Small steps that make a big difference during peak season.
Summer is a busy time for the foodservice world. From packed patios to bustling vacation crowds, your kitchen doesn’t get a break and neither does your equipment!
To help you avoid surprise breakdowns and stay focused on what matters (your customers!), here are a few quick, practical service hacks to keep your kitchen running smoothly all season long.
Give your condenser coils some love.
Refrigerators, freezers, and ice machines work overtime in the summer. Dirty condenser coils can make them overheat and fail. Clean them monthly to keep temps steady and prevent compressor burnout.
Clean and sanitize ice machines weekly.
Summer = ice demand. Prevent mold, scale buildup, and bacteria with a weekly cleaning. A neglected ice machine can easily turn into a health code violation or worse, a shutdown. After all, ice is food!
Pre-check before the rush.
Train your team to listen for odd noises, watch for leaks, or notice slower performance. Catching early warning signs (like water pooling or uneven temps) can help prevent emergencies during peak hours.
Schedule planned maintenance during off-hours.
Need a tune-up? Try booking early morning or mid-week visits to avoid interrupting service when your kitchen is at its busiest. A little planning goes a long way in saving time and protecting your revenue by minimizing downtime during peak hours.
Watch your ventilation.
High summer heat + poor airflow = struggling equipment and cranky kitchen crews. Check hoods, filters, and exhaust fans regularly to keep everything breathing easy and maintain a safe, comfortable environment for your team. Proper ventilation also helps extend the life of your equipment by preventing overheating and build-up.
Be proactive, not reactive. When business is booming, every minute matters. A simple 15-minute check-up can prevent a 3-hour emergency call later. Staying ahead with mid-summer planned maintenance keeps your operations running smoothly and avoids costly downtime. Planning ahead protects both your equipment and your bottom line.
