In the age of COVID-19, as restaurants, bars and brewpubs have discontinued in-person dining and drinking, takeout and delivery have become the new normal across the country. But this won’t always be the case, and as states take baby steps back toward some version of normalcy, restaurants and brewpubs will be able to welcome customers back inside their doors.
But your customers won’t necessarily be rushing back. Fear of the virus and of the unknown may well keep people at home — even your regulars. So what steps can you take to deliver peace of mind to your customers and your employees? Cleaning your restaurant or bar is an important first step, but routines you used before the pandemic are largely obsolete. There’s a new reality and a greater expectation for the elimination of bacteria and viruses throughout your establishment. Let’s take a look together at the new normal your customers and staff will expect
1. Understand what a deep clean is
To truly protect your customers, a deep clean is your best choice. This process should involve a thorough cleaning, sanitizing and disinfecting of every area in the restaurant or bar to which your customers or your workers have access. It won’t be enough for you to use soap and water. A thorough cleaning in the reopening period will require the use of cleaning products that provide longer lasting protection aga linst viruses.
2. Clean both the back and front
The back-of-house involves the kitchen and the employee area, while the front-of-house is the main restaurant area, bar, restroom and any other area to which the customers have access. It’s vital to clean both ends equally. The back-of-house is where bacteria and viruses can spread, which makes it essential to clean this area well. The front-of-house is the part of the restaurant your customers see. If you always keep it clean — and your customers see you maintaining it — you’re more likely to have repeated customers since they will trust that your surface cleaning efforts reflect a larger commitment to their health and safety.
3. Make daily cleaning routine
Daily cleaning includes the following items that are in direct contact with people every day:
- Clean the walls, cooking appliances and equipment, beverage dispensers, beer taps, tap handles, utensils, sinks, trash cans and floors.
- Wipe down the bar, tables, walls, condiment containers, seats, floors, menus and counters.
- Thoroughly clean and disinfect the restroom, refill soap dispensers and add toilet paper.
- Vacuum all areas.
- Take out the trash regularly.
4. Build a weekly cleaning schedule
Weekly cleaning should focus on the hard-to-reach places and areas requiring a deeper cleanse:
- Clean the ovens, walls, doors, racks, mats, floor drains, hoods and hood filters, drink fountain nozzles, light fixtures, windows, chair legs and baseboards.
- De-lime faucets and sinks.
- Sanitize refrigerators and freezers.
- Boil out deep fryers.
5. Monthly cleaning and maintenance are key
Monthly cleaning should include the following:
- Clean splashes from walls, the hot line, fridge coils and pest and grease traps.
- Thoroughly clean the coffee machines.
- Deep clean the freezer.
- Deep clean any grease build-up from the kitchen.
- Clean the walls, ceilings and decorations.
While many of these cleaning concepts existed before the COVID-19 global pandemic, now more than ever your customers will demand the highest level of cleanliness. Taking these steps will go a long way with soothing fears and serving food.
This article was provided by Durisan, experts in the sanitization industry, to educate our readers on returning customers’ expectations as restaurants begin to reopen. We thank them