TOP RESTAURANT TIPS Resources

Green Chemical Solutions

2011-02-08T00:00:00-05:00

Unfortunately, among some there is still a commonly held misconception with in the restaurant industry that the use of green chemicals means a sacrifice of cleaning quality and performance. Some believe that because a cleaner is termed as environmentally-friendly, it is labeled as something that it is not as potent as readily available commercial cleaners. Green chemical solutions are now proving not only to be as effective as traditional cleaners, but also that they tend to be safer cleaning choice.

We all know that serving food entails a lot of thought, care, and meticulous processes in order to keep a restaurant clean and to ensure that the food is always safe to eat. There is wide choice of green chemical supplies available for restaurants. These include steam cleaners, stain cleaners, carpet cleaners, tile and flooring cleaners, disinfectants, deodorizers and more.

Here are some most practical green chemical solutions for your cleaning needs within the restaurant:

• Tile and grout cleaners – Most bacteria thrive on surfaces that are exposed to humidity. The humid environment allows them to breed fast and spread to other things like food and cooking materials. Getting green tile and grout cleaners make sure that they break down the impurities and make it easy to wash and clean them away.

• Carpet cleaners – For the restaurants that have carpeted floors and surfaces, it’s a nightmare to constantly vacuum each day. One should remember that vacuuming the dirt away is not an assurance that nothing is left down there. Vacuuming should be accompanied by green carpet cleaners that have ingredients which lock in dirt, crystallize them and make them ready to be vacuumed away completely. All this is done without leaving any toxic cleaning residue behind.

• Degreasers – Grease can create a nasty cleaning problem. Often times, the chemicals used to breakdown grease chemical bonds contain very strong toxic materials. While these chemicals do a wonderful job of removing grease, they often leave behind toxic residue that can end up contaminating food. Thanks to green degreasers now oil, wax, silicones, etc. are easily removed all the while not leaving behind any toxic byproducts.

• Hard surface cleaners and disinfectants – The fast-acting ingredients in green cleaners and disinfectants break through tough dirt, grime, and stains; all are easily broken down and at that point can be simply wiped away. The roughest cleaning jobs are now answered by green chemical solutions as their ingredients repel one another, thus assuring that nothing is left on the surface, and one round of cleaning is enough to get the job done.

Green chemicals are the very best choice in ensuring a clean toxic free environment. Trusted Green chemical suppliers assure that your money is not going to waste; green chemicals are as effective as commercial cleaners, often times performing even better!

Restaurants value their customers’ health and satisfaction. Cleaning and sanitizing is of constant concern. Safe, effective, and powerful – choosing to go green is the right choice to make not just for your business, your customers’ and staff’s health, but also a better choice in protecting the environment.

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Zone Cleaning In Restaurants

2011-02-07T00:00:00-05:00

The food industry imposes strict guidelines when it comes to cleanliness through out all areas of a food establishment. Restaurants must give special attention to ensure that everything is not only clean but properly sanitized as well. Whether it is your restrooms, sink areas, or counter tops, cleaning and ensuring all areas are bacteria-free diminishes the risk of illnesses or other health concerns in your establishment. Zone cleaning is a cleaning practice that seeks to ensure all areas of your restaurant are not only being cleaned properly, but being done in such a way that it works to reduce the risk of cross-contamination through out the restaurant.

The core principal of zone cleaning is as it sounds the division of your restaurant in to small manageable zones. Each zone is then assigned to a particular group of employees. Each zone as assigned has its own set of cleaning materials and supplies. Each zone is expected to adhere to a specific cleaning schedule. The majority of restaurants employ some form of zone cleaning as it is the most effective way to organize a group of people to a single task. The most common break down of zones and assignments are as follows:

• The Kitchen: This zone includes the cleaning of all cooking appliances and kitchen surfaces. Removal of all kitchen waste as well as cleaning the grease trap also falls under this zone. Most commonly this responsibility falls on the kitchen staff.

• Dining Room: This zone includes all the cleaning responsibilities of the dinning room area. From floors, to tables, to windows, this responsibility is traditionally that of the wait staff. Also, included in this zone when applicable is the server beverage station.

• Restrooms: This zone while being one of the most important is often one of the most overlooked. As most restaurants do not employ restroom attendants, there are not any employees who work directly with the restroom on a day to day basis. The old adage out of sight out of mind can not apply here. The responsibility to maintain the cleanliness of all restrooms throughout the facility generally falls on the support staff, such as bus boys, runners, and hostesses. While it is not a job that anyone particularly wants, it is a job that must be attended to.

Another important element when creating a zone cleaning structure is the implementation of assigned cleaning stations. For each zone there must be independent cleaning supplies. This simple aspect of zone cleaning will serve to greatly reduce the possibility of cross contamination through out the restaurant.

Zone cleaning is a simple practice that helps to ensure the cleaning standards of your restaurant are being met. It gives organization to basic cleaning necessities and creates accountability for specific areas within your restaurant. Zone cleaning is just one of the many cleaning practices that will help to ensure the health and safety of not only your guests, but your employees as well.

