Cleaning should be a regular part of your back of house routine, but even the most conscientious restaurant employees won\u2019t have enough time to clean everything\u2013especially if your establishment is always busy. That\u2019s what an annual spring cleaning is for.<\/p>\n\n\n\n
Ideally, this once-in-a-blue-moon cleaning session will be so thorough that it may even need you to shut down the restaurant for a day (or require lots of overtime). As such, you need to make sure you spend your time effectively and<\/em> ensure it\u2019s done well enough to last you until the next time.<\/p>\n\n\n\n Here are some tips on how to accomplish this:<\/p>\n\n\n\n Establish a detailed checklist<\/a> of whatever areas and equipment you will be cleaning that day, and put the list in chronological order<\/em>. This will encourage you to approach cleaning in a logical fashion and move equipment around accordingly.<\/p>\n\n\n\n Also, make sure your checklist is realistic given the time you have. Don\u2019t do daily or weekly cleaning tasks on the same day as your spring cleaning, because you may end up running out of time for the big things. Keep smaller cleaning tasks separate (and more regular) and focus on areas of your kitchen you rarely get to, such as:<\/p>\n\n\n\n Also check essential safety equipment like fire extinguishers, sprinklers, and smoke detectors.<\/p>\n\n\n\n Train<\/a> your staff on correct cleaning procedures and the proper use of cleaning equipment. They need to know how to safely use, remove and store cleaning chemicals\u2013especially those that touch cooking surfaces.<\/p>\n\n\n\n Make it clear which of your staff is assigned to which cleaning tasks<\/a>, and distribute those assignments well in advance so that you don\u2019t waste time arguing about individual responsibilities.<\/p>\n\n\n\n Some areas of the kitchen can be tricky and time-consuming to clean, like the hoods and the ventilation system. If you can afford it, hire a professional cleaning service to get it done faster and more efficiently while your staff focuses on other areas of the kitchen or preparing for the next dinner service.<\/p>\n\n\n\n Your spring cleaning session will go much more smoothly if you have already made cleanliness a habit. Equipment will be easier to move and wipe down. There will be fewer grease stains to eliminate. And (if you practice low-stock inventory<\/a>) there will be less stock to clear from the freezer and refrigerator in preparation for cleaning.<\/p>\n\n\n\nHave a detailed and realistic checklist<\/strong><\/h4>\n\n\n\n
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Prepare your staff accordingly<\/strong><\/h4>\n\n\n\n
Don\u2019t be afraid to call in the pros<\/strong><\/h4>\n\n\n\n
Don\u2019t ignore the rest of the year<\/strong><\/h4>\n\n\n\n