| ng up a restaurant and maintaining it for daily | | | | their path clean. This includes the area from the |
| operation requires a lot of effort coming from the | | | | kitchen to the counter and the tables of each |
| owner and manager. Equal effort is also needed | | | | customer. To maintain the customers' area |
| from the restaurant employees because their | | | | spic-and-span, always start the day before |
| manpower is undeniably important to the related | | | | opening the restaurant by cleaning the floor up to |
| chores involved in restaurant management. As an | | | | the ceiling. The doors, windows, fans, tables, |
| owner or manager, it is essential that you take a | | | | screens and even the walls should all be checked |
| look at the aspect of cleanliness and hygiene, | | | | for any necessary repair. All should be functional |
| among your employees and your restaurant | | | | to the convenience both of the customers and |
| space as well. | | | | employees. |
| This means to say, cleanliness does prove, next | | | | Dust and grease are also the top culprits for |
| to Godliness. Keep your restaurant clean and each | | | | causing you a dirty establishment. The kitchen |
| object in it to make sure that you maintain a | | | | tools such as the oven, stove, chopping boards, |
| healthy and conducive environment both for your | | | | knives, cutters, can openers and many others are |
| staff and customers. Add to this also, the | | | | always exposed directly to dirt since these are |
| impression that you will be imposing to your | | | | the tools and this is the area of the restaurant |
| regular customers and even the new diners. | | | | exposed to all germs coming from different |
| Maintaining a clean restaurant and surrounding is a | | | | produce, cans and containers. If you want to |
| lot of hard work but you can do more than what | | | | serve clean and good food, keep your kitchen an |
| is expected if you properly orient your staff. | | | | ideal place for your food storage. When you earn |
| From day one of employment, emphasize how | | | | the credit for doing so, share it with your staff. |
| important it is for them to keep everything in | | | | |