The Charlotte area is one of the fastest growing cities in America and that holds particularly true for the restaurant industry. From local BBQ to 5-star restaurants, the Charlotte area has it all. So, if you are in the restaurant business and looking to build, you need an electrician that has comprehensive experience; from lighting to vent hoods, you need Stelco Electric.

Restaurants of all sizes have unique electrical needs that encompass everything from lighting, to cooking, security and sanitation and it all needs to work flawlessly, 100% of the time. Chef’s kitchens are equipped with commercial grade ovens, walk-ins, freezers, refrigerators, dishwashers, and other appliances that have much larger capacity than their counterparts at home. This means that they require significantly more power than traditional residential appliances and many of them need to be wired individually. That is why you need an experienced electrical contractor like Stelco Electric. With over 40 years in business, Harry Steele and his team, know-how to get your restaurant up and running in no time. What’s more, Stelco Electric has extensive knowledge of the various code regulations in Charlotte and the surrounding areas like Matthews, Mint Hill, Monroe, Ft. Mill and Rock Hill, SC.

When it comes to the server stations and dining area of the restaurant, there are many things to consider. In addition to housing complex computer ordering systems and payment processing, often server stations contain areas to brew coffee, warm food, even store electric brooms that need charging. An experienced electrician like Stelco Electric can help you think through these details and create an electrical plan that will provide all the necessary outlets providing efficiency for your servers and ultimately your guests. Speaking of guests, the dining area should be well lit and equipped with ambient lighting as well as emergency lighting like Exit and In Case of Emergency signs. Additionally, as technology evolves charging stations and electronic menus are becoming more common at guest tables.