Before your restaurant opens, it's important to ensure the toilets are clean, well-stocked, and fully functional. Start by cleaning and disinfecting all surfaces, including toilets, sinks, and countertops. Restock toilet paper, soap, and paper towels, and make sure all fixtures like taps and flushes are working. Lastly, check for any unpleasant odours or leaks, and ensure the space is well-ventilated.
Common misunderstanding: A quick visual check is enough for toilet readiness.
A thorough cleaning and functional check are necessary, not just a visual overview. This means actively checking that all dispensers are filled and everything is in perfect working order, not just looking clean.
Common misunderstanding: If it was clean at closing, it's fine for opening.
Conditions can change overnight, such as odours developing or unnoticed issues like leaks. A fresh check ensures everything is guest-ready.
Guest toilets are a critical part of the customer experience. Poorly maintained toilets can lead to negative reviews and impact repeat business. They also play a significant role in hygiene ratings. Inspectors consider toilet cleanliness and maintenance as key indicators of overall hygiene standards in a venue. Ensuring that toilets are clean, smell fresh, and are well-stocked reflects positively on your establishment's commitment to quality and safety.
Common misunderstanding: Toilets don't need to be checked as often as dining areas.
Toilets should be monitored regularly as they directly influence guest satisfaction and perceptions of your venue's cleanliness, potentially more so than other areas.
Common misunderstanding: A clean appearance is enough to ensure good hygiene ratings.
Hygiene ratings also consider the availability of supplies like soap and paper towels, which contribute to overall guest hygiene and safety, not just cleanliness.
Essential supplies for guest toilets include sufficient toilet paper, hand soap, and paper towels or working hand dryers. Also, ensure that sanitary bins are not overfilled and are clean. It's good practice to provide hand sanitiser and check that all dispensers are functioning properly. These supplies are crucial for maintaining hygiene and comfort for your guests.
Common misunderstanding: Extra supplies can be stored directly in the toilet area for convenience.
While backup supplies should be accessible, they need to be stored hygienically and not clutter the space, ensuring the area remains neat and inviting.
Common misunderstanding: Replacing supplies once a day is sufficient.
Usage can vary, and supplies may need to be replenished more frequently based on guest volume. Regular checks are necessary to maintain adequate supply levels throughout the day.
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Weekly cleaning tasks to maintain cleanliness and hygiene in the front of house (FOH) of a restaurant include: deep vacuuming of carpets, scrubbing hard floors, dusting light fittings, cleaning skirting boards, and wiping down furniture. It is also important to clean high-touch areas like chair legs and bar stools. Schedule these tasks during quieter periods or when the restaurant is closed for efficient cleaning without disrupting service.
Monthly cleaning tasks in a restaurant's front of house are important for maintaining a professional appearance and ensuring long-term cleanliness.
After each guest, it is important to reset the area promptly to ensure cleanliness.
A comprehensive daily FOH cleaning checklist should include: wiping down the host stand and resetting menus, cleaning POS equipment, polishing door glass and handles, checking and cleaning toilets with necessary supplies, restocking napkins, condiments, and tabletop items, vacuuming or mopping key walkways and under tables, emptying bins and cleaning bin lids, and spot-cleaning walls, door frames, and baseboards. This ensures the front of house is welcoming and hygienic for guests.
To encourage a culture of pride in front-of-house cleaning, it's crucial to make staff feel valued and show how their efforts contribute to the restaurant's success.
If your front of house appears clean but customers or staff report issues, this may suggest a problem with your cleaning schedule.
Assigning cleaning tasks to specific roles is crucial to ensure all tasks are completed consistently and efficiently.
To clearly write FOH cleaning tasks, it's important to provide specific and detailed instructions to avoid confusion and ensure consistency in cleaning standards.
To prioritise Front of House (FOH) cleaning tasks effectively, begin by identifying areas most visible to guests or those that could pose hygiene risks.