Safety and Training
The fast-growing Golden Corral cafeteria chain, based in Raleigh, North Carolina, requires its unit managers to complete a one-week intensive course on gear use and upkeep.
It's the best idea we've heard in a long time.
Managers learn the way to operate the equipment and study the instructional manuals, warranty documents, and support contracts.
Corporate headquarters spot-checks units around the nation to ensure compliance with its maintenance policies.
Maintenance is being treated as more than an afterthought in today's restaurants, especially the big chains, and that's a good thing.
It impacts a variety of other functions: accounting (via TCO calculations); store operations (through training programs and scheduling of support); and capital spending.
Upkeep also has a unique marketing function: The well-maintained restaurant is seen by all as a cleaner, safer place to eat and work.
It is critical to get staff members involved inside your company's efforts to care for that equipment.
Here are just a few ideas: Decrease the damage triggered by carelessness, abusive behavior, and vandalism by holding the staff responsible for the condition of the gear when they complete a work shift.
Eliminate dents and gashes triggered by carts and mobile gear by providing adequate clearance close to equipment.
It's not smart design to have people transporting items through what seems like a maze.
Protect gear with rails, guards, and bumpers, which are offered as accessories, for both fixed and mobile appliances.
Catch little problems prior to they turn into big ones, with a weekly or monthly check of all kitchen workstations.
Look for missing screws, damaged or worn wires and cords, bent panels or hinges.
Get them corrected promptly.
Make your staff aware of what upkeep costs the restaurant.
Make maintenance the topic of some staff meetings, in addition to training sessions.
Solicit opinions from the staff about improvements that might be made.
Make an effort to get "clean" utilities-that is, do everything you are able to to protect equipment from power spikes with surge suppressors; treat or filter incoming water and air.
Performing your own maintenance and easy repairs may make you apprehensive, particularly should you don't think about yourself handy.
Nevertheless, if you follow these security lists and read any precautions in your appliance owner's manual or handbook, you can handle many minor items without paying for a support call.
In general: Be sure equipment has cooled down prior to attempting any repairs to it.
The repair job will be done quicker, and there's no require to blister your hands.
Water and hot oil don't mix.
Don't use water near fryers.
Keep equipment at least 6 inches away from walls.
Clean equipment prior to starting any repairs or upkeep.
This is critical but very hard to achieve in a busy kitchen.
Know exactly where the nearest fire extinguisher is and the way to use it.
Know exactly where the nearest fire alarm is and how to shut it off.
Know exactly where the circuit breaker is for that appliance you're working on.
Wear security glasses.
It's the best idea we've heard in a long time.
Managers learn the way to operate the equipment and study the instructional manuals, warranty documents, and support contracts.
Corporate headquarters spot-checks units around the nation to ensure compliance with its maintenance policies.
Maintenance is being treated as more than an afterthought in today's restaurants, especially the big chains, and that's a good thing.
It impacts a variety of other functions: accounting (via TCO calculations); store operations (through training programs and scheduling of support); and capital spending.
Upkeep also has a unique marketing function: The well-maintained restaurant is seen by all as a cleaner, safer place to eat and work.
It is critical to get staff members involved inside your company's efforts to care for that equipment.
Here are just a few ideas: Decrease the damage triggered by carelessness, abusive behavior, and vandalism by holding the staff responsible for the condition of the gear when they complete a work shift.
Eliminate dents and gashes triggered by carts and mobile gear by providing adequate clearance close to equipment.
It's not smart design to have people transporting items through what seems like a maze.
Protect gear with rails, guards, and bumpers, which are offered as accessories, for both fixed and mobile appliances.
Catch little problems prior to they turn into big ones, with a weekly or monthly check of all kitchen workstations.
Look for missing screws, damaged or worn wires and cords, bent panels or hinges.
Get them corrected promptly.
Make your staff aware of what upkeep costs the restaurant.
Make maintenance the topic of some staff meetings, in addition to training sessions.
Solicit opinions from the staff about improvements that might be made.
Make an effort to get "clean" utilities-that is, do everything you are able to to protect equipment from power spikes with surge suppressors; treat or filter incoming water and air.
Performing your own maintenance and easy repairs may make you apprehensive, particularly should you don't think about yourself handy.
Nevertheless, if you follow these security lists and read any precautions in your appliance owner's manual or handbook, you can handle many minor items without paying for a support call.
In general: Be sure equipment has cooled down prior to attempting any repairs to it.
The repair job will be done quicker, and there's no require to blister your hands.
Water and hot oil don't mix.
Don't use water near fryers.
Keep equipment at least 6 inches away from walls.
Clean equipment prior to starting any repairs or upkeep.
This is critical but very hard to achieve in a busy kitchen.
Know exactly where the nearest fire extinguisher is and the way to use it.
Know exactly where the nearest fire alarm is and how to shut it off.
Know exactly where the circuit breaker is for that appliance you're working on.
Wear security glasses.
Source...