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Elbow Grease

Extract from Casual Dining Magazine

December 2016

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In an industry where bad news travels fast, practicing a high standard of cleaning and hygiene can make operators shine brightly during service.

There's been a bit of change to cleaning and hygiene practice in the hospitality sector recently. In July 2016, the British Hospitality Association launched the Industry Guide to Good Hygiene Practice: Catering 2016 which updates caterers on modern issues and topics such as allergens, cross-contamination, cooling and training.

With the handling, cooking and eating of food being the main activities within a restaurant, customers need to be sure that they can do the latter without worrying about the first two.

First impressions count too and the one area that a customer spends most of their time in a restaurant is the dining room. As soon as they walk through the entrance, they should be greeted by presentable staff and sat at a clean table with sparkling cutlery and glasses. Untidy, dirty or even just disorganised dining areas can quickly have a detrimental effect on a customer's perception of a venue.

"Many back-bar areas and kitchens are now in full view of the customer," says Bob Wood, director of DC Warewashing & Icemaking Systems. "What may have previously been hidden from the customer's view must now be viewed from the customer's perspective and the impression it gives the customer, either adding to or detracting from a positive dining experience" Wood adds. 

Read full article in Casual Dining Dec 2016 issue ...



 

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