Managing restaurant buildings is a complex job. From hot kitchens to drafty dining rooms, and heat and moisture-producing equipment, there is a lot happening in a small space. The fact is the overall comfort and environment inside of a restaurant can have as much impact on getting return customers as the food.
Add to that how stretched many facility managers are – sometimes managing as many as 500 sites nationwide – and it’s easy to see how seemingly small tasks, like setting up and automating optimal heating and cooling temperatures and occupancy schedules, can snowball into time-consuming projects.
So much of maintaining an optimal, efficient restaurant comes down to understanding the nuances of environmental factors impacting each location, as well as the unique controls for each building. For example, cooling and heating requirements can be drastically different for your restaurant in Texas versus Minnesota. Likewise, a facility located in a downtown urban setting versus a free-standing suburb restaurant may require a completely different type of HVAC.
This inability to copy/paste your HVAC design plans nationally across multiple restaurants isn’t only applicable to the initial building setup. It’s equally complex when you get to servicing your equipment.
For each location that you operate, you’ll need to build a list of providers who can service the complex needs of all your restaurants. This could be thousands of contacts that you need to find, onboard, and maintain a relationship with just so that you have it on hand if something needs to be fixed. When a critical issue occurs, it’s unlikely that you’ll be prioritized by the local technician, meaning valuable time will be wasted waiting for an initial site visit and diagnosis. Additionally, often a local service technician is unfamiliar with the complex nuances specific to each restaurant and their facilities.
This disjointed approach leads to inefficiencies, added expense, and unnecessary stress for your facility manager.
What if there was a better way? What if you could have a single, dedicated team that intimately understood each of your restaurant systems throughout your entire portfolio? A team that had knowledge and expertise of how climate nuances across the country impact each building’s infrastructure. Someone who understands the complexity of not just your HVAC, but of all critical equipment throughout the restaurant and how it needs to work together for optimal functionality. And a team of experts that kept a dedicated record of your building controls so that you could make strategic decisions on how to optimize the design of your building controls.
Having a dedicated National Accounts Partnership for restaurant HVAC system design and service
As your restaurant business expands, it makes financial sense to join a National Account. Working as an extension of your facilities team, they are your go-to resource for building controls and services across your portfolio. Having consistency across markets is key and provides significant advantages compared to finding local service technicians in each individual market.
A single dedicated restaurant building performance and service team
When something breaks, time is of the utmost importance. Each minute that you spend finding, calling, and coordinating with a technician means lost revenue. If this is a technician’s first time in your building, they will need to spend precious time familiarizing themselves with your equipment and infrastructure.
