One point: the machines aren't "broken" per se; typically the maintenance cycle does not complete and the machine only shows a very cryptic error message. The franchisee then needs to call out a Taylor service rep, wait for them and pay an expensive call-out charge. THe underlying issue is typically easily resolved; something like the hopper was too full of product so the heating cycle didn't get to the required temp; remove some and run it again".
So the reason they're always broken is they're not broken but the restauranteur has no way of knowing or resolving the issue.
So the reason they're always broken is they're not broken but the restauranteur has no way of knowing or resolving the issue.