Heating and cooling equipment is a major expense for restaurant owners. Not only is the equipment expensive, it’s estimated that HVAC accounts for anywhere from 25% to 40% of the overall energy use in a quick-service restaurant. And according to recent studies, maintenance costs can be up to 6% of sales on average.
Given how important it is to have your heating and cooling equipment functioning properly, regular maintenance should be a no-brainer. However, it’s often one of the easiest things to put off when you’re busy dealing with the day-to-day nuances of operating a successful restaurant. It’s not uncommon for restaurants managers to operate off a reactive maintenance model, but that philosophy can have detrimental impacts on the operations of the business.
On the flip side, regularly taking care of your equipment saves your business time, money, and undue stress.
Consider this blog a friendly reminder to schedule your Spring System Startup maintenance today so that you can realize the benefits of regular equipment maintenance over the long term.
At a minimum, we recommend twice-annual service check-ups – a Spring System Startup that focuses on your air conditioning unit heading into the busy summer season, and a Fall Shutdown maintenance to service your heating equipment. Completing preventative HVAC maintenance provides your business with a host of cost-saving benefits.