Downtime is split into planned (scheduled PM during slow hours — generally good) and unplanned (breakdowns during service — almost always costly). The KPI that matters is unplanned downtime hours per asset per quarter.
Industry research suggests up to 11% of annual restaurant revenue is lost to unplanned equipment failures across the sector. The biggest contributors are refrigeration (most revenue exposure), fryers (fastest-running asset), and POS hardware (often forgotten).