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Seven Tips for restaurant kitchen cleaning

Keeping your kitchen clean is a factor every restaurant owner needs to keep on top of. Having a squeaky clean kitchen will not only make your restaurant look good, but also keep your staff feeling great, leaving your customers wanting to come back for more!

Washing dishes

When washing your restaurants pots, pans and dishes, it is very important to be thorough. Customers will notice even the smallest stain on plates placed in front of them, so try using an effective grease removing product such as Fairy. Fairy dishwashing liquid is not only good at cutting through grease, but is also gentle on hands.

A great tip amongst restaurant owners to avoid dry hands which can come from great kitchen cleaning is to encourage their staff to use rubber gloves. By giving their kitchen employees this option, many staff members find that their hands are less irritable and are able to clean dishes as well as other areas with more endurance. Another important tool to have in the kitchen is a good quality sponge. Try and avoid using a cloth or a low quality sponge, as it will not be as easy to use and effective in cleaning.

Kitchen floor cleaning tips

If your business has been up and running for a while now, then of course you and your staff will know that to clean the floor efficiently you must first sweep the area. After doing so, you will then be able to mop it. However, a great tip with floor cleaning lies in leaving the product to rest on the floor for 10 minutes. This allows the disinfectant to really do its job and kill any bacteria, or dissolve any stains left from spills during food preparation or cooking. We recommend using Flash as a floor cleaner if you really want to achieve that sparkly surface easily. Be mindful to always read the instructions on your floor cleaner, as some products may be more powerful than others.

Cleaning hard surfaces

Cleaning hard surfaces is similar to cleaning the floor. Again, sweep, wipe, or vacuum the area first. You can then follow this up with a good quality surface cleaner. This can be repeated on the front of fridges, ovens, worktops or microwaves and other hard surfaces in your kitchen. For tables, kitchen tops, and other surfaces that require extra hygiene, use disinfectants as stated on the packs’ instruction. If you are wondering what to use as surface cleaner, consider using Fairy, as it can also be useful for hard surfaces such as walls, doors, floors and tables. Simply dilute a few drops of Fairy in a spray bottle filled with water, spray lightly on the hard surface, wipe with a damp paper towel or scouring pad, then wipe off any excess using a dry kitchen towel.

Cleaning out the bins

Many restaurants make the mistake of not regularly cleaning their bins. However, this is not an activity which needs to be done on a daily basis, and each restaurant will find that they have a different frequency of needing to do so. Most restaurants find that rinsing out the bins once or twice a week works perfectly. To clean your bins thoroughly, it is best to take them outside if possible, and fill with water and a disinfecting product. Leave for 10 minutes then rinse. Alternatively, another great way of cleaning trash cans is to scrub the bin with an appropriate product and a scouring brush, rinse and put back in its rightful place. Remember to let the bin dry properly before placing a bag inside to avoid mould and strange smells occurring.

Hand washing

Proper hand washing is very important in keeping your restaurant clean and hygienic. Staff should be instructed on the proper hand washing technique, and should be encouraged to wash their hands not only before and after food preparation, but after cleaning and leaving the kitchen for any reason. Make sure you have a good quality soap by every sink, to ensure you and your staff are doing what you can in keeping germs away from your business.

Cleaning rota (Schedule)

A cleaning rota, if not already used in your kitchen, can be a wonderful addition to the way your staff work! Talk to your staff and to your head chef and see how the cleaning is currently being divided. From this you can create a rota of how many times a week each activity should be done, and by whom. This will create an air of fairness and equality in your business, as well as that of hygiene, which is a key ingredient for success!

There are many other benefits of keeping your restaurant clean, apart from reducing the risk of cross-contamination and the transmission of food related diseases. It will also help you lower the cost of maintaining your kitchen equipment (ovens, grills, microwaves, etc.). Research conducted in North America shows that cleanliness is the most important thing customer look for in a restaurant second only to the quality of the food. This means cleaning is not only a “cost”, but also helps drive revenue, as it can be a big contributor to customer satisfaction and will encourage guests to return again and again!

Take our tips into account in your cleaning practices, continue to invest in yourself by finding other great content online and offline, and you’ll have a great kitchen environment to be proud of.

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