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Tips for Speaking to Facilities Managers About New Foodservice Equipment

Posted by Malcolm Cerri on Jan 9, 2019 3:55:25 PM

Tips for Speaking to Facilities Managers Who Are Looking for New Foodservice Equipment

This can be the life of a facilities manager:

Wake up in the morning. Make coffee. Get ready for work. Drink coffee. On the way to work, start thinking about what the day at work will look like. Panic. Cross fingers hoping all the foodservice equipment in the kitchen will start. Mentally prepare for Plan B while pulling into the parking lot. Pray.

But it doesn't have to be:

Wake up in the morning. Make coffee. Get ready for work. Drink coffee. Drink another cup of coffee knowing everything will be fine when arriving at work. Breath a sigh of relief on the way to work. Enjoy the latest podcast without the need to panic while thinking about foodservice equipment.

The bottom line is foodservice equipment should be a solution to a more efficient and profitable operation, not a source of panic and frustration. All facilities managers know this, and at one point or another, they all have to deal with the prospects of buying new equipment.

At some point, the amount of time and energy spent on repairs will become too much to handle, and at that point, new foodservice equipment is needed. How can a facilities manager find a new unit that's dependable, easy to use, and easy to operate? With guidance.

The key is to provide support for facilities managers who are constantly battling equipment failures by providing the information they need to make the right decisions, and then to operate the units they select. This happens when you understand the challenges a facilities manager faces.


All across the spectrum of foodservice, we're in the midst of a labor shortage. Schools have difficulties finding employees to staff the cafeteria lines. Restaurants are closing for meals due to lack of staffing. And as much as every operation wants to be more energy efficient, the real issue is labor.

It doesn't appear to be getting any easier, either.

How can a facilities manager stretch his or her labor budget? How can they get the most out of their limited, full-time employees and staff members? How can equipment help solve these challenges?

We can show you. Start by scheduling a free foodservice equipment assessment for your customers.

Let Pro Reps West walk through labor issues and any other challenges and determine how equipment can help make life easier for facilities management.

Pro Line Foodservice Equipment Assessment

Topics: Food Trends