"The daily and ongoing organization of your entire kitchen--and in particular, your refrigeration storage--is critical in maintaining proper food handling procedures," says National Restaurant Consultants CEO Richard Weil. As a member of the State of Colorado Health Department Appeals Board, Weil is especially in-tune with the requirements of health codes, and all of our restaurant consultants agree that clealiness and organization in the back-of-house make for an efficient, enjoyable experience in the front of house.
Weil says, "Food safety and quality go hand-in-hand. Rules set by state and local health professionals should be viewed as an asset to help operators achieve their goal of delighting guests. Quality guest experience is critical to your operations success and so are these processes.”
But in the midst of daily restaurant tasks, tackling larger cleaning and organization projects can seem daunting or even impossible. Still, we're nearing spring and there's a natural inclination toward sprucing up and cleaning out. In an effort to eliminate stress, Webstaurant Store recently posted an article with eight easy steps for cleaning out your commercial refrigerator
"It's always a good time to clean out and organize your commercial fridge, walk-in, or freezer. Follow this simple step-by-step guide to ensure that your refrigerators and freezers are as clean as the day you installed them," the article promises.
Weil also notes that these necessary tasks aren't just about organization or efficiency. "Quality of ingredients, quality of prepped product and the end result in presenting to every guest with every meal starts with organized and well executed policies and procedures," he says.
Our restaurant consultants are experts in restaurant operations. With offices in Denver and Phoenix, and clients across the country and worldwide, we know what sets the standard for efficient, clean, pleasing kitchens. Contact a restaurant consultat today
and let us help you get your operations on track.
Photo by nrd