Top 10 Things To Know About Restaurant Dishwashing

Total Food Service sat down with John Bauer, Products Research Manager at P&G Professional to discuss the Top 10 Things To Know About Restaurant Dishwashing.

1. Always consider your guest’s total experience.

Not only is clean noticeable, it really is a valuable investment. How clean your restaurant, dishes and silverware are affects how your customers perceive you and their likelihood to return, or go elsewhere.

2. Don’t (only) blame the machine.

A great clean involves not just your dish machine, but the right dose of chemicals and sanitizer, dispensing equipment, temperature and proper rack loading.

3. Know your water.

Your water source can cause problems you aren’t aware of such as higher energy costs, operational issues and inferior cleaning results.

4. The right chemicals can save you money.

Help save costs in your kitchen by using cleaning chemicals that get your dishes clean the first time.

5. Don’t overload.

You may be putting more dishes through per rack, but overloading your machine can reduce the machine’s ability to clean and will lead to more rework if the dishes aren’t clean.

6. Train your employees.

Explore free online training programs like P&G Professional’s University to help ensure you’re up to speed on current kitchen cleaning solutions.

7. Lime scale wastes energy.

As your dish machine creates lime scale, it uses more energy to hold the right temperature and takes longer to dry dishes, both of which increase your energy bills.

8. Enforce cleaning and disinfecting protocols.

Train employees to clean and disinfect, particularly when dealing with the removal of difficult soils. Always adhere to the Board of Health recommendations for temperature and sanitizer usage to prevent microorganism contamination.

9. Build up can damage your machine.

Your machine cleans less effectively with lime scale build up. Lime scale build up can cause nozzles to clog, costly labor, time to delime ​and microbial growth.

10. Demand high quality service.

Quality service and regular preventive maintenance programs are keys to successful dishwashing operation.

P&G Professional leverages P&G’s scale, trusted brands, and strengths in market and consumer understanding to meet the specific business needs in a wide range of industries, such as foodservice, building cleaning and maintenance, education, hospitality, and care homes. Contact Tom Finnochio, P&G Professional at finnochio.ta@pg.com for more information.