New Meaning for “March Madness”

Guest Post, by Kelly Walker.

Are Virginia restaurants wringing hands and moaning “Woe is me?” NO!

Obviously, these times are crazy and I know all of our Virginia restaurants are jumping through some crazy hoops and watching quiet parking lots and wondering just how long this will affect their business, but truly – this March Madness just makes resilient business owners get more creative and ABC Consulting has some great ideas for our Virginia restaurants: Clean your entire restaurant & Train your staff!

If you can clean and train, during this downtime, when the March Madness is over, you’ll come back, even stronger, when you reopen to the public.

Host Area:

___      Host Stand (shelves, monitors, phones, printers, baskets, pens, etc.)

___      Front Door (door, handles, benches/chairs, windows, etc.)

___      Menus

___      Pagers

___      Bathrooms (counters, soap dispensers, paper towel dispensers, trashcan, doors, door handles, stall handles, toilet paper holders, etc.)

Service Area:

___      Ice Bin in Beverage Station (burn all ice & sanitize bins)

___      Soda Guns or Fountains

___      Mini Fridges (shelves, doors, walls, etc.)

___      Rewash all Glassware (pint, coffee/teacups, etc.)

___      Rewash Plates

___      Rewash Silverware

___      All Trays

___      Counters in Service Area (back of kitchen)

___      Side Stations (shelves, counter, walls, doors, handles, etc.)

___      Monitors and Registers (POS, TV’s, Phones, etc.)

___      Dining Room Tables, Chairs, Booths, etc.

___      Condiment Bottles, Sugar Caddies, Napkin Holders, etc.

Bar Area

___        Ice Bin in Beverage Stations (burn all ice & sanitize bins)

___        Soda Guns or Fountains

___      Beer Taps

___      Counter Tops (back of bar)

___      Rewash all Glassware

___      Well Area

___      Bar Tools

___      Counter Bar Mats

___      Shelves (liquor bottles, plates, etc.)

___      All bottles (Liquor Bottles, Wine Bottles, Beer Bottles, etc.)

___      Fridges (shelves, doors, walls, etc.)

___      Bar Seats, Tables, Counters, etc.

___      TV’s and Remotes, Phones

___      Monitors and Registers (POS, etc.)

Try to work these cleaning methods into your employees side work, at the end of the night. For deep cleaning, outside of the COVID-19, make a quarterly schedule.

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About the author: Kelly Walker, Alcohol Consultant for ABC Consulting, has a great deal of experience in the hospitality industry. And she attended Johnson & Wales University in Charlotte, NC where she acquired a Bachelor of Science degree with a concentration in Hospitality and Event Management. With years of experience in the restaurant and event industry, she has cleaned and cleaned and cleaned bars and restaurants, with her teams. Her experience regarding VA ABC regulations (such as a record keeping, licensing, sales and inventory requirements), her educational background and over a decade of experience in the hospitality industry, gives her in-depth knowledge of how restaurants operate and what makes them successful. We appreciate her coming up with this detailed list, off the top of her head. She has a unique understanding and appreciation from an employee’s point of view. And this view gives her insight of how advantageous employees can be to the success of a business or how detrimental they can be to its demise. Proper training and motivating of employees is a passion of Ms. Walker, and with her management background, she is a key player to the ABC Consulting team.

*Disclaimer: This article and its contents represent the opinions of the author only and is not intended to convey or constitute legal advice. ABC Consulting is a private consulting firm, in no way do we represent the VA ABC Authority. You should not act upon any such information without seeking qualified professional advice, based upon your situation.

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