In the bustling, high-demand world of hospitality, ensuring your assets are always operational is critical for maintaining customer satisfaction. Field Service Management (FSM) software is a game-changer for catering equipment companies, enabling efficient asset management and high first-time fix rates.

By leveraging FSM software, you can monitor asset availability, schedule timely maintenance, and ensure that repairs are completed correctly the first time. This not only minimises downtime but also enhances the overall service experience for your customers. Here are the key features of FSM software that make this possible, as well as some useful examples of how the software would benefit your catering equipment company:

1. Work Order Management
Field service management software allows you to quickly create and assign work orders. This ensures they are assigned to the appropriate field technicians based on their skills, location, and availability. This streamlined process facilitates efficient task allocation and minimises delays. Additionally, the software enables real-time tracking of work orders from start to finish, providing visibility into the status of each job and ensuring that all tasks are completed on time.

Example: You receive a service request to repair a malfunctioning commercial oven. Using the field service management software, your service manager quickly creates a work order and assigns it to one of your engineers that specialises in oven repairs and is located nearby. This ensures the job is assigned to the right person without delay, leading to a quicker resolution and minimal downtime for your customer.

2. Scheduling and Dispatching
The software’s smart scheduling feature, makes it easy for office based staff to assign engineers based on their skills, locations, and job priorities, ensuring optimal resource utilisation. Visual calendar views help office staff manage all scheduled jobs and track technician availability efficiently. Additionally, route optimisation reduces travel time and costs by calculating the most efficient paths for technicians to follow.

Example: You have several urgent service requests, including several broken pieces of equipment. The field service management software makes it easy to prioritises these jobs and dispatches your engineers with the right skills and closest proximity, ensuring quick and efficient service.

3. Mobile Access
The handy mobile app allows technicians to access job details, update statuses, and capture information directly from their mobile devices, enhancing their productivity in the field. Moreover, the offline access feature enables technicians to continue working without an internet connection, with their updates syncing automatically once they are back online.

Example: While working in a location with poor internet connectivity, your engineer continues to access job details and update the work status. Once they regain internet access, all information is automatically synced with the central system, ensuring no data is lost.

4. Inventory Management
Real-time stock tracking allows you to continually monitor inventory levels, including parts and tools needed for field jobs. Automatic reordering ensures that parts are replenished as soon as inventory levels get low, preventing shortages and delays.

Example: One of your engineers needs a specific part to repair a commercial stove. They check the inventory in real-time through the software and confirm the part is available at the warehouse. This results in a first time fix and prevents unnecessary trips, delays, and ultimately a happier engineer!

5. Customer Management
The comprehensive customer database stores detailed information such as contact details, service history, and preferences, enabling personalised and efficient service. Easy communication features allow you to seamlessly send updates to customers via SMS, email, or phone, keeping them informed about their service status and enhancing overall customer satisfaction.

Example: Let your customers know an engineer is on the way via SMS that your engineer is on the way to fix their equipment, including an estimated arrival time, which enhances customer satisfaction by keeping them well-informed.

6. Reporting and Analytics
Performance reports provide you with insights into key performance indicators (KPIs) such as response times, completion rates, and customer satisfaction. You can also generate custom reports to explore specific aspects of field service operations in greater detail. Visual dashboards offer a view of field operations and performance metrics, allowing you to make quick and informed decision-making.

Example: Your catering equipment company wants to analyse the frequency of certain types of repairs, like how often coffee machines break. You can generate a custom report that helps you identify common issues and take proactive measures to prevent future problems.

7. Billing and Invoicing
Integrated billing allows for the automatic generation and sending of invoices immediately upon job completion. Seamless payment processing facilitates easy handling of payments and financial transactions. Cost tracking features, monitor job costs to ensure profitability and efficient resource utilisation, give you a clear picture of financial performance.

Example: After completing a repair job, the software automatically generates an invoice and emails it to your customer, reducing administrative tasks and ensuring prompt payment.

8. Time Tracking
Time logs accurately track the time engineers spend on each job, providing detailed insights into their activities. These logs are crucial for generating timesheets, which are essential for accurate payroll processing and job costing. This process gives you full transparency and efficiency in managing your workforce resources and financial operations.

Example: Your engineers can log their hours through the software, providing accurate data for job costing and performance evaluation. This transparency helps in identifying areas where efficiency can be improved.

