Gus’s Fried Chicken and the Value of Commercial Kitchen

Brad Blodgett of Gus’s Fried Chicken in Austin, Texas, has been working with Commercial Kitchen for years. He has nothing but good things to say about the company. For any restaurant owner or manager, achieving a high level of service in the front of the house depends almost entirely on things running smoothly in the back of the house. That means keeping equipment up and running, maintained, and functioning at a high level.

One of the best examples of the work that Commercial Kitchen does for Gus’s Fried Chicken appears at first to be a problem. A key piece of kitchen equipment broke down and needed to be fixed immediately. While Commercial Kitchen technicians could accommodate that request, the earliest time they could come was not the most convenient—during the lunch rush at the restaurant. Definitely not an ideal time to be fixing things in the kitchen. The technicians were able to work with Brad and his team and arrive just after the lunch rush. Once everyone was on the same page, the technicians got everything fixed and running again. The key takeaway from this example is that Commercial Kitchen will work with businesses and business owners to complete jobs promptly.

Brad describes the work that Commercial Kitchen does for Gus’s as not only essential but also responsive and accurate. Technicians are trained to the highest industry standards and often have additional certifications on top of that. The company itself has been recognized both locally and nationally for the high level of service it provides to clients and for being an industry leader.

Besides Gus’s, Commercial Kitchen services many local restaurants and it understands the need for prompt and accurate service. Though providing prompt service can cause scheduling problems if a business is experiencing a significant time crunch, Commercial Kitchen is willing to go the extra mile and work with managers and owners to get everything done promptly. As Brad says, he “greatly appreciates the accurate and prompt service that Commercial Kitchen provides. Responsiveness is the key to keeping a restaurant open and running.”

The restaurant industry can be a difficult one at times. Slow service or issues with food coming out of the kitchen can be the death knell of a restaurant. In most cases, these problems are a direct result of an issue with kitchen equipment. Accurately diagnosing the issue and fixing it promptly is essential to getting things up and running again. Fortunately, Commercial Kitchen has a proven track record of doing exactly that. We will keep your equipment serviced and operating so you can keep your business running.

For more information about Gus’s Fried Chicken, visit them online at

Commercial Kitchen: An Employee’s Perspective

JoBeth Brehm, Customer Service Rep- 24 years with the company.

JoBeth Brehm, who has worked at Commercial Kitchen for twenty-four years, currently works as a Customer Service Rep. Like many employees in the company, she enjoys not only the fast-paced work environment but also the opportunity to help customers solve the unique problems they encounter so that their operations running smoothly.

Prior to Commercial Kitchen, JoBeth worked for a catering business where she saw how things work from the “other side of the fence,” as it were. She decided that she would need to transition to an office job as she grew older, so she took on a part-time role at Commercial Kitchen. Initially, that job simply consisted of filing paperwork and helping to answer incoming calls. She quickly transitioned into a full-time role which brought along with it the opportunity to do a lot of extracurricular around the office and to learn a lot about our business. Five years later, she transitioned to the customer-facing side of the company in the service department, eventually working her way up to her current role.

As a people person, JoBeth likes that her new role gives her the opportunity to deal with vendors and customers on a one-on-one basis. Knowing the other side of the business through her previous experience in catering, she can empathize with the frustration that comes with equipment breaking at the worst possible times. This translates to improved customer service for Commercial Kitchen’s customers across the board.

JoBeth strongly believes in the philosophy that Brock Coleman, the owner of Commercial Kitchen, brings to the company. With a strong passion passed down from his father, Brock inspires his employees. JoBeth started a year after Brock took the company over, seeing many of the changes that he brought along with his new role. Other members of her family work for Commercial Kitchen, and all of them have undergone significant life changes during their time there. Not many companies exist where employees can go to the owner one-on-one with issues or problems, but Brock likes to maintain an open-door policy.

Commercial Kitchen is an environment built around employee empowerment.

One of the core values of the company is “celebrating the journey.”

Individuals are given leeway to come up with new ideas and see what they can make happen. Brock encourages “ownership thinking” and provides incentives to boost areas that the company may need to improve upon. With the restaurant industry as multifaceted as it is,  one can take for granted the smooth process of ordering and receiving food without even knowing all the work that goes into keeping the equipment in that kitchen operating properly. That’s where Commercial Kitchen shines.

Employee Spotlight: Sergio Alpizar

Sergio Alpizar, San Antonio Field Service Supervisor at Commercial Kitchen Parts & Service.

Sergio Alpizar, San Antonio Field Service Supervisor at Commercial Kitchen Parts & Service.

Starting out as a Commercial Kitchen shop helper almost eleven years ago this April, Sergio Alpizar currently works as a Field Service Supervisor. As with many other employees, it is not simply the work itself but also Commercial Kitchen’s work culture that inspires Sergio to better himself and work more diligently for his clients and customers. This inspiring work culture provides Sergio with a way to improve aspects of his life not only within the company but also outside of the company as well.

After a year of working as a shop helper, moving things around and sweeping up shop floors, Sergio was ready for something different. The Branch Manager at the time gave him the opportunity to begin training with the technicians and, soon, Sergio had enough knowledge and experience to become a service technician himself. Like many other employees, Sergio was provided with plenty of opportunities to advance his position within the company. Eventually, he earned enough certifications to be classified as a Master Service Technician.

From there, Sergio began to work on high-end equipment. This eventually became his specialty. Even as a Master Service Technician, however, there is still plenty to learn. Sergio does not shy away from tackling new tasks and learning new skills that will help the company and his customers. Like many of the technicians who work at Commercial Kitchen, Sergio works with clients and on jobs that fit into his specialty niche. This allows technicians to give the best level of service to their clients and has helped Commercial Kitchen maintain its stellar reputation within the community.

Along Sergio’s career path, his managers and co-workers have acted as mentors, providing Sergio with advice and helping him transition to new positions. This company wide mentoring and transitioning assistance allows anyone at Commercial Kitchen to grow and learn from fellow employees, a system which benefits not only the company but also the clients that the employees work with.

In particular, Sergio credits Brock W. Coleman, the owner of the company, with being a huge influence. He recalls a time when he asked Brock if he had five minutes to talk, to which Brock replied, “My time is your time.” Brock is not like the owners of many large companies, acting more as a friend than a boss and having an open-door policy which welcomes employees to visit and chat with him at any time about any issues they are having. Brock not only gives employees advice but he is also very hands on within the company.

Commercial Kitchen provides high-quality maintenance, repair, and installation services for kitchen equipment. For more information about Commercial Kitchen and what they can do for you and your business, contact 800-292-2120 or