Daily restaurant cleaning is something that all successful restaurateurs are familiar with. As your business grows and expands, you may want to consider hiring a professional restaurant cleaning company to take over some of these duties for you as they use a commercial battery backpack vacuum cleaner to deliver efficient results.
There are several ideas that you can implement to make the daily, weekly, monthly, and yearly cleaning processes run smoothly.
1. Create A Perfect Schedule
Create a schedule of cleaning tasks and rotate duties on a weekly basis. Some jobs will fall naturally to certain workers. For example, between each shift, fryers should be cleaned, grills brushed, sanitizing buckets emptied, surfaces cleaned and sanitized, etc. To clean the floor and hard-to-reach places, invest in a battery-powered backpack vacuum cleaner.
It will help in cleaning the entire restaurant quickly and efficiently. These tasks will likely be integrated into the routine of the people who use the equipment and prepare food.
2. Daily Basis Cleaning Tasks
On a daily basis, grease traps should be cleaned, grill, range, and flattop linings should be changed, and the floor should be swept and mopped. Trash should be emptied daily, as well. Explain to your employees that these tasks are part of their jobs, and assign them again, on a rotating basis.
The best way to cut down on the time that daily cleanings take is to make sure that these tasks are done on a daily basis, and that no chores are overlooked.
3. Regularly Clean Your Kitchen
The kitchen should also be kept clean. Failure in kitchen maintenance can result in the growth of bacteria, which can easily contaminate the food that has been prepared. Kitchen hygiene is very important for the health of those who consume the food. It also results in the success of your restaurant. Cleaning the kitchen involves regular vacuuming of the floor with a powerful battery-operated backpack vacuum cleaner.
The use of antiseptic detergent is very important to clean the kitchen surfaces, the entries, the storage area, and the freezers that are used in your kitchen. It is better to have a swing door between the kitchen and the serving area of your kitchen because it does not require anyone to touch it with their hands while passing. You should also take care of leftover food. They should be stored and placed properly. The temperature of the refrigerator should also be maintained while storing food
4. Clean Drain, Faucets, And Appliances
Cleaning floor drains with drain cleaning and de-clogging products, cleaning ovens, oiling cast iron cookware, and emptying reach-in coolers should be included in weekly cleaning tasks. If you incorporate these tasks into the daily tasks of your workers, stressing that they should be performed once a week on a rotating basis, you will save the time and the drudgery of trying to accomplish all of the weekly cleaning tasks in one day.
5. Monthly Basis Cleaning Tasks
These tasks are more time-consuming, but should also be included on your weekly cleaning task chart when applicable. Sanitizing ice machines, washing behind the hotline, I.e., ovens, stoves, and fryers cleaning freezers, washing walls and ceilings, changing pest traps restocking first aid kits, updating MSDS(or material safety data sheets) and related tasks should be included in a monthly schedule.
After cleaning all these things, vacuum cleans the entire restaurant floor with a commercial backpack vacuum cleaner. It will prevent the dirt from spreading over your floor.
6. Clean Gas Equipment And Fire Extinguisher
Yearly cleaning should consist of making sure that fire extinguishers are working properly, cleaning pilot lights on gas kitchen equipment, and cleaning hoods. With so many tasks that must be accomplished, it is easy to see why it makes sense to consider hiring a professional cleaning company.
Check your local online business results listings for qualified cleaning professionals in your area.
7. Clean All Utensils
You should ensure that the utensils that are used in the kitchen are kept clean. The bowls, spoons, knives, and other tools that are used while cooking should be sterilized from time to time. Remember, the name of your restaurant will not only depend on the food you cook and serve your customers, but also on how they felt afterward.
If they become sick or unwell, it speaks very badly about your restaurant. So never be negligent in your kitchen hygiene as your business’s reputation depends on it.
8. Personal Hygiene
Personal hygiene is one of the vital points you have to keep in mind while maintaining the kitchen hygiene of your restaurant. Your kitchen staff should be trained to maintain a high degree of personal cleanliness. They should be instructed to wash their hands regularly. They must wash their hands just after entering the kitchen and even before preparing food.
Their heads should be covered with paper hats or hairnets. This not only protects your restaurant’s reputation but also ensures that the food is not contaminated. Your kitchen staff should avoid handling food when they are injured.
Unwell employees of your restaurant should not be allowed into the kitchen because they can easily transmit disease through casual contact with food. The use of an apron is also very essential. It should be worn and removed before moving to the other areas of the kitchen.
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