Industry News




 

07/01/2013

The Top 5 Dirtiest Areas in Restaurants

 
A visibly unclean kitchen can turn off potential customers before they even taste your restaurant's offerings, according to Cintas Corporation.

Diners are in the driver’s seat when it comes to identifying restaurant issues, thanks to review sites like Yelp. These user-contributed reviews frequently identify issues with poor service, food quality, or cleanliness.

“Before dining at a new restaurant, many patrons now go online to read reviews about the restaurant, discover popular dishes or identify hours of operation,” said Ann Nickolas, senior director of foodservice for Cintas Corporation. “Reviews citing poor cleanliness in a restaurant can be an instant turn-off for prospective diners and lead to lost business before the patron even steps in the door.

What could a reviewer say about your facility? Keep your online reputation positive by learning from others’ reviews, which reveal that the top five dirtiest areas in a restaurant typically include:

1. Floors. One of the first things patrons see when they walk into a restaurant is the floor. A recent consumer poll revealed that a dirty floor could lead 68% of respondents to exit the facility immediately and never return. Look beyond dirt and debris and ensure discolored grout lines and carpet stains aren’t tainting guests’ perception of your restaurant.

One reviewer of a major restaurant chain located in Chicago reported: “[This restaurant] has the appearance of being clean due to style, but is actually pretty dirty. The floor has crumbs and dirt all over it, for example.”

To combat dirt and stains, implement a floor care program that focuses on deep cleaning, protecting, and maintaining floor surfaces. Add mats that contain dirt to keep surfaces clean longer and ensure that you’re presenting a clean appearance.

2. Restrooms. Dirt, debris, unflushed toilets, unstocked paper goods, and general bad odors are common topics in online restaurant reviews. In fact, some users avoid restrooms – or the restaurant – altogether after witnessing a poorly maintained restroom.

Avoid this by implementing a restroom care program that includes regular deep cleanings in addition to restocking restroom products. On top of daily maintenance, schedule a deep cleaning program to remove organic soils that can cause odors, but can’t be removed with regular mops and brushes.

3. Tables. Leftovers, crumpled napkins, and general dirt left on and around tables can make guests feel unwelcome or leave them with a negative impression of the restaurant. This prevented a reviewer of a Miami-based fast food Mexican restaurant from giving the restaurant a better rating. He noted, “I would have given four stars, but I noticed a few tables were dirty and the little bar at which we sat I had to clean myself prior to sitting down.”

Designate a porter to handle front of the house cleaning issues like dirty tables or spilled drinks. This person’s primary responsibility should be to keep the dining room clean and ready for guests.

4. Staff. Unkempt staff can create an immediate turn-off for restaurant patrons. Employees’ appearance is a visible indicator of the restaurant’s overall commitment to cleanliness.

In addition to enforcing good personal hygiene, ensure that staff members are dressed in an apparel program that reflects the brand standard of the restaurant. When a new employee begins work, fit them for correct sizing and immediately remove stained or worn uniforms from operation.

5. Kitchen. Regardless of whether you open the kitchen to guest viewing or operate behind closed doors, kitchen cleanliness is imperative in any foodservice operation. Reviewers will be the first to applaud kitchen cleanliness or highlight issues. A reviewer of a Chinese restaurant in Seattle noted, “I took off one star for this place because I sat near the entry to their kitchen once… I saw how dirty it was.”

Keep kitchen surfaces clean and odor-free by sanitizing regularly and deep cleaning on a regular basis. Also consider a drain line maintenance program, which can help reduce odors from restaurant drains and limit food sources for insects such as fruit flies, the presence of which can indicate a lack of attention to cleanliness.

 

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04/24/2014

Explore real-time green building data through the newly launched data visualization resource from the USGBC.

04/23/2014

A key part to curbing emissions is working with local and city officials, tenants, and other groups to help make entire communities more sustainable. BOMA International shares the following strategies for greening your facility and community.

04/21/2014

Lighting fixes target the bottom line.

04/16/2014

The U.S. Army plans to start development of a solar array that will provide about 25% of the annual installation electricity requirement of Fort Huachuca, Arizona.

04/15/2014

The EPA's annual greenhouse gas emissions report is now available.

04/14/2014

Are you what some would call a “climate-change denier”? If so, you'll want to read this.

04/10/2014
Los Angeles has remained the top city for ENERGY STAR certified building since 2008, while Washington, D.C. continues to hold onto second place for the fifth consecutive year, according to a new list released by the EPA.
04/09/2014
Green construction has grown massively over a short period of time.
04/07/2014
Field demonstrations of newly proven energy-efficient technologies are yielding valuable results for the U.S. Navy, helping it meet energy goals.
04/03/2014
Building owners in Chicago now have more options when it comes to getting their building energy data verified.
04/01/2014
According to a new report from Eaton, such outages are up 15% in 2013 over 2012 and over half of those surveyed believe that downtime could have been prevented.
03/31/2014
The newly revised ANSI/ASHRAE Standard 105-2014, Standard Methods of Determining, Expressing, and Comparing Building Energy Performance and Greenhouse Gas Emissions, aims to provide a consistent method of measuring, expressing, and comparing the energy performance of buildings.
03/27/2014
Facility managers face an every expanding array of sustainability choices and challenges, but for the next generation of FMs, green practices could be second nature as sustainability literacy enters the K-12 school system.
03/25/2014
While the economic recession explains the decline in sales in 2008 and 2009, it is much less clear why sales have continued to fall.
03/24/2014
University of Washington (UW) scientists have built the thinnest known LED that can be used as a source of light energy in electronics.
03/21/2014
Mississippi Governor Phil Bryant signed Senate Bill 2378 into law, effectively enacting the state’s first building code.
03/19/2014
In an attempt to improve building energy performance, the DOE’s National Renewable Energy Laboratory has released a web-based tool called the Technology Performance Exchange, or TPEx.
03/18/2014
Could green building practices pose unanticipated life-safety hazards?
03/13/2014
Worried about workplace violence in your facility? Researchers have discovered that “mindfully observing” high-risk employees can avert danger and workplace violence.
03/11/2014
Through the DOE’s Building Energy Codes Program, every dollar the DOE has spent on building energy codes over the past two decades has resulted in $400 in energy cost savings.
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