Hood service included. Every other fire-compliance deadline managed.
Most kitchens are not one vendor away from compliant — they are five vendors and a filing problem away. We start by getting your hood system actually cleaned, then keep the entire fire-compliance calendar running with the hood service built in.
Something clean first. Then something managed.
An actual clean
Your first purchase is a hood cleaning on our invoice, performed by a qualified crew to the NFPA 96 process — hood, filters, accessible duct, and rooftop fan. You get photos, a service report, and a dated certificate in your record.
The calendar
Hood service stays on cycle, and every other fire-compliance date joins it: extinguishers, alarm, sprinkler and suppression inspection, monitoring, emergency lighting. One calendar per location, one contact.
The record
Every certificate, report, and photo set lands in one place per location. When an inspector, an insurer, or your franchisor asks, you retrieve it — you do not go reassemble it from five vendors.
Built for operators with more than one kitchen.
Restaurant groups and franchisees
Three to thirty locations in one regional area, all under one agreement, one calendar, one point of contact.
Type I hood operations
Grease-producing cooking lines — where hood service is not optional and the cycle depends on how hard you actually cook.
A single low-volume restaurant is welcome to call, but the model is built for groups: one agreement covering every location in one regional area is what makes the calendar worth running.
Three streams, stated plainly.
Hood service — on our invoice
We assign an approved crew at a price agreed in advance, verify the documentation is complete, and bill you. Half at booking, half at completion, ACH by default.
Licensed trades — vendor-direct
Alarm, sprinkler, extinguisher, suppression inspection, and monitoring are contracted and billed to you by the licensed company that performs them. Minnesota reserves licensed billing for licensees — we coordinate as your agent and make sure the report lands in your record.
Management — one recurring fee
The calendar, the dispatch, the documentation, and the follow-up across every location, with hood service explicitly included in the agreement.
U.S. Fire Administration data puts the average direct loss from a restaurant fire in the low tens of thousands — not the six-figure number you hear from people selling fear.
The direct loss is also not the whole cost: the days you are closed and the insurance conversation afterward usually hurt more. We would rather give you the real figure than a scary one, and we will put the actual number in front of you when we talk.
If Lyvera fails to track or coordinate an agreed compliance deadline, your next management month is free.
We do not guarantee that an inspection passes or that no deficiency is ever found. We guarantee that the dates we agreed to own get tracked and coordinated.
Book the first clean and we will take it from there.
Tell us your kitchens — locations, hoods, how hard you cook — and we will confirm the schedule and the quote. Prefer to write first? hello@lyverasafety.com.