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Why ‘Dry January’ is the perfect time to service your commercial kitchen

Dry January, which started out as a PR stunt, has now become a charity campaign as well as a universal New Year’s Resolution. Those who have binged over the holiday season, use it as an opportunity to regenerate. And as the campaign becomes increasingly popular each year, pubs and restaurants often feel the impact of a drier start to the year. Use Dry January to your advantage It is a campaign that hits the hospitality sector hard, but pubs, hotels, breweries and restaurants should use this quieter period to their advantage and service their kitchen equipment. Having a maintenance plan in place, during a quieter season, keeps caterers prepared for the following busier periods. Caterers can also have peace of mind about their kitchen equipment’s performance for the rest of the year. Sylvester Keal offer annual Planned Preventative Maintenance contracts which help to keep your foodservice equipment working to reduce breakdowns. These contracts can also be paid for monthly to help with your cash flow. Why not keep your staff occupied throughout the month by carrying out basic daily cleaning regimes, as this will increase the lifespan of the machine and reduce any unexpected problems or breakdowns. To find out more about Sylvester Keal’s kitchen equipment maintenance services and to arrange a PPM plan, visit and please contact 01472 352033 or email 

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