How to Save on Non-Warranty Service Calls

As the complications facing the foodservice industry continue to mount, service companies face ever-rising costs, labor and equipment shortages, and harsh reality checks to bottom lines. Finding ways to reduce costs and sharpen efficiencies is increasingly important to maintain profitability. Although we can't control the markets or the supply chain, there are things service companies can do to trim costs and boost profits in other ways.

Try Original Component Manufacturer (OCM) Parts

OCM parts are the gold standard alternative to OEM. They are manufactured in the same factory as their OEM counterparts, using the same materials and schematics.

Original Component Manufacturer parts are required to meet strict quality standards and receive the same certifications as OEM parts. They are also backed by an industry-leading 180-day warranty.

Most importantly, OCM parts are less expensive than OEM parts.

Plan Your Truck Inventory

What technicians load in their trucks for service calls can make or break efficiency. OCM parts allow you to carry a lot more inventory, because one OCM fits a variety of makes and models.

Allpoints' Truck Stock program enables each technician to increase first-time fix rates with a wider selection of parts. An organized set of tools and replacement parts helps avoid extra trips for forgotten materials. Having these items on hand allows technicians to take on as many service jobs as possible.

Streamline and Standardize with Technology

From the call center to the job site, there are many ways to leverage technology to increase your efficiency. These include:

• Instituting remote assistance for technicians with digital tools like EquipID.
• Utilizing GPS tracking to pinpoint technician locations and where to direct them for the next assignment.
• Employing digital invoicing systems to eliminate paperwork.
• Standardizing one system of measurement to track the efficiency of each call.
• Documenting calls to systematically determine if inefficiencies exist and narrow in on areas that can be improved.
• Adopting first-time fix rate as a standard KPI.
• Measuring individual technician efficiency and establish goals, as well as daily and weekly targets, and determining where additional training may be needed.

Despite navigating uncertain economic waters, there are still ways to improve the efficiency of non-warranty calls. These strategies may have been overlooked under better industry circumstances, but if service companies improve in these areas now, they can be positioned for healthy jumps in profitability when the tides turn and the issues plaguing the foodservice industry resolve.