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Ready to re-open your restaurant?


It's not just opening it and continuing as if nothing had happened. It is of utmost priority that your restaurant reopens with more vigour and encouragement and not only show in your adds how your staff clean as various companies do in their advertisements, I wonder if they didn't clean and disinfect before COVID-19?

More than 85% of the equipment in a kitchen is made of stainless steel, so cleaning and sanitation protocols are of utmost priority.

There is a big difference between cleaning and disinfecting. Cleaning removes food and other types of dirt from a surface, such as a counter or a dish. Disinfection reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and disinfection must be a 5-step process.

Are you ready?

  • Do all your employees have proper certification in food handling?

  • The restaurant has updated and carried out the cleaning and sanitation protocol?

  • Your Home Delivery program has the correct food packaging?

  • Is the external Home Delivery provider frequently audited?

  • Is the HACCP system in place in your operation and is it 100% monitored?

  • The correct sneeze guard is installed?

  • Uncover, serve and cover system is used in your hot/cold tables?


When it comes to personal hygiene, hand-washing is one of the most important steps in preventing the spread of pathogens and cross-contamination. It's also one of the easiest steps!

  • Do your employees know when to clean and sanitize?

  • How often should disposable gloves be changed?

  • Every when they should wash their hands

Food handlers must wash their hands before preparing food or working with clean equipment and utensils. They must also wash their hands before putting on single-use gloves.

When it comes to personal hygiene, hand-washing is one of the most important steps in preventing the spread of pathogens and cross-contamination.

Food handlers must wash their hands before preparing food or working with clean equipment and utensils. They must also wash their hands before putting on single-use gloves.

Don't wait, act now, having and carrying out a good cleaning and hygiene system is a way of life!

We work hand-to-hand with franchisors, franchisees and independent restaurant owners providing a strategic diagnosis to improve the operational efficiency and ensure the durability of the concept, identifying areas of opportunity and developing action plans that will allow to increase sales and improve profitability.

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