A restaurant's reputation is built in the dining room but protected in the kitchen. Grease, food waste and humidity turn a kitchen into an ideal environment for bacteria and pests. Without a systematic cleaning plan it is hard to keep this under control.
After every shift
- Washing and disinfecting work surfaces and cutting boards
- Degreasing stove and grill surfaces
- Washing grease and debris off the floor
- Taking out trash and washing bins
- Cleaning restrooms
Weekly
- Deep cleaning ovens and fryers
- Inside cold rooms and their shelves
- Wall tiles and grout
- Hood surfaces
Why grease is the biggest problem
Grease attracts dust and dirt, hardens over time and won't come off with ordinary products. Grease building up in the hood is also a fire risk. That's why greasy surfaces must be treated regularly with degreasers suitable for food areas.
The dining room: what guests see
Tables, chairs, menus, door handles and restrooms shape a guest's impression. For restaurants we work before opening or after closing so service is never interrupted.
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