While combining facility services under one contractor is not always the best approach, some combined services are as a natural fit as a burger and fries. It makes perfect sense to put a commercial HVAC service contract and a refrigeration service contract under the same contractor’s roof and can actually provide for a more efficient operation, reduce your costs and your stress level.
NYC Metro Area’s HVACR Blog
Like most business owners, you’re probably not an HVAC expert. Yet your restaurant HVAC is a mission critical system that your business can’t operate without. All year round, you depend on your heating and air conditioning system to keep your dining room comfortable for your customers, so they keep returning to your restaurant again and again. Your restaurant HVAC also keeps your kitchen and food prep areas comfortable for employees, which have specialized comfort and ventilation requirements in order to meet health inspection requirements.
The same holds true for your commercial refrigeration equipment. When your walk in freezers, blast chillers, low boy refrigerators and display cases are not working as they should, it’s a big risk to your business. If your food quality suffers, you could lose customers. In the worst case, you could be serving food that puts customers in danger of getting sick if your ingredients are not stored at the proper temperatures. The next thing you know, negative reviews start popping up on social media. And what happens if the health inspector shows up when your commercial refrigeration equipment is acting up?
That’s why we have put together this collection of essential information for the restaurant owner about restaurant HVAC and commercial refrigeration equipment service: it’s everything you need to know at your fingertips. Get the answers to all your questions and concerns here! Plus we’ve added out best advice for restaurant owners, based on everything we have learned from serving the industry for 6 decades.
It’s the middle of your dinner rush, with a packed house, and one of your line cooks reaches into a low boy to grab ingredients, only to find everything warm. What do you do? If your first thought is to chuck it and get to the nearest Restaurant Depot to replace it, then you have the wrong instinct. Treating your restaurant refrigeration equipment like disposable items can cost your restaurant a lot of money.
It’s true that heavy repairs can be pricey. So what’s the alternative? Properly maintained restaurant refrigeration equipment won’t need repairs. Best of all, with proper care your fridges and freezers will last much longer and save you the cost of replacing them entirely.
There are about 24,000 restaurants in New York City alone. Restaurant customer retention can be difficult to manage in that kind of climate. With all of those choices, how do you motivate your customers to keep coming back for more?
Luckily, Restaurant Week will be stirring up some fresh interest in the local dining scene and hopefully drive some new business your way. You want to make a good impression, so what’s a good way to turn them into repeat customers? Make their experience stand out, and offer something better than the rest. Here are some great ways to boost restaurant customer retention.
Your NYC health inspection is one of the most visible (and powerful) forms of promotion about your restaurant. After all, your rating is plastered right there in your front window, where every customer and passer-by can see it. All NYC ratings are also published in the New York Times. That’s why, if you do poorly on your restaurant heath inspection, at best it’s a PR nightmare. And in the worst case, you could be facing fines and even a shutdown.
The health inspector rarely announces himself in advance. So how can you be sure you’ll have all your ducks in a row when he shows up during a busy lunch shift when you’ve just accepted a large delivery? It’s about being prepared at all times.
Here at Arista, we have been servicing NYC restaurants for decades. We’ve seen how to most successful NYC restaurants are doing it right. Here are 12 of our most useful restaurant health inspection preparation tips.
With NYC restaurant week coming up, there will be lots of restaurants gearing up to put their best foot forward. How do you stand out in the crowd? Add entertainment to the menu. Restaurant event planning is a big deal for a reason: it draws people into your restaurant and greatly increases the chances of them having a memorable experience. Check out this list of ways to ensure a successful event.
Here’s one fact you probably already know: the success of your restaurant is about much more than the food. Restaurant comfort is a big issue for diners, and a prime reason they will choose to frequent your establishment, or not.
Yet (as you probably realize since you’re reading this blog!) getting restaurant comfort right it not as easy as it seems.
Just think about your own experience. It’s probably something like this: your patrons are constantly complaining about being too hot or too cold, or being bothered by drafts from your AC blowing directly on their food. And making it too loud to carry on a conversation. At the same time, your kitchen is sweltering to the point that people are ready to pass out from the heat. Even worse, you might have kitchen odors migrating to the dining room. That’s not a pleasant experience for your diners, either.
We’ve heard lots of stories like this from the many New York City restaurants we have serviced over the years. Certainly you’ve experienced your staff fiddling with the thermostat in a desperate attempt to improve your restaurant comfort. It’s even worse when you catch your customers doing that!
Read on to learn more about why restaurant comfort is a tricky issue. Then we’ll reveal how the right combination of specialized equipment, HVAC system design and maintenance can improve environmental temperature control and solve your problems once and for all.
Don’t you just love the holiday season? There’s no other time of year when you’re actually encouraged to eat cookies and milk and watch animated holiday shows on TV.
In case you need any more convincing to participate in these holiday traditions, there’s an additional benefit you may not have considered. Those holiday shows can be surprisingly educational! Here’s an example: if you’re in the restaurant business, Frosty the Snowman can teach you some important lessons about restaurant refrigeration. If you want to keep your commercial refrigeration equipment running reliably, read on to find out what you can learn from Frosty.
Halloween is almost upon us; time to start thinking about the holiday season! It’s no joke: in the food service business, we’re coming up on one of the busiest times of the year. Are you ready for the holiday rush?
Getting prepared means doing everything you can to make sure your restaurant is at its best. You can’t afford problems with your refrigeration equipment to derail your plans for a successful and profitable holiday season. Take action now: invest in commercial refrigeration service to keep everything running smoothly.
In the food service business, every hour that you’re open and operating is critical to your bottom line. So what happens when you’re open but not operating (or not fully operating) due to maintenance issues? Chances are, you’re losing money. Here are some (probably all too familiar) examples:
- The HVAC is out, your kitchen staff is ready to pass out and customers are walking out due to the heat
- Your walk-in freezer is down, the ice cream is melting, and you have a delivery coming in an hour
- It’s Fried Chicken Friday, and your deep fryer is on the fritz
- The health inspector is due, and the dishwasher just stopped working