A Restaurant Cleaning Guide for Owners, Managers and Business Developers
There are many factors that contribute to the success of a restaurant, and one of the most important one is cleanliness of the establishment. Restaurants must always maintain a clean and safe environment for the health of not only the employees but more importantly that of patrons. In fact, each aspect of the location should be properly and regularly cleaned to ensure safe processes from food preparation to food serving. The good news is that keeping your establishment in top condition is not difficult. Well, mostly not difficult. Hopefully, the following detailed restaurant cleaning guide to learn more.
Why would anyone need a restaurant cleaning guide?
Keeping your customers: A facility's overall cleanliness and sanitation is a key factor when it comes to drawing in new customers and keeping current ones. If someone is pleased by the clean and safe environment in your restaurant, they are likely to become a repeat customer and more importantly might share a good word about it.
Meeting regulatory requirements: The government and authorities usually set various health and sanitation requirements which all establishments that deal with food must meet. In some cases, they are one of the requirements for licensure.
Avoiding the spread of disease: Keeping these facilities clean and sanitary can help avoid the spread of diseases among your staff and customers by breaking the chain of infection. It can also minimize cases of food poisoning and most importantly, build trust in your customers.
How to Clean your Restaurant
Cleaning a restaurant should be a regular routine. Workers should pay attention to each area and ensure everything from the floors to the windows is spotless. The following restaurant cleaning guide will present how to clean the different areas in such establishments.
1. The Kitchen
The kitchen area is usually exposed to an array of possible contaminants. Employees such as cooks, servers and suppliers often have access to the area and can potentially contaminate food and food products. After each cooking shift i.e. breakfast, lunch and dinner, the staff tasked with cleaning should:
- Empty sanitizing buckets and steam table.
- Thoroughly wash and sanitize cutting boards, prep tables, reach-in and other surfaces.
- Put the cleaning rags, aprons and chef coats in laundry.
- Wash the floor and floor mats (the floor can be swept and then mopped).
- Clean the basic utensils such as knives, cheese slicer and grill.
Weekly kitchen cleaning tasks may include emptying reach-in coolers, sharpening knives , cleaning the ovens, washing behind the hot line for ovens (to remove grease build up) , and washing the walls and ceilings. Every year , have the hoods cleaned at least twice, preferably by a professional as it can be quite a messy and time consuming job. The pilot lights on gas kitchen equipment should also be cleaned every year.
Regardless of the frequency of the tasks, it's important to follow the manufacturers' directions to avoid causing damage or putting oneself at risk. Further, only the proper types of sanitizers should be used. Equipment, as well as surfaces such as countertops should be disinfected after each task.
2. Dining Area
What restaurant cleaning guide could not mention the dining area! Like the kitchen, the dining area cleanliness is important for safety reasons but it also helps to maintain the overall appearance of a restaurant. It's usually one of the first areas customers see when they come into the facility, and can therefore be a deciding factor; some may choose to leave if the area appears unsanitary.
Restaurant workers should clean surfaces such as table tops, bar tops and chairs in dining rooms with clean towels or other pieces that have not been used anywhere else to avoid contamination. They should also thoroughly sanitize these surface areas as frequently as possible. At the same time, condiment bottles like mustard, ketchup, salt, soy sauce or pepper should be disinfected during the daily cleaning routine.
Most people say that they cannot return to a facility with dirty restrooms, so it's wildly important that your restaurant bathrooms are frequently cleaned and maintained. In most cases, the rooms are shared by both employees and customers which means that there's a high risk of cross-contamination from the employees to eating utensils and food products. While this restaurant cleaning guide has some clickable links that delve deeper into various topics, here are a few quick tips on cleaning restaurant restrooms:
- The toilet bowls and seat should be scrubbed thoroughly.
- All surface areas around the sinks should be washed, disinfected and dried.
- Other surfaces such as toilets, urinals, counters and doors should be regularly sanitized.
- Soap, toilet paper and paper towels dispensers should be fully stocked.
- There should be someone monitoring the rooms frequently to ensure they do not leave a frustrated customer.
4. Entrance and exit areas
It can be a costly mistake to focus on other areas and forget the entrance/exits, which is a good reason to dive into this
restaurant cleaning guide. Dirty surfaces are not only unsightly but they also pose serious risks for both employees and patrons and can be a turn off to potential customers .One way to minimize outside dirt being carried inside is to place a floor mat at the entrance . The mat also helps minimize slips and falls especially during inclement weather. However, it does not take away the importance of frequent restaurant cleaning.
Cleaning the areas near a restaurant's entrances and exits should include being swept, vacuumed and polished as frequently as possible. The same should also be done for surfaces underneath booths as well as tables. Regular deep cleaning of the restaurant should also be considered as it helps remove soil build-up and makes tile grout and floor surfaces easy to clean. This can be done using water, soap, and liquid bleach. Further, any spill should be dealt with promptly to prevent a slip-and-fall incident. Workers should immediately section off the affected area, clean up and allow it to dry.
Bonus Tips for this Restaurant Cleaning guide
Engage employees: Keeping a restaurant clean is a collective activity and it's important that the employees are involved and trained in maintaining the overall cleanliness of the location. They should be reminded to observe hygienic habits such as washing their hands before and preparing food, and covering their head with the appropriate gear when cooking or handling food.
Hire a professional commercial cleaning company: Running a restaurant, regardless of the size, can be a demanding and time-consuming task and certainly part of any guide to restaurant cleaning should promote the benefits of hiring a commercial cleaning company. If the majority of cleaning tasks is done in-house, this can take up a lot of your employees' time and probably reduce their productivity. This is why many restaurant owners and managers enlist the services of a professional company that has the necessary knowledge and experience about sanitation as well as food safety. Together, you can create an effective restaurant cleaning program. When choosing a company, you should consider factors such as charges, experience, equipment and range of services.
The importance of restaurant cleaning cannot be understated. It's the only way to keep attracting customers and maintaining an edge over competitors. And, with the right equipment, tools and tips, it can be an easy routine.