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Commercial Catering Equipment: 8 Steps to Reduce Repair Costs

In the hotel/bar trade, there are basically two ways to obtain greater profits: the first is to reduce costs and the second, increase income.

Increasing income is not so easy, but reducing costs requires studying in depth the operation of your premises to know the areas in which you can make savings, such as equipment repair.

What to do if equipment stops working?

Usually, two things happen:

You have to face a high repair cost for which you were not prepared.

Also, when a refrigeration chamber, coffee maker or any other equipment is damaged or not working well, not only do you have to pay to have it fixed but it is also very likely that your income will be reduced since your bar may not function as normal without that equipment.

It is for this reason that keeping the equipment in good working order is a great way to avoid these costs.

Think for a moment what would happen in your bar if…

  • In the height of summer, the air conditioning does not function.
  • One day you open the bar and discover that the beer cooler is not cooling properly.

These are just two examples of what could happen. Not only will you not be able to properly attend to your regular customers, but you could also lose the opportunity to impress new customers who come to your establishment for the first time.

Preventive maintenance of equipment

The solution is in preventive maintenance. This type of maintenance will help you:

  • avoid to a great extent the unexpected breakdown of equipment.
  • reduce the costs of emergency repairs.
  • reduce the possibility of lost income due to damaged/faulty equipment.

How to apply a preventive maintenance plan in your bar

Here are some recommendation from specialists in commercial catering equipment in London regarding how easy it is to implement a preventive maintenance plan for commercial catering equipment, which will save you money in the long run.

  1. Each appliance should have a maintenance manual or instructions for use. If you do not have these, get them from the manufacturer or your supplier. Today, many suppliers of equipment for bars have their maintenance manuals available for download from their websites.
  2. Create a folder for each appliance you have. Indicate the name of the product, model, manufacturer, year of purchase, specification sheet, equipment maintenance manual, the guarantee, along with the name of who to call in case of a fault.
  3. Also, include a copy of the repair invoices for that particular equipment, as well as a record of all technical service visits, indicating costs and dates.
  4. Define preventive and corrective maintenance procedures for each equipment installed in your bar. These procedures must be easy to understand and execute so that there is no need to explain them every time maintenance needs to be carried out.
  5. Design a maintenance schedule that includes the maintenance dates recommended by the manufacturer. This means that if your freezing chamber requires a biannual cleaning, it should be programmed with that frequency.
  6. This calendar should include monthly, quarterly and annual events detailing the actions to be carried out, such as changing filters, calibrating thermostats, cleaning beer taps, etc.
  7. Ask your employees to be vigilant about the operating conditions of the equipment. It is they who use the equipment every day.

A preventive maintenance plan is not something difficult to define and carry out; try not to fall into the trap of “avoiding” the costs of preventive maintenance. Remember that the costs of repair or, worse, replacement of the equipment could be much greater.

 

 

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