What is covered
- Cooking equipment repair
- Dishwasher service
- Hood and exhaust cleaning coordination
- Grease management coordination
- Preventive maintenance
- Equipment installation
Commercial kitchen equipment repair
Repair requests are submitted through the platform or by phone, triaged for priority and dispatched to a vetted kitchen equipment provider in the location’s market. Common requests include:
- Cooking equipment down during service
- Dishwasher failure
- Gas appliance faults
Every job is closed out with photos and notes, so the repair history for each location is kept in one place.
Preventive kitchen equipment maintenance
Commercial Kitchen and Food Equipment work runs both on a schedule and on demand. Planned work (sometimes called preventative maintenance, or planned preventive maintenance outside the U.S.) keeps small problems from becoming closures. A typical program includes:
- Scheduled equipment checks
- Hood and exhaust cleaning
- Calibration of cooking equipment
Schedules are set for each location and every visit is recorded against it.
Urgent kitchen equipment requests
Urgent requests are flagged at intake and dispatched first. Where a failure leaves a location unsecured, McCray can post an officer until the work is complete. Facility First does not publish response-time guarantees; dispatch priorities are agreed in each client’s program. [CONFIRM wording before launch]
How kitchen equipment requests are handled
- Request. Submitted through the platform or by phone, with photos where available.
- Triage. Facility First confirms the scope, priority and any warranty.
- Dispatch. A vetted provider for this trade in the location’s market receives the work order.
- Completion. The provider checks in, documents the work with photos and closes out.
- Verification and invoice. The work is checked against the request and invoiced in one format.
What affects the cost of kitchen equipment work
- Equipment type and brand
- Parts availability
- Warranty status
Approval limits set by the client decide what proceeds automatically and what is quoted first.
Commercial Kitchen and Food Equipment for retail stores, restaurants and offices
Retail and luxury retail, restaurants, corporate offices, hospitality, shopping centers. Each industry has its own constraints, such as trading hours, food safety rules or tenant requirements, and work is scheduled around them.
One standard in every market
Facility First manages kitchen equipment work the same way in New York, London, Dubai or Sydney. Outside the United States, the same work is often searched for as catering equipment maintenance. Each market is served by vetted local providers who hold the licenses and insurance the work requires, and every location follows the same request process, approval limits and reporting.
Why multi-site businesses use Facility First for kitchen equipment work
- One request process for every location
- Vetted providers with the licenses and insurance the work requires
- Photos and notes on every job
- Approval limits set by the client
- One invoice format across markets
- Security through McCray when a site needs protection during or after the work
For kitchen equipment providers
Licensed and insured kitchen equipment providers can apply to join the Facility First network for commercial work at multi-site retail and corporate locations. Apply to join the network
Frequently asked questions
Is hood cleaning included?
Hood and exhaust cleaning can be scheduled with qualified providers, with service records kept for each location.
Is warranty work coordinated?
Warranty status is checked before dispatch so covered repairs go to authorized providers.
Is hood cleaning included?
Hood and exhaust cleaning can be scheduled for each kitchen.
Does Facility First manage kitchen equipment work outside the United States?
Yes. Facility First runs kitchen equipment work as a managed service in the same markets McCray serves worldwide, through vetted local providers, with the same request, approval and reporting process at every location.
How is kitchen equipment work priced?
Pricing depends on the scope, the location, the time of day and the materials required. Routine work proceeds within the approval limits set for the program, and anything above a limit is quoted for approval before it starts.
Can kitchen equipment work be combined with other trades under one program?
Yes. Most clients put every trade under one program, with one request process, one invoice format and one record for each location.