Spring Cleaning – Why Not?

Seven Tips for a Cleaner Restaurant

Since we have been talking about spring time and the weather changing, we thought this would be the perfect time to mention the dreaded task of “spring cleaning”. Yes, your home probably needs a touch-up, or maybe even your car, but have you thought about your restaurant?

Mary-Claire highlighted seven great tips in her blog on www.kng.com. She points out that for starters, try to get some natural light shining in to your restaurant, so that you can see every little corner. Assess your base boards, and walls. Do they need a good scrubbing, maybe even a coat of paint? Here is a quick list of other areas that you need to focus on as well:

1. Restrooms – It is time for a face-lift. Check every little detail including the grout. Use a pressure washing system to remove any build-up and grime.

2. Carpets – This would be a good time to bring in a company and have them deep-cleaned. The winter and early spring has a lot of rain and snow that has probably been tracked in and smashed into your carpet.

3. Mats – Inspect the mats that you have currently, if they are in good shape,

then maybe just pressure-wash them. Since, spring can still be a rainy time, make sure that you have enough mats at each entryway.

4. Air Conditioning Units – As we are rapidly approaching warm summer months, you will need to turn on your AC. Look them over to make sure they are in good condition, or have them professionally cleaned so that they don’t blow dust and dirt around your freshly cleaned restaurant.

5. Hoods – You should already be cleaning your hood vents on a regular basis, but you should also have them professionally deep cleaned once a year.

6. Ice Machines – Ice machines are a huge source of food-borne illness, so you should be cleaning them out on a regular basis. Empty, defrost and sanitize your ice machine.

7. Walls and Ceilings – These areas tend to get ignored. You would be surprised by how much dust and grime can build up over time. Take a sponge and some soapy water to your walls and ceilings for a fresh look and feel.

This list might seem like one big daunting task, but break it down into smaller manageable parts. Try to schedule one or two areas to clean a day, and then in one week’s time, you will have a spick-and-span restaurant.

Ingredients:

• 3/4 Lb rigatoni
• 4 Boneless, skinless chicken thighs
• 1/2 Cup chopped/pitted kalamata olives
• 1 Cup halved bocconcini
• 3/4 Cup pesto
• 1/2 Tsp kosher salt
• 1/4 Tsp black pepper

Directions:

1. Cook pasta, drain, let cool
2. Pre-heat oven to 400° F,
3. Rub chicken with oil, salt and pepper,
4. Roast 20-25 min, then shred
5. Mix pasta, shredded chicken, olives, bocconcini and pesto with a dash of salt and pepper

Creating Relationships With Customers

The Importance of Your Front-Line Staff

One of, if not the most, essential parts of your business, is your front-line employees and how they interact with your customers. It is important that they are given the skills and tools they need, to leave a great impression. In a recent article by Andrew Call, Trust & Service: Building Customer Relationships One Guest At A Time, he explains that your front-line serving staff needs to be your most well-trained employees. Customers today expect more out of their dining experience. There are a few simple concepts for your front-line staff to follow that will create a better experience for your customers.

First, your front-line staff needs to evaluate each customer individually. It is easy to fall into a routine or pattern. Each customer has different needs. They might need to be left alone to chat with each other, or maybe they are having a party and need drinks often, or maybe they are a “regular” just coming in for coffee. Each situation would need to be handled differently.

Secondly, they need to be aware of first-time customers versus regular customers. Train your front-line staff to recognize regularity. The daily customers do not need to hear the specials again, as they are familiar with the menu. The new customers might need suggestions when making decisions about what to order.

Your servers must also be trained to understand priorities. They need to be engaged and assess whether the customer(s) are in a hurry, or are looking to make an evening out of their dining experience. The servers that understand the different reasons why the customers are there and cater to those reasons are the ones that provide the best service.

Lastly, it is essential that the front-line staff goes with the flow. They must pace themselves depending upon the customer. You don’t want to keep them waiting on their check, but you don’t want to make them feel rushed. Something as small as interrupting the customer while they are ordering, could ruin the interaction.

Making these minor adjustments can largely contribute to customer satisfaction and in-turn build business. Creating a relationship and building trust with the customers in the short amount of time that is provided requires effort, but customers who feel comfortable tend to order more, and leave bigger tips.

Featured Recipe

Celebrate St. Patrick’s Day with this recipe from allrecipes.com

Yield: 1 – 9 x 5 in. loaf

Ingredients:

• 1/4 Cup butter
• I Cup white sugar
• 2 Eggs, beaten
• 2 Cups all-purpose flour
• 1/2 Teaspoon baking soda
• 1 Teaspoon cream of tartar
• 1 Pinch salt
• 1 Cup sour cream
• 1 Cup raisins

1. Preheat oven 350 degrees. Lightly grease a 9 x 5 in. loaf pan
2. In medium bowl cream together the butter and sugar until smooth, beat in the eggs one at a time, then stir in sour cream
3. Sift the flour, baking soda, cream of tartar, and salt together
4. Combine the sour cream mixture with the sifted ingredients until just blended
5. Fold in raisins and transfer to pan
6. Bake for 50 to 60 minutes or until a small knife inserted comes out clean