Turn kitchen suppression enquiries into survey-ready leads
Ask what type of service they need, how many hoods or appliances need coverage, and how soon the job must happen, then collect photos of the existing system before you commit to a site survey.
Preview your commercial kitchen fire suppression intake
Explore 6 questions from the Commercial Kitchen Fire Suppression template. This interactive preview uses illustrative scoring and sample attachments. Open the full survey to try the complete intake.
What a qualified commercial kitchen fire suppression lead should tell you
Installation, inspection, repair, or post-discharge recharge of an automatic fire suppression system mounted over commercial kitchen cooking equipment and exhaust hoods, sized to the number of appliances it must protect.
- Kitchen Fire Suppression System
- Facility This
- Kitchen Have Any Fire
- Soon This Service Completed
- Authorized Approve This Service
- Many Cooking Appliances Or
The questions your team needs answered
Every commercial kitchen fire suppression intake asks these — and why each one matters.
| Question | Why it matters |
|---|---|
| What do you need for your kitchen fire suppression system? | Distinguishes a discharge-recharge emergency from routine new-install or inspection work, which drives both scoring and how fast you need to respond. |
| What type of facility is this for? | Facility type changes code requirements and layout complexity, so you know what to prep for before the site survey. |
| Does the kitchen currently have any fire suppression system installed? | Confirms whether this is a brand-new install or a service call on an existing system, which changes the equipment and quote you'll need. |
| How soon do you need this service completed? | An 'Immediately' answer signals a live hazard or discharged system that should skip the normal queue. |
| Are you authorized to approve this service for the property? | Confirms the person requesting service can actually approve payment, so you avoid surveying a site with no decision-maker present. |
| How many cooking appliances or hoods need to be covered? | Hood and appliance count gives a rough read on system size and cylinder count before you dispatch a technician. |
How Cliont scores commercial kitchen fire suppression leads
Configured answer weights help your team prioritize follow-up. Your team reviews each submission and decides the next step.
Value signals
- New installation
- Inspection or certification
- Repair or service
- Recharge or refill after discharge
- Not sure
- Within a week
Urgency signals
- Immediately, system is down or discharged
See an example lead handoff
Illustrative lead details and score show how a submission can reach your team.
Commercial Kitchen Fire Suppression Lead
From first click to qualified lead
Follow homeowners and property managers through one smooth, guided flow.
They land & meet you
Your video greeting plays instantly — a real face instead of a blank form.
They explain the job
Smart questions adapt to their job and capture the full scope.
They add photos
Damage photos and details come attached, so you assess before you drive out.
You get a ready lead
Scored and qualified — waiting for you to win it.
Built for commercial kitchen fire suppression workflows
| Cliont capability | Commercial Kitchen Fire Suppression application |
|---|---|
| Conditional branching | Adjusts the intake path depending on whether the existing-system question comes back yes or no, so new-install and service/recharge leads aren't asked the same follow-ups. |
| Automatic lead scoring | Weights 'Immediately, system is down or discharged' alongside 'Recharge or refill after discharge' so live-hazard leads outrank planning enquiries in your CRM. |
| Video intake widget | Lets the property owner show the hood, duct, and any discharged nozzles so your technician can gauge scope before committing to a site survey. |
| Authorization flagging | Surfaces 'no' answers on the approval-authority question so leads from staff without sign-off go to follow-up instead of being booked directly for a survey. |
Example commercial kitchen fire suppression lead scenarios
Illustrative situations explain the intake questions and possible follow-up.
Mid-service system discharge
The system has already gone off and the kitchen can't operate. The intake flags the 'Immediately' urgency answer alongside 'Recharge or refill after discharge' so this lead jumps to the top of the CRM queue instead of waiting behind planning enquiries.
New restaurant build-out
A contractor or owner needs a suppression system installed before opening. The intake captures facility type, hood count, and 'New installation' so you can scope cylinder count and code requirements before the site survey.
Annual inspection for a school
A facilities manager needs certification renewed. The intake distinguishes 'Inspection or certification' from repair work and confirms authorization to approve the service before you schedule a visit.
Tenant without approval authority
Someone submits the form but answers no on being authorized to approve the service. The lead still reaches your CRM but scores lower priority so you can loop in the actual decision-maker before booking a survey.
Food truck with limited coverage
A mobile kitchen operator selects 'Food truck or mobile kitchen' and '1-2' appliances, surfacing a smaller-scope job so you can decide whether it fits your minimum job size before dispatching a technician.
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- Digital estimates & e-signatures
- Photo, video & file upload
- Advanced analytics dashboard
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- Photo, video & file upload
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More fire protection intake templates
Commercial Kitchen Fire Suppression lead-intake FAQs
How does the intake prioritize a kitchen where the system has already discharged?
It combines the 'Immediately, system is down or discharged' urgency answer with 'Recharge or refill after discharge' as the service needed, and scores that pairing to route the lead to the top of your CRM queue.
Can the intake tell me if the person filling it out can actually approve the job?
Yes, it asks directly whether they're authorized to approve the service, and a 'no' answer scores lower so you can confirm who the decision-maker is before scheduling a site survey.
Does the intake check whether a suppression system is already installed?
Yes, a yes/no question on current system status helps you separate new-install enquiries from service, repair, or recharge jobs before you commit to a visit.
How do I know roughly how big the job is before driving out?
The intake asks how many cooking appliances or hoods need coverage, giving you a rough sense of system size and cylinder count ahead of the site survey.
Does the intake differentiate between a restaurant, school, and food truck?
Yes, facility type is a separate question, and it affects code requirements and layout, which matters if the property also needs services like fire alarm inspection or fire extinguisher service.
What if the property owner doesn't know what service they need?
'Not sure' is a valid answer on the service-needed question and still carries enough weight to be delivered to your CRM, just scored below the clearer, higher-intent requests.
Turn commercial kitchen fire suppression visitors into qualified jobs
Give every commercial kitchen fire suppression visitor a guided intake instead of a dead contact form — and get a scored, qualified lead before you drive out.