9. Compliance and Safety
Compliance tracking helps you maintain adherence to industry regulations and safety standards. This ensures your operations consistently meet legal requirements. Digital safety checklists within the software ensure that your technicians follow essential safety protocols before commencing any job, enhancing workplace safety and regulatory compliance. These features collectively mitigate risks and uphold operational excellence in field service management.

Example: Before starting a repair job, your engineer will complete a digital safety checklist via the software, ensuring all necessary precautions are taken to avoid accidents and ensuring compliance with safety regulations.

10. Integration Capabilities
Seamless ERP/CRM integration allows the field service management software to synchronise easily with enterprise resource planning (ERP) and customer relationship management (CRM) systems. This integration streamlines data sharing and enhances operational efficiency across departments. It also means the software can connect with various third-party tools and services, expanding its functionality to meet specific business needs and industry requirements. These features support a more integrated and agile approach to managing field service operations effectively.

Example: Your company integrates the field service management software with your accounting software. This gives you accurate invoices and updates your financial data instantly, resulting in reduced manual labour, human error and ensures timely billing. Giving your company a more streamlined bookkeeping process.

11. Customer Portal
A self-service portal empowers customers by providing access to a platform where they can conveniently view their service history, schedule appointments, and track technician arrival times in real-time. This portal enhances customer satisfaction by offering transparency and control over service interactions, fostering a seamless and personalised experience.

Example: One of your customers logs into the customer portal to check the status of their equipment service request. They can also see the estimated arrival time of the engineer, enhancing transparency and keeping your customer satisfied!

12. Knowledge Base
Provide your technicians with easy access to manuals, troubleshooting guides, and other critical documents through the software. This ensures they have the necessary resources at their fingertips to resolve issues efficiently. Additionally, we offer comprehensive training materials via the knowledge base to allow your technicians’ to further their skills and knowledge. Over time this will allow them to perform their jobs more effectively and deliver exceptional service. This support system helps maintain high standards of expertise and customer satisfaction, ultimately contributing to your team receiving higher first-time fix rates.

Example: You may have a new employee that you’re onboarding that needs to learn how to use the software quickly, the knowledge base provides all the necessary training and how to videos needed to use the software quickly and effectively.

Field service management software is key to boosting productivity, improving customer satisfaction, and making your field service operations run smoothly. With these features, you can manage your field service team more effectively, efficiently and overall increase your first time fix rates. To find out more about Service Geeni’s Field Service Management Software, visit our website.

Welcome to the latest issue of ignite, by ceda. This edition celebrates the best of the best as we showcase this year’s Grand Prix Award winners.

ceda represents over 140 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry.

Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond. We hope you’ll agree the projects showcased on these pages show the expertise, passion, skill and attention to detail ceda members put into their work.

We hope that you enjoy ignite.

If you like what you see, please contact the relevant ceda member (there is a live link on their logo to their website) to discuss how they can bring your next foodservice project to life.

Alternatively, to learn more about ceda and our members, please visit our Find a Specialist page.

Mechline Developments is excited to announce that the replacement fluid boxes for their award-winning GreasePak FOGS management solution are now created from 100% recyclable packaging.

Featuring less packaging in total, which itself is made from responsibly sourced paper, the new boxes complement GreasePak’s environmentally friendly Class 1 biodegradable bio-fluid, providing customers with an overall more sustainable product.

John Newell, Director at Mechline Developments, enthuses over the GreasePak system:

“For the past 20 years, GreasePak has been the unsung hero of commercial kitchens. Proven effective in year-long field trial with Southern Water, and loved by chains and highly esteemed chefs, GreasePak works where other FOGS management systems have failed, both on its own and as part of BioCeptor. These systems have so far allowed thousands of businesses to easily and effectively handle the slippery subject of FOGS. By making GreasePak fluid boxes fully recyclable, we are further encouraging these very businesses to operate even more sustainably.”

Once the new fluid box is fitted, GreasePak will automatically dose the pre-mixed biological solution to degrade FOGS into smaller, simpler molecules, which cannot reform or solidify. Unique to Mechline, this fluid has specifically been designed to work in commercial kitchens traps/drains, with low oxygen and fluctuating pH. This unique formula contains in excess of 500 million bacteria per gram, from 8 different strains and is effective against many types of fatty acids, including those found in animal fats, vegetables oils, and saturated fats. It also produces enzymes which are important—alongside the bacteria—for the effective degradation of kitchen waste, specifically FOGS and starches.

Dedicated to supporting end users with simple and effective solutions that help keep their kitchens flowing freely, environmentally friendly, in the cost-effective way and on the right side of the law, customers can find the right FOGS management solution for their business when turning to Mechline Developments.

