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Toby Weber
Verified
Contributing Editor, Foodservice Equipment and Supplies
Beats
profiles, travel art, sustainabilityJapan, food
theatre
Content
By Toby Weber| Foodservice Equipment and Supplies Verified A few simple steps can help operators become priority clients for service agents. No one ever really wants to call a service agent. But when you need a repair, having (and being) a trusted partner can mean the difference between equipment being down for an afternoon and being down for days. According to Nathan Miller, vice president of Orlando, Fla.-based Coastline Cooling, many service agencies sign emergency service contracts with their clients.
By Toby Weber| Foodservice Equipment and Supplies Verified Think carefully about what kitchen equipment to keep and what to replace when updating an operation. Repair or replace? Eventually, every foodservice operator will have to answer this question about every piece of equipment in their kitchen. A restaurant remodel, though, can impact that answer.
By Toby Weber| Foodservice Equipment and Supplies Verified A few simple steps can help operators become priority clients for service agents. No one ever really wants to call a service agent. But when you need a repair, having (and being) a trusted partner can mean the difference between equipment being down for an afternoon and being down for days. According to Nathan Miller, vice president of Orlando, Fla.-based Coastline Cooling, many service agencies sign emergency service contracts with their clients.
Company Info
Foodservice Equipment and Supplies
Elmhurst, Illinois, United States
+1 800-630-4168