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icon_about About Us

Apex Commercial Kitchen Company is a manufacturers’ representative firm dedicated to the foodservice industry and representing quality foodservice equipment and supply manufacturers. Sales and sales support coverage by Apex includes multiple states in the Midwestern part of the U.S. with personnel in four major cities. Apex enjoys a rare combination of seasoned veterans and youth in meeting the demands of manufacturers, dealers, consultants, and end users.

Our Group

Mark Klosterman

PRINCIPAL

[email protected]
314-853-2775

Gary Wilbers

PRINCIPAL

[email protected]
816-753-7355

Sherry Clark

OUTSIDE SALES

[email protected]
314-608-1540

Adam Klosterman

CORPORATE CHEF

[email protected]
314-452-3580

Joe Klosterman

OUTSIDE SALES

[email protected]
515-451-6796

Mike Klosterman

OUTSIDE SALES

[email protected]
314-210-1897

Robert Schade

OUTSIDE SALES

[email protected]
314-517-2278

 

Beth Human

INSIDE SALES

[email protected]
816-753-7355

Nathan Reece

INSIDE SALES

[email protected]
816-753-7355

Andy Klosterman

INSIDE SALES

[email protected]
816-753-7355

MANUFACTURERS’ REPRESENTATIVES FOR THE FOOD SERVICE INDUSTRY

Manufacturers

apex territory Territory

Click the state for lines represented

Representing Missouri, Kansas, Nebraska, Iowa, Southern Illinois, North Dakota, South Dakota, Minnesota, Western Wisconsin

Apex test kitchens Test Kitchens

Apex Commercial Kitchen Co. maintains test kitchens in Kansas City, Minneapolis, and St. Louis.  Apex has on staff it’s own dedicated company chef, Chef Adam Klosterman, who provides training, equipment specification recommendations, and menu consultation to the dealer and design community throughout the entire territory served by Apex. We enjoy this unique position of having our own chef and ask you to call Apex with any inquiry at any time.

 

Apex Culinary Team

 

Kansas City

 

St. Louis

 

Minneapolis

 

testkitchen

 

 

Schedule Your Demo

  • “Maximize your space with Corner Shelving Solutions by Focus https://t.co/kLoQtne07v https://t.co/vjJ3vaUHJr”

    @apexkitchen – September 27, 2016

  • “[Warewashing 101] A Look at Commercial #Dishwasher Innovation https://t.co/3dDckJoXeW #warewashing #foodservice https://t.co/XHSNf2qz9q”

    @apexkitchen – September 27, 2016

  • “Is your #commercial #kitchen short on space? Read the intro to corner shelving solutions by Focus. https://t.co/C8Z3eyhQCy #restaurant”

    @apexkitchen – September 26, 2016

  • “Revolutionize your bar. See the Tobin Ellis Signature Cocktail Station https://t.co/uQX9S4b7pp #bartending #perlick https://t.co/4OeZ1sIXlU”

    @apexkitchen – September 23, 2016

  • “30 Must-Try #Midwest Foods. Have you tried all the foods on this list? https://t.co/RJhIeVvtsq https://t.co/LmA1wpZwJS”

    @apexkitchen – September 23, 2016

  • “13 Essential #BBQ #Restaurants in the Twin Cities https://t.co/CyxmuzilNe by @EaterMPLS #foodie https://t.co/rTuM4uxxsb”

    @apexkitchen – September 23, 2016

  • “Save Space & Reduce Noise with a #Follett #Ice Machine https://t.co/ecydUwnHkv https://t.co/cgoOpSRkBr”

    @apexkitchen – September 22, 2016

  • “Are you serving draft #beer the right way in your #midwest #restaurant or #bar? https://t.co/SKxhv81FRe https://t.co/rZlmnBLSfG”

    @apexkitchen – September 22, 2016

Recent Media Posts

Quick Tips for Immersion Blenders and Stand Mixers

Posted on September 7, 2016

Immersion blenders and stand mixers can be an essential part of any restaurant, foodservice operation, or bakery. But which size units are right for which applications, and what are some tips for using immersion blenders and stand mixers?

Read More

What Is Halo Heat, and How Does It Affect Cook and Hold Capabilities?

Posted on August 25, 2016

Chefs who have tried to utilize a cook and hold process or have needed to hold foods in a heated holding cabinet have probably experienced disappointment when returning to find overcooked and dried out food. In fact, many chefs consider these to be necessary evils. But the reason for the dried out and overcooked food is not the notiion of cooking or holding, it’s how that food is being held.

