The hygiene of a restaurant can be a huge deal for customers to determine whether they will eat somewhere again. In the digital age, Yelp is a real kingmaker and you don’t ever want a customer to leave your restaurant in a bad mood because you can be sure that they will review your business to its end as soon as they get in their car.
Unclean kitchens, poor presentation, dirty uniforms on waiters and other hygiene mishaps are very harmful to a restaurant business. Here are the cardinal rules of hygiene your business must adhere to in order to thrive.
The person representing the restaurant has to look impeccable in terms of hygiene. Restaurant guests are likely to notice that the staff is dressed neatly and that they don’t have stains on their clothes that look old, their hair isn’t unkempt and greasy looking, and they have clean hands. You might wonder how or why this is important? It is important because it builds trust on an unspoken level between customers and the people that are handling their food. Wholesale frozen food suppliers suggest that above everything else, your customer should not lose their appetite after stepping into the restaurant. This means not blowing your nose or sneezing in front of the customers, wearing appropriate footwear and ensuring that uniform is clean at all times.
The cleanliness of the environment has a direct impact on customers preferring your restaurant over others. This applies to everything. There is no room for stains, spills and odours.
To ensure that the space looks clean at all time, regular inspection of the floor and surrounding areas should be conducted. After a customer leaves there should be a prompt and thorough wipe up of the booth or table, they were sitting in. Dishes should be washed thoroughly and dried for the use of the next customer.
Ensure that there are clean napkins, linen, glassware and cutlery on each table. Having spare is also essential in case a customer drops something or has an accident, they don’t have to wait for you to wash up and bring the cutlery again. Cleaning is important but a prompt service is also very important.
Having clean cleaning materials is very important to ensure hygiene. This means that sponges should be changed often as they are a breeding ground for bacteria.
Frozen food suppliers recommend that dishes should be cleaned during the cooking process as well, especially when switching between cooked and uncooked items.
The last thing you want is for a customer to send back delicious-looking food because the dishes smelt off. There is nothing that ruins an impression like that.
We also recommend using eco-friendly products as opposed to harsh chemicals because they are harmful to the environment and there is a greater risk of toxicity. Using eco-friendly cleaning products reduces the risk of customers getting sick from your food and isn’t that the best thing for a catering business?