Every month, we aim to deliver a selection of noteworthy news bites, restaurant real talk and other things you need know from a hospitality perspective. In the spirit of spring cleaning, our theme for this month has been “March Maintenance” and we’re focusing all things related to equipment service and repairs. Without further ado, here are the things that have piqued our interest in March!

Why you shouldn’t overlook the maintenance of your heating and cooling equipment
If you work in the restaurant or food service industry, putting off the maintenance of your operation’s heating and cooling equipment may seem like a good idea in the short term to save some money – but it could eventually result in equipment failure, costly repairs, or even the need for complete replacement. Fortunately, Canadian Restaurant & Foodservice News has some guidance to offer on how to avoid that type of disaster.

Recognize when a lower labour rate might actually cost you more
It’s only natural for businesses to seek out the best possible deal from the companies they work with. And while value will be a factor when hiring a kitchen equipment service company, it’s important to remember that a lower rate may actually result in a higher invoice!

Should you repair or replace malfunctioning kitchen equipment?
When dealing with kitchen equipment that isn’t working properly, restaurant owners face the challenge of deciding whether it’s more cost effective to repair or replace the problematic unit. The answer isn’t always obvious, but the valuable suggestions in this article will help you take the guesswork out of such a major decision.

How to care for the hardest working appliance in your restaurant’s kitchen
Fact: The commercial range is, without a doubt, among the hardest working pieces of equipment in a commercial kitchen. From baked frittatas for breakfast to cheesecakes for dessert, the range is used for every meal service of the day. But do you know exactly how you should be caring for it? Here are a few quick tips to keep your unit running smoothly.

#ICYMI: Chew On More
Don’t forget to check out our blog Chew On This for more news bites and restaurant real talk.

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Author Trish Hudson

Trish is the owner and principal at Holistic Hospitality Solutions. She aims to help assess her clients operations from top to bottom in order to gain efficiencies, save money, and increase their bottom line.

More posts by Trish Hudson