Your Source for Foodservice Equipment and Supplies
Your Cart

Clean First Impressions

Meeting Health Department and HACCP regulations, improving aesthetics, and preventing slip and fall accidents are all good reasons for cleaning. Foodservice managers implement formal cleaning procedures to make that all-important first impression on patrons. Facilities that look, smell, and feel clean present an inviting image that can carry over to the positive dining experience.
By making cleaning tasks easier to perform, workers are motivated to clean more thoroughly and more often. Begin to evaluate every piece of cleaning equipment for its value in helping to improve productivity, promote worker safety, and protect your facility's professional image.
Improving productivity starts with analyzing the area to be cleaned. Is it a long unobstructed hallway, restroom, or a congested space such as a kitchen? Consider the cleaning equipment needed for the task and ensure that workers know which equipment to use. A color-coded mopping system is an important part of eliminating cross contamination from rest- rooms being transferred into the food preparation area. Workers can quickly identify color-matched buckets, wringers, and mops designated for kitchen or restroom.
Features such as the foot-activated emptying mechanism on the EZMT's Mop Bucket can drain a bucket directly over a floor drain, eliminating back strain caused by lifting filled buckets into drainage sinks and reducing worker contact with the contaminated cleaning liquids.
The wringer must accommodate a wide range of mop styles and sizes. Mops come in various weights (ounces) or generic sizes. Mop construction is often dictated by the cleaning application, and the user's ability to launder mops, thus prolonging mop life. Blended yarns, loop ends and tailbanding greatly enhance mop performance and life expectancy. The key is matching the cleaning application to the right mop for task. A Flat Mop, for example, can clean more square feet per hour than conventional string wet mops, a 30% improved productivity rate. It, too, has a foot-operated release for time and labor savings and quickly cleans large, unobstructed areas. A qualified sales rep can help explain, demonstrate and recommend cost effective mop alternatives and mopping techniques.
Worker productivity is affected by cleaning ergonomics. Studies have shown that tasks associated with cleaning can be leading contributors to worker safety, health and morale issues.
Improper posture causes workers to tire and ache, miss time, work slower, and perform poorly. Ergonomically designed equipment suited to both the tasks and worker stature greatly improves this area. High-sided mop bucket/wringer systems require workers to lift heavy water-laden mops several extra inches for wringing. This repetitive lifting can result in fatigue and back strain, particularly for small stature workers. The mop handle also plays an important role. Handles designed to minimize force and leverage, like the Swivel Grip Mop Handle, can make the difference between comfort and injury. Take time to examine and understand the features of ergonomically designed products and test manufacturer's claims for accuracy.
Your professional image includes every point of exposure. A vacationing family stopping for lunch often utilizes the restroom before taking a table. Offensive odors and overflowing wastebaskets can impact their dining decision. Installing an automatic odor control system can dispel odors and negative impressions. A programmable, metered spray unit formulated with organic oil extracts, such as the SeBreeze System, can effectively treat up to several thousand cubic feet without your assistance.
Labor issues in the foodservice industry will remain a vital concern as cleaning regulations become more demanding. The foodservice operator must meet those demands while taking measures to control costs and grow business. It's you that must choose products that legitimately improve productivity, promote safety, and protect your professional image. And in the end, it's patrons who will be loyal to facilities that look, smell, and feel fresh and clean.