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, if you haven't done so already.
Either way, there are several things that you can do to make the daily, weekly, monthly, and yearly cleaning processes run smoothly.
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 washed and sanitized, etc.
These tasks will likely be integrated into the routine of the people who use equipment and prepare food.
On a daily basis, grease traps should be cleaned, grill, range and flattop linings should be changed, and 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.
Weekly restaurant cleaning tasks should include, but not be limited to: cleaning floor drains with drain cleaning and de clogging products, deliming sinks and faucets, cleaning ovens, oiling cast iron cookware, and emptying reach in coolers.
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.
On a monthly basis, certain tasks should be performed.
These tasks are more time consuming, but should also be included on your weekly cleaning task chart when applicable.
Some monthly restaurant cleaning tasks include emptying and sanitizing ice machines, washing behind the hot line, 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.
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.
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, if you haven't done so already.
Either way, there are several things that you can do to make the daily, weekly, monthly, and yearly cleaning processes run smoothly.
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 washed and sanitized, etc.
These tasks will likely be integrated into the routine of the people who use equipment and prepare food.
On a daily basis, grease traps should be cleaned, grill, range and flattop linings should be changed, and 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.
Weekly restaurant cleaning tasks should include, but not be limited to: cleaning floor drains with drain cleaning and de clogging products, deliming sinks and faucets, cleaning ovens, oiling cast iron cookware, and emptying reach in coolers.
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.
On a monthly basis, certain tasks should be performed.
These tasks are more time consuming, but should also be included on your weekly cleaning task chart when applicable.
Some monthly restaurant cleaning tasks include emptying and sanitizing ice machines, washing behind the hot line, 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.
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.
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