Of course, every restaurant has its own staff, who often perform at least some cleaning duties. But after-hours cleaning by outside professionals is often required. Staff can hardly be expected to be at their best at the end of their shift; nor can they be expected to tidy up before they start. A business is at its best when the staff begins each shift in a clean environment. Staff can concentrate on their specific jobs if professional cleaners have looked after the numerous background details.
Heath issues are probably the most important factor here. Kitchens have to be immaculate in order to comply with regulations and to produce the highest quality service. Yet kitchens are continually producing their own waste. It is unrealistic to expect the cooking staff to look after this as it isn’t their job, and trying to mix the cleaning with the cooking sounds like a way to cause problems. Small matters aside, which can be dealt with in the job, it is often best to let the professional cleaners completely cover the whole kitchen so the cooking staff can start each shift in a fresh environment.
Drains are a potential source of problems. If they are cleaned on a regular basis they can often go unnoticed, but if neglected they are a great threat to hygiene. Regular staff is often unaware of any possible problems till there are blockages or foul odours. Because of the heavy demands placed on drains in restaurants staff who are only familiar with domestic cleaning may be unaware of the work required for proper maintenance. Drains require professional cleaning.
Foodservice floors, typically hard-wearing surfaces designed for easier cleaning, should be sealed with a coating that reduced the chance of slippage.
Mops, buckets, squeegees, and other cleaning apparatus should be used daily and stored away from the kitchen. This is essential for hygiene reasons. After being used for cleaning purposes the actual cleaning equipment should also be cleaned.
Floors should be buffed periodically to remove residue that mopping does not control. Daily use of a buffer machine is recommended. Weekly use is the absolute minimum.
We consult your restaurant cleaning needs
Part of successful retailing is making a good impression on clients. Our cleaning services provide the essential cleaning to maintain retail facilities that impress your customers. Contact us today.
Information Disclaimer
The content of this article is meant for informational purposes only and should not be considered a source of professional advice, recommendations, or endorsements. It is not a substitute for seeking expert guidance or making well-informed decisions based on individual circumstances. Although we strive for accuracy and reliability, we cannot guarantee the information's completeness or suitability for all situations. Readers are urged to verify facts, consult experts, and consider their own context before taking actions or decisions based on this content. No warranties, explicit or implied, are provided regarding the accuracy, timeliness, or completeness of the presented information. Relying on this information is at the reader's own discretion and risk. We encourage readers to consult relevant professionals or experts for advice tailored to their specific needs. Neither the author, publisher, nor any affiliated parties will be held responsible for errors, omissions, or damages resulting from the use or reliance on the information in this article.