Hello RFMA Members,
A few weeks ago, Jen Rivera and I were at a RFMA Restaurant Roundtable event in Denver at Red Robin's corporate office. It was a great gathering, discussing several restaurant facility topics pertinent to our industry. Following is brief recap:
R&M Cost Controls
- Group discussions on how the members handled the overall R&M spending in their restaurants, notably in maintaining or reducing costs.
- Having good business partners in for your service providers was one key element in controlling and/or reducing costs.
- Proper review of existing service contracts for correct scopes of work, labor/parts charges, frequencies of service etc. All these items need to be reviewed and renegotiated from time to time to ensure your are efficiently and effectively protecting company assets.
- Utilize CMMS, if available, for current asset spending, tracking, etc., then concentrate efforts on high spending equipment.
- Elimination of some PM services was discussed but a few members noted the equipment R&M costs shot up dramatically soon after cutting the service.
- Look at extending warranty terms on some equipment.
- Examine overall warranty procedures to see if there is an opportunity to increase collections.
Equipment Training for Operations
- Create a Facility Manual for store operators to use for troubleshooting and minor repairs to equipment.
- Develop short YouTube type training videos on specific equipment showing proper operation, troubleshooting, cleaning, and repairs.
- Get with manufactures to supply training reference materials to store employees.
- Provide managers education on exactly what services and tasks are to be performed during a service call.
- Tie in equipment training videos to current CMMS showing how to make repairs prior to placing a service request.
- The overall water situation in the World is getting critical. It is a limited commodity that requires restaurants to minimize their usage and ensure it is safe.
- Several members noted they have changed their landscaping to comply with minimum water needs.
- Filtration is becoming more and more required due to the increase in chemicals and minerals in the water.
- Factors in proper water management include the type of equipment in the store, i.e., boilers, beverage equipment, steamers, dishwashers, etc.
- Maintenance on water management systems was discussed at length on who is responsible centering on in-house versus outside vendor.
- New water saving equipment is available in irrigation systems, dipper wells, pitcher rinsers, aerators, etc.
RFMA is a wonderful source for continued education in our industry. Their are several upcoming, namely:
- Peer to Peer Call, Aug. 2nd
- Member Meet-Up in Dallas, Aug. 9th
- Restaurant Roundtable in Atlanta, Aug. 14th
- Restaurant Roundtable, Austin, Sept. 7th
Feel free to check these out on our website and register. There's always something to learn in our industry. Any questions or comments, let me know.
Dover and out.