24 Apr

Restaurant Owners Knows Wonderfully Cooked Bring Clients

Any restaurant owner knows that wonderfully cooked and presented food is central but people also expect friendly and helpful service, immaculately clean cutlery and crockery and a welcoming and attractive setting.

There are periodically highs and lows during the annual trade cycle in commercial kitchens such as restaurants and cafes. Two major peak times are during the summer holidays, especially for those eateries operating in attractive beauty spots and holiday goals, and in the run-up to Holiday, when they hope to bring workplace parties as well as family holidays. Being able to bring a high volume of diners at these peak times can make all the variation to the viability of a business like this, although they obviously would like a regular flow of customers throughout the year.

The dining experience tends to come out of discretionary spending, the money people have left after they have paid for the essentials such as the weekly family food shopping, fuel and energy bills and other household costs. This means customers, especially when budgets are fairly tight, are going to expect something special when they make the decision to give themselves a treat and also when they are celebrating a special event.

When a kitchen is busy, as it hopes to be during the seasonal peaks, it necessitates being sure that its cleaning procedures are absolutely scrupulous and that standards do not slip when the pressure is on. This has a health and safety aspect too. When busy staff are rushing around at high speed the kitchen needs to be as safe as it is possible to make it work in to avoid any accidents. Slippery, greasy floors are the most likely problem that needs attention. In summer, too, the warm weather will play a part. The risk increases of insects getting in during the season. Higher temperatures increase the risk that food can go off or bacteria can multiply more easily. To be well prepared for a hopefully busy summer or Holiday season a thorough top to bottom deep clean of the kitchen may be a good investment.

Specialist commercial cleaning companies are very experienced in assessing what will need to be done and in forming around the usual kitchen operation to carry out kitchen deep cleaning at times that will not disrupt the workflow. A thorough deep clean starting from the ceiling and working downstairs, taking care of hard to reach areas where dust or grease can collect, no matter how carefully a kitchen has been cleaned on a daily foundation, can ensure that when the restaurant opens its doors each day to the peak summer rush its kitchen is in the best possible condition for the health of both customers and workers.

The pace of activity in restaurants and cafes accelerates during the seasonal peaks in summer and heading towards Holiday. A thorough deep clean before the rush begins can grant peace of mind.


Join Conversation