Blog Layout

Tech Spotlight: Michael Macy
Feb 17, 2023

Michael Macy has a warm, easygoing manner that makes people feel at ease when he’s around. His personality is an asset in his line of work. After all, he often enters the scene when people and things are falling apart, and it’s his job to help put it all back together. 


A busy commercial kitchen is an atmosphere where Michael feels comfortable, even amidst the heat, cold, and bustle, because he’s worked in kitchens for almost 10 years – 7 of them with

ATECH. He understands the unique mix of calm preparation and sudden chaos that exists behind the galley doors. 


“I have a good idea of their deadlines. If they’re expecting 300 people for dinner or a big rush coming through the door, and something’s not working, I know I’ve got to work around them to the best of my ability. I’ve got to get them back up and running before it gets really chaotic. If one piece of equipment is down, it’s like a train wreck, and everything else kind of falls apart at that point.” 


Thinking on His Feet


Working in commercial kitchen repair means getting into some pretty sticky situations, sometimes literally. Service technicians work with 600-degree ovens, walk-in freezers with temps below freezing, clogged grease traps, and everything in between. Michael’s calm demeanor is always an asset on service calls. 
 

After almost a decade in the industry, Michael has many stories, but there’s one in particular that is the perfect example of his dedication to his work. That story starts with a 500-degree griddle cooktop. 


Michael was on call one weekend when an ATECH customer called in for backup. A faulty cooktop kept switching on and off. Already, Michael was formulating a theory about why the cooktop might not be working. He immediately suspected an issue with the gas regulator. The only problem? In order to get to the regulator, he had to get to the other side of the cooktop. 


“At this point, they’ve been using the griddle all morning, and this particular griddle is a large, flat piece of metal that heats up to 500 degrees. There’s just no way around it. In order to fix the regulator, you have to pull the griddle away from the wall. The kitchen staff helped me pull out the griddle. They had turned it off, but the cooktop was still well over 300 degrees.” 


Thinking on his feet, Michael and the kitchen staff covered the cooktop with non-flammable materials to cut the intensity of the residual heat. Michael still needed to work incredibly quickly to protect himself from the heat. Working quickly and safely, Michael was able to access the gas regulator and address the problem.   


“I had to work on top of the hot surface with one hand trying to take off a gas regulator and reinstall it. There was a lot of pressure; it was really really hot, and I had to keep moving to keep myself and others safe. About 30 minutes later, I got it up and running and everybody was just ecstatic about it.”
 

Working at ATECH


Helping customers in need is what Michael likes most about working for ATECH.


“As you're doing your invoice paperwork at the end of the job, you can see everybody’s stress just leaving their faces. They’re just so relieved. That's just one of those things that makes you feel pretty good about being a service tech. Not everybody gets to feel like they saved the day at their job. It's not something big, but it can still make somebody’s day a heck of a lot easier. All around, I just want to help our customers get things back to normal and keep going.” 

 

Although Michael regularly saves the day for customers, he’s incredibly humble about it. Talking to him, you get the sense that this is just how he approaches life. Figure out the problem. Find a solution. Save the day. Make the next call. 


ATECH is proud to work with such a skilled, competent technician.



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!
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.
20 Dec, 2023
Run your commercial kitchen like a pro. Here are a few proven ways to gather valuable feedback from your staff.
20 Dec, 2023
We've compiled some of the most helpful articles we’ve shared this year. Bookmark this page to level up your commercial kitchen equipment repair knowledge.
Commercial kitchen
14 Dec, 2023
ATECH offers tips and best practices for commercial equipment maintenance, inventory, and budgeting to help restaurants plan for the new year.
a row of 7 colorful juices on a table
By markl 05 Dec, 2023
ATECH shares insight into its customer relationship with The Urban Juicer in Nashville, Tennessee.
Hire Vet Award Medallions over an American Flag
By markl 27 Nov, 2023
For the fourth year in a row, the U.S. Department of Labor has awarded ATECH Inc., a Nashville-based employer, with its HIRE Vets Gold Medallion Award.
13 Nov, 2023
ATECH, a commercial kitchen equipment repair service in Tennessee, is committed to hiring and training veterans and service members.
Inside True Food Kitchen
16 Oct, 2023
ATECH offers commercial kitchen equipment and HVAC apprenticeships in Tennessee for individuals looking to work as service technicians.
Rows of bread cooking in a commercial oven.
12 Oct, 2023
ATECH, a commercial kitchen equipment service company in Tennessee, shares what to do if your commercial oven stops working suddenly
More Posts
Share by: