Quick service restaurant facilities management is a multi-billion-dollar industry, and as the name implies, facilities management must be fast and not cause a disruption to these busy facilities. Since quick service is based on being ready for customers at any time and without any disruption, Facilities Managers should follow a few best practices to mitigate such disruptions and provide the best experiences possible.
1. Enable Interdepartmental Communication
Quick service restaurants have little time to make an impression on guests, and any minor issue could become the reason for not returning. At the same time, the volume of quick service restaurants is large enough to warrant a robust facilities management program with an on-site manager at each location, yet it is not economically possible. The costs would be extreme. Since a single manager may oversee multiple facilities, the obvious solution is to manage as many processes as possible from a central location. This includes enabling interdepartmental communication and managing vendors remotely.
Contractor performance should also be reviewed regularly, notes Service Channel. Scorecards and dashboarding tools are an excellent way to review performance, and these tools give Facilities Managers a fast way to review all contractors from a central location.
2. Leverage a CMMS for Word Order Management
The use of a computerized maintenance management system (CMMS) is another effective way to reduce the burden of quick service restaurant facilities management. A CMMS handles work order processing and routing, ensuring the right technician is dispatched and compensated appropriately.
3. Gain Visibility Into Facility Assets
Visibility into facility assets can reduce the delays in making repairs and helps Facilities Managers know when it is better to replace an asset instead of repairing it.
4. Address Industry-Specific Quick Service Restaurant Facilities Management Needs
Food-service locations have an added complication in facilities management; grease removal. While it is really a type of waste management, the processes in place to remove grease safely and quickly require additional work. Therefore, the Facility Manager must consider these unique factors in making decisions. Additional special considerations must also be taken for proper heating and cooking of foods and preventing the spread of food-borne illness.
5. Move to a Proactive Maintenance Strategy
A final best practice in quick service restaurants is to eliminate as much reactive maintenance as possible. The only way to achieve this lies in developing a robust preventive maintenance program, including the introduction of a maintenance schedule that doubles as an inspection opportunity for addressing maintenance needs that have not yet contributed to a disruption. A proactive maintenance strategy should also leverage new technologies, like the CMMS and the Internet of Things, to track asset performance and maintenance histories, ensuring maintenance is performed before a visible disruption occurs.
Put These Best Practices Into Action With the Right Quick Service Restaurant Facilities Management Partner
The right quick service restaurant facilities management partner understands the unique needs of the food-service industry and how proper facilities management and maintenance translate into savings. In the quick service restaurant industry, price points are barely profitable, so any unplanned disruption or added cost could lead to a loss. Fortunately, QSI Facilities has the experience and resources necessary to streamline quick service restaurant facilities management. Visit QSI Facilities online to find out more about the best way to enhance quick service restaurant facilities management, or call 1-888-328-2454 now.