Quick, Time-Saving Cleaning Tips for Commercial Kitchen Managers

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Sep 29, 2023

Keeping commercial kitchen equipment clean can be an uphill battle, especially for restaurant managers and kitchen employees who have limited time at the end of a long shift. What makes it even more complicated is that different areas often require different approaches. For instance, cleaning a greasy floor may be more complicated than cleaning the walk-in refrigerator. However, both tasks are important.

As a commercial kitchen equipment company based in Tennessee, we know that keeping your kitchen clean is essential for food safety and sanitation. But we also know that balancing cleanliness with the craziness of the restaurant world is a really tough act. That's why we've put together these tips for keeping your commercial kitchen clean, even when you're busy.

7 Quick Restaurant Cleaning Tips for Busy Kitchen Managers

Here are some quick cleaning tips that restaurants can implement to keep their kitchens clean even when they're tired at the end of a long shift:

1. Create a daily cleaning schedule and stick to it.

One essential component of properly cleaning your commercial kitchen equipment is to create a nightly cleaning checklist that includes essential tasks that must be completed before the end of the shift. A checklist helps staff remember their cleaning duties and ensures that nothing is overlooked. It also enables you to stay on top of cleaning tasks and prevent them from piling up.

2. Train your staff about proper cleaning protocols and procedures.

Most kitchen staff aren’t hired with a knowledge of how to clean commercial kitchen equipment properly. That’s why it’s important to train your staff about your cleaning procedures. Have employees practice cleaning equipment under the supervision of an experienced employee or use pictures or diagrams to remind them. When employees are properly trained to clean equipment, they can do it quicker, more efficiently, and more effectively. Make no mistake: your equipment will benefit from the extra attention.

3. Make sure you’re stocked with the right cleaning supplies.

One of the most common reasons that a piece of equipment doesn’t get cleaned is because employees don’t have the right cleaners. The end of a long shift might be the first time you recognize that you’re out of high-alkaline degreaser or floor cleaner.

With all that happens in a commercial kitchen, keeping your restaurant cleaning chemicals in stock can be a challenge, especially when you’re responsible for managing so many other areas of the business. That’s why we provide our Nashville customers with on-site delivery of food service chemicals to our customers, usually within 24 to 48 hours after an order.

4. Invest in commercial degreasers.

Commercial degreasers are a valuable investment for any commercial kitchen, especially if you don't have a lot of time or energy to clean. Degreasers can cut down on the time and effort it takes to clean your kitchen, and they can help prevent grease buildup, which can lead to fire hazards and equipment damage.

5. Find creative and effective ways to delegate tasks.

Everyone in the kitchen should be responsible for cleaning, not just the dishwasher. Delegating tasks to your entire crew allows everyone to share responsibility for keeping your kitchen clean and making the cleanup process quicker and easier.

Consider dividing the kitchen into specific zones and assigning each staff member a particular zone for each shift. This ensures that every part of the kitchen gets attention without overwhelming any single person.

6. Recognize the value of pre-shift organization.

Doing a little work to prepare at the beginning of your shift can be incredibly helpful at the end of a long day. Try to start each day with a well-organized kitchen. When the kitchen is organized, it is easier to prep, cook, and find the cleaning supplies and equipment that are needed at the end of the shift. It also helps you identify areas that need to be cleaned more often.

7. Create a deep-clean schedule.

Every piece of equipment needs to be deep cleaned. One of the best ways to eliminate the guesswork is to designate specific days for deep cleaning tasks that aren't feasible during busy shifts. This could include cleaning behind the equipment, defrosting freezers, clearing drain lines, switching out fry oil, and scrubbing hard-to-reach areas. Our planned maintenance checklist can help you keep track of what equipment needs attention and how often deep cleaning should be done. ATECH also offers a variety of planned maintenance programs. At each site visit, we clean, assess, and address any issues we discover during our visit.

8. Inspect What You Expect

All the good planning in the world is of little use if your processes and procedures aren’t

followed. Check regularly with managers and staff to ensure that what you’ve put in place is

being followed. Remember that at any time, your staff is only remembering 50% of what you

tell them. Repetition and reminding will get everyone to a point where the results reflect what you want.

Let ATECH Take Care of the Dirty Work

At ATECH, we understand the challenges of keeping up with the demands of a busy kitchen. That’s why we’re committed to providing our customers with a variety of services. Whether you need emergency repairs on a piece of equipment or want help keeping your kitchen running properly with customized planned maintenance programs, our technicians are here to help. We also offer food service chemicals in Nashville and equipment parts statewide to keep you stocked with everything you need to keep your kitchen in top-notch shape.

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Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

