Keeping your Kitchen Clean is Possible

Whether your restaurant serves hot food or cold food, your food should be prepared and served in a clean environment.

You would be surprised at the number of restaurants who fall down at the hurdle of cleanliness. The most commons excuses are:

  • I don’t know the kitchen.
  • I can’t get my staff to use the checklists.
  • I don’t have help.
  • It’s not that bad.

Most patrons will look at the restaurant from the outside and work their way in. Gum on the sidewalk, dust on ledges, dirty floors and tables that haven’t been cleared can put a patron off visiting your establishment.

It is understandable that some restaurants are based in older buildings and cannot afford revamps; but there is a difference between a dated/tired restaurant and a dirty restaurant.

What can I do?

  1. Host your Last Cleaning Party
    Rope every single staff member in, hand them a rag and get to cleaning.
  2. Create a Checklist for each Role in the Restaurant
    Create a detailed checklist to be referenced at the start and end of each shift. Remember to include details such as chemicals required, equipment, what needs to be done and so on. If your checklist is not detailed then your staff members cannot carry out the work to your specifications.
  3. Hold the Right Person Accountable
    Each restaurant will handle this differently however, experts recommend holding the manager accountable. If a manager is letting a staff member leave without confirming their duties were carried out to completion then someone needs to complete the duties and that someone should be the manager. It is the manager’s duty to ensure a complete restaurant is handed over and ready to go at the start of the next shift. You will be losing valuable time if staff are having to rush around and tidy up after the last shift.
  4. Tie it in with Management's Bonus
    You will want to introduce a walk-thru report whereby you walk through the restaurant and allocate points based on cleanliness. You should detail the requirements and advise on the points allocation for each section, below is an example:
    Front entryway (0 – 3 points): entry will be free of dust, dirt and trash. All lights will be in working order and all glass surfaces will be free of any smudges, water spots or blemishes.
    You will need to decide how many points equate to what percentage of their bonus and advise the managers. It is also recommended to call before you do the walk through as you want to catch them doing something right not wrong.

Putting the above in place will ensure you have a clean restaurant that patrons want to visit, your standards of cleanliness will be maintained and each shift will be setup for success.