Category Archives

One Article

Posted by Darrin Bonnett on

Keys To Keeping Your Restaurant Machinery And Equipment Under Control

The correct operation of the equipment and facilities is one of the heavyweights to achieve an operational and efficient operation in any restaurant. This is especially important for the correct management of orders, without delays or lack of service. Establishing certain protocols in advance, as well as periodic preventive reviews, will help us guarantee daily activity without unforeseen events or last-minute surprises.

Apart from planned obsolescence, there are other factors that can put kitchen equipment at risks, such as intensive use or even unexpected accidents. To ensure good maintenance of the restaurant machinery, we can implement various measures.

Discover some practical ideas to keep the appliances in your premises in perfect condition:

  1. Be attentive to possible changes

Each machine or apparatus necessary for the proper functioning of our restaurant must always be ready to fulfill its function. But this does not prevent them from having a useful life and an expiration period. The work material deteriorates and from time to time requires repair or even replacement. Forcing its operation is not convenient.

  1. Do periodic reviews.

To ensure optimal use and avoid unnecessary outlay, it is important to carry out reviews and audits of the various equipment, as well as of the kitchen facilities and other work areas. For this, it is advisable to establish processes and carry out audits of operations from time to time.

  1. Choose a person in charge within the restaurant team

In addition to having these auditing and business intelligence solutions, it will be useful to have one or more managers in charge of controlling the devices. Restaurants have more and more devices, so this measure is essential to keep them under control.

  1. Find specialists to advise us

Small utensils or appliances can be managed internally, but it is true that we cannot know everything. Surely we lack the knowledge to have the heaviest or professional machinery ready (air conditioning and refrigeration systems, lighting, industrial kitchen facilities, and equipment, etc.). In these cases, we must have the help of experts who carry out follow-ups and audits.

  1. Did something break? Go to the professionals

It is useless trying to fix something on our own if we do not have the necessary training, especially if it is industrial machinery for restaurants. It is advisable to leave our equipment in the hands of qualified professionals who can carry out rigorous control based on the legislation and all those regulatory regulations that establish deadlines and review dates.