​Refrigeration is one of the most important investments for any food preparation business because it’s the only way to keep perishable inventory at safe temperatures. While you might have smaller units to handle beverages and other goods, the brunt of your cooling is done by an oversized unit in the kitchen. Once you’ve invested in one of these giant coolers, it’s in your best interest to keep it running efficiently, but where are some common failure points? Here are four important parts of your refrigerator that might necessitate a call for commercial walk-in service. 

​The American with Disabilities Act was passed in 1990, and this legislation ensures that all businesses are accessible to every American, even if they have some type of disability. To avoid litigation and steep penalties, owners need to make sure they meet restaurant ADA compliance. This means making certain accommodations to the interior and exterior of the building to meet the needs of every potential guest. 

If your restaurant caters to families, you likely have a few high chairs and booster seats stashed behind the server station. Although you might not think about those items too often, offering unsafe high chairs to guests can result in injury along with serious financial liability. Here’s what you need to know about new safety standards for high chairs approved by the federal Consumer Product Safety Commission (CPSC) in summer 2018. These standards take effect June 19, 2019, and apply to all imported or manufactured high chairs in the U.S. after that date.

​Proper dishwashing is an essential part of providing top service. You need your dishes sparkling clean, fully sanitized and done in time to keep service running smoothly. Problems in any of these areas may not only upset your customers but actually make them sick, with the resultant risk of facing legal issues.

​Do you think the terms planned maintenance and preventative maintenance can be used interchangeably? Think again. These phrases might seem like synonyms but for commercial appliance service companies, their meanings couldn’t be more different. Technicians who repair food service equipment use planned maintenance to keep machinery from failing prematurely. Preventative maintenance, on the other hand, is a misleading phrase that indicates maintenance can prevent equipment from breaking down.