Restaurant & Pub Removals

Yes, Now We’re Moving provides restaurant and pub removals for hospitality businesses that need furniture, equipment, stock or fixtures moved safely. We help with full relocations, partial moves, clearance work, temporary storage and equipment transport.

Every job starts with understanding what is being moved, how quickly the site needs to be cleared and what access is available. A pub with a cellar, rear lane and fixed seating needs a different plan from a café on a high street or a restaurant inside a shopping centre.

Yes, we can move many types of commercial kitchen equipment once it has been disconnected, cleaned and made safe for transport. This may include preparation tables, fridges, freezers, display units, storage racks, dishwashers, hot cupboards and other catering equipment.

Before the move, we check the size, weight and route out of the building. Heavy catering equipment often needs careful sequencing so corridors, doorways and service routes stay clear during loading.

Restaurant removal costs depend on the amount of furniture, equipment and stock being moved, the access at both premises, the distance between sites and whether packing, dismantling or storage is needed. A small café move will usually be simpler than a full commercial kitchen relocation with heavy appliances and multiple trading areas.

The best way to price the job properly is through a survey. This allows us to check loading access, stairs, lifts, item sizes and any time restrictions before giving a clear quote.

Pub removal costs vary because every pub has a different layout. Some jobs involve loose furniture and boxed stock, while others include cellar items, garden furniture, bar equipment, gaming machines, signage and bulky fixed seating.

Access also affects the price. Narrow entrances, basement cellars, shared yards, limited parking and time-restricted loading bays can all change the amount of labour and planning required. We assess these details before confirming the quotation.

Yes, we can help move bar equipment, loose fixtures, glassware, furniture, stock and display items to a new premises. If the bar counter itself is fixed, it may need specialist dismantling before it can be moved, so we would check this during the survey.

For a smoother move, we usually separate front-of-house items, stock, equipment and furniture into clear groups. This makes unloading and setting up at the new venue much easier.

Where availability allows, we can arrange out of hours removals for restaurants, pubs and bars. This can be useful when you want to reduce disruption, avoid busy customer periods or work around contractors.

Out of hours moves need good planning because parking, building access, lift use, noise restrictions and staff availability may be different in the evening or early morning. We confirm those details before the job starts.

Yes, you can book us for restaurant furniture removal without moving the whole business. We can move dining tables, chairs, booth seating, waiter stations, sideboards, outdoor furniture, reception desks and other loose furniture.

This is often needed during refurbishments, layout changes, closures, new site openings or branch-to-branch transfers. We can also place furniture into storage if the new space is not ready.

Yes, we can help clear closed restaurants, pubs, bars and cafés. This may involve removing furniture, boxed items, equipment, stock, fixtures and items going into storage or onward transport.

Before clearance begins, it helps to separate what is being kept, sold, stored, disposed of or delivered elsewhere. A clear list reduces delays and prevents useful items being mixed with unwanted ones.

Yes, we can move many restaurant fridges and freezers if they have been emptied, defrosted where needed, disconnected and prepared for transport. Commercial refrigeration can be heavy and awkward, so the route out of the building must be checked properly.

We look at door widths, lift access, ramps, steps, floor surfaces and loading distance. This helps us decide how many movers are needed and how the unit should be protected during transport.

Yes, we can help pack fragile restaurant and bar items such as glassware, crockery, ornaments, framed menus, mirrors and display pieces. These items need careful packing because they are easily damaged by pressure, vibration or poor stacking.

We keep fragile items separate from heavy furniture and commercial equipment. Boxes can be labelled by room or function, making it easier to unpack at the new premises.

Yes, we can arrange storage for restaurant furniture, pub furniture, catering items and boxed goods during refurbishment. This is useful when contractors need a clear space or when your reopening date has moved.

Storage can be short-term or longer-term depending on your schedule. We can collect items, place them into storage and return them when the site is ready.

Before moving a commercial kitchen, equipment should be emptied, cleaned and disconnected by the appropriate trades where needed. Gas, electrical, water and extraction-related items should not be treated as ordinary furniture.

You should also confirm which equipment is moving, which items are staying, and which items are being disposed of. A labelled plan helps the removal team load the equipment in the right order and avoid confusion on the day.

Yes, we can move items from basement cellars where access is safe and suitable. Pub cellars often involve steep stairs, tight turns, low ceilings and heavy items, so they need proper assessment before the move.

During the survey, we check what needs to come out, whether anything requires dismantling and how the lifting route will work. This helps reduce risk to the building, the equipment and the removal team.

Yes, we can move boxed restaurant stock, sealed dry goods, bar stock and non-perishable supplies as part of a wider hospitality removal. Stock should be packed securely and labelled clearly before loading.

Perishable items need special consideration because standard removal transport is not usually suitable for chilled or frozen food. We can discuss what can be moved safely during the planning stage.

In many cases, yes, we can help with dismantling and moving restaurant booth seating if it is designed to come apart safely. Fixed or built-in seating may require a fitter, joiner or contractor before it can be removed without damage.

We check how the seating is fixed, whether panels need to be separated and how the sections will fit through exits. This is especially important for banquette seating and booths installed before later refurbishments changed the layout.

The time needed depends on the size of the premises, the amount of equipment, the access, the distance between sites and how much packing or dismantling is required. A small furniture-only move may be completed quickly, while a full restaurant relocation can take much longer.

A survey gives the most accurate idea of timing. It also helps us plan whether the move should happen in one visit, across several phases or outside normal trading hours.

Yes, we help cafés, takeaways and small food businesses move furniture, boxed goods, display units, counters, loose catering equipment and prepared appliances. Smaller premises can still be challenging because access is often tight and loading space may be limited.

We plan the move around the layout of the shop, customer area, kitchen area and storage space. This keeps the job organised and prevents heavy items blocking the route out.

Yes, we can move hotel restaurant furniture, breakfast room furniture, bar furniture and hospitality items within larger buildings. Hotel moves often require coordination with managers, housekeeping, contractors and front desk teams.

Access can involve service lifts, guest areas, corridors and timed loading bays. We plan carefully so the move causes as little disruption as possible to staff and guests.

Yes, phased restaurant moves are often the best option when a business needs to keep trading, complete a refurbishment or move items into storage before the new premises is ready. A phased plan can separate customer area furniture, kitchen equipment, stock and final essential items.

This approach gives you more control. Instead of moving everything at once, each stage is planned around access, business needs and the order in which items will be used again.

Professional restaurant and pub removals should always be handled with suitable protection and insurance arrangements. Before booking, it is sensible to confirm what is covered, what is excluded and whether any high-value or specialist equipment needs to be declared.

This is especially important for commercial kitchen equipment, fragile glassware, valuable furniture and stock. Clear information before moving day helps avoid misunderstandings.

For a clear quote, we need to know what is being moved, where it is going, what access is like at both sites and whether any packing, dismantling, storage or disposal is required. Photos, videos or a site survey can make the estimate more accurate.

Helpful details include parking restrictions, stairs, lifts, basement access, item sizes, trading hours, contractor deadlines and whether equipment has already been disconnected. The more accurate the information, the smoother the move is likely to be.