Four common cleaning mistakes that many restaurants make
Four common cleaning mistakes that many restaurants make
The cleanliness of your restaurant is naturally very important, and there are certain things that need to be cleaned immediately in front of your guests, while others are better left until they leave. The daily operation of a restaurant involves challenging cleaning tasks, and without proper preparation, unpleasant surprises can occur, leaving negative impressions on your guests. In the following text, we will discuss the four common mistakes that many restaurants make to help you better organize and avoid negative impressions. There is a significant difference between an employee holding a toilet brush or a cleaning cloth while talking to a customer. Keeping "extreme" cleaning tools implies to your guest that your restaurant may be clean, but not necessarily hygienic.
There is a significant difference between the two. Both are important for keeping your guests satisfied, but make sure your staff understands the distinction. The best way to achieve this is by constantly thinking about the situation from the customer's perspective. If a cleaning activity appears unpleasant, do it when the guests are not present!
You don't need to clean everything at the end of the day, as this can lead to disgruntled employees and poor customer service. Instead, consider dividing the tasks. Dusting, sweeping, or floor cleaning can be left until the end of the day (or the next morning) when no customers will be disturbed. However, you can take into account other times for cleaning the kitchen, addressing general odors, and even sanitizing tabletops. Most importantly, these tasks, especially the latter, can be done throughout the day and appear positively to customers.
You do not pay necessary attention to how the space smells.
A common issue among restaurants is that they become accustomed to the smell of their own establishment, so they may not notice if there is an undesirable odor that bothers their guests. Many smells, such as spices, can be too strong for some individuals, so consider your customers and listen to their feedback. In general, a pleasant fragrance can signify quality and cleanliness, especially in waiting areas or common spaces.
ASEM's ODOUR Free , can help you eliminate unwanted odors and maintain a pleasant aroma.
Τhinking of cleaning products, as well as the ingredients in your food, can make a big difference. Using cost-effective and efficient cleaning products from the beginning will help you establish a range of good habits for your personal care. By using high-quality products such as dishwashing liquid.
NEO RAIN for dishwashing and cleaning utensils and pans, using high-quality dishwashing liquid will help your staff spend less time dealing with stubborn grease stains. Combined with proper training, your staff can become more efficient, allowing them to allocate their time to other important tasks. Establishing a cleaning routine will help ensure that everything is regularly cleaned without stress or worry. Different restaurants may require different routines based on various factors such as weather and customer flow, so collaborate with your staff to create an effective routine. You may have noticed that some restaurant owners publicly display the restroom cleaning routine. It can be posted on the back of the bathroom door and signed every three to four hours as a staff member enters to check if everything is clean.