Elbow GreaseExtract 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. |
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