The Catering Equipment Suppliers Association (CESA) and the Building Engineering Services Association (BESA) have developed the first independently verified standard for the planned maintenance of catering equipment. And it’s welcome news for everyone in the industry.
After all, efficient and smooth-running equipment is crucial to the success of any food service business. Inadequate maintenance incurs costs and risks that can lead to poor performance, higher running costs and bacteria growth.
The new CESA/BESA guidelines create a verified set of maintenance schedules to help catering managers meet key goals (like reducing running costs, prolonging equipment life and complying with regulations). And they also make it easier for accredited suppliers to support their customers.
Get this free guide for an easy-to-read overview of the new catering equipment maintenance standards by clicking here, or on the image below.
Until recently, planned maintenance was a point of confusion for restaurants and catering managers. With no set guidelines or agreed quality standards, equipment was often under- or over-maintained. In some cases, lack of clarity meant vital maintenance tasks were neglected altogether.
The new CESA/BESA guidelines are a welcome development that will help owners and suppliers alike optimise total life costs, support compliance and boost efficiency.
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