Preventive vs. Corrective Maintenance: Which is Better for Commercial Kitchens?
Picture this: it’s a Friday night, your restaurant is packed, and your oven just died. Orders are piling up. Guests are waiting. Your chef is panicking. Sound familiar? In the UAE’s demanding food service industry, equipment failure isn’t just annoying — it’s expensive. The real question isn’t if your equipment will need attention. It’s whether you’re…