Running a business isn’t easy. There is a never ending list of things to be tended to. This is especially true in the food service industry. Full service and quick serve restaurant owners know all too well that every aspect of your establishment has an effect on the lively hood of the business and its employees. From the menu choices to the kitchen equipment there is no feature that can be overlooked. Everything has to be just right or the risk of a failed venture becomes more prevalent.
So how can businesses in the restaurant industry avoid these unfortunate futures? By arming themselves with the right tools and knowledge! Here at Motion Technology Inc., our ventless kitchen equipment is easy to clean and user friendly even when it comes to upkeep, and we know that one surefire way to keep up with regular maintenance and avoid a failed business is by training your employees properly!
Regular kitchen equipment maintenance can be easily taught to employees. Checklists and schedules can be created so specific tasks can be distributed evenly between the staff throughout the day, or week. Even simple cleaning chartscan be built to further assist employees in the processes. Furthermore, a confident staff member or manager should know the locations of fire extinguishers, shut off valves for gas and water, as well as quick disconnects and breaker panels just in case an emergency occurs.
Many times managers and owners wait until there is a problem before they take action. This only leads to extended costs and unavoidable lost wages. A business should never risk waiting until it’s too late to service and maintain their kitchen equipment. An even scarier reality is that untended equipment can lead to serious safety issues. The National Restaurant Association reports that according to data accumulated by The National Fire Protection Association between 2006 and 2010, nearly 8,000 eating and drinking establishments report a fire each year. Some of the main causes of these fires are ones that can be avoided. Things like grease build up and lack of automatic fire suppression systems are leading contributors. Don’t let this be your business!
Now having your staff trained properly on your kitchen equipment is vital, but so is professional maintenance. Don’t forget to make a chart to keep track of your service and fire company visits. Think of it like going to the dentist. Sure, you floss and brush your teeth every day like you are supposed to, but every six months you have to let the pros get in there! Maintenance matters and we cannot stress that enough! Don’t take the risk of letting your establishment free fall into failure because simple steps and procedures weren’t taken.
For more tips on food service equipment maintenance check out one of our other blogs or check out our Ventless Videos by clicking below!