the entrance and exit of kitchens and placed at eye level to ensure that they are not missed.
An efficient kitchen cleaning regime where all members of staff automatically clean down surfaces after using them – and wash and dry their hands at frequent intervals – will impress and reassure the diner on the other side of the viewing window. The use of clean disposable kitchen cloths and hand towels will also create a more hygienic impression than sodden dishcloths or grubby textile towels. And hand washing facilities should be plentiful and visible to all.
Waiting staff should be aware of the fact that they are constantly on show and should act accordingly. Clean, smart uniforms and close attention to personal hygiene are of paramount importance. And the table décor should be faultless since any tablecloth stains or cutlery smears will be a warning sign to the customer that cleanliness may not be a high priority.
Smart, cohesive cleaning and hygiene systems in the kitchen will go a long way towards creating an impression of neatness and order. The Tork Reflex Singlesheet Centrefeed, for example, is housed in an easy-to-clean dispenser that protects the paper inside before use. It is available in a portable version and a wall-mounted dispenser according to customer preference.
Colour-coded cloths will also support order and control, making it clear to diners that staff are using different cloths on surfaces where raw meats are prepared; where nuts and other allergens are being handled etc. Tork Coloured Long-Lasting Cleaning Cloths fit the bill here.
It is not only the kitchens and meals in restaurants that are being photographed and judged by the public: the washrooms are also being assessed. And these can have a major influence on the diner’s overall experience.
www.tomorrowsfm.com
In a recent study, we at Tork interviewed more than 3,000 people from six European countries to gain some insights into restaurant attitudes. While poor service and a long wait for meals were the most common gripes, around 55% of diners considered clean and sanitary washrooms to be of major importance when dining out.
More than 80% of respondents said they believed a dirty restaurant washroom to be a likely reflection on standards in the kitchen. And more than 75% said they would not return to an establishment where the toilets were unclean, with 25 vowing to walk out if they encountered a dirty washroom.
So clean, pleasant and attractive washrooms are an important asset to any restaurant. All dispensers should be easy to clean and reveal no visible fingermarks. Automatic taps and touch-free dispensers will help to reduce the number of fingerprints, while continuous flooring and wall coverings will be easier to clean than tiles with grout lines. And this will keep the premises looking cleaner for longer.
Fresh flowers, luxury soaps and high quality hand towels will show an extra level of care and impress the diners, while aesthetically-pleasing units such as the Tork Image Design Line of dispensers – which team stainless steel casings with a sleek black plastic trim - will create an upmarket ambiance.
Covid-19 has made us all more aware of the need for impeccable cleaning and hygiene – particularly in those public spaces where we go to eat and socialise. So restaurants need to play their part and reassure us that everything possible is being done to adhere to exacting standards whether it is in the kitchen, front-of-house, or in the washrooms.
www.tork.co.uk TOMORROW’S FM | 55
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