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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

markk@apexworx.com
314-853-2775

Sherry Clark

OUTSIDE SALES

sherryc@apexworx.com
314-608-1540

Adam Klosterman

CORPORATE CHEF

adamk@apexworx.com
314-452-3580

Joe Klosterman

OUTSIDE SALES

joek@apexworx.com
515-451-6796

Mike Klosterman

OUTSIDE SALES

mikek@apexworx.com
314-210-1897

Robert Schade

OUTSIDE SALES

bobs@apexworx.com
314-517-2278

 

Trace Gotsis

OUTSIDE SALES

traceg@apexworx.com
816-753-7355

Dee Townsend

OUTSIDE SALES

dee@apexworx.com
816-753-7355

Beth Human

INSIDE SALES

bethh@apexworx.com
816-753-7355

Nathan Reece

OFFICE MANAGER/INSIDE SALES

nathanr@apexworx.com
816-753-7355

Andy Klosterman

INSIDE SALES

andyk@apexworx.com
816-753-7355

Nikki Camacho

INSIDE SALES/SERVICE COORDINATOR

nikkic@apexworx.com
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

  • “Discover how easy it is to cook a wide-ranging menu in your school #cafeteria https://t.co/NDp5Wg6LPG #combi #oven… https://t.co/GLHSbqI6rz”

    @apexkitchen – February 17, 2017

  • “[VIDEO] Combi technology creates the most versatile space in a commercial ktichen. See it up close:… https://t.co/gO1gCtDlgH”

    @apexkitchen – February 17, 2017

  • “11 essential new burgers to try in #StLouis by @stltoday https://t.co/HNKspTJ6op https://t.co/tgOvoxl1hR”

    @apexkitchen – February 16, 2017

  • “Read the Draft Beer Manual from @Perlick and get the basics of draft beer and tips to upgrade your bar:… https://t.co/BfbGhMAro0”

    @apexkitchen – February 16, 2017

  • “It was the the talk of #TheNAFEMShow. See the Tobin Ellis #Cocktail Station in action: https://t.co/x4UxvIj54D https://t.co/ya3aa0Le4v”

    @apexkitchen – February 15, 2017

  • “[FREE] Maximize budget without compromising on cleanliness. Get the Guide to Warewashing from @Meiko_warewash… https://t.co/SP1Sg5uIlc”

    @apexkitchen – February 15, 2017

  • “Need #ValentinesDay plans? Win your sweetheart over by taking them to one of these 16 date night spots by… https://t.co/gaQvLqvhks”

    @apexkitchen – February 14, 2017

  • “Find out what ingredient can make or break one of America’s iconic #cocktails https://t.co/B4V291ZHBX https://t.co/LLOJsnMO2A”

    @apexkitchen – February 14, 2017

Recent Media Posts

7 Benefits of Cook and Hold Oven Technology

Posted on February 17, 2017

Free up more production time by overnight cooking corned beef, lamb chops, braised beef short ribs, confit and even yogurt. Cook your food to perfection and hold for hours without compromising food quality. No fans. No added humidity. No hood needed. Only big flavor. Curious to know more? Here are the seven benefits of cook and hold oven technology.

Read More

[Video] The Benefits of a Well-Designed Utensil Holder

Posted on December 30, 2016

 

Perpetual flow dipper wells may not be the safest or most cost effective way for commercial kitchen staff to store the tools they use. A well-designed utensil holder like ConserveWell™ from Server Products, on the other hand, can save operations thousands of dollars. In this short video, we can show you how.

Read More

Perlick Underbar Equipment Wins Best-in-Class Award for 13th Consecutive Year

Posted on December 1, 2016

Apex is committed to bringing our clients the best in food and beverage equipment. It’s no surprise, then, that Perlick underbar equipment was recently awarded the Best-in-Class Award from Foodservice Equipment and Supply Magazine for the 13th year in a row.

Read More

Introducing the MEIKO Flight Warewashing Machine with the Smallest Footprint

Posted on November 16, 2016

 

The M-iQ series warewashing machines from MEIKO are some of the most efficient dishwashers in the world. In addition to water consumption rates as low as 56 gallons per hour, they also dramatically reduce energy spent on heating water, the need for detergent, and rinse aid use.

Read More

How Restaurants are Cooking Turkeys This Thanksgiving

Posted on November 3, 2016

Thanksgiving is the day for bringing family together to share stories, reconnect, and spend quality time with each other arguing over politics and football. Families don’t necessarily agree on everything, but there is one thing millions of people can agree on: sometimes it’s better to leave the Thanksgiving cooking (and the dishes) to the professionals.

Read More

Experience the American Panel Difference in Your Commercial Refrigerator or Freezer

Posted on October 6, 2016

R-value is an important measurement in terms of temperature preservation and energy conservation. See the difference with American Panel, and find out how to improve savings with your cold storage equipment.

Read More

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

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
mikej@alto-shaam.com
(800) 558-8744 (ext. 8595)

 

American Panel

Walk-Ins -Dan Harris
service@americanpanel.com
Blast chillers – John Winar
serviceasst@americanpanel.com
(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

techsupport@follettice.com
(610) 252-7301

 

Hubbell

D.J. Dineson (ext.125)

Sam Wellington (ext.136)

tech@hubbellheaters.com

(800) 647-3165

 

Meiko

Michael Mirshak

mmirshak@meiko.us

(615) 399-6600

 

Moduserve

Samantha Mouer (ext. 105)

smouer@mod-u-serve.com

(281) 442-8001

 

Montague

Larryce Brown

lbrown@montague-inc.com

(510) 785-8822

Oscartek

(855) 885-2400

Perlick

servicedept@perlick.com
(414) 353-7060 (ext. 1)

 

RDT

Leo Figueroa

(469) 517-1329

 

Unified Brands
Avtec

Brian Zingler

bzingler@unifiedbrands.net

(888) 994-7636

 

A La Carte

(888) 994-7636

 

Groen

James Hampton

jhampton@unifiedbrands.net

(888) 994-7636

 

Power Soak

Bill Chambers

bchambers@unifiedbrands.net

(816)222-2440

 

Randell

Scott Sandel

ScottS@unifiedbrands.net

(888) 994-7636


 

 

 

 

 

 

 

 

 

 

 
PHONE

816.753.7355

 

FAX

816.753.1833


 

 

 

 

 

 

 

 

 

 

 

 

 

MAIN OFFICE

Kansas City

1625 Oak St

Suite 205
Kansas City, MO 64108

info@apexworx.com

 


 

 

 

 

 

 

 

 

 

 

 

 

 

St. Louis

1731 Larkin Williams Rd.
Fenton, MO 63026

 

 

Minneapolis

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

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