I recently visited a good friend in New York who I invest in projects with and he is a restaurant and real estate mogul in Long Island and when I was talking to him he mentioned that the restaurant business is about customer service and quality food. But he said there are many costly bills, permits and things you must be prepared for. Such as kitchen inspections. He said he is a clean freak when it comes to his restaurant kitchens. I jotted down why and made these quick tips. Thanks Gary.
Five Important Reasons To Keep Your Restaurant’s Kitchen Spotless
Running a restaurant is no easy task, whether you’re the owner, manager or any other responsible party. However, one easy way to make life even more difficult on yourself is to leave you r kitchen messy. Here are five important reasons why.
A Clean Kitchen Is A Much Better Working Environment
Working in a busy kitchen quickly becomes a nightmare if you keep it messy. No one can find anything when they need it and orders can become backed up in a hurry, leaving hungry customers waiting. When your restaurant kitchen is clean, organized and logical, you become a lean, mean operating machine – as does your staff. Let it be messy though, with dishes, grime and other work piling up and your working environment is a disaster.
Your Reputation Is At Stake With Customers
While most customers don’t tour the back end or a restaurant, they can see, smell and hear a lot about what’s really going on. If, per chance, a patron does happen to take a wrong turn when searching for a restroom or the exit, however, and your kitchen is problematic, expect your reputation to quickly suffer. Worse, still, that customer may be well-connected, either in town, within the industry or even in media. You never know how bad the damages will be when someone discovers your dirty little secrets behind the closed doors or your restaurant.
Your Operating License Could Be Revoked
Surprise inspections have been known to catch many kitchen managers off guard, leading to catastrophic results. Your business is regulated and for good reason: To keep customers safe. If an inspection yields unfavorable results, such as an official report of cross-contamination, excess filth, clogged ventilation filters or other unsafe conditions, your ability to operate may be threatened. I always make sure my kitchen exhaust cleaning Long Island service team comes every few months to inspect and do a equipment and hood cleaning. Although you’ll likely have a number of days to improve the situation, you want to avoid it to begin with, by running a clean kitchen at all times and staying on top of your staff.
It’s Easier To Keep The Kitchen Clean As You Work
Even if you could predict when an inspector would show up or where a lost customer might pop their head in, keeping the kitchen clean as you work makes life so much easier. Wait even a few days and you’ve got a tough build up of grease, grime and all kinds of sticky, gooey messes. Get in the habit of spiffing the place at the end of every busy day, however, and your good to go.
You’ll Retain Higher Quality Help
With the exception of either family members or very tolerant workers, you’re not going to be able to hold onto any decent help if your kitchen is constantly in shambles. Old food, greasy floors, clogged vents and other workplace hazards leave a rather unfavorable impression on the people you employ. Most respectable restaurant workers prefer a clean, healthy environment and in fact, won’t serve customers food they wouldn’t eat themselves.
Running a restaurant on Long Island is hard enough as it is – why make it harder by letting cleanliness get out of hand? Keep up with it on a daily basis and if you find yourself falling behind, hire a little extra help. It will be well worth it!