If you want to create the best possible impression on your guests, don’t overlook the basics. The procedures and products you use for warewashing, odor control and floors will be noticed. These aspects of a maintenance program are especially important for hotels, restaurants and other venues. Here are three areas to focus on.
Restaurant guests spend the majority of their visit at a table where the glassware, flatware and dinnerware are front and center. A spot on the stemware or a fork that hasn’t been washed as well as it should have will make them uncomfortable. They may even question the cleanliness of your kitchen. It’s important to get this right.
A common mistake is the misuse of low temperature dishwashers. They are considered a way to reduce the use of energy. But these machines substitute chemicals for high temperatures to sanitize the dishes. The sanitizing solution can negatively impact your flatware and glassware, and the impression on your guests. You should not use a low temperature dishwasher for these items:
- 18/0 flatware, as well as “high end” silverplate flatware.
- Aluminum ware (anything from pots and pans to trays and sheet pans. Aluminum will discolor and turn to a dark grayish/black color and will get worse with repeated washings).
- Any kind of economy grade metal products, including steak knives (the poly handled or wood handled). The metal will “pit” and get black spots on it.
- Also, any type of “decorated” china. That would include any kind of custom china that had a gold band around the outside edge or custom crested china. The glaze on china is deteriorated much faster with the harsh chlorine chemicals used in a low temp dish machine. The gold and silver bands are real metal and suffer the same results as putting something that is all metal through the process.
Shop for ware washing equipment and supplies.
Fragrance fatigue or “nose blindness” means we can’t detect the odors in our daily environment because we are so used to them. For a restaurant or venue concerned with creating the right impression, it’s important to be aware of odors your guests are exposed to. A smell can create a lasting impression, and you want it to be a good one.
There are some tools for odor control in your restrooms, dining room or lobby. Timed-release dispensers can be customized to release air freshener at desired intervals. We recommend changing the scent (for example, mango and cinnamon) every 30 days.
A few restaurants use a floor full of peanut shells as part of their brand identity. The rest are constantly trying to keep it clean before, during and after their rush periods. I recently shared tips for picking the right broom. There are also big differences in the types of vacuums available.
- Although they have become popular in some applications, bagless vacuums should never be used in a food service operation.
- Providing lightweight vacuums for staff makes it easier for everyone to use.
- Quiet vacuums reduce noise pollution and are ideal for use during business hours. Hubert offers LEED compliant vacuums that operate under 70 decibels
Learn more about HUBERT® cleaning and maintenance products, which cost up to 50 percent less than national brands and are satisfaction guaranteed.