Solutions

From the first drawing to the hundredth reorder.

Grady's designs, specifies, buys, stages and coordinates the installation of commercial kitchens, then keeps them supplied. Use one capability or all of them.

  1. 01Design & consultation
  2. 02Specification & procurement
  3. 03Project management
  4. 04Installation coordination
  5. 05Smallwares & supplies
  6. 06Replenishment programs
  7. 07Multi-unit & National Accounts
  8. 08Government & military procurement
  9. 09Consultant & contractor support
A 3D model of a commercial kitchen from Grady's design studio
3D layout from Grady's design studio

01 · Design & consultation

See the kitchen before anything is ordered.

We turn your concept and menu into a buildable kitchen, in CAD and 3D, coordinated with your architect, engineers and contractor.

  • Site survey, workflow and layout planning
  • CAD drawings, 3D renderings and walkthroughs
  • Menu and volume analysis for equipment sizing
Visit the design studio
Steam kettles and cooking equipment in the production kitchen at Food Bank of the Rockies
Production kitchen, Food Bank of the Rockies

02 · Specification & procurement

From the hood to the last ladle, one purchase order.

Every item specified with cut sheets and utility requirements, then bought from more than 200 manufacturers and suppliers with buying-group pricing behind each line.

  • Equipment schedules, submittals and rough-ins
  • Cooking, refrigeration, warewashing, ice and bar equipment
  • Walk-ins, shelving and storage; consolidated freight
Products & supplies
A cooking line under a full-length exhaust hood at Chamonix Casino Hotel
Cooking line, Chamonix Casino Hotel

03–04 · Project management & installation coordination

One schedule, from delivery to first service.

A project manager and coordinator on every job. Equipment is staged in our 55,000 sq ft Pueblo warehouse and released in installation order, then set, connected and started up with your trades.

  • Receiving, staging and sequenced delivery
  • Set, connect, start-up and staff walkthrough
  • Phased work in occupied and operating facilities
How we phased Chamonix
Food pans of prepared ingredients on a restaurant line
Smallwares on the line

05–06 · Smallwares, supplies & replenishment

Open fully stocked. Stay that way.

Every new location opens with a complete NRO smallwares package, then reorders through a private Grady's ordering site, our Pueblo showroom or your sales rep.

  • NRO opening packages for chains
  • Private ordering sites with contract pricing
  • Replacement equipment and upgrades
How ordering sites work
07 · Multi-unit & National AccountsEvery location opens to the same standard.Brand-standard packages, locked pricing, staged delivery and an ordering site for every store.National Accounts 08 · Government & military procurementGSA Schedule, TIPS and RFQs, handled.An SBA-certified WOSB with a dedicated government team, quoting to salient characteristics.Government & Military

09For consultants, architects & contractors

Your design, delivered as drawn.

We bid from your plans and specification, submit before we substitute, and run deliveries to your site schedule. On Food Bank of the Rockies we delivered Young Caruso's design alongside Commerce Construction and CAA ICON.

Built alongside GE Johnson · Hensel Phelps · Adolfson & Peterson · JE Dunn · Swinerton · Saunders · Fransen Pittman

  1. 01Bid pricing from plans and specsItemized to your equipment schedule, with long-lead items flagged.
  2. 02Submittals and cut sheetsOrganized by item number; substitutions only with your approval.
  3. 03Rough-in and utility coordinationPlumbing, electrical and ventilation requirements for your trades.
  4. 04Deliveries sequenced to your scheduleStaged in Pueblo and released when the site is ready.
  5. 05Installation and closeoutSet, connect, start-up and closeout documents.

Start with a conversation about your kitchen.

Start a project 719-542-8853