Warm weather is almost here, and it’s the perfect time to give your restaurant or quick service business a breath of fresh air. This time of year is especially important for seasonal locations! Let’s explore the essential jobs, as well as some additional tasks you may have missed.
- Download the Spring Cleaning Restaurant Checklist -
Deep(er) Cleaning
Your kitchen and storage areas should be your focus. Keeping these spaces neat and clean goes a long way toward operating a successful location. Empty and clean out freezers and refrigerators, wipe down and sanitize all surfaces, and inspect your tools and equipment.
Did you know Green Label can be used to clean and sanitize surfaces?
Additionally, try to think about the spots you might neglect on a daily basis.
- Wipe down baseboards and walls where splashes might have occurred.
- Use a drain cleaner on sink or floor drains that have backed up over time to prevent sugar snakes and nasty odors.
- Check floors, walls and ceilings near grills and fryers for grease buildup and remove with a multi-purpose degreaser.
- Clean underneath and behind equipment where possible.
Seasonal Equipment Checkup
If you're managing a seasonal location, now is the time to inspect your equipment and determine it's condition after sitting dormant all winter. Be sure to order any replacement parts you might need early so it doesn't delay your opening date!
Those of you cooking up fries, cheese curds and the like should pay special attention to your fryer, as a dirty fryer can greatly diminish the quality of fried snacks. We'd recommend using a cleaner/degreaser every time you change your oil. Proper maintenance like this will preserve the quality of your oil, as well as extend the life of your fryer.
For a grill, scan for any buildup that could be creating uneven surfaces on your grill. These spots can affect your grills ability to heat up, causing poor product quality and even food safety issues. You may think those stubborn spots are permanent, but they may not be! A quality hi-temp grill surface cleaner can remove the toughest marks with a single application.
Those selling ice cream will want to make sure they're ready for the season! It's incredibly important to keep frozen dessert equipment clean & sanitized, and free of milkstone. If your machine has been sitting and wasn't properly reset at the end of last season, that extra milkstone buildup poses a bacteria risk for your customers, and can even cause your machine to fail at the worst times. A deliming treatment can help remove tough buildup, and regular cleaning & sanitizing can help prevent it in the future.
Beverage dispensers should be cleaned and sanitized daily, including any removable part that comes in contact with the product on a daily basis. That means nozzles and other areas you might typically ignore! Be sure to keep beverage drains (and floor drains!) clear to prevent sugar snakes and stay ahead of any nasty smells that could pop up. A non-caustic and non-corrosive cleaner can help keep your team members safe without damaging drains and pipes.
Ice Machines are often neglected, as many don't think a frozen environment can develop bacteria. Don't make this mistake! Storage bins need to be properly cleaned and sanitized to prevent bacteria and keep your customers safe.
Some equipment will require disassembly and reassembly. During reassembly, a food-safe machine lube can be applied to bearings, slides and seals to help extend the life of your equipment parts, resulting in cost savings.
For all equipment, keep in mind you should always follow your manufacturer's suggested procedures when it comes to cleaning and sanitizing processes, and how often you should be performing them. Laying out a schedule for all equipment is an essential step in meeting and exceeding federal and local health guidelines.
Staff Procedures
Now is a great time to take a hard look at your overall procedures. Are things running as smoothly as you think they can?
Safety should always be your top priority. Avoid mishaps from team members and customers alike by reviewing all standard operating procedures for the various solutions you are utilizing.
Speaking of solutions, consider an audit of what you've been using. As a provider of cleaners and sanitizers, we can tell when a location isn’t using a solution at the recommended frequency. Mistakes like this can lead to an unclean environment at best, and a costly food safety incident at worst.
Conversely, be on the lookout for opportunities to consolidate your solutions. Some cleaners and sanitizers can be used on many different equipment types and surfaces. Consolidating supplies can not only save money from your supplies budget, but also reduce time spent on labor and procedures.
Outdoor Dining Spaces
Inspect and clean any outdoor seating, tables and fixtures that may have been gathering cobwebs all winter. While you’re doing so, consider ways you can revitalize your outdoor space.
· Low-maintenance potted plants are a small touch that can make a big difference.
· String lights can add a welcome charm for minimal setup.
Don't Fall Behind
Keep in mind, spring cleaning doesn't have to be a massive undertaking! The more you build out your regular procedures now, the less you'll need to worry about later.