The new boxes will automatically be sent to customers when they order replacement fluid and will fit into most existing GreasePak wall-mounted dosing modules. For any customers that still have a Mark 1 GreasePak* please contact Mechline via email at technical@mechline.com.

*For more information, please visit https://www.mechline.com/gp-fluidboxes/

CookTek Helios Countertop Induction
CookTeks next generation of countertop induction is here. 12 models in the Helios range, including front to back, side by side, singles and woks. We have different power ratings, from 2.5kW, 3.0kW and 3.5kW per heat zone, all single phase. All very controllable with 100 power and temperature settings, colour touch screen and a dial knob for complete control, and loads of other features. All with NSF Approval, and come with a five year parts and labour warranty.

CookTek Heritage Helios drop-in range
The CookTek Heritage Helios drop-in range and me mounted flush or proud. Available in twins both front to back and side by side, singles and woks. All are very controllable with 20 power settings and 22 temperature settings. They all have the options of coming with 2.5kW, 3.0kW or 3.5kW per heat zone. CookTek induction is 2x more powerful than an electric burner with same plug. Temperature range from 30ºC – 260ºC, with even heat distribution across the bottom of the cookware. All come with the option of either the standard control or the suited control, and a five year parts and labour warranty.

CookTek Induction Buffet range
CookTek Induction Buffet range consists of the visible and hidden units. All keeps food at a constant temperature, keeping the food hot. Incogneeto is the ONLY hidden buffet induction unit that you set by temperature required. Not by power rating. Then when you pack everything away after service, there is no evidence. Works under many surfaces. The visible Silenzio range is available in square and round. More economical to run than chafing fuel, safer, plus no naked flames, no more storing, ordering and disposing of the chafing canisters, and much cleaner. Also in the range is the SinAqua. Induction powered, no water or drainage required, constant temperature. Available in G/N 1/1 size and two round versions.

At BRITA, we love water so much, we have a dedicated Water Training Academy so we can pass on our extensive expertise to you to ensure your appliances are protected from scale for years to come.

Our free to attend day courses, are fully interactive and will highlight all of the possibilities behind water optimisation, water treatment technologies, and the correct installation of our filter systems.

With water around the country being so different, we will also be able to educate and guide on creating a tailored approach to your business if you are located across multiple sites and struggle with the continuity of water and scale.

Once you’ve completed your training, you’ll be awarded with a certification to show your participation in our Water Academy training programme.

To book your free slot at our Bicester based training facility, please visit: Professional Filter Water Academy | BRITA®

The advanced range of XpressChef™ high speed ovens from ACP Inc. have the power and performance to consistently deliver high quality food, in a fraction of the time – even during peak periods. With simplified menu management and controls that can be used by staff of any skill level, the XpressChef™ range can take your operation to the next level.

XpressChef™ 3i – Smarter, Safer, Faster

If you’re looking for a front of the house ‘everything’ oven, the XpressChef™ 3i is it. Sure it cooks lightning fast – but it’s the quality, consistency, versatility, and ease of use that will grab your attention. Grill, bake, steam and toast with ease. Pizza, panini’s, toasted sandwiches, entrées, apps – you name it, the XpressChef™ 3i cooks it – to perfection. It’s ventless. So, you can locate the oven almost anywhere.

The best part is how easy the oven is to use. Anyone can operate this oven. No matter how busy you get, you’ll get consistently delicious results every time.

XpressChef™ 4i – Speed never looked or tasted so good

The XpressChef™ 4i is designed to satisfy even the most discriminating chefs and operators looking for a high volume oven anyone can operate with ease. Fast cooking with versatility – you can grill, bake, steam and toast. There’s even a panini press option for high volume sandwich menus. Equally at home on the front counter or ‘back of the house’, it’s certified ventless which means you can locate the oven almost anywhere. The XpressChef™ 4i features our best in class 7″ True Touch™ – high definition, drag-and-drop, smart-phone easy to use, touchscreen control. Plus our remote Menu Management app, wifi, ethernet and Smart USB are all standard equipment.

SPECIAL PRICING NOW AVAILABLE!

Contact us for pricing offers Or call 01892 831 960

In this blog post, we speak to our technical guru – Stuart Kayes – as he celebrates his double decade anniversary by answering some FAQ’s surrounding refrigeration and ice machines.

How can I safely blast chill/freeze foods, whilst maintaining food quality?

