For your trade · Catering equipment
A kitchen calls
when the equipment stops.
Then an hour matters, not a working day. A call is logged in ten seconds and the engineer sees the history before setting off.
A restaurant rings mid-service, the call goes on a sticky note, and nobody knows what was replaced last time.
What changes
- A call logged in ten seconds, from a phone
- The appliance’s service history before the engineer leaves
- Planned maintenance with reminders, so callouts get rarer
- Parts fitted recorded against the appliance, not on a docket
How it works
- 01
Call
Phone or form. Logged with a time, not on a note.
- 02
Assignment
The engineer sees what was done last time and what failed.
- 03
Service
Work and parts recorded on site.
- 04
Maintenance
The next visit scheduled before anything breaks.
In numbers
- 1 hourhow long a kitchen can wait
- 10 sto log a call
- 0calls on sticky notes
Before you ask
- ?
Our customers just ring us.
They will keep ringing. The change is what happens to the call in the ten seconds after you pick up.
- ?
Is planned maintenance worth selling?
It is the difference between reacting at 7pm on a Friday and planning on a Tuesday morning.
Talk to us
Leave a number.
We call back within a day.
Fifteen minutes. No slide deck and no price list in an attachment. If we are not the right fit, we will say so.
We reply within one working day. Prices quoted exclude VAT; the rate depends on whether you buy as a business or a consumer.