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Repair & Maintenance Audit  (7 KB) 
Repair & Maintenance Audit
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Equipment Maintenance Sheet  (1 KB) 

Related Trade Secrets & Tools:
What Gets Measures Gets Done
Facilities & Sanitation Audit

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© Bill Main & Associates

When it comes to equipment maintenance, an ounce of prevention is worth a pound of cure

I take working machinery for granted. Until it breaks, that is. You know equipment only breaks down on Friday night, during a lunch rush, or before a 400 brunch Sunday. Warranties? Doesn't matter, I can't find the file -- or pile -- with the specs, company information and operations manual.

Every time this happened, I'd kick myself and swear to get my act together. I'd promise to put my paperwork in order, and schedule regular maintenance checks to avoid the unavoidable.

The average casual dining operation has half a million dollars in hard assets that need and deserve constant attention. A good preventive maintenance system is a must, and here are a few of the reasons why:

Time
It always takes less time, and it's infinitely more convenient to be proactive. Conduct maintenance checks when you're closed instead of dealing with a problem during a rush.

Money
It's a lot cheaper to make a small repair on your own time than pay a repairman overtime to fix a big problem. A comprehensive and regularly followed preventive maintenance system can help you operate 20% more efficiently, and cut your repair and maintenance costs.

Morale
Poor planning and inefficiencies can be the source of low morale and on-the-job injuries. Employees can get backaches from working on at a prep table that's too high or too low. Line cooks in overheated kitchens may leave for cooler climates. And no employees take pride in a workplace that's dirty and in disrepair. Ask your employees for suggestions on how to make their work environment more efficient and pleasant.

Guest Perception
What are the top three factors guests consider when choosing where to dine? Food, service and CLEANLINESS! That's right, cleanliness. That includes floors, walls and ceilings, as well as the condition of your bar, service stations, kitchen equipment and the soap dispensers in the bathrooms.

Safety & Sanitation
Keep your operation in tip-top sanitary condition and avoid foodborne illness. Make sure refrigeration is cold, and roasters are hot to avoid unwanted germs.

Trade Secrets Members, read more about our Preventive Maintenance System.