Hello RFMA members,
Recently we held a Peer to Partner call on the topic of "HVAC and Spring Start Ups". It was a great call with discussions on one of the most important aspects of restaurant facility maintenance. There is some thought throughout our industry that spring PM equipment maintenance may be the single most important item to complete each year. Data reflects how PM's consistently and substantially reduce equipment R&M spending. Chemically cleaning the a/c coils along with belt and air filter replacements are the main tasks for RTU's. Spring is also a good time to check the condition of the heat exchanger as if it needs replacement, it can be budgeted and completed during the warmer months. Roof maintenance discussions were held concerning developing a "roofing checklist" for items to be surveyed once or twice per year. Some restaurants use their own personnel to complete while others use a handyman, local roofer, or even their HVAC service company. Stores should always maintain a "roofing log" for whomever goes on it which will help determine who may be responsible for items left on the roof or causing damage. Parking lot preventive tasks were talked about with the general consensus of the need to seal and stripe every 3-5 years depending on lot conditions and geographical area. It was also noted that crack-fill should be done yearly to prevent a major repair and/or replacement expense in the future. This will minimize water getting under the surface which, over time, will certainly cause damage. Some discussions were held on landscape maintenance which centered on having professional companies versus in-house personnel supervise and complete the necessary tasks. There were several restaurant members on the call which noted overall landscape contract management was controlled by corporate rather than at the store level which resulted in better looking and more consistent exteriors. Lastly, exterior lighting and signage PM's were discussed but most do not have a normal schedule for this due to the fact of switching over to LED bulbs minimized the need for regular bulb replacements.
The Peer to Partner and Peer to Peer calls continue to provide great educational content for protecting your valuable store assets. I recommend engaging in all these calls when time permits. They are worth it.
Dover and out.
Jeff Dover, CRFP
Facilities Resource Manager | Restaurant Facility Management Association
972-805-0905 ext. 3