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I counted every plate my dish pit broke in 90 days and the number made me rethink my whole setup
Everyone in this business says you can't run a kitchen without a commercial dish machine, but I tracked it at my spot near Austin for 3 months and we only lost 11 plates total, all of them dropped by servers during rush. The bigger surprise was that hand washing our sheet pans and mixing bowls in a 3 bay sink saved us about $340 a month on chemicals and service calls. So why does every equipment guy keep pushing me to drop $18k on a conveyor unit I clearly don't need? Curious if anyone else has actually run the numbers instead of just going with what the sales rep says.
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blake_black4717d ago
Thought I needed a machine too until I saw your numbers.
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