• 37 Enterprise St, Kunda Park QLD 4556
  • Opening Time: Mon-Fri: 8:00am - 3:30pm
  • Call Us Now On:

    (07) 5476 8466

  • Email Us:

    info@connoisseurqld.com

21 Jan

The higher cost of not maintaining your commercial kitchen equipment

The higher cost of not maintaining your commercial kitchen equipment We know that time is a valuable commodity and having equipment out of action can be costly, especially in a commercial kitchen environment. Our priority is minimising downtime so you can be back to full speed as soon as possible. We will develop a comprehensive maintenance

05 Dec

Commercial Kitchen Equipment Emergency Breakdown Service

Commercial Kitchen Equipment Emergency Breakdown Service One of the biggest fears and rightfully so is equipment failure. This can happen at the busiest of times and means instant revenue loss. Wether equipment failure happens for an hour , a day or worse the impact it can have across your business can be monumental. Kitchen Equipment

The real cost of unreliable equipment

13 Jun

The real cost of unreliable equipment — it’s more than you think

If you can’t count on your equipment to work when production is scheduled, it’s unreliable. In the hospitality industry, unreliable equipment has a greater cost than just monetary: it can affect workers, customer relationships, brand reputation and beyond. So before you make any cuts to your maintenance budget or delay on replacing failing equipment, take

kitchen equipment servicing sunshine coast

05 Jun

How to avoid unreliability with your kitchen equipment?

HOW TO AVOID UNRELIABILITY Preventive or planned routine maintenance is non-negotiable. The primary objective is to maximise your equipment’s performance by keeping it running safely for as long as possible, without unplanned and costly failures. It involves basic maintenance tasks that can be performed by operators, as well as routine inspections, services and tests by a local

food equipment repairs sunshine coast

10 Jan

Food Equipment Repairs Sunshine Coast

Running a cafe or restaurant is tough enough, let alone the stress when your equipment breaks. Here at Connoisseur Food Equipment Services we have over 30 years experience working in the hospitality industry. This gives us experience and understanding at just how tough it can be. What is the best advice to minimise the cost