Answer:

1. The kitchen is the backbone of any restaurant, and when it’s chaotic, so is the entire dining experience. Customers at Captain’s Quarters in Prospect, Kentucky, outside of Louisville, are treated in an idyllic waterfront dining experience thanks to the restaurant’s position on the bank of the Ohio River. However, 13 years ago, the restaurant’s high-capacity kitchen was anything but calm, especially during the summer. One of the region’s hot tourist spots, the 400-450 seat indoor-outdoor restaurant is regularly full during warmer months, and it operated on a ticket system that did little to improve communication within the kitchen or between the front-of-house and back-of-house. “All the orders for a table would come in at one time, so our kitchen staff would shout across to other stations that they shouldn’t start making dishes for five minutes while the steak started,” says Andrew Masterson, owner of Captain’s Quarters. “The screaming between stations in the kitchen made it a war zone instead of a smoothly operating kitchen.” With so much back-of-house chaos and noise, however, dishes were regularly started too early. Cooks would make fish sandwiches quickly, but they sat in the window dying while well-done filet mignons were still cooking. When the brand added tables, the window became too crowded for all the partially completed orders.
2. Maintaining cleaning equipment is important because if your tools are stored incorrectly, the bacteria you're trying to eliminate will grow right on or in them.
3. When you don't schedule regular maintenance for your business, you can wind up straining your equipment without even realizing it, and this can lead to a lot of problems. When your equipment isn't performing at peak efficiency, the system will have to work overtime to complete normal tasks.