If you own or run a restaurant of any kind, you will hopefully be more than aware that the cleanliness and hygiene within your premises are every bit, if not more important, than how good your food tastes. After all, what is the point of having the best chefs and service staff, if no one visits your restaurant because it has gained a reputation for being unclean and unhygienic?

We are sure that is not the case and that you do all you can to make your restaurant clean, perhaps by using professional cleaners to either advise on or to carry out cleaning tasks regularly.

Whether you use outside professionals or have your own team of trained cleaners, you need to be conscious of the fact that there are some parts of your restaurant and items within it, that require special attention and at the very least cleaned and sanitised daily. These are the ones that are especially in use when it comes to the cooking, preparation, and serving of food, plus others that many customers will come into contact with. Here are ten examples of what we mean.

Tabletops: Probably one of the most obvious examples given that multiple people will have eaten at a table and dropped food on it. It is not enough to simply wipe the table of spillages, and the like, but after each guest leaves it should be sanitised before the next guests sit down.