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28d •
Chat Description
This chat is for typical restaurant owner buying decisions, operating costs, maintenance, and tips and tricks that you are using to avoid downtime in the kitchen. For Example: “Before buying a used ice machine, ask for its model number and check whether local service and parts are available. What’s been your most expensive equipment surprise?”
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28d •
Chat Description
This chat is for questions or observations that brings the whole industry together, for example: "What’s one restaurant equipment mistake you see people repeat?"
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Sep 21 •
Welcome
hello everybody and welcome to the group. This being the first time, I just wanted to introduce myself. I've been apart of the restaurant industry for 5+ years. I've been involved in servicing, sourcing, selling, and installing restaurants. I don't know it all, but I have seen a lot. Let me know what you're dealing with and I would be happy to help
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27d •
Ice machine sizing
A customer asks for a “500-pound ice machine.” Before quoting one, I’d ask: What type of ice do you need? Where will the machine and bin go? Retailers and suppliers: what question has saved you from recommending the wrong machine?
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27d •
Ice machine maint
An owner says their ice machine “isn’t making enough ice.” Before assuming a part has failed, what would you check first? I’d want to know the model of the head and bin, actual daily output, cleaning history, and whether demand has changed. Techs, what’s your first question on that call?
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