Our Model
Small by design. Thorough by nature. We work with restaurants, not just on their equipment.
Two Brains, One Mission
Operations & Hospitality
20+ Years Chicago Restaurant & Hotel Scene
Beverage Director. Certified Sommelier. Cicerone. Whiskey Master. Master Mixologist. Our founder spent two decades in Chicago's finest restaurants and hotels before bringing that operational perspective to equipment maintenance. They understand the frustration a single down unit causes across an entire operation because they have lived it from the floor.
Systems & Engineering
20+ Years Commercial HVAC/R & Draft Systems
Co-founder and full systems engineer specializing in commercial refrigeration, glycol cooling loops, and draft system design. Expert in building-scale mechanical systems, refrigerant management, and preventive maintenance protocols. The technical backbone that ensures every diagnosis is accurate and every repair is done right.
EPA Universal Certified. Federally and locally registered. Insured well beyond minimum requirements.
We carry the credentials to work on any system and the insurance to ensure you are protected as a partner.
Why We Started LineTemp
We understand the frustration a single down unit can cause restaurant or hotel wide. The scramble. The lost product. The service interruptions. The stress on staff who are already stretched thin.
That is what we aim to prevent.
We strive to keep staff and owners happy and workplace complaint-free. Bartenders and cooks stay quiet when something is off. They do not want to complain or imply they cannot handle the issue. That is why we document everything and give full reporting: the truth, and a path toward optimization of uptime and elimination of downtime.
Our goal is to build the kind of preventive system that big corporate shops and hotels have, but without requiring you to add staff.
Staff Training
We are not just here to fix equipment. We are here to build understanding. Upon request, we provide staff training ranging from quick 15-minute walkthroughs to in-depth sessions on beer science or refrigeration fundamentals.
When your team understands the basics, they catch problems earlier and communicate issues more clearly. That means faster diagnosis and less downtime.
Training Options
- Quick glycol level checks (15 min)
- Basic troubleshooting for bar staff
- Temperature monitoring protocols
- Beer science and draft fundamentals
- Refrigeration basics for kitchen managers
How We Start Working Together
Reach Out
Tell us what you have and what is going on. Equipment list helps but is not required.
Stabilization Visit
We document everything. Temps, conditions, equipment details, risks identified.
Get the Report
Written summary within 24 hours. Pass / Monitor / Service classification for each unit.
Decide Next Steps
Repairs quoted separately. PM program if you want ongoing coverage. Your call.
What We Are Not
Not a large service company with rotating technicians who do not know your system.
Not emergency-only showing up when things are already broken.
Not a parts pusher recommending replacements before diagnostics.
Not a contract trap locking you into service you do not need.
We are small because we care. Every client gets the same two people who know their system, their history, and their operation.