7 Ways to Lower Operational Costs in Your Commercial Kitchen This Year

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Feb 13, 2023

There are many factors that make running a restaurant or commercial kitchen in 2023 incredibly challenging. As managers try to balance inflation and supply chain shortages, finding ways to lower operational costs has become an important priority for many restaurants and kitchen managers. Finding one or two ways to reduce operational costs can be an effective way to increase profit margins without increasing prices.

7 Ways to Lower Operational Costs in Your Commercial Kitchen This Year

After working with more than 1,000 restaurant and commercial kitchen managers across Tennessee, we’ve learned some helpful tips when it comes to lowering operational costs—especially as it relates to your kitchen equipment and energy usage. If you’re looking to reduce operational costs in 2023, here are a few ideas to consider:

1. Choose Energy Efficient Equipment and LED Lighting Systems

Improving the energy efficiency of your commercial kitchen is one of the most valuable ways to reduce costs. After all, most restaurants use between 5 and 7 times more energy than other commercial buildings.

Your kitchen equipment and lighting systems are two of the biggest contributors to your energy expenses. While traditional lighting uses 40-120 watts of energy, LED lights are powered by as few as 5, which can make a big difference in the cost of lighting a restaurant. Similarly, Energy Star® equipment is up to 45% more efficient than comparable units. Although they have higher initial prices, LED light bulbs and energy-efficient appliances will save you money on energy bills in the long run.

2. Make Sure Your HVAC System is Properly Balanced

Your ventilation system can be another huge drain on your operational costs. An unbalanced HVAC unit can lead to wasted energy, hot and cold spots in your kitchen, condensation, and many other issues. Ideally, you should work with a commercial kitchen repair company that also handles HVAC systems. This will provide an opportunity to run routine inspections that can help you save money on your heating and cooling bills.

3. Consider Buying Used Equipment

There are definitely pros and cons to purchasing used commercial kitchen equipment. One of the benefits is that you can often find cost-effective solutions for short-term needs.

If you’re debating whether or not to buy a used piece of equipment, our team is here to help. Here are a few helpful tips for buying used commercial kitchen equipment we’ve learned over the years. We’d also be more than happy to talk to you about your options before you make a big purchase.

4. Create a Positive Environment for Your Kitchen Staff

Employee wages are one of the biggest operational costs in your budget, and high turnover rates can really add up. According to Cornell’s Center for Hospitality Research, turnover costs the hospitality industry $5,864 per employee.

While there are dozens of factors that go into your employee experience, creating a safe working environment and properly training employees are two critical components to retaining qualified and capable employees.

5. Train Employees to Regularly Report Equipment Operational Problems

The best way to prevent small problems from becoming major issues is to address them as quickly as possible. Training your employees to notice and report equipment issues is essential. Encourage your employees to let you know if they notice increased cooking times, unexpected leaks, or unusual temperatures. Taking time to teach employees how to spot issues can potentially save thousands of dollars if equipment is repaired before it leads to long downtime or needs to be replaced.

6. Partner with an Authorized Service Agent for Equipment Servicing

If you notice a problem with your equipment, it’s important to fix it quickly and accurately. This is why it’s essential to choose a reputable service company that has experience with and knowledge about your specific equipment.

Authorized service agents (ASAs) have technicians that are factory trained on many brands, and can often provide valuable insight on how to care for as well as which commercial kitchen equipment you should purchase. Finding a partner who knows your equipment and is familiar with your operation is key to reducing maintenance costs.

7. Invest in Planned Maintenance to Keep Equipment Operating at Peak Efficiency

Planned maintenance might seem like an unnecessary expense. In reality, it is proven to help you reduce your overall operational expenses. Poorly maintained equipment operates less efficiently, consuming more energy while reducing performance. Alternatively, simple preventative steps like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on gasket conditions can save thousands in repair costs down the road.

Rely On ATECH for Your Own Equipment Service Needs

After more than 30 years in the business, we understand how important your commercial kitchen equipment is to your restaurant’s profitability. That’s one of the many reasons we’re trusted by numerous Tennessee restaurant owners to provide quick, expert service. 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.