Resfab understands that quality engineered equipment is only the beginning of a successful foodservice program, and that everything from selecting the proper raw ingredients to staff training, documentation of procedures, merchandising and equipment maintenance all play significant roles in establishing a successful and profitable program. 

Most of our trainers and Support Partners have been HACCP trained and are very aware of food-safety issues.  Resfab is confident in our ability to be a partner in your success, and we are proud to include the following programs with each piece of equipment you purchase:

Program Development

Program Development

For those customers with existing programs, Resfab, along with its Support Partners, will do its best to insure that your new equipment gets integrated into your system while maintaining or improving the quality of the food products that you deliver to your customers.

For customers wishing to start a fried or rotisserie chicken program, our trained staff can assist you with:

• Menu Development: Sourcing of raw product (including weights and sizes)

• Selection of spicing, breading, etc…

• Cooking procedures and operational guidelines

• Laminated Procedures (cooking and product maintenance)

• Training: Please see “In-Store Training”

In-Store Training:

Once your equipment has been installed, one of Resfab’s local Support Partners or a member of Resfab’s training team will conduct a comprehensive in-store training for up to two days with periodic ongoing store visits as required.  The training will address the following:

• Handling of raw product

• Review of all cooking procedures

• Merchandising

• Quality Control procedures

• Equipment Maintenance and Clean-up