All About Employee Shoes

2011-01-30T00:00:00-05:00

Hello Folks,

It's been a few weeks since my last post and certainly apologize for the distraction. However, I am back at it, I think, and have a few short articles I would like to share with you this week. I started to discuss Greasy Floors and continued the theme with an article on Proper Mat Choices in December. I would like to touch on a topic of shoes in the food service workplace to put an additional touch on this very important part of the industry.

Choosing the right footwear for any occasion is as essential as deciding on whether you want to go to work or what breakfast you want to have. Every product is made for a special purpose and is designed to help you as a customer improve and maintain your performance well. When we talk about restaurant employees and proper footwear, what is the best option to pursue? Is anything flat and made out of rubber good enough for the staff to perform safely at their best?

People have taken correct footwear for granted for far too long. Ensuring the use of proper footwear will help prevent the risk of slips and falls, especially in the food service industry. The article on reducing slips and falls points out a huge number of people every year are brought to hospitals in need of treatment due to preventable slip and fall injuries.

The best shoes for employees are ones with soles made of non-slip materials. These include chef shoes, chef clogs, slip resistant footwear, best shoes for standing, and even restaurant safety shoes. These shoes are manufactured specifically with the functions of the wearer in mind.

What would are the best non-slip shoes for your employees? If they include these, then you’re making the right choice:

• Heel and Sole Material – The material used in the heel and sole of the shoe is important; this is main factor in determining how slip-resistant the shoe will be. Pliable and softer material has the tendency to grip tighter on to a surface rather than harder and heavier rubber materials.

• Tread Patterns – Shoes that have tread patterns going towards the direction of movement are not advised. Tread patterns need to be against the direction of movement this will help stop slips from occurring by providing more stability for the wearer.

• Closed and Enclosed Areas – All though slips and falls are the main concern in regards to foot wear, other factors do come in to play. Depending on the role of a particular employee, some shoes may need to be closed or enclosed. Usually, it is best to choose footwear that doesn’t hold liquid in. When water or other liquids are trapped in a shoe this can lead to cross contamination through out the restaurant.

• Dry and Wet Tests – Test if the shoes are able to perform well on both dry and wet situations. There is no better way to be certain about a specific type of shoe than by trying it out in various conditions.

Finding the right shoes for your employees will greatly reduces the risk of slip and fall incidents. Match it with correct (flooring materials) and (proper cleaning practices), and your risk of accidents will be greatly reduced. What is even more appealing is a lot of suppliers now provide stylish designs to meet the needs of restaurants owners and operators who want the look of sophistication all the while maintaining a safe and effective environment.

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Restaurant Decorating Tips

2010-12-29T00:00:00-05:00

In choosing to dine at a restaurant establishment a pleasant and unique dining experience is something everyone looks forward to. Customers will often give a pre-dining judgment the moment they see the façade of your place. As they enter, they notice your establishments flooring and the decor that accents your walls. As they are led to their table and proceed to sit down, they will be taking note of the feel and comfort of their chairs. Centerpieces or candles are gazed upon; tablecloths and runners are examined. Your china or dinnerware catches their eye; they notice how fine the stem of the wineglass is. Your guests look around and become aware of the wallpaper or the chosen painted color scheme of your walls. They will soon be ordering their food and enjoying the music that fills the air. Providing a unique and enjoyable ambience serves to better ones dining experience and must be carefully planned out.

It is important to decorate your restaurant in a way that it is attractive and very appealing to your guests. It should evoke positive energy; exciting them with the feel and theme of your restaurant.

Restaurant Decorating is a big factor in setting the mood of a restaurant. Dining is something that must be relaxing and fulfilling. Tie together your interior decorations with planned themes. Choose a theme that connects all the pieces together – lighting, dinnerware, flooring and carpets, flower arrangements, etc.

Here are some Easy Restaurant Design Tips that will help raise your restaurant’s spirits and provide a great look and feel to your establishment:

• Exterior Look
Before even walking through the door, a customer’s attention will surely be caught when he or she sees how elegant, captivating, or striking your façade is. Take care to provide exceptional landscaping outside when possible. Give your guest a great first impression that will make them want to enter your restaurant at once.

• Paint
It can be hard to choose the most flattering paint for your walls. With so many colors and shades to choose from, it can be difficult to make the perfect choice. To help you with this dilemma, go back and reflect on your chosen theme. Does your theme require a warm or a cool shade? Will your theme demand prints for a bolder look or floral wallpaper for a more feminine feel?

• Lighting
Proper lighting illuminates the whole restaurant setting. It can brighten up dark areas and can provide ample light to each and every dining table. Lighting sets the mood, it provides depth to your guest dining experience. There are countless lighting options available, with this in mind, choose lighting that will compliment your intended theme.

• Artwork
Artwork provides a sophisticated and aesthetic touch to your restaurant. With a solid theme in mind chose art pieces that will support your overall decorating plan.