By markl • 20 Mar, 2024

As the season changes and springtime blooms, it's the perfect opportunity to refresh and rejuvenate your restaurant space. Spring cleaning isn't just about tidying up; it's about ensuring a safe, welcoming environment for your patrons and staff. In this blog post, we'll explore some essential tips and best practices for restaurant cleanliness in the springtime. Embrace Deep Cleaning : Spring cleaning is the ideal time to tackle those deep cleaning tasks that may have been neglected during the busier seasons. From scrubbing floors and walls to deep cleaning kitchen equipment, thorough sanitation ensures a hygienic environment for food preparation and service. Focus on High-Traffic Areas : Pay special attention to high-traffic areas such as dining areas, restrooms, and entryways. These areas are prone to accumulating dirt, dust, and germs, making regular cleaning essential for maintaining a pristine appearance and preventing the spread of illness. Refresh Outdoor Spaces : If your restaurant has outdoor seating areas, spring is the perfect time to freshen them up. Clean outdoor furniture, sweep away debris, and power wash outdoor surfaces to create an inviting atmosphere for al fresco dining. Check and Replace Equipment Filters : Don't forget to inspect and replace filters in HVAC systems, refrigeration units, and ventilation hoods. Clean filters help maintain air quality and prevent the buildup of contaminants, ensuring a healthy indoor environment for both customers and staff. Engage Staff in Cleaning Initiatives : Encourage staff members to take pride in the cleanliness of the restaurant by involving them in spring cleaning initiatives. Assign specific tasks and provide training on proper cleaning procedures to ensure consistency and effectiveness. Implement Regular Maintenance Schedule : Establish a regular maintenance schedule to keep up with cleaning tasks throughout the year. By incorporating daily, weekly, and monthly cleaning routines, you can maintain a high standard of cleanliness and prevent the accumulation of dirt and grime. Invest in Quality Cleaning Products : Choose cleaning products that are effective yet environmentally friendly. Look for products that are certified as safe for use in foodservice establishments and follow manufacturer recommendations for proper application and usage. Monitor and Adjust Cleaning Protocols : Continuously monitor cleaning protocols and adjust as needed based on feedback, customer traffic, and changing regulations. Regular evaluation ensures that your cleaning practices remain effective and in compliance with industry standards. Spring cleaning is an essential aspect of restaurant maintenance that goes beyond just aesthetics. By implementing thorough cleaning routines, engaging staff members, and investing in quality cleaning products, you can create a safe, hygienic environment that enhances the dining experience for your customers and promotes a healthy work environment for your staff. As you embark on your spring cleaning journey, remember that ATECH is here to support you with a wide range of cleaning and maintenance solutions tailored to meet the unique needs of your restaurant. Happy spring cleaning!

Mastering Winter with ATECH: A Comprehensive Guide for Businesses

By markl • 26 Jan, 2024

As a restaurant owner or kitchen manager, you know that the equipment in your kitchen is essential to the operations and overall profitability of your business. But do your frontline employees recognize that, too? Your line chefs and dishwashers use your equipment every day, so they're more likely to notice any problems first. That's why it's so important to capture feedback from your frontline staff on the performance of your restaurant equipment. As a trusted commercial kitchen repair service in Tennessee , we’ve had the opportunity to partner with hundreds of restaurants over the years—from nationally recognized chains to local mom-and-pop establishments. We’ve learned that capturing staff feedback on restaurant equipment is not just a good practice—it's a necessity for any successful establishment. In this article, we wanted to shed light on the importance of capturing staff feedback on restaurant equipment. Your employees’ assessments can be used to address problems quickly and make informed decisions about upgrades or replacements. How to Capture Staff Feedback on Restaurant Equipment 1. Recognize and address common pitfalls for reporting issues. Unfortunately, many kitchen managers find that it's difficult to get regular feedback from their staff. There are a few common reasons for this: Lack of time. Frontline staff are often busy and stressed, and they may not have time to provide feedback to their managers. Fear of retaliation. Some employees may be afraid to speak up about problems with equipment for fear that they will be punished or blamed. Lack of trust. Employees may not feel comfortable providing feedback to their managers if they don't trust them to take it seriously. 2. Create a culture of collaborative communication in your kitchen. It's important to create an open and trusting environment where your staff feels comfortable providing feedback. Here are a few tips: Make feedback a priority. Show your staff that you value their feedback by making time to listen to it and taking it seriously. Make it easy to provide feedback. Create a system for staff to submit feedback easily. Let your employees know who is responsible for equipment maintenance so they can notify the appropriate person. Be open to feedback, both positive and negative. It's important to create a culture where staff feel comfortable providing feedback, even if it's negative. Remember, feedback is a gift, and it can help you to improve your operation. If you don’t embrace feedback from employees, they might be less likely to report a faulty piece of equipment. 3. Train new employees to recognize and communicate common issues. Once you've created an environment where staff feel comfortable providing feedback, you need to train employees to recognize common equipment issues . This will help you to identify problems early before they cause major disruptions.Here are a few tips for training your staff: Provide them with a list of common equipment issues. This could include things like strange noises, unusual odors, or reduced performance. Teach them how to inspect equipment for signs of wear and tear . Help them identify potential problems before they cause equipment to break down. Show them how to report equipment issues to you. This could be done through a verbal report, a written report, or a feedback form. 4. Know the important information to capture and have a plan for addressing issues. One of the best ways to ensure problems are addressed quickly and correctly is to capture the information your commercial kitchen technician would need to know . Once you've collected feedback from your staff, you can use it to make informed decisions about equipment upgrades or replacements. As you consider repairing or replacing your kitchen equipment , here are a few things to keep in mind: Identify recurring issues . If multiple staff members are reporting the same problem with a piece of equipment, it's a sign that there is a serious issue. Consider the cost and benefits of repairs. If a piece of equipment is constantly breaking down, it may be more cost-effective to replace it than to keep repairing it. Get feedback from your staff on their needs. When choosing new equipment, ask your staff for input on what features are important to them. This will help you to choose equipment that is both effective and user-friendly. A Trusted Partner to Fix Restaurant Equipment Issues At ATECH, we understand the value of staff feedback in maintaining restaurant equipment and fixing a problem as soon as possible. Our team has the experience and expertise to provide prompt, affordable repair services for all your commercial kitchen equipment . Our commitment to partnering with restaurants across Tennessee goes beyond just servicing equipment. We're here to support you in creating a kitchen that runs smoothly and efficiently through customizable planned maintenance programs. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.