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Perils of poorly trained restaurant cleaning staff

Maintaining a clean and hygienic facility is crucial for any restaurant's success. From ensuring the health and safety of customers to prolonging the lifespan of expensive equipment, proper cleaning practices are non-negotiable. In this guide, we delve into the world of commercial restaurant cleaning supplies, exploring their specific uses, benefits, and potential pitfalls. We talk about this because many overnight restaurant cleaning services in New York City bid with a low price but then have poor investment in training and it often results in costly mistakes. Here are some of the products we use to keep your facility clean.

1. Enzymatic Cleaners:

Enzymatic cleaners are powerful solutions designed to break down organic matter such as grease (fats, oil, grease also known as FOGS). Their enzymatic action makes them particularly effective for tackling tough grime in hard-to-reach areas. These cleaners are ideal for use on flooring materials –– whether it is restaurant quarry tile or rubberized flooring.

2. Degreasers:

Grease buildup is a common challenge in restaurant kitchens, especially around cooking appliances like fryers and grills. Degreasers are formulated to cut through grease and oil, making them indispensable for maintaining a clean kitchen environment. When using degreasers, it's important to select products suitable for specific surfaces and equipment materials to avoid causing damage. The degreasers are typically quite caustic and can eat away at refrigerator gaskets, and other equipment, so it takes a specially trained cleaning crew such as our company to ensure it gets done properly. Remember, the least expensive on paper may not be the least expensive in the long run. Invest in your overnight restaurant cleaning crew and you will see the results at the end of the year.

3. Stainless Steel Polish:

Stainless steel surfaces are ubiquitous in commercial kitchens due to their durability and ease of cleaning. However, they require regular maintenance to preserve their appearance and prevent corrosion. Stainless steel polish is specially formulated to clean, shine, and protect stainless steel surfaces, including appliances like refrigerators, sinks, and countertops. Using the wrong type of polish or abrasive cleaning tools can result in scratches and surface damage.

4. Sanitizers and Disinfectants:

Ensuring proper sanitation is paramount in food service establishments to prevent the spread of harmful bacteria and viruses. Sanitizers and disinfectants are essential for effectively killing germs on surfaces, utensils, and equipment. However, it's crucial to use these products according to recommended concentrations and contact times to achieve maximum efficacy without risking damage to equipment or compromising food safety. A common product in restaurants is peroxide based cleaners but there are a variety of products. At each walkthrough we review what the options are and determine what is best for your facility.

5. Potential Pitfalls:

Despite the importance of using the right cleaning supplies, many restaurant employees tasked with cleaning may not receive adequate training on proper cleaning techniques and product usage. This can lead to misuse of cleaning chemicals, overuse of abrasive tools, and ultimately, damage to expensive equipment. Investing in employee training and clear cleaning protocols can help mitigate these risks and ensure consistent, effective cleaning practices.

In summary, maintaining a clean and sanitized facility is essential for your business. By understanding the different types of commercial restaurant cleaning supplies and their specific uses, restaurant owners and managers can implement effective cleaning protocols to protect their equipment, ensure food safety, and uphold their reputation for cleanliness and hygiene. Remember, proper training and adherence to manufacturer guidelines are key to maximizing the benefits of cleaning supplies while minimizing the risk of damage. Give us a call or shoot us an email for a free estimate.

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