Steak grilled to perfection. The salad is fresh and crisped. As a whole, your customer is having another great experience all thanks to the kitchen equipment and staff at your facility. However, a lack of kitchen equipment preventative maintenance can cause a not-so-great experience resulting in poor reviews, upset customers, and hurting your bottom line.
As the owner or operator of a chain restaurant, you know your kitchen equipment is essential to the success of your business. When your equipment is working properly, you produce high-quality food and beverages quickly and efficiently. However, when your equipment breaks down, it causes a lot of problems.
Kitchen Nightmares. Kitchen Equipment Addition.
No one wants to think about their equipment failing, but it can happen.
- Lost revenue: When your equipment is down, you can’t produce food or beverages, which means you’re losing money.
- Dissatisfied customers: When your customers have to wait longer for their food or beverages, they may become dissatisfied and take their business elsewhere.
- Increased safety risks: When equipment is not properly maintained, it can pose a safety hazard to employees and customers.
Why did it Fail?
There is no one solution to say, “Ah ha! It was this random piece that caused the oven to just give up.” However, there are 4 common causes for kitchen equipment to fail.
1. Employee Error.
As humans, we make mistakes. Intentional or not they happen. This occurs through miscommunication between shifts, lack of attention, etc. It’s important to remind employees to be alert and mindful in the work area. If something doesn’t look right or does seem to be working properly notify the manager immediately.
2. Lack of Airflow.
Sufficient ventilation is essential in your kitchen. It clears the air of smoke and other particles to ensure the area doesn’t become stifling and cause discomfort for employees and potential equipment overheating. If necessary the addition of a fan may help.
3. Past its Expiration.
Assets aren’t meant to last forever – even with preventative maintenance. Eventually, a stove, oven, refrigerator, display case, etc needs to be replaced. Your 20-year-old oven that has been used almost every day to cook delicious bread and other goodies for your customers is probably on its last leg. Being mindful of how long you had a piece of kitchen equipment, its life expectancy, and how many repairs you needed to make on it will assist you in determining if it’s time to be replaced.
4. Little to None Preventative Maintenance.
One of the biggest reasons for failure is the lack of maintenance on your kitchen equipment. Part of recurring preventative maintenance is checking parts for wear and tear. To replace them before break down when possible or recommend purchasing a new piece of equipment. Make a note of when maintenance is due and continue to reschedule maintenance when possible. Post it in the kitchen’s calendar, or your smartphone, or set a reminder on your computer to ensure you stay up-to-date.
How Will Kitchen Equipment Preventative Maintenance Help My Facilities?
Preventative maintenance is the process of inspecting, cleaning, and servicing equipment regularly to prevent breakdowns. Simple right? However, each asset has its unique schedule and needs, and it’s essential to stay on top of each of them. By doing so you ultimately reduce downtime keeping your customers happy and business running smoothly. While maintaining its efficiency or even increasing it. Plus when your kitchen equipment is maintained and running efficiently you assist in preventing foodborne illnesses. Protecting your customers’ and employees’ health and the reputation of your facility.
Now Let’s Get Started on Your Kitchen Equipment PM Program.
The easiest way to start your kitchen equipment preventative maintenance program is quite simple. It’s research! Record what you have, its’ needs, when its last maintenance, and any other important information. An Excel or Google sheet helps keep this organized for you.
Next, you’ll review your findings and determine what needs to be serviced, how often, and when to potentially start scheduling it. You will also need to start sourcing vendors if you don’t currently work with a facility maintenance company like SLM Facility Solutions Nationwide. Be sure to choose a reputable company with experience in your industry. The WebstaurantStore Website created a great basic list to get you started.
Then, training! Your staff needs to be trained on how to properly use and maintain the equipment. Their roles in cleaning it in between maintenance. What to look out for and to notify you if something isn’t quite right.
Finally, review, review, review. It’s essential to review your kitchen equipment preventative maintenance program yearly to ensure it’s working for you. If not then see how it can be improved. Talk to your vendors or strategic partners about what they have been seeing during their inspection and maintenance of the equipment. They will be able to help recommend where improvements could be made.
Kitchen Nightmare No More.
As an owner of a chain restaurant, we encourage you to implement a preventative maintenance program for your kitchen equipment. It is an investment that will pay off in the long run. Helping you to improve your bottom line, keep your customers happy, and create a safer work environment. Not sure where to start or perhaps need a little assistance? SLM Facility Solutions Nationwide is here to help. We have over 25 years of experience helping our clients maintain their facility maintenance programs ranging from waste management to hoods to grease traps and HVAC and even kitchen equipment. Ready to get started? Fill out our Free facilities assessment today.