Reduce Downtime with an Equipment Care Plan
Planned maintenance is good business.
Regular planned maintenance is the best way to ensure trouble-free operation and peak performance. Mark Finck (FSTC) and Nicole O'Rourke (Webb Foodservice Design) will teach you how to reduce downtime and how to keep your equipment running efficiently, which can eliminate expensive repairs at the last minute and extend the life of your equipment.
Attendees will learn:
- Solutions to common mistakes in facility maintenance procedures.
- How to reduce downtime by negotiating with service providers.
- Learn maintenance and cleaning techniques.
Mark Finck and Nicole O'Rourke
Commissioning Director, Webb Foodservice Design
Nicole has 18 years’ experience working with commercial foodservice operators on selecting equipment to meet their menu and kitchen needs. She is passionate about helping operators get the most out of their equipment through hands-on learning and training. She has assisted numerous clients in developing maintenance plans to keep equipment running efficiently and avoid expensive repairs. Nicole enjoys trainings in the kitchen and the positive affect it has on the staff. Nicole was Senior Food Service Program Advisor at Southern California Gas Company’s Food Service Equipment Center where she demonstrated equipment, executed trainings and events, and ran the operations of the test kitchen.
Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard
test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking
equipment product development - including performance, application and efficiencies.
»more about Mark