There are seasonal ups and downs during the annual business cycle in commercial kitchens like restaurants and cafes.
Two important peak times are during the summer holidays, particularly for those restaurants that operate in popular beauty spots and holiday destinations, and in the run-up to Christmas, when they hope to attract workplace parties and family celebrations.
Being able to attract a high volume of diners at these peak times can make all the difference to the viability of a business like this, although they would obviously like a steady stream of customers throughout the year.
Eating out tends to come out of discretionary spending, the money people have left over after they’ve paid for essentials, like weekly family grocery shopping, fuel and power bills, and other household costs.
This means that customers, especially when budgets are quite tight, will expect something special when they make the decision to treat themselves and also when they are celebrating a special event.
Any restaurant owner knows that beautifully cooked and presented food is central, but people also expect friendly and helpful service, spotlessly clean cutlery and crockery, and welcoming and inviting surroundings.
When a kitchen is busy, as it is expected to be during peak seasons, you need to ensure that your cleaning procedures are absolutely scrupulous and that standards don’t slip under pressure.
This also has a health and safety aspect. When staff are busy and running at high speed, the kitchen should be as safe as possible to work in and avoid accidents. Slippery and greasy floors are the most likely problem that needs attention.
In summer, in addition, the good weather will play apart. The risk of insects entering during the summer increases. Higher temperatures increase the risk of food spoiling or bacteria multiplying more easily.
To be well prepared for a busy summer or hopefully holiday season, a top-to-bottom deep cleaning of your kitchen can be a wise investment.
Specialty commercial cleaning companies have a lot of experience assessing what needs to be done and working around the regular kitchen operation to deep clean the kitchen at times that don’t interrupt the flow of work.
A deep cleaning from the ceiling down, 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 basis, can ensure that when the restaurant opens its doors each day for the peak season, your kitchen is in the best possible condition for the health of both customers and workers.
Copyright (c) 2011 Alison Withers