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When most individuals make a large purchase, they understand that planned maintenance can prevent many difficulties in the future. New car owners are diligent about getting their oil changed every three months, replacing air filters, and filling up their tires with air. Homeowners prioritize clearing gutters, raking leaves, and winterizing the house. They understand that proactive planning will prevent future costly repairs.

However, restaurant owners are not always aware that planning scheduled maintenance for their restaurant equipment can save them time and money in the future.

1. Planned Equipment Maintenance Prevents Future Costs

It’s a great strategy to be proactive rather than reactive when it comes to commercial kitchen equipment. Instead of waiting for your equipment to show signs of trouble, you can help prevent or delay those issues by scheduling planned maintenance visits, saving money in the long run. Broken parts can be extremely expensive to fix, and they can shut down the line for hours or even days. This lost revenue can have a significant effect on your bottom line. So, instead of scrambling to find service when something breaks, set up a planned maintenance contract with a reputable service company. Then, even if you do have an unexpected issue, you’ll be in line for priority service because you’ve established a contractual relationship with an authorized service agent.

2. A Scheduled Maintenance Plan Protects Your Investment

It can cost over $150,000 to outfit a commercial kitchen properly. That’s a sizable investment. Just as you’d schedule quarterly maintenance on your car or home, your investment in commercial kitchen equipment also deserves to be protected. You’ll feel more reassured and prepared for every scenario with a maintenance plan in place. When you take proactive steps to prevent equipment failure, you’re protecting your investors’ money, your employees’ livelihood, and your own well-being. Having scheduled maintenance in place takes equipment failure off the list of concerns in your mind. Instead, you can focus on business development, menu planning, inventory purchases, and everything else on your plate in the restaurant industry.

3. A Scheduled Maintenance Plan Can Protect Your Reputation

Many people think of non-working equipment as merely an inconvenience. But in fact, it can have serious repercussions for a restaurant's reputation. Many restaurants thrive or struggle based on online reviews. When a piece of commercial kitchen equipment goes down, it can affect the timing and quality of meals served to customers. Preventing breakdowns can help protect your local reputation for excellence, which can affect both your team’s morale and your bottom line.

In a busy restaurant, nonfunctional equipment means lost revenue, upset customers, and unfavorable reviews. We all know that if a fryer isn’t at the right temperature, it will lead to burned or soggy fries. Any one of these three things can be detrimental to a thriving business. To stay competitive, restaurants should schedule planned maintenance on all major equipment. A restaurant is made up of several moving parts, and each component must be operating at peak performance. If even one element goes offline, the whole system can grind to a halt. Preventing unexpected breakdowns can keep morale up and revenue flow consistent.

Ready To Set Up Your Commercial Kitchen’s Planned Maintenance Schedule?

To keep restaurant equipment fully functional, work with an authorized equipment repair company to build a planned maintenance schedule customized to meet your business’s needs. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote.

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Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

By markl • 20 Mar, 2024

As the season changes and springtime blooms, it's the perfect opportunity to refresh and rejuvenate your restaurant space. Spring cleaning isn't just about tidying up; it's about ensuring a safe, welcoming environment for your patrons and staff. In this blog post, we'll explore some essential tips and best practices for restaurant cleanliness in the springtime. Embrace Deep Cleaning : Spring cleaning is the ideal time to tackle those deep cleaning tasks that may have been neglected during the busier seasons. From scrubbing floors and walls to deep cleaning kitchen equipment, thorough sanitation ensures a hygienic environment for food preparation and service. Focus on High-Traffic Areas : Pay special attention to high-traffic areas such as dining areas, restrooms, and entryways. These areas are prone to accumulating dirt, dust, and germs, making regular cleaning essential for maintaining a pristine appearance and preventing the spread of illness. Refresh Outdoor Spaces : If your restaurant has outdoor seating areas, spring is the perfect time to freshen them up. Clean outdoor furniture, sweep away debris, and power wash outdoor surfaces to create an inviting atmosphere for al fresco dining. Check and Replace Equipment Filters : Don't forget to inspect and replace filters in HVAC systems, refrigeration units, and ventilation hoods. Clean filters help maintain air quality and prevent the buildup of contaminants, ensuring a healthy indoor environment for both customers and staff. Engage Staff in Cleaning Initiatives : Encourage staff members to take pride in the cleanliness of the restaurant by involving them in spring cleaning initiatives. Assign specific tasks and provide training on proper cleaning procedures to ensure consistency and effectiveness. Implement Regular Maintenance Schedule : Establish a regular maintenance schedule to keep up with cleaning tasks throughout the year. By incorporating daily, weekly, and monthly cleaning routines, you can maintain a high standard of cleanliness and prevent the accumulation of dirt and grime. Invest in Quality Cleaning Products : Choose cleaning products that are effective yet environmentally friendly. Look for products that are certified as safe for use in foodservice establishments and follow manufacturer recommendations for proper application and usage. Monitor and Adjust Cleaning Protocols : Continuously monitor cleaning protocols and adjust as needed based on feedback, customer traffic, and changing regulations. Regular evaluation ensures that your cleaning practices remain effective and in compliance with industry standards. Spring cleaning is an essential aspect of restaurant maintenance that goes beyond just aesthetics. By implementing thorough cleaning routines, engaging staff members, and investing in quality cleaning products, you can create a safe, hygienic environment that enhances the dining experience for your customers and promotes a healthy work environment for your staff. As you embark on your spring cleaning journey, remember that ATECH is here to support you with a wide range of cleaning and maintenance solutions tailored to meet the unique needs of your restaurant. Happy spring cleaning!

