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Maintaining the cleanliness of your restaurant in perfect condition is one of the most important factors you must consider, both from the point of view of customers and diners, as well as the employees who work daily in it. The use of food makes it essential that hygiene is a basic aspect of our establishment.

By zones, although the kitchen and the living room are the two most visible spaces and where, in the case of the kitchen, all the work is done, there are other rooms where we also have to take into account the cleaning for restaurants. This is the case of the restaurant toilets, warehouses, the bar area, etc. You can hire restaurant cleaning company to take care it easily and effectively.



The hygiene in your establishment will allow you to keep ingredients and raw materials in the best conditions, while avoiding food poisoning, salmonellosis, etc. Poor cleaning in your restaurant can cause the accumulation of bacteria, with the risk of being a source of infection for employees and workers.

Another aspect to take into account is the prevention of fires. Many of the waste generated in the activity of our food businesses have a flammable character. This is the case of fats, cleaning chemicals that are on the surface of tables, machinery, etc. If these remains come in contact with fire, the risk of fire is evident.

With the right hygiene, you will avoid that plagues can form, and you have to allocate part of your budget to hire the services of deratization and disinsection companies.


There are different ways to clean a restaurant. Moments of specific cleaning throughout the day (the collection of a table in the room, for example), what could be called “clean-ups”, and then there are more general tasks, which are usually done at the end of the day.


The dirty dishes can be an obstacle for maneuverability of employees, as well as a source of contamination and image of poor hygiene. The right thing to do is to have a dishwasher in the bar area, for glasses and other glassware. In the kitchen there will also be another, of greater or lesser capacity according to the work flow.



The bathrooms of our restaurant have to be sanitized in the moments in which there is a smaller influx of public. The toilets will offer a gleaming state, to avoid bad odors, dirty and sticky floors, that the paper and the soap are exhausted, etc. When do these tasks in the bathrooms? The times a day that is necessary, depending on the number of people entering and leaving.

For the disinfection of the bathrooms, we will use the appropriate chemical products, performing an in-depth cleaning of toilets, mirrors, glass, etc. You have to take into account the floor of the bathrooms. A shining image of them, will contribute to the set of the good experience that the clients will take, of their visit to our business.

The bad smells of the bathrooms will moderate with the use of specific air fresheners, room perfuming, etc.


This production area requires a thorough cleaning. At the end of each meal service (breakfast, lunch and dinner), it is necessary to clean utensils, area and machinery used. This is the case of knives, spiders, irons and grills, skimmers, blenders and turmeric, used utensils, cutting boards, stoves, ovens, etc.

When the day ends, there will be a deep cleaning of floors, walls that have suffered splashes, different surfaces of kitchen furniture, etc.

The cleaning of industrial fume extractors located in the kitchen, of grilles, ventilation ducts, etc., are fundamental points in restaurant cleaning. The advisable in the cleaning of these surfaces is to disassemble them and to apply degreasing products, specific according to the material of manufacture of each zone.

It is also important to empty refrigeration and freezing chambers, refrigerators, cabinets and cabinets. This action will also help us analyze if any of the products are in poor condition and should be removed.

The freezing machinery must be thawed from time to time, for deep disinfection. Do not forget the periodic emptying of fryers.


Like other areas, the bar has to be disinfected, at least once a day, before closing the restaurant.

The shelves of the bar, the showcases, glasses, bottles, cash register, coffee maker, etc. Everything has to be clean, for the next day.

Nor can we forget to empty shelves and showcase of the bar  to sanitize the area and the objects that would have been placed there, such as glasses, bottles or cash register.


When all customers have left, it will be time to cleanse these two areas. We have to sweep deeply and scrub every corner, with disinfectant products for soil, lyes, etc.

It is important that we collect all the furniture before cleaning the room and the terrace. If chairs and tables are stackable (especially on the terrace), it is best to group them together to clear the space for passage and cleaning.


In our warehouse it has to be all well placed. On the one hand, to find the goods and raw materials as soon as possible, locate expired products and carry out an effective flow of input and output of supplies. On the other hand, the placement of the contents of the warehouse will serve to clean and sanitize until the last corner, remove accumulated dust, etc.


  • Foodthat is not served and wants to be frozen, or that has been vacuum packed, etc., must be well labeled. With the date of packaging and its components.
  • It is essential that the cleaning products we use are well labeled, to avoid confusion.
  • The periodic reviews of pest outbreaksused to control infestation.
  • It is advisable to have different wipes and rags in the kitchen, to clean the areas, separated one for each task (reworking, drying, cleaning, etc.).
  • The garbagewill be well separated from the processing area, and we will throw it several times a day.
  • Although it is evident, one must always remember that recent fat is eliminated much more easily than the one that has been fixed. Therefore, cleaning is a constant task.
  • According to Restaurant Cleaning UK, when choosing cleaning products, do not get carried away by advertising. We will read each label and make sure they meet our demands.
  • To clean stainless steel, we will not use detergents that are too abrasive; one with neutral pH, warm water and cloths and soft cotton cloths will suffice. Both cleaning and drying actions, we will do them smoothly.

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