When we installed a suggestion box in the entryway of our business, I was amazed to see how many customers responded. After we started going through the suggestions, we realized that there was one request that we kept seeing--the need for a cleaner store. We decided to make a few changes to keep our place cleaner, including hiring a professional cleaning service. The results were incredible. Customers started to comment on how clean our place was, instead of the need for dramatic changes. We also noticed a boost in our sales because customers felt more comfortable in our store. Check out this website to find articles that might help you to keep your business cleaner.
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You probably weren't thinking about all the cleaning you'd have to do when you decided to open a new restaurant. Luckily, as long as you're persistent and have a little common sense, there are many ways out there to cut down on cleaning duties without letting the restaurant's interior fall into disarray. Specifically, these three ways to cut down on cleaning involve neither large expenses nor excessive effort.
Use Booths Instead Of Chairs Where You Can
Booths are easier to clean than chairs once your customers get up because an employee can just quickly swipe a cloth over four large and smooth surfaces. By contrast, an employee will have to pick up and move each individual chair around a table in order to clean their smaller surfaces, which will take a significantly longer time.
Booths are an especially good alternative to wooden chairs because their upholstered surfaces don't need to have a towel pressed against them as hard in order to dry. Lots of water that would simply sit stubbornly in the middle of a flat wooden seat will get swept off the surface easily.
Don't Disrupt Aisles With Tables In Random Places
If you're going to periodically run through your restaurant's aisles with a broom to collect loose bits of wrapping and food chunks, it'll help a lot if the spaces between your tables are as long and as straight as possible. This will require that you refrain from ending an aisle abruptly with a condiment stand or dining table wherever possible.
Even if you think you need to disrupt long aisles with tables in order to maximize your restaurant's capacity, remember that the reduced walking space will be just as frustrating for your customers as it will be for your cleaners. If you only have a chance of completely filling up your restaurant on major holidays anyway, you might as well stow a few extra tables away on less popular days.
When Not Full, Direct Your Customers To One Section Of Tables At A Time
For restaurants a little more formal than a typical fast food establishment, you'll be able to benefit greatly from directing your customers to particular tables as soon as they walk in. This will allow you to fill up one corner of your restaurant completely while leaving another part virtually empty, making it much easier for your employees to clean efficiently without bothering anyone. If your restaurant is large enough and some of the different table sections are separated by doors, you'll even be able to allow the occasional use of a vacuum during the day.
Additionally, hiring commercial cleaning services to do some of the work for you can take the burden off of you and your employees.
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