Mastering Winter with ATECH: A Comprehensive Guide for Businesses

By markl • 26 Jan, 2024

As a restaurant owner or kitchen manager, you know that the equipment in your kitchen is essential to the operations and overall profitability of your business. But do your frontline employees recognize that, too? Your line chefs and dishwashers use your equipment every day, so they're more likely to notice any problems first. That's why it's so important to capture feedback from your frontline staff on the performance of your restaurant equipment. As a trusted commercial kitchen repair service in Tennessee , we’ve had the opportunity to partner with hundreds of restaurants over the years—from nationally recognized chains to local mom-and-pop establishments. We’ve learned that capturing staff feedback on restaurant equipment is not just a good practice—it's a necessity for any successful establishment. In this article, we wanted to shed light on the importance of capturing staff feedback on restaurant equipment. Your employees’ assessments can be used to address problems quickly and make informed decisions about upgrades or replacements. How to Capture Staff Feedback on Restaurant Equipment 1. Recognize and address common pitfalls for reporting issues. Unfortunately, many kitchen managers find that it's difficult to get regular feedback from their staff. There are a few common reasons for this: Lack of time. Frontline staff are often busy and stressed, and they may not have time to provide feedback to their managers. Fear of retaliation. Some employees may be afraid to speak up about problems with equipment for fear that they will be punished or blamed. Lack of trust. Employees may not feel comfortable providing feedback to their managers if they don't trust them to take it seriously. 2. Create a culture of collaborative communication in your kitchen. It's important to create an open and trusting environment where your staff feels comfortable providing feedback. Here are a few tips: Make feedback a priority. Show your staff that you value their feedback by making time to listen to it and taking it seriously. Make it easy to provide feedback. Create a system for staff to submit feedback easily. Let your employees know who is responsible for equipment maintenance so they can notify the appropriate person. Be open to feedback, both positive and negative. It's important to create a culture where staff feel comfortable providing feedback, even if it's negative. Remember, feedback is a gift, and it can help you to improve your operation. If you don’t embrace feedback from employees, they might be less likely to report a faulty piece of equipment. 3. Train new employees to recognize and communicate common issues. Once you've created an environment where staff feel comfortable providing feedback, you need to train employees to recognize common equipment issues . This will help you to identify problems early before they cause major disruptions.Here are a few tips for training your staff: Provide them with a list of common equipment issues. This could include things like strange noises, unusual odors, or reduced performance. Teach them how to inspect equipment for signs of wear and tear . Help them identify potential problems before they cause equipment to break down. Show them how to report equipment issues to you. This could be done through a verbal report, a written report, or a feedback form. 4. Know the important information to capture and have a plan for addressing issues. One of the best ways to ensure problems are addressed quickly and correctly is to capture the information your commercial kitchen technician would need to know . Once you've collected feedback from your staff, you can use it to make informed decisions about equipment upgrades or replacements. As you consider repairing or replacing your kitchen equipment , here are a few things to keep in mind: Identify recurring issues . If multiple staff members are reporting the same problem with a piece of equipment, it's a sign that there is a serious issue. Consider the cost and benefits of repairs. If a piece of equipment is constantly breaking down, it may be more cost-effective to replace it than to keep repairing it. Get feedback from your staff on their needs. When choosing new equipment, ask your staff for input on what features are important to them. This will help you to choose equipment that is both effective and user-friendly. A Trusted Partner to Fix Restaurant Equipment Issues At ATECH, we understand the value of staff feedback in maintaining restaurant equipment and fixing a problem as soon as possible. Our team has the experience and expertise to provide prompt, affordable repair services for all your commercial kitchen equipment . Our commitment to partnering with restaurants across Tennessee goes beyond just servicing equipment. We're here to support you in creating a kitchen that runs smoothly and efficiently through customizable planned maintenance programs. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.