Kitchen Equipment Maintenance: Fill & Download for Free

It is an altruistic stand to say this.However, hospitals need personnel, the facility itself needs electricity, water, medical supplies, furniture, linens, housekeeping supplies/maintenance, laundry equipment/maintenance, kitchen equipment/maintenance, heating and cooling equipment/maintenance, computers/maintenance. I think you get the idea. It costs a LOT of money to run a hospital and the way they make money is by providing healthcare services.All hospitals do provide a limited number of free/reduced cost services. But these are usually funded by charitable grants from the government, individuals or corporations that provide funds specifically for this.

We’re in our 4th year of operating in Cleveland. Here are the biggest challenges we’re facing.Finding the right events / customersEvent organizers want to provide a variety of options to their guests and they don’t stop to think how much each food vendor will make. They’ll book 8 food trucks for 100 people if they can get away with it.Equipment failures we’ve experienced in the first half of the 2018 seasonVehicle Maintenance: brakes $900, exhaust $910, sway bar bushings $290, oil cooler lines $656, 2 oil changes ~$100eaKitchen Equipment Maintenance: water pump $150 (diy), water line $20 (diy), water heater (diy) $200, freezer compressor $750, refrigerator compressor $750, battery bank $900Other: City Fire code change required propane tanks to be raised above the average height of an SUV bumper. $200 (DIY) *assuming you have the metal working equipment. (Most trucks in the area shelled out $800+)Staffing issuesYou’re either going to hire reliable full time employees and work your butt off to fill their schedule with low dollar opportunities (like parking next to a public park for example) or you’re going to hire less reliable part time employees and only schedule lucrative eventsProcess refinementFiguring out how to get quality food out the window as fast as possible is the name of the game and it could be improved by simply moving the knife holder closer to the cutting boards.Trying to get everything that must be done onto a checklist and get everyone to use it is the hardest task we’ve faced thus far.

If you’re a food service operation:Do I really need it, will it improve food quality or capacity, or save labor, or is it a vanity item? How does it fit with the current menu and possible changes?What is the lifecycle cost in terms of supplies, power, cleaning, maintenance and repair, not just purchase price?Is it safe in terms of accidents and fire?Is it rugged and sturdy enough for constant daily use? Does it have enough capacity for its intended use?Do I have enough room, and adequate water, power, drainage, ventilation, and fire suppression? Will it fit under the existing hood?If you’re a home cook:Do I really need this? Am I going to use it?Do I really need a commercial version? Why?Does the home have enough gas pressure, water pressure, electrical current, fittings, etc?How is this going to look in my kitchen?Am I going to maintain and clean it properly?