February 12, 2015
Planned or Preventative Maintenance: What’s the Difference?
Planned maintenance. Preventative maintenance. To many foodservice operators, the two are one and the same. But to foodservice equipment repair agencies, the phrases have very different meanings that should matter to those who run a kitchen.
The Convenience of Consolidation
Equipment downtime is every operator’s nightmare. Turning hungry customers away can not only lead to direct loss of sales but can also affect future business, potentially across multiple locations. After all, customers crave consistency. If you can’t reliably deliver the standard of service your customers expect, they’ll find someone who can – and never look back.
Service Tip: Garbage Disposals
Garbage disposals make life easier in many commercial kitchens. They can make cleaning pots, pans and dishes easier and prevent drain clogs. Just because they’re such workhorses, though, doesn’t mean they can be abused. Here are some tips to help foodservice operators keep their garbage disposals in good working order.
Remembering Lloyd Bottomley
Longtime service agent Lloyd Bottomley passed away on Dec. 27, 2014. He was 76 years old.
How Qualified Is Your Service Provider?
Gary Potvin, President of Pine Tree Food Equipment, writes about what makes a good service provider.
Electrolux to Acquire Chinese Dishwasher Manufacturer
Multi-line foodservice equipment manufacturer Electrolux has reached an agreement to acquire Shanghai Veetsan Commercial Machinery Co. Ltd., China-based manufacturer of professional dishwashers. Electrolux expects the deal, which is subject to traditional regulatory approvals, to close during the first half of this year.