Equipment Maintenance

1
Equipment Maintenance

• Where to Begin?

2
Why Preventative Maintenance?

• More than half of all U.S. restaurants do not
  have an acceptable Preventative Maintenance
  Program in place for their commercial food
  equipment.
• This is the leading cause of poor equipment
  performance and a factor directly linked to
  downtime, profit-loss and overall customer
  dissatisfaction.
• As an example, one major restaurant chain spends
  more than 166 million dollars per year repairing
  kitchen equipment rather than preventing problems
  from occurring.
• This cost could be significantly reduced with
  preventative maintenance.

3
Attend the CFESA SeminarEquipment
MaintenanceWhere to Begin?

• What85th annual National Restaurant Association
  Restaurant, Hotel-Motel Show
• WhereMcCormick Place, Chicago, IL400 South
  Hall
• WhenSunday May 23
• Time2PM
• Why
• Plan to attend the CFESA Seminar Equipment
  Maintenance, Where to Begin. If its not broken,
  make sure it stays that way!

4
Proper Equipment Installationand why it is so
important!

• The installation must be done properly or things
  will simply not work correctly.
• If the installation is done correctly, the system
  will work seamlessly.
• If not, problems will plague it forever.

Insist on a CFESA Certified Technician to ensure

• Quality
• Level of skill
• Expertise

5

• Need Service?

Insist on a CFESA Certified Technician to do the
job right, the first time!