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.
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