (754) 345-4515.
What purchasing asks before signing us up
Answers from dispatch, not from a brochure.