Managing repairs by outside contractors is an inevitable, crucial part of restaurant operations. If a sink, oven, or refrigerator breaks, not only do restaurants stand to lose product; they also stand to lose business for the duration of the outage and beyond. Yet choosing a plumber, electrician, or other vendor, as well as overseeing the work they do has often been a headache for operators and their facilities management team leaders. One of the biggest challenges, says Jordan Stankowski, vice president of marketplace supply for ServiceChannel, is that many brands’ procurement teams only account for a vendor’s labor rate. However, labor rates don’t reflect the quality of their repairs, nor other hidden costs.