Read More

How a Utensil Holder Can Save Your Foodservice Operation Thousands of Dollars

Posted on August 10, 2016

 

Today’s conventional continuous-flow dipper wells use over 250,000 gallons of water every year. This comes with a hefty price tag, not to mention some safety and sanitation concerns. But with more innovative equipment, your utensil holder can save your foodservice operation thousands of dollars.

Read More

Increasing School Cafeteria Efficiencies with Pumps and Dispensers

Posted on July 27, 2016

With the new school year just around the corner, there are a few small changes that school nutrition professionals can make to help increase efficiency on serving times, reduce product waste, and increase fun and participation levels for students.

Read More

A Brief Look at Alto-Shaam CT PROformance Combi Ovens

Posted on July 12, 2016

Speed. Precision. Performance. Find out how Alto-Shaam’s newest combi ovens can deliver all three in your commercial foodservice operation.

Read More

How School Cafeterias and College Foodservice Programs Can Benefit from New Sheet Pans

Posted on June 20, 2016

Sometimes it’s the little things that can make all the difference in a K-12 school nutrition program or a college or university foodservice operation. As it turns out, one of these ‘little things’ can be your choice in sheet pans.

Read More

Ways to Increase Ice Safety in Restaurants and Foodservice Operations

Posted on June 1, 2016

Preventing ice contamination is an important part of safety and sanitation efforts in any foodservice operation.

Read More

What to Look for in Chicago at NRA 2016

Posted on May 5, 2016

The 2016 National Restaurant Show in Chicago is quickly approaching, and if you’re heading there from St. Louis, Kansas City, the Dakotas, or anywhere in between, here’s a list of interesting things to look for as you walk the show floor:

Read More

The Benefits of the Alto-Shaam Xcelerate Hi-Speed Oven

Posted on April 21, 2016

In fast casual and quick serve restaurants, success hinges on the ability to serve high quality food in a short amount of time. As a result, there are many benefits of the new Alto-Shaam Xcelerate® hi-speed oven for fast casual and quick serve restaurants. But what is the Xcelerate hi-speed oven? How does it work? And what are the true benefits?

 

Read More

Four Things to Consider When Purchasing a Foodservice Prep Table

Posted on March 24, 2016

Prep tables should be designed to adapt to the workflow of any commercial kitchen to encourage throughput, efficiency, and to encourage staff to work together. Whether it’s a pizza prep table or sandwich preparation you’re looking to achieve, productivity and the cleanup that follows should be more efficient with the right prep table.

Read More

Since 1988, we have been representing quality foodservice equipment and supply manufacturers.

Apex service Service

We are committed to representing high quality manufacturers. Should you need them, here are service contacts for our manufacturers.

Alto-Shaam

Michael Jones
[email protected]
(800) 558-8744 (ext. 8595)

 

American Panel

Walk-Ins -Dan Harris
[email protected]
Blast chillers – John Winar
[email protected]
(800)327-3015

 

John Boos

Customer Service
(888) 431-2667

 

BSI

Customer Service
(303) 331-8777 (ext. 343)

 

Crown Brands
Johnson-Rose

(800) 968-3918

 

Co-Rect

(800) 328-5702

 

Focus Foodservice

(800) 968-3918

 

Update

(800) 747-7124

E-Control Systems

Edward Morales
Brian Alexander
(818) 783-5229

 

Everpure

Customer Service
(630) 307-3000

 

Follett

[email protected]
(610) 252-7301

 

Hubbell

D.J. Dineson (ext.125)

Sam Wellington (ext.136)

[email protected]

(800) 647-3165

 

Meiko

Michael Mirshak

[email protected]

(615) 399-6600

 

Moduserve

Samantha Mouer (ext. 105)

[email protected]

(281) 442-8001

 

Montague

Larryce Brown

[email protected]

(510) 785-8822

Oscartek

(855) 885-2400

Perlick

[email protected]
(414) 353-7060 (ext. 1)

 

RDT

(800) 736-9518

 

Unified Brands
Avtec

Brian Zingler

[email protected]

(888) 994-7636

 

A La Carte

(888) 994-7636

 

Groen

James Hampton

[email protected]

(888) 994-7636

 

Power Soak

Bill Chambers

[email protected]

(816)222-2440

 

Randell

Scott Sandel

[email protected]

(888) 994-7636


 

 

 

 

 

 

 

 

 

 

 

 

 
PHONE

816.753.7355

 

FAX

816.753.1833


 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAIN OFFICE

Kansas City

1510 Prospect Ave. Suite 100
Kansas City, MO 64127

[email protected]

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

St. Louis

1731 Larkin Williams Rd.
Fenton, MO 63026

 

 

Minneapolis

10250 Valley View Road, Suite #147
Eden Prairie, MN 55344

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