With the business environment slowly plodding along, a growing number of foodservice operators continue to repair rather than replace their foodservice equipment. In order for this money-saving step to truly benefit the business, however, foodservice operators should invest in planned maintenance for their equipment.
Planned maintenance agreements will almost certainly reduce the number of emergency service calls operations need, meaning they are less likely to have a key piece of refrigeration fail during the busiest time of the week, resulting in thousands of dollars worth of spoiled food or multiple labor hours spent unloading a malfunctioning unit.
On the financial side, the most obvious benefit is lower overall service costs. If all works as it should, operators' will have fewer emergency calls throughout the year. As a result, total spending on equipment service will be lower as well as more predictable vs. relying on emergency service calls only.
These agreements have some additional, less obvious, but still very real financial advantages. Properly maintained pieces of equipment will use less energy than ones that aren't regularly serviced, resulting in lower utility bills.
Even more significant, such equipment will last longer, lowering capital investment expenses. Consider a refrigerator or icemaker. "A clean condenser means fans are running less, compressors are running less — all the moving parts are running less. So you get a longer lifespan for the equipment on top of the energy savings."
Planned maintenance agreements offer operators the ability to control that expense and pay attention to what really matters, our customer.
Agreements can be arranged for preventative maintenance checks: