To the foodservice industry summertime is the make-it or break-it time of year. The warmer weather and longer days motivate local customers to seek dining options outside their homes. The clear skies and open roads propel tourist to explore new and exciting adventures. The closed schools and open pools drive children to seek the comfort of convenience stores’ chilled treats and ice cream trucks’ tasty sweets. Yes there is no denying it; summertime is when foodservice establishments should thrive, however this is not always the case.
All it takes is one vital piece of equipment to experience a malfunction and the summer fun comes to a screeching halt. Before you know it people start walking out and the complaints and harsh reviews start rolling in. You scramble to place an emergency maintenance call but your regular service company is booked solid for days and now you are losing customers, profit, and patience. When you finally get the service company out to check the unit, the service technician informs you the equipment malfunction was due to dirty filters, blocked vents and excessive summer heat. It all could have been prevented.
During the summer months it is important to remember foodservice equipment is working harder to operate. Increased customer traffic and harsh summer conditions can wreak havoc on an unprepared kitchen. Be proactive; prep your equipment before summer is here in full force. By following these six simple suggestions you will save your restaurant both time and money.
Turn off cooking equipment when not in use. New cooking equipment units are set with smart systems to shut down when not in use, however it is important to turn off griddles and stove tops while not in use to reduce excess heat and temperature fluctuations. The constant change of temperature is not only hard on equipment; it also can raise your energy cost significantly.
Use temperature set-back and set-forward (adjusting thermostat to a specified set-point when the space is not occupied, allowing the heating or cooling system to operate less frequently and use less energy). This will regulate the restaurant temperature within a 5 degree setting. This is beneficial because equipment automatically adjusts to the temperature of the facility it operates in and will work harder when the temperature fluctuates more than 10 degrees.
Schedule proactive maintenance through-out the year so you don’t get caught in the summer heat. Here is a basic overview of how often you should service foodservice equipment according to the Restaurant Facility Management Association.
It takes proactive planning to successfully survive the summertime rush, however sometimes things can still go helter-skelter. If you are experiencing equipment malfunctions and need assistance do not hesitate to give the equipment professionals at Clark Service Group a call. They are available 24 hours a day, 7 days a week to keep your facility operating and minimize your down time. With over 40 years of experience providing unparalleled customer service, Clark Service Group is a leading service provider of Pennsylvania, Maryland, New Jersey and Delaware.