All across the country, cities and states are moving fast to phase out gas appliances in commercial buildings—including restaurants. Whether it’s a full ban on new gas hookups or a push to retrofit existing kitchens, the shift to electric is already underway. And for restaurant owners, it’s bringing up a big question:
How do we actually make this transition without breaking the bank—or the business?
At RKB Facility Solutions, we’re working with restaurants every day to answer that question. The good news? With a solid plan, the right team, and a little lead time, this change doesn’t have to be overwhelming. In fact, it can be an upgrade.
Let’s walk through what’s going on, what to expect, and how RKB can help you get ahead of the curve.
Why Everyone’s Talking About Going Electric
A lot of this shift is being driven by new laws. Cities like Berkeley, San Francisco, and New York have already banned gas hookups in new buildings, and others are close behind. In some areas, even existing restaurants are going to need to transition over the next few years.
The goal is to cut emissions, improve indoor air quality, and make buildings more energy efficient. All great things—but if your kitchen is built around gas, that’s a major change.
And even if your city hasn’t announced anything yet, it’s probably just a matter of time. Planning now gives you more control and way less stress later.
What This Means for Your Restaurant
We know gas has long been the go-to in commercial kitchens. Chefs love the heat control, and the startup costs can be lower. But today’s electric kitchen equipment has come a long way—many newer electric appliances are just as powerful, more efficient, and a lot safer.
That said, there are a few things restaurant owners need to think about:
- Your building’s power setup: Many restaurants don’t have the electrical capacity to support a full electric kitchen without upgrades.
- Permits and codes: Swapping to electric isn’t just plug-and-play. You’ll need permits, inspections, and to follow local codes closely.
- Timing: If you wait until you’re legally required to switch, you may end up rushing it—and that can lead to bigger costs or extended downtime.
This is where working with the right partner makes all the difference.
How RKB Facility Solutions Can Help
At RKB, we’ve helped all kinds of restaurants—local joints, big brands, food courts—get ready for the all-electric future. Our approach is simple: we handle the heavy lifting so you can keep serving customers.
Here’s what we bring to the table:
Step 1: A Full Facility Assessment
We start by checking out your current setup—how much electrical capacity you’ve got, what equipment you’re using, and what the local rules are. We’ll help you figure out what changes are needed and map out a realistic timeline.
Step 2: Electrical Upgrades
If your building needs more power, we handle it. That could mean upgrading your service panel, running new circuits, or working with the utility company. We take care of it all, so you’re not stuck in the middle of contractors pointing fingers.
Step 3: Equipment Installation
Got your new electric range or oven? We’ll make sure it’s installed correctly, tested, and ready to use. We work with your vendors to make sure everything fits, vents properly, and doesn’t cause unexpected issues.
Step 4: Permits & Inspections
Nobody wants to deal with permit paperwork or surprise inspection fails. We’ve got experience navigating this process in cities across the country—and we’ll handle the details, so you don’t have to.
Step 5: Minimizing Downtime
We get it—time is money. If needed, we can phase your upgrade by kitchen zone or even do the work overnight. We’ve helped clients stay open throughout major transitions, and we’ll make sure your kitchen keeps running.
Tips to Make the Transition Easier
Want to make this as smooth as possible? Here are some quick wins:
- Do a power audit – Find out what your current electrical system can handle before you start buying new equipment.
- Plan for upgrades – If you need a new panel or service upgrade, budget and schedule for it early.
- Pick efficient gear – Induction cooktops, high-efficiency ovens, and ENERGY STAR-rated appliances can lower your electric bill and qualify for rebates.
- Get staff ready – New gear means new workflows. Give your team a chance to learn how to use the new stuff before go-live day.
- Work with a single provider – Trying to juggle electricians, plumbers, and equipment vendors separately? It’s a recipe for delays. Let RKB coordinate everything.
The Bottom Line with RKB Facility Solutions
The move to electric is already here in many places. Restaurants that act early can spread out the cost, avoid emergencies, and even improve day-to-day operations.
We’re not just talking about compliance. This is your chance to modernize your kitchen, lower your utility bills, and get ahead of the competition.
At RKB Facility Solutions, we’re all about helping you do it the smart way without cutting corners, without endless delays, and without shutting down your business.
