From the first question to the last service call, I stay with the equipment.
Assess, select, prepare, install, commission, train, maintain, repair, document, and eventually decide what comes next.
Four parts of the same job.
A machine is easier to support when selection, installation, service, and history stay connected instead of becoming separate transactions.
Get it running. Ask why. Fix the cause.
The first job is to restore function quickly and responsibly. The second is to understand why the failure happened so we are not pretending the problem disappeared just because the machine turned back on.
Good service should reduce the disruption, not become part of it.
Tell me what changed.
You do not need a diagnosis before you call. A new noise, leak, error, pressure change, slow recovery, inconsistent shots, grinder behavior, or a machine that simply stopped doing what it did yesterday is enough to start.
I work cleanly, stay out of the staff's path where I can, and explain what I found before I leave.
Start a repair requestScheduled Maintenance
Manufacturer requirements establish the baseline. The staff, water, wear, and machine history tell the rest of the story.
Scheduled Maintenance →Installation & Equipment
Choose equipment around the café that has to live with it, then give the machine a fair chance to succeed.
Installation & Equipment →A place to start.
I am not trying to make every staff member a technician. I want the people using the equipment to understand cleaning, basic adjustments, normal behavior, and what changes are worth noticing.
I gave them a place to start. They did the growing.
Clean the line. Keep the history.
Recurring kegerator and draft-coffee line cleaning, sanitation, inspection, and documentation built around a fixed service schedule.
Cold brew service →