Running a busy restaurant can get overwhelming, especially if you have not been in business for a long time. Many restaurateurs focus so much on their food and customer experience they forget their restaurant could very well be shut down by the authorities over health and hygiene-related matters. Restaurants also survive on word-of-mouth and public relations. A case of food poisoning or someone getting sick can kill your business faster than any health inspector can shut it down. To make your cleaning activities easier and more efficient, here are five restaurant cleaning tips to keep those germs at bay.
Planning and scheduling
This is perhaps the most important tip in keeping your restaurant clean. Create a plan to clean the place and distribute this equally among your employees. Don’t just write toilet and that is it. Work in the details so that everyone knows exactly what they need to do and at what time. Create a cleaning manual as well that indicates what needs to be cleaned, how to do it, what materials to use and so on. What this does is to remove an ambiguity from the routine and enforce strict cleaning standards. Remember the people cleaning are the same people who have been working all day at the restaurant and so they may not be very enthusiastic about cleaning at the end of the day. A plan and schedule will let them know what exactly is expected of them.Cut the grease
Grease accumulates in a myriad of grease traps in the restaurant, especially in the kitchen. Grease then becomes a magnet for germs and dirt and this escalates very quickly into a crisis. In your cleaning routine, make sure to use materials and methods that cut grease from all the usual and unusual places in the kitchen. While it may be good to use harsh chemicals to do this, remember this is a kitchen and health standards have to be maintained. Keep an eye out for grease and cut it every day to make sure it does not accumulate.
Spring cleaning
Your employees may be doing a good job at mopping the floor and making the place seem clean but chances are, there is quite a bit of dirt accumulating in some hidden areas. Assuming your employees are cleaning thoroughly every day is wrong because they will often clean to a minimum acceptable standard and leave for the day. To avoid this organize for a monthly or bimonthly spring cleaning either with your employees or a cleaning company. Depending on how brisk business is, this could even escalate to every week. This will target all the hidden dirt that health inspectors tend to find and that you fail to see.Outside in
Cleaning inside the restaurant is not enough. The back of the restaurant where all the trash and supplies is taken out and brought in respectively is a breeding ground for all manner of vermin. If you are not careful, this vermin can organize a raid on your restaurant that your reputation may not survive. If you are taking extensive measures to keep your restaurant clean, do the same for the outside areas as well. Keep them neat, clear of junk and have the garbage picked regularly.Human friendly
As mentioned earlier, a restaurant is a place where people go to eat and as such, using potent chemicals to keep the place clean may not suffice. Think of the dangers of having dangerous chemicals used for cleaning in the kitchen where food is being prepared. Accidents happen and they don’t have to be anyone’s fault either. Using things like hot water, vinegar, baking soda, cloves and lemons to substitute harsh chemicals in the kitchen cleaning materials can make the kitchen more human friendly and safer.About The Author:
Scott Ryan enjoys a good restaurant and helps http://www.polishedconcretex.com.au retrofit restaurants with sparkling, elegant gloss concrete floors, the best any restaurant could have.
Image Credit:
nedoho
Unique Hotels Group
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