Running a Smooth Operation

By Maura Keller

Streamlined efficiencies. Cost-effective measures. New revenue streams. In today’s bar business industry, owners and operators are pulling out all the stops when it comes to equipment — eager to find ways to stay ahead of the game, make the job easier and offset replacement costs. That’s why equipment and building maintenance is such a vital component of every establishment’s protocol.

With everything bar owners already worry about, preventive maintenance of their bar and restaurant equipment, and building may fall between the cracks of the daily to-do list. As Bill Candell, food service sales at Benedict Sales & Service, explains, performing preventive maintenance prolongs the life of your equipment and reduces downtime. This can help avoid unexpected situations or emergency service calls.

“Properly maintained equipment will also run more efficiently and reduce costs,” Candell says. “In the case of ice machines, for example, customer safety and product integrity can be sacrificed with a dirty machine.”

“With the labor crisis hitting our industry as hard as it has, the last thing bar owners want to worry about is whether their equipment is functioning properly,” says Todd Minkin, president of Fein Brothers. “Preventive maintenance can often prevent costly service calls (not to mention weekend service calls) and, in most instances, allows equipment to run more efficiently — saving on energy costs and prolonging the life of the equipment.”

It’s easy to just walk away at the end of a shift, but the buildup of dirt, beer and soda residue quickly creates problems.

“Things such as draining and washing ice bins, flushing beer lines, and cleaning the filters and compressors of all your refrigeration systems will save you time and money down the road,” says Jim Bologna, a chef at Great Lakes Hotel Supply, which owns Kessenich’s Ltd. Take refrigeration systems, for example, the cleaner you keep these systems, the longer they function and the more consistently they keep products at the desired temperature.

“Apart from keeping equipment in top functioning condition, this same commitment to cleaning will lower your risk of health department issues, and will raise the level of quality and atmosphere perceived by your customers,” Bologna says.

From refrigeration to heating, ventilation and air conditioning (HVAC) systems, and from fire suppression to fryers, preventive maintenance can be very different depending on the equipment. Candell says servicing ice machines, HVAC and refrigeration condensing units is usually done two times per year, but may need to be done as often as quarterly. Or, in some hightraffic or heavy-usage areas, even more often.

“Typically, beer lines should be cleaned every two weeks,” advises Candell. “Clean beer lines will give you a much better return on your product as well as better, unaltered-tasting beer.”

Moreover, it is recommended that your hood and fire suppression system be inspected at least annually. As Candell explains, properly working exhaust and fire suppression systems can be the difference between a fire being contained to the hood area or spreading to the rest of the facility.

There are several benefits to implementing a preventive maintenance program for the mats used behind the bar, and in the kitchen area of a bar or restaurant. According to Nick Filardo, owner of Badger Mats , proper maintenance of flooring mats results in the following:

• Increased lifespan, preventing the need for costly replacements. By addressing small issues before they become major problems, mats can be kept in good working condition for longer periods of time.

• Improved sanitation. Mats can accumulate dirt, moisture and food debris, which can lead to unsanitary conditions and a buildup of bacteria. Regular maintenance can help prevent the growth of bacteria, and ensure a clean and safe environment for employees and customers.

• Reduced slip and fall hazards. Mats that are worn or damaged can create slip and fall hazards for employees and customers. Regular maintenance can help identify and address potential hazards, such as curled or frayed mat edges, before they cause accidents.

• Improved efficiency. Regular maintenance can help mats operate more efficiently by ensuring that they are effectively trapping dirt and moisture. This can reduce the need for frequent cleanings and help mats maintain their effectiveness over time.

• Lower maintenance costs. Preventive maintenance can help reduce maintenance costs over the long term by preventing the need for costly repairs or replacements.

“Overall, implementing a preventive maintenance program for mats behind the bar and in the kitchen area can help bar and restaurant owners save money, improve efficiency and sanitation, reduce falls, and ensure a safe environment for employees and customers,” Filardo summarizes,.

So how often do floor mats need to be cleaned, maintained and checked for issues? That depends on several factors, such as the level of foot traffic, the type of food being served and the overall cleanliness of the establishment.

However, as a general guideline, Filardo says floor mats should be vacuumed, swept or mopped daily to remove dirt and debris that can accumulate from foot traffic. This helps prevent the buildup of bacteria, odors and stains.

“TLW members should inspect floor mats regularly for signs of wear and tear, such as frayed edges or holes,” Filardo says. “Any damaged mats should be replaced promptly to prevent tripping hazards and maintain a safe environment.”

Floor mats should be deep-cleaned at least once a month or more frequently if needed. Deep cleaning can be done using a power washer or steam cleaner to remove built-up dirt and stains.

In addition, if a mat has a persistent foul odor, even after cleaning, it may be harboring bacteria and other contaminants that can be harmful to customers and employees. In this case, Filardo says it’s recommended to replace the mat.

“Discoloration can indicate that a mat has absorbed moisture and contaminants that cannot be removed through regular cleaning,” confirms Filardo. “This can compromise the mat’s effectiveness and make it unsanitary.”

TLW members should also focus on maintaining the longevity of their mats. Filardo suggests, “Rotating mats regularly can help distribute wear and tear evenly, which can extend mats’ lifespans. And use slip-resistant mats, as they can help prevent accidents and injuries caused by slips and falls, especially in high-traffic areas.”

He adds, “Investing in high-quality mats that are specifically designed for bar and restaurant environments can help ensure their longevity and effectiveness as well.”

Overall, if a mat is showing any signs of wear and tear, is creating a safety hazard, or is no longer effective at trapping dirt and moisture, it should be replaced promptly to ensure a safe and sanitary environment for customers and employees.

“Properly cleaning your cooking equipment can also help prevent fires,” according to Candell. “Grease that builds up in areas that aren’t part of your normal day-to-day cleaning can pool and create fire hazards. Fires can be ignited by something as simple as a pilot light. While these areas don’t need to be cleaned daily, they are something that should be checked regularly.”

Candell also suggests checking on the operation of dish washing machines daily. Use test strips to make sure that the proper amount of chemicals are being dispensed. According to him, chemicals not dispensing properly can lead to dirty or unsanitary conditions.

“Units that are low temperature are relying on those chemicals to clean and sanitize the dishes. Units that are high temperature are relying on hot water to perform the final sanitation,” Candell says. “If the correct temperature is not being reached, then the dishes are not coming out sanitized.”

Furthermore, changing the oil or filtering the oil in your deep fryers can add life expectancy to your deep-frying equipment.

Candell says it is still recommended that deep fryers be drained down and boiled weekly in standard-use situations, but fryers in high-use facilities may need to be boiled out more often.

Candell adds that performing maintenance up front can often save money at the service desk. “Every minute your equipment is down is a frustrating minute,” Candell says. “With global shipping concerns and long lead times for equipment, now is the time to prevent that frustration. Some equipment could take weeks, or even months, to replace.”

Bologna points out that we have become a disposable society and, if companies let employees run free, they may treat very expensive equipment in the same manner.

“Responsibility and daily care must come from the top down. Hold your team responsible for daily cleaning and then the quarterly preventive maintenance will be less of a burden. You can create a daily and weekly cleaning chart, but keep in mind, what gets measured gets done,” advises Bologna. “Just having a list on the wall does nothing. If the employees know that you are going to check on them, then they will stay on top of it.” TLW