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    Equipment & Facility Maintenance for the Modern Fast-Food Chain

  • The foundations of delivering outstanding customer service start with a well-maintained kitchen.

    Unsplash/Toa Heftiba
    Cleanliness shouldn’t just be for kitchenware.

    Fast-food chains rely on speed, efficiency, and practicality, meaning equipment and facility maintenance is key when it comes to smooth operations and delivering a positive experience to the end-customer.

    Let’s take a closer look at how quick-service restaurant businesses can optimize their on-site facilities to benefit both staff and customers. Discussing everything from cleaning equipment to facility management, such as tracking systems and workflow monitors.

    Keep equipment clean

    While in fast-food restaurants cutlery is not always supplied, all kitchen materials (including cutlery if applicable) need to be spotless and well maintained. Not only is this key to health and safety, but also customer satisfaction.

    Stainless steel is the preferred material used in most restaurants and catering environments. With some grades even boasting bacteria-resistant properties, this makes stainless steel the ideal choice in environments where a variety of food is being prepared. To keep your stainless steel cookware in good condition, you’ll need to ensure it’s properly cleaned. Often, very hot, soapy water is sufficient—however, for optimum results and hygiene it’s recommended to wash cooking equipment and dinnerware above 180 degrees.

    Cleanliness shouldn’t just be for kitchenware, however. Routine cleaning of kitchen appliances, food preparation zones, eating areas and restrooms, should also be a top priority. From deep-cleaning ovens and dishwashers to ensuring all surfaces are regularly wiped down with antibacterial spray and a clean cloth, maintaining good hygiene standards throughout your premises, particularly in kitchens, is essential to healthy and safe food preparation.

    Carry out routine maintenance

    The foundations of delivering outstanding customer service start with a well-maintained kitchen. Regular maintenance of integral machinery and equipment not only ensures kitchens are operating properly and safely, but could also prevent faults later down the line, which could cost your business both time and money when you’re least prepared.

    To ensure all maintenance is organized, and more importantly carried out correctly, ensure that dishwashers, fryers, commercial cookers and refrigerators are all serviced regularly. For ease, prioritizing maintenance to take place at the beginning of the year, will get it all done in one go and give you peace of mind that all equipment is in full working order for the busy year ahead.

    It’s also good practice to ensure that your facilities’ equipment is all within warranty where possible, or certainly regularly serviced and repaired by a trained engineer. This upkeep is key to maintaining consistent standards, and if appliances do break down, there will be complete records for the service supplier.

    Implement efficient tracking systems

    A fast-food restaurant is nothing without it’s staff and good organization for day-to-day operations, so it pays to implement effective workflow systems and processes to organize everything from staff rotas to cleaning schedules and stock management.

    One option is to make use of the latest in technology with restaurant management software that allows you to monitor a host of process in real-time. From stock replenishment to organizing staff shifts, payroll and annual leave, the advent of restaurant management software has the ability to make daily operations more streamlined and efficient as a result.

    Certainly, when it comes to monitoring inventory, restaurant managers will have a clearer view of stock levels, informing them on what needs replenishing at any given time to reduce food wastage or insufficient supplies—this can save your business both time and money, all while contributing to an all-round more efficient service.

    With robust workflow processes and systems in place, managers will have more time to concentrate on other areas of the business, such as improving customer service or upgrading facilities.

    In order for quick-service chains to be a success, delivering good food service and customer satisfaction, they need the right foundations in place, which is where investing time and money into your equipment and facility maintenance plays a huge part. With the right forward-planning and periodic upkeep within your premises, you’ll be in a better position to pull off streamlined, seamless food service that leaves you with happy customers that want to come back time and time again.

    Alex Jones is a content writer for Jaquar, which specializes in complete luxury bathroom solutions—delivering everyday luxury to a global market.