Restaurant facility management encompasses activities that impact day-to-day operations. Restaurant facility managers oversee energy consumption and on-site facility management team members, but their primary focus is still ensuring a restaurant’s facilities are clean and well-maintained. In the age of rapid scalability and multi-site restaurant portfolios, restaurant facilities management relies on data to manage more locations with fewer resources, and you need to understand why.
Data-Driven Restaurant Facility Management and Proactive Maintenance Reduces Impact on Guests, Staff and Services
Data-driven restaurant facility management and proactive maintenance are two sides of the same coin. As explained by David Lewek of Facility Executive, facilities managers must assess the current status of facilities, plan for needed repairs and maintenance and implement a plan for scheduled maintenance. In other words, facilities managers must consider the risks and opportunities, part of the Six Sigma methodology, when planning for addressing maintenance needs. Fortunately, the use of the Internet of Things (IoT) and computerized maintenance management systems (CMMS) can help make these tasks easier through automation.
Increased Competition Demands Agile Restaurant Facility Management Practices
Greater competition in the food service industry means consumers have more options for dining and cost will play a major role for which guests visit. As a result, facilities managers need to effectively reduce overhead costs while reducing the impact that maintenance has on guest experiences. So, facilities managers must be agile and flexible when creating and managing maintenance activities.
Multi-Site Restaurant Facility Management Relies on Mobility and New Technology
Restaurant facility management can also be difficult among multi-site enterprises. Facility managers may not have the ability to visit each location daily and review existing and planned maintenance needs. However, new technologies, including an automated CMMS, self-diagnosing and self-reporting equipment and mobile technology, can be leveraged to help facility managers “see” what is happening in a facility from any location.
Proactive Maintenance Reduces Energy Consumption Costs
Proactive maintenance also has the added benefit of reducing energy consumption costs in restaurants. As explained by Multibriefs.com, proactive maintenance can help extend the life expectancy of equipment through updates and reduce utility bills. By some estimates, one dollar of energy savings can add up to an 8-percent increase in profit margins.
Proactive Maintenance Promotes and Improves Hygiene
Proactive maintenance is also hygienic. Dirty filters and equipment in need of maintenance may contribute to the growth of pathogens, molds or other bacteria, which can result in the spread of food-borne illness. With the vast disruption to the well-established supply chain of Chipotle, the potential fallout from a food-borne illness outbreak can last much longer than the time necessary to complete needed maintenance. In fact, the outbreak of food-borne illness in Blue Bell Ice Cream was the result of leaking HVAC condensation vents, so proactive maintenance can improve hygiene and food safety.
Leverage Proactive Maintenance to Improve Restaurant Facility Management Now
Restaurant facilities management can benefit from a data-driven approach to all operations. Proactive maintenance means fewer service calls and less disruption to guest experiences; furthermore, preventing food-borne illnesses through proactive maintenance can help your company avoid the potential backlash from both public and government as a result. If your company has not yet implemented strong proactive maintenance procedures, you are losing money and increasing risk. To learn more, contact Donnie Pemberton, a Certified Restaurant Facility Professional (CRFP) with QSI, to discuss your national proactive maintenance plan.