Restaurant Kitchen Crews Are Much More Efficient
Restaurant kitchen cleaning is a tough job. There has to be a system in place for sure. Many restaurants that close down for the day find their employees doing hours of work after everything is said and done. What about those restaurants that stay open 24 hours a day? While restaurant employees do clear throughout the day, there is going to be grease buildup that will need attention.
While the floor is going to be the last thing washed at the end of the day, it is something that has to be maintained throughout the day as well. Think about all that grease that gets on the floor. That’s why a De-greaser is one of the most widely used chemical solutions used in restaurants. It’s not just used on floors, but floors are a priority because you have to prevent slips and falls.
Have your staff clean a little as they are working
Restaurant employees are constantly moving about quickly throughout the day to get food prepared and out to customers. Spills and stains must be attended to Grease buildup must sometimes be eliminated at different times during the day. It can depend on the type of restaurant, but that goes for all methods. As mentioned, each restaurant needs a system or checklist, and employees must know their duties and responsibilities for keeping the restaurant up to par.
Depending on how much business your restaurant gets, your employees don’t always have the time they need to get this done. For many different reasons, you may want to outsource, especially when it comes to closing time. If you own a restaurant, are you starting to see a need for outsourcing your commercial needs?
Consider this for a moment. Your employees are working hard all day cleaning as they go. They get done, are tired, and then you want them to do the end of the day splash too? They are on the clock but tired out. How good a job do you think they will do? It would take them twice as long to do the job as it would third party professionals.
You could simply have a night porter or crew come in once a week or a couple times a week instead of every night, too. It all depends on how much needs to be done and what would make the most financial sense for your business. Look into how much you would have to pay a crew regularly to handle such a project. Then compare it to the extra money you’d be paying your employees to stay after hours to do the job.
The cleaning checklist for closing down a restaurant is much different than deep cleaning anyway. Even if you continue to have your employees handle this task, you’re going to have to get down to the deep cleaning every so often. It’s all about maintenance.
Use safe Solutions
You also want to pay close attention to the solutions that are used. You want the most effective products, and you want to make sure they are used wisely. There are often younger employees in restaurants who may misuse chemical solutions. If directions are not followed its possible these solutions may be wasted by overuse and over application. Always follow directions.
As a restaurant owner, you want to make sure keeping the kitchen expense doesn’t cut too deep into your profits. At the same time, you need it done. The last thing you want is the health inspector to come in there and give you a bad grade. So, what is going to be your approach?
Certainly, you want your employees to know what to do. However, you might want to go ahead think about outsourcing much of the deep-cleaning to a professional company that handles these jobs daily. You can provide them with special instructions, and you can schedule them to come at your convenience.