Springtime offers restaurant operators the opportunity to wipe away winter grime, prepare for summer traffic, and perform essential deep cleaning tasks to revive floors and other hard surfaces. To help restaurants and foodservice operations conduct a thorough spring cleaning of their facility, Cintas Corporation issued a checklist of necessary restaurant spring cleaning tasks.
“Studies routinely show that guests prefer clean floors and will not return to a restaurant they do not perceive to be clean,” says Brian Garry, senior director of foodservice, Cintas. “From the front to the back of the house, restaurants owners and operators can complete eight effective cleaning tasks to ensure they make a favorable first impression amongst travelers and summer guests.”
Cintas recommends restaurants complete the following spring cleaning checklist to prepare for summer:
1. Deep clean carpets in dining areas. While daily vacuuming and spot removal is an essential component to keeping carpets in optimal condition, deep cleaning carpets removes dirt and debris that cannot otherwise be extracted. Hot-water extraction carpet cleaning systems remove residue left behind by other cleaning systems and reduce the amount of downtime required.
2. Restore grout lines. With tiled hard floor surfaces, grout lines often harbor bacteria and dirt, causing it to discolor and darken. This is particularly evident in entryway areas where patrons congregate and track dirt. Regularly deep cleaning and restoring grout lines will limit the amount of dirt that accumulates and keep grout lines looking their original color.
3. Steam clean tiled floor surfaces. A high-pressure steam cleaning system effectively removes dirt and soil from tile and other hard surface substrates. This type of process also reduces the amount of chemicals required in the operation. This is a great advantage for hard surfaces where leftover chemical residue can leave unsightly marks.
4. Give restrooms a facelift. Like most guest areas within a restaurant, restrooms can also suffer from winter wear. Dirt and organic material can build up on floors, fixtures and common touch points throughout the restroom, causing surfaces to dull and blight. Using a high-pressure, chemical injection washer, thoroughly deep clean all restroom surfaces, including walls, floors, commodes, light fixtures and soap and towel dispensers. This removes grime and buildup, restoring floors to like-new conditions.
5. Roll out the mats. With spring rain showers on their way, now is the ideal time to review the current matting program and make sure mats adequately cover entryways and other high-traffic areas in a restaurant. Mats not only help reduce the risk of slips and falls, but they can also help improve worker productivity, build the restaurant brand, limit wear patterns, and prevent dirt from entering a restaurant. A proper matting program will also integrate regular laundering and deep cleaning for maximum effectiveness.
6. Implement a mop cleaning program. Mop heads are often breeding grounds for dirt and bacteria. Implementing a mop cleaning program can make sure that the task of cleaning mops is not overlooked. Dry and wet mops should be cleaned at least once a week, if not more frequently. This helps ensure that mops contribute to a clean rather than dirty floor.
7. Set up a maintenance schedule for your drains. Whether located in kitchen areas, restrooms, or in the front of the house, drain lines can harbor potentially harmful bacteria or food sources for familiar summer insects such as gnats. Perform regular drain line maintenance to reduce soil buildup and thoroughly clean drains.
8. Sanitize and clean hard-to-reach surfaces. While food preparation and cooking areas receive regular attention, spring is a good time to clean all of those untouched areas throughout a restaurant, including the tops of refrigerators, behind fryers, and beneath cupboards.
“Common winter products such as ice melt and sand can wreak havoc on hard and soft floor surfaces, eroding floor finish and penetrating carpet fibers,” says Dave Mesko, senior director of marketing, Cintas. “Without the proper deep cleaning and maintenance program, common surfaces throughout the restaurant can suffer long-term damage which results in unexpected costs.”
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