Can your kitchen afford a major equipment meltdown during the service rush? This white paper is brought to you by Heritage Food Service
January 20, 2015
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The typical restaurant kitchen can contain as many as 30 pieces of primary commercial food equipment manufactured by another two dozen or so OEM brands. That means an exponential number of moving parts could break at any moment. And when something does break, timing is critical.
Waiting to have the damaged piece replaced can translate into a direct loss of sales while at the same frustrating — and potentially losing — customers.
You can help to minimize the damage from such a situation by relying on a consolidated parts program. Such a program can help multi-unit restaurateurs streamline operations, cut costs and focus on the challenges of increased competition, pricing pressures and key business trends.
Learn how working with a parts depot can help you plan for such potential equipment problems by providing the following benefits:
· Manufacturer consolidation
· Inventory control
· Expert parts identification
