Most F&B operators already know preventive maintenance matters. Far fewer have a schedule that actually gets followed once the first busy month hits.
Build the schedule around risk, not convenience
Refrigeration and cooking equipment that would stop service entirely if it failed should be inspected more often than equipment with a backup or workaround.
Put it in writing, with a health score
A documented report after every visit turns maintenance from a guess into a record you can use for repair-or-replace decisions.
Match your SLA to your location
Klang Valley operators can reasonably expect faster response times than a site in East Malaysia; build your maintenance contract around real logistics, not a generic promise.