According to the National Restaurant Association’s Restaurant Industry Operations Report, most restaurants spend anywhere from just below 1 percent to upward of 2.5 percent of sales annually for repair and maintenance of equipment, building and grounds.
Considering that the annual sales volumes for all respondents ranged from less than $500,000 to more than $2 million a year, we’re talking about a difference of tens of thousands of dollars in annual R&M (repair and maintenance) expenditures.
You might ask how there can be such a disparity in the amount one restaurant spends on R&M versus that of another. Naturally, the size and style of the restaurant accounts for much of the difference. Larger restaurants and bigger buildings in general (such as this building used to host corporate event venues in Melbourne) need more HVAC (heating, ventilating and air conditioning), kitchen and bar equipment, more extensive plumbing system and have more building and grounds to upkeep. But this isn’t the only difference.
A closer review shows huge variations amid restaurants of similar size and service styles as well. Certainly it stands to reason that as a restaurant ages, the need to repair or maintain equipment increases. Even so, after factoring in all the obvious reasons that can account for the huge differences in R&M expenditures, we are still left with the fact that some restaurants control their expenditures in this area better than others.
Good, sensible restaurant management requires a proactive rather than a reactive approach. Proactive managers anticipate the demands of guests and needs of their staff. They don’t wait for problems to occur; they avoid them. So it is with controlling repair and maintenance costs. Good managers won’t wait for something to break – an occurrence that usually happens at a time when it most likely affects service — rather, they establish best practices for keeping their equipment, building and grounds in good working order.
Plumbing for bars and restaurants
You have a great restaurant; everything is in plan and you know exactly how you want the restaurant. It is important to give the whole plumbing situation some thought as this is something people tend to forget.
When you think about your home plumbing compared to how much water is being used and the grey water that they are producing. It is no secret that restaurant plumbing is so much more complicated than the homes; with more appliances and the need to use more water than a regular household, plumbing fixtures deteriorate at a faster rate and the need to fix the drains from time to time is shortened.
One of the things that need to be taken into consideration is the plumbing fixtures. If you are getting a bar installed then you have new sink, new piping, ice maker and even a dishwasher. Restaurants need washing machines, taps and other sinks as well.
New fixtures will require valves, drains an extra pipe and these need to be installed by a proper plumber with the right qualifications.
Did you know that plumbing is considered in so many other ways than just water? Most buildings have a gas connection for their hot water and many places are converted into restaurants or bars, such as this bar for hire located inside a stadium in Melbourne. These places don’t come with this extensive gas plumbing that is essential for a restraint. You will need to get this installed unless you have brought a former restaurant building.
Gas plumbing carries gas instead of water they are actually quite the same as normal plumbing and as we see it a gas pipe is still indeed a pipe. Plumbers will have the training to install new gas lines and to connect up gas appliances.
Oil, grease and food scraps are the main causes of blocked drains. This goes for both normal household kitchen and restaurants. Restaurants mostly use high capacity drains but the grease and oil still needs to be filtered out. It you fail to do so then it will enter the sewer system, and which will put it under extreme pressure
Installing a grease trap is designed to protect the plumbing fixtures and your restaurant by catching all the grease from going into your drain. This is avoiding overflows and blockages and is better for the environment not to let the grease enter the sewer system. Grease traps are actually now a legal requirement so ensure you have one installed so your restraint can avoid being shut down or suffering legal fees.
Ensure you maintain the plumbing regular
You may run a successful restaurant but that doesn’t mean you don’t have to worry about your plumbing. Ensure you have organised with a professional plumber or specialised drain cleaning services to come to your home and carry out a regular service to ensure everything is in order before it causes a huge catastrophe. It is recommended to get everything inspected at least once a year. Restaurants are using so much water every minute as they have dishwashers running all day, using water for cooking, toilets and handwashing etc. Don’t let your restaurant run into plumbing problems.