Scope of work – standards
One of the challenges in this industry is clarity about exactly what is being provided, what work is being done – and who’s to say whether it’s adequate or appropriate?
In 2015 a kitchen maintenance module was added to the globally-respected buildings maintenance standard, SFG20. It was developed by The Building Engineering Services Association (BESA), in conjunction with The Catering Equipment Suppliers Association (CESA). For the first time, there is authoritative, manufacturer-derived guidance on what should be done in the way of routine maintenance.
Using this as a foundation we’ve taken it further to ensure that you, the customer can decide exactly what level of maintenance you need.
Our technicians have a customer-agreed task list to carry out, sign off and document. Our customers have sight of this task list before we start and can see the results in real time.
Now you can compare apples with apples. When you’re getting quotes in for service work make sure you know exactly what scope of work is being offered for the price.
We’re very pleased to show you the work as we carry it out. Come and see exactly what you are getting – we've nothing to hide.
Each engineer has their planned maintenance work verified by our Trade Technical Leads at least once a year as part of our self-audit programme. There is no room for complacency.