We’ve all heard the old saying about “a stitch in time,” and that definitely applies to your restaurant kitchen equipment. There are a lot of other popular sayings, such as “if there’s time to lean, there’s time to clean,” “if it only takes two minutes, spend the two minutes,” and many others. But they’re all true. Complacency is the silent killer in any operation, and unpopular tasks are unpopular for a reason. That’s why it’s so important to instill a culture of pride in cleanliness. In addition to making sure that the food is safe and the equipment remains operational, it can also have a huge impact on employee morale. No one’s too important to pick up a rag or a mop, and there’s no such thing as “not my job.”
Read More
