Right from the moment you decided to dip your feet into the restaurant business or considered dabbing into the field, you must have had an inkling that it is not easy as it sounds. And rarely does it even sound easy.
But the restaurant cleaning process being exponentially larger than you initially anticipated must be one of the first things that you would have noticed. All the vessels and utensils you require for cooking and serving obviously mean there’s a lot of cleaning that is to be expected. But it is possible that the general cleaning that is one of the hazards of running even a semi-functioning restaurant is the serving area, the tabletops, chairs, floors, the kitchen surfaces, the windows, doors, and window panes, and several other surfaces that failed to be factored in. You can ask for the help of professional house cleaning services.
However, a little bit of patience, a whole lot of practice, and maybe a few sets of helping hands can smoothen the entire process to tolerable and manageable levels.
The Size Quotient
This is a pretty simple direct relationship to understand. The bigger the restaurant is, the more cleaning it is entitled to. Simple enough. The size of the kitchen and the dining area directly determines the time and effort that need to be spent on cleaning them up.
Typically, a small diner or restaurant makes do with two or more staff members who multi-task, as in servers who are also assigned with the task of cleaning away remnants and cleaning spills from the tabletops. However, it is best to hire a full-time or part-time cleaner whose sole duty is to clean the floors, windows, and other customer areas of the diner.
The kitchen needs a dishwasher; this is mandatory, regardless of the size of the diner. However, the number of dishwashers is directly proportional to the size once again.
The Dinner Rush… Or Any Kind Of Rush
The intensity of the crowd plays a huge role in determining the amount of effort that needs to be put into the whole cleaning. This also includes the need to pay high attention to surfaces that are prone to traffic, such as railings, door handles, table tops, seats, etc. These are the surfaces that come into contact with others frequently and, as a consequence, need to be wiped down regularly.
What To Before Closing Up
Before you close down shop, it is good to have everything prepared for the next day or night. Arrange the menus, sanitize and clean all flat surfaces that are prone to human contact. The floors need to be vacuumed. Mop and sweep the floors.
Make sure that the windows and glass doors are clean of streaks and smudges and generally appear spotless. Having the entire place cleaned before closing up minimizes the cleaning time due to the lack of people around, providing you with a stellar opportunity to clean uninterrupted.
This is a major area of consideration that, under no circumstance, shall be left untouched. No one likes a restaurant with dirty bathrooms. And depending on the location, there are chances of a promise of a clean restroom that attracts more customers than the food. Therefore, these areas need regular and thorough cleaning.
It should go without saying that the Laminates Design kitchens need to be cleaned more than once a day. Not only is it necessary, but it is also mandatory. Having the kitchen cleaned and the countertops not littered also helps in speeding up the whole process.
We’ve established that maintaining a clean restaurant is no easy feat. However, if you afford to spend a little bit of your undivided attention on working out a schedule that works seamlessly, the cleaning process takes place without a hitch.