Restaurant and kitchen cleaning

In the restaurant industry, one of the first criteria for appreciating a restaurant is its professional cleaning maintenance and its appearance. Indeed, cleanliness and hygiene are determining factors in the experience of customers and their satisfaction. 

Ensuring that your establishment is impeccably clean increases the number of customers and builds their loyalty.

To guarantee a good presentation as well as impeccable hygiene, the maintenance of restaurants requires the use of a qualified professional cleaning company, with the necessary know-how and equipment.

This article presents the specificities of cleaning restaurants and kitchens as well as its importance in customer satisfaction.

 What is restaurant cleaning? And what are its specificities?

A clean and well-maintained restaurant can certainly represent a cost but remains a mandatory factor that generates revenue over the long term. Indeed, in the catering sector, cleanliness is a synonym for quality and therefore satisfaction and loyalty for customers.

Regardless of the size of the restaurant, the cleaning products and techniques used are common. However, the cleaning operations and the devices used vary according to the size of each restaurant and its needs. It is, therefore, preferable to use cleaning agents trained in hygiene standards and the specificities of restaurant cleaning. Hence the need to call on a professional cleaning company that will offer specifications well suited to the needs. of each restaurant.

 Indeed, restaurant cleaning services can include several operations such as:

• Cleaning the exterior of the restaurant;
• Pressure washing floors;
• Floor wiping and waxing;
• Sweeping and dusting of surfaces;
• Cleaning, degreasing and polishing floors;
• Cleaning of fans, ventilation ducts and ventilation filters;
• Disinfection of tables, chairs and food surfaces, especially during an epidemic;
• Cleaning and vacuuming the hall and waiting rooms;
• Disinfection of toilets and urinals;
• Disinfection and cleaning of sinks;
• Cleaning windows and mirrors ;
• Washing windows, inside and out;
• Dusting of windows, blinds, frames and grills of air conditioners;
• Cleaning carpets and rugs  ;
• Degreasing and disinfection of surfaces in contact with hands such as work surfaces, counters, door handles , cash registers, payment terminals;
• Replacement of consumable items such as soap and toilet paper, etc. ;
• Full cleaning of warehouses and storage rooms;
• Waste management and cleaning of bins, etc.

In addition, these services are generally subject to control by restaurant managers who check the quality of the work carried out and therefore ensure that the specifications are properly carried out.

 What are the specificities of cleaning restaurant kitchens? 

Hygiene and cleanliness are the fundamentals of any restaurant or culinary establishment. Ensuring the complete cleaning of your restaurant helps to preserve the kitchen from any proliferation of bacteria or spread of viruses. Thus, the restaurant will offer its customers healthy food, while respecting the regulations in force concerning the hygiene of restaurants.

The kitchen of a restaurant is a work environment that must meet very high hygienic standards in order to avoid any risk of contamination. It must be cleaned in accordance with the specific requirements of the law.

Indeed, a clean and tidy kitchen is the first step to good service and good customer satisfaction.

This allows you to :

• Organize preparations;
• Ensure their hygiene;
• Promote their quality;
• Improve the quality of work, of staff, etc.

In order to guarantee customer satisfaction, it is essential to clean the floor, work surfaces and bins every day with specific and effective products. Not to mention the trash cans. The dishes should then be thoroughly cleaned, as customers can easily notice stains on cutlery and napkins. 

 Here are some tips for cleaning operations in restaurant kitchens:

 Cleaning the kitchen floor

The first step to effective floor cleaning is sweeping the surface. This step is then followed by cleaning with water and a product adapted to the type of floor: parquet, flooring, carpets,  etc.

 Cleaning hard surfaces

Cleaning surfaces is similar to cleaning the floor. In the same way, the affected area should be wiped or vacuumed first. Then you have to use a liquid cleaner adapted to the surface. This technique applies to fridges, ovens, worktops, microwaves or any other hard surface in the kitchen.

For tables, overhead units and other surfaces that require extra hygiene, degreasers should be used according to the instructions for use. Thus it is recommended to dilute a few drops of the degreasing product in a spray bottle filled with water, spray lightly on the surface, wipe with a damp towel or sponge, and finally with a dry cloth. This method eliminates fat which, during cooking, can splatter the surfaces.

With regard to surfaces in contact with hands such as counters, door handles , cash registers, payment terminals, etc. they must imperatively be disinfected to secure the reception of customers, especially during an epidemic.

In addition, keeping kitchens and appliances clean keeps them in good condition longer and thus avoids maintenance costs.

 Cleaning the trash cans

In order to maximize the hygiene of a restaurant, it is strongly recommended to clean the bins regularly. This helps prevent buildup of dirt that can attract bugs and germs.

To properly clean garbage cans, it is best to do it outside using a disinfectant product. It is therefore necessary to clean the garbage cans from the inside and the outside with a brush without contact with food or a scouring sponge. Then, you have to rinse them with water, before letting them air dry and finally placing a bag in them to avoid bad smells.

 The cleaning of restaurants and kitchens,  

One of the first requirements of restaurants is to educate the entire process of creating or selling food to ensure food is safe to eat.

Indeed, whatever the size of the restaurants, bars and cafes, they must have food safety management procedures based on the principles of the HACCP system, while adapting them to the size of the establishment and complexity of food preparation processes.

 Australian food safety legislation is designed to ensure the cleanliness and good maintenance of premises. In general, this consists of:

• Ensure that there is sufficient work space available;
• Adopt good food hygiene practices;
• Avoid contamination;
• Guarantee-healthy food, which does not run the risk of contamination by harmful and pathogenic organisms, in particular those which can cause food poisoning;
• Store food in a safe and hygienic way, etc.
• Ensuring the cleanliness and hygiene of your restaurant not only allows you to comply with the regulations in force, but also to offer an irreproachable culinary service which guarantees their satisfaction and customer loyalty.

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