2. Equipment Maintenance Where to Begin?

3. Why Preventative Maintenance? More than half of all U.S. restaurants do not have an acceptable Preventative Maintenance Program in place for their commercial food equipment. This is the leading cause of poor equipment performance and a factor directly linked to downtime, profit-loss and overall customer dissatisfaction. As an example, one major restaurant chain spends more than $166 million dollars per year repairing kitchen equipment rather than preventing problems from occurring. This cost could be significantly reduced with preventative maintenance.

4. Attend the CFESA Seminar “Equipment Maintenance” Where to Begin? What: 85th annual National Restaurant Association Restaurant, Hotel- Motel Show Where: McCormick Place, Chicago, IL 400 South Hall When: Sunday May 23 Time: 2PM Why: Plan to attend the CFESA Seminar “Equipment Maintenance, Where to Begin”. If it’s not broken, make sure it stays that way!

5. Proper Equipment Installation and why it is so important! The installation must be done properly or things will simply not work correctly. If the installation is done correctly, the system will work seamlessly. If not, problems will plague it forever. Insist on a CFESA Certified Technician to ensure: Quality Level of skill Expertise

6. Need Service? Insist on a CFESA Certified Technician to do the job right, the first time!