This week, the Heritage Partscast looks at everything you need to know about maintaining and operating your warewashing equipment, from selection and care, to energy efficiency, sanitizing, and more. Join us along with Steve Willoughby, VP of Sales and Marketing at Jackson Warewashing Systems, as we dive into the world of water.

Manufacturers continue to incorporate advanced technology into their equipment that provides customers unprecedented views into performance and maintenance. In this episode, we discuss how manufacturer technology affects service technicians in the field and what technicians can expect to see in their own companies to help them increase their first-time fix rates. Listen as Gyner Ozgul, Senior Vice President of Operations with Smart Care, and Robin Ashton, Publisher of the Ashton Report, offer their insight on emerging technologies in training and field operations.

The last two years have ushered in a new wave of energy efficiency regulations that are rapidly being adopted by states across the country. Listen as Robin Ashton, Publisher of The Ashton Report, and Charlie Souhrada, Vice President of Regulatory and Technical Affairs with NAFEM, discuss when the new mandates take effect, NAFEM’s position on the new regulations, and what you can do in your kitchen to be prepared.

No matter how technology and the future evolve, the one constant in university foodservice is people. This week, we take a look at partnerships and how strong alliances benefit everyone involved, from the student to the vendors. Joining us are Kelsey Finn, CEO and Kennedy Turner, Senior Director of Business Development of NACAS, who talk about the tangible and intangible benefits understanding student behavior and putting people first.

This week, guests Stephanie Gilbert and Lisa Addison with Hobart, talk about new trends and challenges for today’s college foodservice operations, like healthier menu options, increased costs, limited student time, a demand for energy and water conservation, and more.

We’re bringing you Part 2 of our Partscast focused on Planned Maintenance, this time with Doug Scott, senior vice president with Heritage Parts. He’s talking about ensuring optimal equipment operation each and every day with planned maintenance programs. It’s an investment that’s always worth it, especially when you’re talking about kitchen equipment that can be complex, costly, and critical to your business.

The kitchen is the heart of any operation, and if you can’t offer a full menu due to down equipment, you’re losing money and ruining customer trust. Today we talk with Wayne Lemke, director of sales for kitchen care, Welbilt, about Planned Maintenance, so you can be sure you’re optimizing your operations for always on, always efficient performance.

Robin Ashton, editor of the Ashton Report, talks with Heritage Parts about meeting the increasing demand for speed in the evolving QSR, Fast Casual and C-Store market. Customers order and pay quickly and don’t want to wait. Learn what can you be doing to optimize the efficiency of your kitchen without sacrificing quality, taste and the experience. It’s all about the right equipment, menu options, and digital tools.

This week, the Partscast welcomes Brandi Riley, Heritage Parts Business Development Associate, who breaks down Heritage’s strategy for transforming from a customer-focused analog organization into a customer-focused digital organization. It’s not about replacing customer service; it’s about adding to it with tools and tech that enable you to do business anytime, anywhere on your terms.

To continue our discussion from last week about Amazon and category disruption, Nick Cribb, president and CEO of Sam’s Service, breaks down the new ideas and innovations that will impact our industry today and tomorrow. From AI to training and everything in between, join the conversation about the future of foodservice.