What is an owner to do when this happens? They lose revenue, food loss increases, and depression sets in. It may be time to begin cleaning.
With spring fast approaching as soon as the snow banks melt, now may be the time to begin the sprucing up your second, or possibly, you’re first home. Look at it as though you are opening up your cabin for the summer season. Essentially, that is what you are doing.
When was the last time you really took the time to make a cleaning list and a schedule to accomplish completing the list?
Plus, since you spend so much time in your restaurant, you most likely do not see the continual deterioration of the ambiance that was once fresh and inviting. Spring cleaning is a great way to not only brighten your restaurant, but to build some camaraderie with your employees.
Ask the team that works the restaurant to each make a list of the problem areas their see that need cleaning or possibly painting. Make sure they look at things nobody else has to see. Look under the beer coolers and behind the bar sinks. There is always a treasure chest of lifeless lemons, bar rags and other utensils that have fallen out of sight as the last bartender was doing his closing duties before he left for that two week vacation.
Offer a stipend for the employee that finds the worst area of the restaurant and nobody else spots it. I was in a
Ceiling fans are another attraction for grit and grime and dust turned black. The list goes on and on. The point, however, is that you shouldn’t worry about those snow bound days. They are perfect for cleaning a little here and there if you have a list at hand.
Have the staff develop the list. Keep it on a clipboard in your office. Assign a few projects that can be done either before or after you open and then site back and hope for one more blizzard. It may be stormy on the outside, but after the snow fall your place will look as fresh as spring.