Equipment Maintenance Is Fundamental To Foodservice

Maintenance is one of the most important things on any restaurant owner's to-do list. Working with shoddy, unclean, or unreliable equipment is a surefire way to harm your bottom line and violate business regulations as well. With that in mind, it is important to think about good practices regarding equipment maintenance.

Good maintenance starts with good discipline. Just as your employees need rest and recovery at the end of every work week, your equipment needs some hard-earned tuning up and possibly fixing at regular intervals of time. The question of when and what maintenance should be conducted depends on the piece of equipment, but what is universal to all of those equipment types is that they should be inspected, cleaned, and assessed often. A typical fryer, for example, needs to have its oil changed at least weekly, if not daily—lest you want to degrade the freshness of your deep fried and battered foods. Research online and consult your official operation manuals to learn what intervals work best for your maintenance, and budget time for maintenance based on that information.

The principles of maintenance are forever, even when your staff or hired professionals aren't fixing parts or wiping down surfaces. Your organization should have clearly defined rules that instill cleanliness and care in your staff as they go about their daily duties. You should also be mindful of any special regulations that may affect your operations, such as environmental protection policies.

Maintenance isn't fun, and it often incurs costs as well, but its importance is undeniable. Keeping your equipment well-maintained keeps your business hygienic, speedy, reliable, and cost effective in the long term.

Published by:
Christian Dantes

REWrite Blog