Given the problems you're describing in the coffee, I think that checking out your water is the first order of business. Test strips and a TDS meter can tell you what's happening in terms of hardness, pH, chlorine, etc. How does the water look, smell, and taste from the tap? After water conditioning? What about water that's coming from the equipment (hot water tap, group, etc) and then allowed to cool? This should help you figure out this aspect.
All grinder burrs have projected life spans in terms of pounds of coffee. Look around for this info for each grinder and see where you are. It isn't unreasonable to suspect that espresso grinder burrs may be at the end of their life span, but big bulk grinders tend to last for years.
Descaling is probably not your issue, as it presents itself in different ways. This is very involved, and not a DIY proposition anyway. If you suspect this is the case, call in a tech. Cross your fingers though - if descaling is needed it's going to be an expensive proposition.
How about cleaning? Machine adjustment and calibration?
What about your coffee? Are you sure that isn't part of the issue?
Hope that helps.
Can you clarify what you mean by "extracts coffee better"?
Do you mean that it creates a better-tasting extraction? extracts more of the solubles? something else?
Is there an off flavor to the water once it cools?
Benjamin Ripley said:
...One of the concerns that I have now is that I have noticed that the water coming from the tap (then boiled) extracts coffee better than the water coming from my hot water tower. They both receive the same filtration at the water source. This is what led me to thinking I may need to descale the boiler.
What can you tell us about your equipment? What kind of filtration equipment do you have and do you have a service provider monitoring it for you? Getting your equipment on a scheduled maintenance plan can delegate all these issues to a professional, and leave you to the important bit of running the business. Although it's certainly helpful to get a professional's perspective as you've done here, to make sure whomever you contract for this task is truly serving you properly.
It would also be helpful to acquire a high-end home barista setup for sampling of espresso blends at home, so you can isolate whether the problem is in the beans or the equipment. Once you know your home equipment and how to use it and take care of it, you can compare apples to apples. You'll definitely also find this useful for selecting feature blends and signature drinks to put on the menu at work. Cheers