More kitchen callouts and maintenance contracts from local search.

Yes. Operators who search for planned maintenance usually compare a few providers over days or weeks, so we build visibility for contract searches with clear content on what your visits include, response times, how breakdown cover works and the types of site you look after.

Reviews from restaurants, pubs, schools and care homes that mention ongoing servicing also help you appear for those searches, so we’ll help you ask the right customers.

Yes. We keep content about Gas Safe registration, F-gas certification, gas interlocks and extract cleaning accurate and measured, and we’re happy for you to review it before it goes live. We avoid making promises on your behalf about compliance outcomes, and we only describe the work your engineers are qualified to do.

Growth suits most firms with a few engineers in one area. If you run more than one base or cover a wide region, the Authority plan includes multi-location strategy so each area gets its own visibility.

Tidying your Google profile and listings can start bringing breakdown callouts within weeks. Stronger map rankings and recommendations from AI assistants typically follow over three to six months, depending on how many service firms cover your area. Kitchens are busiest before Christmas and the summer, so getting visible ahead of those peaks matters.

No. There is no annual term: plans renew month to month, and you can cancel before the next billing date. The Google profile, directory listings and links built for your engineering firm stay in place.

Kitchen designers, catering equipment distributors, shopfitters and builders who fit out restaurants often need a reliable engineer for installation and aftercare. Extract cleaning companies, pest control firms and food safety consultants see inside many kitchens and can be a useful source of referrals.

Becoming an authorised service agent for one or two equipment manufacturers can bring warranty work and leads, and it gives operators confidence that you know their equipment.

Show your Gas Safe registration and the commercial catering categories your engineers hold, such as the core catering assessment and the COMCAT appliance categories, along with F-gas company certification from an approved body such as REFCOM for refrigeration work. Membership of CEDA or the Foodservice Equipment Association (formerly CESA), manufacturer accreditations and your public liability insurance are also worth displaying.

Planned maintenance is the best answer. Spreading service visits across quieter months, offering pre-season checks before summer and December, and scheduling deep cleans and refrigeration checks when kitchens are less busy all help balance the diary. Installation and refurbishment projects can also fill gaps if you plan them for quieter periods.

Clear guide prices for callouts, hourly labour and standard services help operators decide quickly and filter out enquiries that aren’t a good fit. Explain what’s included, whether out-of-hours rates apply and how parts are charged, and make clear that contract customers receive priority response and agreed rates.