On our quest to take foodservice to new heights, we get asked a lot of questions. From supply chain issues to warranties to how to serve school lunch quicker, we hear a range of concerns every day from our customers.
To help, we’ve asked Vice President/Partner Katherine Young, Account Manager Josh Angrick, Account Manager Chef Paul Kuhn, Director of Operations Joshua Jacobson, and Vice President/Partner Jeff Crossley what the most common questions they receive are and their responses. Here are some of the tips they shared to make the process for our customers a little easier.
What questions are you asked the most?
Katherine -I always get asked about lead time, and what's in stock. My suggestion would be to order now. Pricing will very likely go up again and lead times will continue to be longer-than-normal for the first half of 2022.
Josh - From schools, it's how can we increase meal participation and how to increase serving efficiency.
Paul - Why is it taking so long to receive orders.
Joshua - What's the status of my PO and what oven works the best with my application.
Jeff - Durability, reliability and what is a warranty, and who is the warranty service provider. I think these are factors that have become more important with the recent supply chain issues on new equipment as well as parts. Many are left without a key piece of equipment for extended periods of time.
What’s something that people consistently need assistance with?
Katherine - Selecting a tabletop display they can mix and match with and build upon. Wanting something new and interesting – due to the pandemic people are on their phones more, scrolling through social media. Chefs and restaurateurs want to provide ambiance and a presentation that customers will photograph and deem “Instagramable” because most people will view restaurant/venue websites and social medical accounts prior to booking a reservation.
Josh - Trying to lengthen the shelf life of produce and other ingredients. A lot of smaller chains and restaurants are having trouble receiving food supplies.
Paul - Labor shortages. They wonder how to keep going when there are not enough staff.
Joshua - Their orders and POs before and after shipping and receiving. We also get a lot of questions on quotes and our input on what is best for each client.
Jeff - Lately, service has been the main thing I am asked for help with.
What are people’s top concerns these days?
Katherine -Labor concerns, how to prep more product and store it longer, as well as continued price increases.
Josh - Receiving food products along with how to change and/or adjust their menu due to everyday challenges.
Joshua - Not getting their equipment on time and why.
Jeff - Price increases and when to buy. Planning new equipment purchases in advance when something is on its last leg instead of waiting until it is too costly to repair.
Is there anything you’d like customers and potential customers to know about?
Katherine - The current supply chain issues. If you have future purchases you need to make, please place orders now or as soon as possible.
Josh - The benefits of and ROI that you get from going ventless.
Paul - Invest now in equipment and systems to minimize staffing needs and be able to pay quality employees more to help with retention.
Jeff - It is good to have equipment that can serve multiple purposes to cover for something that might be down. Such as combi ovens, braising pans, and fast cooking technologies. Choosing equipment that can be used as a prime source of cooking for specified products, but can also be used if needed to cover for something else in an emergency.
Ventless technology is something I wish more were aware of as well for the versatility of being able to move their kitchen or to have a kitchen in an area where it previously could not be done because ventilation could not be added.
Are you ready to learn more about how Elevation can help your business grow? Get connected with an Elevation foodservice equipment expert to assess your kitchen and ways to improve efficiency without breaking the bank.
