--- title: ITW Restaurant Page --- ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/HexesLeft.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/LOGO-EQUIPPED-300.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/LOGO-BROUGHT-BY-300.png) ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/HexesRight.png) ### Watch How Restaurant Operators Tackle Common Industry Challenges ![ITW_Equipped_Training_BG](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Training_BG.png) ![HexesOverlay](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/Hexes-Over.png) [![PlayButton](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/PlayButton.png) ](https://www.youtube.com/watch?v=XwnrX4EoLkI) [**1**Securing Capital ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 1 of 6 #### Chef/Owner Tiffani Faison provides quick tips on finance and restaurant operation with regards to securing capital. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/serviceability-support#bform)** [**2**Controlling Costs ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 2 of 6 #### Chef/Partner Jaimie Young shares his insights on how to deliver high quality dining experiences while controlling the costs of operation. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/serviceability-support#bform)** [**3**Staffing & Training ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 3 of 6 #### Chef Ana Sortun outlines how team building, communication, and equipment selection aids restaurant staffing and training. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/serviceability-support#bform)** [**4**Food Safety ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 4 of 6 #### Chef Lucas Sin details his quality standards approach to both food and staff safety. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/serviceability-support#bform)** [**5**Maximizing Space ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 5 of 6 #### Chef/Owner John Sundstrom shares his thoughts about site design, equipment, and key things to consider for maximizing space within your restaurant. ###### **[REGISTER TO WATCH VIDEO](https://equipped.itwfoodequipment.com/serviceability-support#bform)** [**6**Serviceability & Support ](https://equipped.itwfoodequipment.com/serviceability-support#) ##### 6 of 6 #### Owner/Operator Ellen Yin highlights how solid business planning is necessary for equipment serviceability and support. EQUIPPED brings you real insights to help you tackle common industry challenges. Hear from peers who’ve been there, overcome, and are sharing their stories. ![](https://equipped.itwfoodequipment.com/hubfs/Equipped-Serviceability-Video_631x351.png) Fork Restaurant in Philadelphia, PA ### Serviceability & Support - Owner/Operator Ellen Yin As a founder and co-owner of High Street Hospitality Group, including Fork Restaurant and a.kitchen and a.bar in Philadelphia and High Street on Market, High Street on Hudson, and High Street Provisions in New York, Ellen Yin has experienced every aspect of restaurant opening and operations. When it comes to service and support, Ellen’s restaurant operations are dependent on solid business planning that includes: - **Restaurant Staff** – assemble a strong team that allows you to set the tone for expectations and professional standards. - **Equipment Selection** – consider energy efficiency, warranties, and maintenance support, as well as cost, for building out your kitchen. - **Training** – conduct walkthroughs with staff so they understand and have the proper respect for equipment and its correct operation. - **Service Providers** – use experts recommended by the manufacturer as these are the ones they trust to maintain their equipment. - **Maintenance** – initiate a quarterly maintenance program to help keep equipment operating correctly and prevent costly issues. Ellen’s advice is that knowing when to call in a repair person is really important to a business's success. Instead of always doing it yourself, she feels expert support helps maintain product warranties, as well as heads off any additional potential future repairs or equipment downtime. ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/quote.png) " I’ve learned that it’s really important that your repair people are your partners because you really have to trust them." - Ellen Yin, High Street Hospitality ![ITW_Equipped_Serviceability_Parts_303x600](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Serviceability_Parts_303x600.png) When Replacing a Part, Don’t Gamble. The Value is Clear with Genuine OEM Parts. [ MAINTENANCE MATTERS: Why Genuine OEM Parts Are Better For Your Bottom Line ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://blog.hobartcorp.com/blog/why-genuine-oem-parts-are-better-for-your-business?hsLang=en) [ Genuine OEM Parts Video ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://www.youtube.com/watch?v=ZsFUam0y0HY) [ Commercial Dishwasher Maintenance Kits ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://www.hobartservice.com/parts/commercial-dishwasher-maintenance-kits) [ Visit Hobart Service Website ![](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/button-arrow.svg) ](https://www.hobartservice.com) ### For questions or equipment support, contact your local Hobart, Traulsen or Vulcan team. #### Call [**(800) 777-2828**](tel:(800)%20777-2828) or Send a message using the link below. [Submit Request](https://equipped.itwfoodequipment.com/serviceability-support#open-form-popup) ### ![](https://equipped.itwfoodequipment.com/hs-fs/hubfs/bbb51e58dae7988e7a0098688a9cace1-jpg.jpeg?width=161&name=bbb51e58dae7988e7a0098688a9cace1-jpg.jpeg) For all your installation, maintenance, or parts needs contact Hobart Service. #### Call **[(888) 378-1338](tel:(888)%20378-1338)** or visit our website. [Visit Website](https://www.hobartservice.com/) #### Related Topics ### [![ITW_Equipped_Serviceability_Repair_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW_Equipped_Serviceability_Repair_352x204.png) Vulcan Blog: Benefits of Using Local Service Techs](https://www.vulcanequipment.com/blog/benefits-choosing-local-service-techs) ### [![ITW_Equipped_Serviceability_Downtime_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Serviceability_Downtime_352x204.png) Hobart Blog: Tips to Prevent Equipment Downtime](https://blog.hobartcorp.com/blog/tips-to-prevent-equipment-downtime-and-keep-your-kitchen-open?hsLang=en) ### [![ITW_Equipped_Serviceability_Troubleshoot_352x204](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Serviceability_Troubleshoot_352x204.png) Hobart Blog: Troubleshooting Common Kitchen Equipment Issues](https://blog.hobartcorp.com/blog/troubleshooting-common-kitchen-equipment-issues?hsLang=en) ![Logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/equipment_logo.png) [![ITW_equippped_Footer_Hobart-REV](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_Hobart-REV.png) ](https://www.hobartcorp.com/) [![logo 1](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/hobart-logo.png) ](https://www.hobartcorp.com/) [ hobartcorp.com ](https://www.hobartcorp.com/) [![ITW_equippped_Footer_ Vulcan](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_%20Vulcan.png) ](https://www.vulcanequipment.com/) [![ITW_equippped_Footer_Vulcan](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_equippped_Footer_Vulcan.png) ](https://www.vulcanequipment.com/) [ vulcanequipment.com ](https://www.vulcanequipment.com/) [![ITW_Equipped_Traulsen_Footer](https://equipped.itwfoodequipment.com/hubfs/ITW-Equipped-Campaign-Lander%20Files/ITW_Equipped_Traulsen_Footer.png) ](https://www.traulsen.com/) [![logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/traulsen-logo.png) ](https://www.traulsen.com/) [ traulsen.com ](https://www.traulsen.com/) [![equipment](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/centerline-desktop.png) ](https://www.centerlinefoodequipment.com/) [![logo](https://equipped.itwfoodequipment.com/hubfs/raw_assets/public/ItwRestaurant/images/centerline-logo.png) ](https://www.centerlinefoodequipment.com/) [ centerlinefoodequipment.com ](https://www.centerlinefoodequipment.com/)