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Calling subcontractors feels like the easy solution when equipment fails. But without knowing
fair market rates, restaurants risk paying too much—and often, getting too little.
In a restaurant, every minute counts. A broken fryer, grill, or cooler can bring service to a halt.
Efficiency in repairs isn’t just about speed—it’s about accuracy, consistency, and protecting
both staff and customers.
Running a restaurant is a constant juggling act between food costs, labor, and customer
expectations. When equipment breaks, that balance tips into chaos—and expenses add up
quickly. The good news: with the right strategy, repair costs don’t have to spiral.
