When it comes to lowering equipment maintenance costs, there’s no substitute for routine maintenance!
In the restaurant business, Murphy’s Law is a running joke amongst restaurant owners, and it would be much funnier if it wasn’t so accurate. Running any successful foodservice operation means expecting the unexpected, and learning how to use creative problem solving skills to deal with the infinite number of things that can go wrong.
At Don’s Supply, we’ve been Arkansas’ leading provider of restaurant kitchen appliances and food service equipment and supplies since 1969. We’ve partnered with hundreds of restaurants, bars, concession stands, and food trucks over the years, and have learned many the common problems that restaurant owners face. Many are difficult to control, such as a recession, changing tastes, or personnel problems. But equipment downtime can be greatly minimized with a proactive approach. Most of the service issues that we’ve encountered were predictable, if not preventable. We service almost everything that we sell, and encourage you to give us a call at the first sign of trouble. We also recommend taking a few important steps to ensure the longevity of your equipment:
Use all equipment for its intended purpose-If you’ve recently experienced rapid growth, you should make sure that you have the right tools in your kitchen and behind the bar. It may sting a little when you have to upgrade equipment while you’re juggling bills, but if you’re using any kitchen appliance in a manner inconsistent with its recommended workload, you’re asking for trouble.
Develop routine cleaning schedules, and stick to them-At the end of each day, any piece of equipment that was used should be washed. Most commercial kitchen equipment disassembles easily, and should be cleaned until it looks like it did the day that it was delivered. You should also implement routine rotating deep cleaning schedule for every square inch of your business.
Pay Attention to small problems-Most big problems started out as small ones. If there’s any problem with kitchen equipment, it should be brought to your attention right away, and checked out. Replacing a part or making an adjustment is much cheaper than the potentially lost revenue that you face when you can’t ve your full dining room on a busy night!
If you have any questions, or need to schedule service, contact us online, or at (501) 568-1872.