🔧 Parts Unknown 🔨

 

Being a former Parts Manager, I am still haunted by the part numbers of the O-rings that I handled over thirty-five years ago.  Things have transitioned quite drastically in the intervening decades.

Oh, there are still those “Parts-Changers” employed as field techs, preferring to just replace components in foodservice equipment instead of trouble-shooting and repairing the machinery.

But there’s a revolution that’s taken place in the area of parts order fulfillment, and it’s gone on largely unnoticed by us in the foodservice equipment and supplies community.
Big parts houses, now peopled by easily recognizable industry names, have transformed a former ancillary part of our business into a profit powerhouse.

Many manufacturers and importers have opted to farm-out their replacement parts business and warranty administration to these mega-jobbers, preferring instead to outsource and delegate this former step-child of the industry. The investment in inventory has thus been shifted from local players, and from factory warehouses to regional entities.

Technology’s rapid advance has created additional burdens on the availability of replacement parts, as electronics components quickly turn into obsolete shelf stock.  Service agencies object to investing in deep reserves of items that may become irrelevant in short order, while operators and factories decry the constant need to overnight-ship parts that should really be stocked locally.

Formerly, non-OEM (original equipment manufacturer) parts made up the core inventory of service vehicle stock.  It’s not all ball bearings these days: Ain’t nothin’s standard! Due to the increasing sophistication of foodservice equipment, SKU’s for component parts have increased exponentially.

As with so many other endeavors, the internet plays a huge role in breaking down regional barriers and controlling profit margins.  It also figures in significantly in identifying componentry through on-line schematics libraries, which can be easily accessed through mobile devices by all concerned, including kitchen staff.

“Parts is Parts”, except when they are an “accessory”.  Many factories will restrict the sale of parts to only the authorized service agencies, and refer even dealers and reps (in addition to end-users) to them.

Accessories are usually described as components that don’t require tools to remove, and are made available to the dealer community, but discounts from list price often vary from standard equipment pricing programs.  Who determines what discount is given and where do you get them from?  Can dealers still sell parts profitably?  Are they generic enough or if specialized, readily available?

Answering the supply chain questions effectively for component parts will increasingly prominently figure in the equipment selection process.

It really is the parts themselves which are warrantied in the equipment anyway.
Remember, the whole is more than the sum of the parts; and some of the parts made leave you in a hole.


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FRONT & CENTER!

Pecinka Ferri’s Joe Ferri Jr. joins the NJ AHF Chapter for a group hug at last week’s National Conference in Minneapolis.

AHFNJ2018


Remembering where you came from.

What a pleasure to get to see the man who mentored so many of us in all facets of the  Foodservice Industry.
Sharing time with “Mr Pitco” Tom Cassin.
Ed Pecinka and Former Pitco and Blodgett President, Tom’s Son in Law, Phil DeiDelori

The General


Dr Evil Says

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