It takes a steely resolve to own a restaurant. Whether you’re keeping your chefs calm as they perfect their culinary delights, making sure your waiters and waitresses are treating your customers well, or tracking down the finest ingredients for the cheapest prices, managing a restaurant can be a lot like spinning plates, except you can’t afford to spin plates if you’re running a restaurant. What if you break your precious, pricey plates? That’ll definitely dent your budget. Best sticking to metaphorical plates, then.
However, one balancing act you can’t afford to mess up is your kitchen’s cleanliness.
That’s right, the hygiene of your restaurant’s kitchen should be one of your top priorities. With health and safety inspections a constant threat and a three-strikes-and-you’re-out policy strictly adhered to, being vigilant of your workplace’s cleanliness is vital.
What’s more, no customer wants the knowledge that their food is being prepared in pongy or unhygienic conditions. Just imagine the reputation you’ll get if you’re exposed by a health and safety inspector as a filth merchant! It’s a situation that some restaurants could fail to recover from.
But, just how can you keep your kitchen safe from those dreaded inspections?
Bring in the professionals
While it’s perfectly possible to keep your kitchen’s cleanliness ticking over when getting rid of day-to-day grime, sometimes you’ll need to bring in the experts for a dash of industrial kitchen cleaning.
Where your regular staff might fail to scrub, professional outfits will clean with ease, whether it’s your hard-to-reach vents or the much-neglected undersides of your shelves, industrial kitchen cleaners will be able to sanitise your workspace thoroughly, giving it that all-new shine once again.
Get your staff to be as clean as can be
It shouldn’t just be the responsibility of your cleaners to keep your workplaces tidy – every member of staff should be aware of good hygiene, and do their bit by cleaning as they go.
Most health and safety rules cover this already, with specific rules regarding cleaning directly after cutting meat to avoid salmonella, as well as various other guidelines to govern good kitchen practice. The real problem is finding employees who will follow the rules down to a tee.
So, give your staff regular crash courses on cleanliness, encourage them to always be vigilant of the mess they make and, above all, ensure that they keep your restaurant as clean as can be.
