Vent: dropped $340 on a Vitamix for the line and it's mostly just sitting there

So against my better judgment I let the owner talk me into buying a Vitamix for the prep station, $340 out of the equipment budget, and I'm the one who has to justify it. I run a small bistro in Spokane, 42 seats, and I thought it would save us time on purees and soups. Two weeks in, my prep cook barely touches it because the Robocoupe we've had for 6 years does the same job in half the time, and the cleanup on that tall pitcher is a whole ordeal at close. The one thing it's actually great for is small batches of hollandaise when the big one would just be overkill, so I'll give it that. But $340 when we're already pinching pennies on produce feels dumb, especially since the blade assembly on the old one still works fine. Now the owner keeps asking why it's not out on the line every night and I don't have a good answer. Anybody here actually get real daily use out of one of these in a pro kitchen, or did I just buy an expensive smoothie machine?