Is Your Plumbing Ready for Your Busiest Two Months?
For many restaurants, the last two months of the year bring some of the busiest days on the calendar.
Holiday gatherings. Company parties. Family celebrations. Increased takeout and catering. More customers coming through the doors.
That's great for business.
It's also a lot more work for your plumbing system.
More customers mean more restroom use. More meals mean more dishes. Kitchens need more hot water. Drain lines handle more volume. And plumbing problems that have been manageable during normal operations can suddenly become much bigger problems when your restaurant is running at full capacity.
October is the time to get ready - not the Friday night when something fails.
Start With the Problems You Already Know About
Before holiday volume increases, take a walk through your restaurant.
You're not necessarily looking for something new.Start with the little plumbing problems your staff has already learned to live with.
Is there a drain that's always a little slow?
A toilet that needs attention more often than it should?
A faucet that's been dripping for months?
Water that occasionally appears underneath a sink?
A floor drain that has a recurring odor?
Ask your managers and employees a simple question: "Is there anything plumbing-related around here that's been giving you trouble?"
Pay particular attention when the answer begins with, "Well, it's been doing that for a while."
That's the problem to investigate before your busiest season begins.
Don't Forget About Your Hot Water
Think about everything in a restaurant that depends on hot water.
Handwashing. Dishwashing. Cleaning. Sanitation. Food preparation.
Now increase the restaurant's volume.
Your commercial water heater is going to be asked to keep up.
Watch for changes in its performance. Hot water that doesn't last as long as it used to, inconsistent temperatures, visible moisture or leaks, or other changes in operation deserve attention.
An older water heater doesn't automatically mean it's time for replacement. But if you know you're operating with aging equipment, knowing its condition allows you to plan.
There is a big difference between planning for a water heater replacement and discovering you need one when the restaurant is full.
More Customers Mean More Demand on Your Drains
Your drain system is also about to get a workout.
During peak volume, kitchen sinks are used more frequently, dishwashing increases, restrooms see more traffic, and considerably more water and waste move through the plumbing system.
If you already have a drain that's slow, frequently backs up or repeatedly needs to be cleared, don't assume it will make it through the holiday rush.
This is also a good time to remind employees that what goes down restaurant drains matters.
During a busy shift, shortcuts can be tempting. Food scraps, fats, oils, grease and other solids need to stay out of drain lines.
And if the same drain keeps causing trouble, don't just keep treating the symptom.
Find out why.
Make the Emergency Plan Before the Emergency
Now imagine it's 8:00 p.m. on a packed Saturday night and there's water on the floor.
What happens next?
Your managers shouldn't be trying to figure that out for the first time.
Before your busiest season begins, make sure the appropriate members of your management team know where critical water shutoffs are located and how to operate them.
Make sure they know who has authority to shut down water or equipment when necessary.
And make sure they know who your plumbing company is and how to reach them after normal business hours.
Keep that information somewhere accessible to the people who may actually need it - not just in the owner's cell phone.
A simple emergency plan can save valuable time and potentially limit damage when something goes wrong.
Use October to Get Ahead of November and December
No one can prevent every plumbing emergency.
But restaurant operators can reduce the chances of being surprised by problems that were already giving them warning signs.
Before the holiday rush:
Address the plumbing problems you already know about.
Make sure your water heater is prepared for increased demand.
Pay attention to recurring drain problems.
And make sure your management team knows what to do if something fails.
The objective isn't complicated.
Take care of what you can control before your busiest customers walk through the door.
Restaurant Maintenance Minute
This month, take 15 minutes and walk your restaurant with your management team. Make a list of the plumbing issues you've been putting off, locate your water shutoffs, and confirm that everyone knows the emergency plan.
Your busiest Friday night is not the time to discover a plumbing problem you could have addressed in October.
Presented by HM Plumbing, a Georgia Restaurant Association member serving restaurants and commercial properties throughout metro Atlanta.