Price is often said not to be the most important consideration in the purchase of equipment. Many will suggest that service, trust, choice and quality are the main factors. In today's market I have a different opinion. Price in my view is the number one factor. Certainly service, trust & choice follow closely but always the first question is ‘how much?'
Decisions made on price alone are fraught with danger. I very recently had an enquiry from a childcare centre that had purchased a cheap single glass door refrigerator from a big catering equipment supplier. The refrigerator leaked & would not maintain temperature. Technicians were unable to fix it as it was completely substandard. The centre purchased another from my company. How cheap was their cheap refrigerator? The real cost however could have been huge. Failure of the refrigeration to maintain correct temperature could have brought about more serious issues with contaminated food & associated food poising. What then would have then been the real cost?
Translate this simple example to the hospitality industry in general. What is the true cost of equipment failure? The cost can be greater than the purchase price of the original equipment. Take into account the cost of repair/replacement, loss of stock, loss of business, loss of customers, possible food contamination & certainly loss of profit.
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