Do you know how much your catering equipment really costs? You probably know the purchase price, but what about the running costs? Not just power, water and chemicals but maintenance, too.
Of the total amount publicans spend on cooking and allied equipment, it is estimated that at least one third goes on looking after it. According to CESA's research, the foodservice sector as a whole spends more than £1bn on equipment every year - which means well over £300m is spent on service and maintenance.
So when selecting equipment, it pays to check what the servicing costs are likely to be. This has a vital impact on the lifetime cost of any equipment purchase. Keeping equipment well maintained makes economic sense. It lengthens its life and ensures it operates as efficiently as possible - as energy costs rise, this aspect is becoming ever more critical.
However, servicing isn't only about saving on costs. It's also about due diligence in staff health and safety. Which means it's even more important to select service companies that use engineers who are fully trained professionals - they need to be conversant with issues and regulations covering equipment using gas, electricity, water, steam and refrigerants.
Recently the Catering Equipment Suppliers Association (CESA) launched a Service Accreditation Scheme. Service providers who are members of the scheme will display the CESA scheme logo and have to comply with agreed criteria, including their staff's level of skills and the level of service the company is delivering.