Only fast, controlled reduction of the core temperature of a cooked food item makes it possible to preserve both the natural goodness and the prevention of the accelerated growth of harmful bacteria at temperatures between +70°C and +10°C.

Blast Chill

This is achieved through strict process times:

Chill = +70°C and +3°C in 90 minutes.

The Hoshizaki range of blast chillers bring food items through this high-risk temperature range in a controlled process cycle, helping to preserve natural vitamins and maintain the appearance and taste of the food.

Blast Freeze

Blast Freeze = +70°C and -18°C in 4 hours.

If a food item is to be stored for a longer period of time, it must be shock frozen to a minimum of -18°C. When using a commercial blast freezer, a core temperature of -18°C is reached within HACCP requirements of 4 hours. During this timescale, ice crystals that form will be small, known as micro crystals. These micro crystals are less damaging and do not adversely affect the quality, nutritional value, and structure of the food item.

What is the difference between climate class and energy labelling?

Climate Class
Climate class is the environmental conditions by which an appliance has been tested (in temperature and relative humidity, RH).

Climate class 1 is the lowest and climate class 5 is the highest. Therefore, it is important that a customer not only looks at the energy label on a refrigerator, but the climate class ranking too.

To efficiently run in a hot and humid professional kitchen, operators should be looking at a minimum of climate class 4 tested appliances (30°C ambient temperature and 55% relative humidity) or ideally the top-level climate class 5 (40°C ambient temperature and 40% relative humidity).

The Climate Class is just one factor that determines a products energy label.

Energy Labelling
An energy label displays important information on the energy efficiency of your product including energy class, annual energy consumption, net storage capacity and climate class.

All commercial refrigerators receive an energy rating between A+++ to G, with A+++ being the most efficient product of its class, and G being the least efficient. All commercial refrigeration manufacturers test products to the same criteria.

The EU energy label is an important tool for helping catering professionals make an informed decision when purchasing commercial refrigeration.

What ways can I boost savings further?

Operators can reduce their energy bills and prolong the life of their refrigerator simply by implementing more efficient practices such as:

• Keeping the refrigerator door closed, so energy is not wasted. Some busy kitchens could be opening refrigerator doors over 120 times a day which can become costly and unsafe.
• Placing warm food inside the cabinet will raise the internal temperature and should always be avoided. Products should only be placed in a refrigerator or freezer at the intended storage temperature. To ensure food safety blast chillers/freezers should be used to reduce the temperature in a safe and controlled way before storing.
• The incorrect positioning of a cabinet can drastically effect energy efficiency and its ability to run reliably. Wherever possible, refrigeration cabinets should be located in well-ventilated areas away from direct sunlight or heat sources such as ovens and hobs and not in outdoor or unheated areas.
• Implementing a planned maintenance schedule to ensure equipment is checked and serviced regularly can save operators future repair costs and will improve day to day efficiency and avoid unexpected breakdowns.
• Regularly review the performance of old cabinets. Upgrading often allows for a venue to cut down on energy bills and servicing costs whilst adapting to changes in menu or capacity.

How can I keep my ice machine in tip top condition?

Ice is classed as a food product, and must be produced, stored and handled hygienically. Following these steps will allow for a safe ice making and serving process:

• Ensure all staff are trained on how to use the ice machines and are aware of the risks of contamination.
• Empty the ice bin at least once a week for cleaning and sanitisation.
• Regularly clean and sanitize all scoops, tongs and buckets used to handle the ice. Do not store within the ice bin itself or other open areas.
• Customers should not have access to the ice storage bins and buckets to avoid cross contamination from untrained personnel.
• Make regular checks to ensure the machine is in good condition, especially the following:

1.Door gasket is in good condition and sealing correctly.

2.The condenser air filter screen is free frost dust/dirt.

• Deep clean your Hoshizaki ice machine at least once a year.
• If the machine is fitted with water filters, these should be replaced every year to prevent scale and improve flavour and remove odours from the water.

For more information on cleaning and maintenance guidelines please download the machine user manual from the Hoshizaki website. 

Blue Seal Turbofan Convection oven systems maximise use of space and output from the same footprint.

Our large range of convection ovens, meet the performance standards and busy demands of bakery and kitchen concepts.

We have an array of stackable options , including ovens on ovens/ ovens on provers, and ovens on dry heat or humidified hot holding cabinets.

Our systems help operators speed up their service/ serve more covers and reduce food waste, across a myriad of industry concepts.

For more information, please contact us at sales@commercialcateringproducts.co.uk or visit our page on Auto Quotes for all new pricing.