From QSR to sit-down, full-service restaurants, there is pressure to operate on thin margins and give the best value to the customer. Therefore, it is important to be creative and find savings in categories that were considered unavoidable costs, such as maintenance and repair spend.
This paper will cover:
- Understand that facility costs are controllable
- Avoid asset downtime
- Choose vendors that help you succeed
- Track critical assets with remote monitoring
- Maximize customer lifetime value
- Actively manage contractors
- Maximize your CMMS investment