“We used to have a less comprehensive PM program, for both cooking and refrigeration, at all our locations, with less-often scheduled maintenance a couple years ago. One of the things I found was that we could actually track a decrease in service calls needed, and costs incurred from them, when we increased our PMs to quarterly for both hot and cold side equipment. Not just from an R&M budget standpoint, but operationally, we have fewer instances of a cook line cooler going down during dinner, or a prep oven not cooking the morning before a holiday weekend.”