Great food and service is simply not enough. When planning out your restaurant theme it is important to create a wonderful and unique environment that will become planted in your guest memory and contribute to a superb dining event. Not only should restaurant owners feed the taste of their guest mouths, but also their taste in dining style.

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Recycling In Restaurants

2010-12-29T00:00:00-05:00

No matter what industry you’re in, you can make a difference by recycling. Recycling serves to help protect the environment not only for our future, but for future generation’s to come. The restaurant industry has warmly embraced this belief and is now generally very keen on taking steps toward responsible waste management. Creating a restaurant recycling program from your establishment is not only the responsible thing to do; it is a great way to cut waste disposal costs.
Statistically, restaurant waste is 76% organic and can be recycled. In fact, the Department of Public Works / Bureau of Sanitation shows us through Restaurant Food Waste Recycling that material can be turned into compost and nearly five trucks of waste can be eliminated each year. That translates to significant reduction in waste disposal costs for your restaurant.

When it comes to Waste Reduction and Recycling the easiest and least expensive product to recycle is paper. With this I mind, there are many paper products that can easily replace some of the most common disposable product purchases.

• Restaurants tend to spend a lot on paper towels and other paper products. Though we can’t escape the need, we can purchase products that are made of recycled paper materials. These products often cost less and have far less of an impact on the environment.

• Paper vs. Styrofoam: Paper containers serve the same purpose as Styrofoam. Styrofoam however, is notorious for its harmful effects to people’s health and the environment. Paper packaging can easily be recycled and will cost far less to dispose of.

• If your restaurant serves cocktail drinks that make use of solid stirrer, try using straw-style stir sticks which contain less plastic and cost less.

• When it comes to paper towel dispensers for your guest there are many cost effective choices. Automatic paper towel dispensers will dispense a limited amount of paper towels to your guests. This will save on paper towel costs all the while reducing your restaurants waste.

• Unfortunately, accidents happen quite often in the restaurant industry. Discarding of broken glass and dinnerware can be quite costly. Rather than throwing glass or ceramics away, why not recycle it or sell it. Glass is easily recycled and when it comes to ceramics, people often recycle china to produce mosaic art, jewelry, and decorative pieces. With a little research you are almost certain to find a company willing to purchase your broken dinnerware from you.

Recycling in restaurants is easy and beneficial to the environment. Engage your crew in recycling drives and learn how to dispose your waste correctly. You are not only helping the environment but you are helping yourself as well. Cost efficient and environmentally conscious; what a wonderful combination.

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Talk about Greasy Floors

2010-12-12T00:00:00-05:00

With slips and falls a constant concern in the restaurant industry, avoiding greasy floors is an absolute must. In general the highest traffic areas within a restaurant are the kitchen and the dining areas. All things travel from the kitchen, even grease; when working and planning to prevent greasy floors and surfaces, start by focusing your attention there. Grease is the leading cause of dirty surfaces, which left unattended will inevitable lead to slippery floors and tiles.

When preventing greasy floors one must consider to very important factors: Flooring and Cleaning Practices in regards to grease.

1. Choosing the Right Flooring

Flooring choices in the kitchen are one of the most important factors when seeking to reduce slips and falls. While a brilliantly shiny floor looks wonderful, in the kitchen that type of flooring may be a poor choice. When it comes to flooring options, there are a lot of choices available. One can choose from ceramic tiles, concrete, rubber, or vinyl. Ceramic flooring is popular and environmentally-friendly because of the absence of petroleum. Concrete is an inexpensive choice and gives you room to be creative when it comes to designing it. No matter what your flooring choice is, covering it with mats in the kitchen is a must. Rubber mats will provide the best protection from a greasy, slippery floor. Mats are simple to clean and they go a long way in preventing unfortunate slips and falls due to potential grease build ups.

2. Floor Cleaning Practices

Grease is a by-product of the food we eat and when left neglected, becomes the main reason why slips and falls occur in the kitchen, and unfortunately, even in the dining room. Creating a suitable cleaning routine for all restaurant floors is an absolute must. Only by following the prescribed cleaning schedule and ensuring the use of a quality degreaser can you reduce the risk of having a greasy floor.

There are many cleaning agents available, but when it comes to your floors, ensure that you are using a product that specifically contains a degreasing agent. Along with traditional cleaning agents there are many green degreasers available. A green degreaser will help to break down the chemical bonds of grease and will make the cleaning of your floors far easier and effective.

Pay close attention to the two main factors that can lead to greasy floors and you may rest at ease. Grease problems start in the kitchen. Take appropriate care to stop it there and you will be saving your self the headache of grease being tracked all over your restaurant. With the aid of proper flooring and a quality degreasing agent; greasy floors will not be an issue for you establishment.

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Proper Mat Choices in the Restaurant

2010-12-12T00:00:00-05:00

Proper mat or flooring choices play a huge role in determining the safety of your employees and customers within your restaurant. Slips and falls remain the greatest cause of injury within the food service industry. This should serve as a wakeup call for those still taking advantage of cheap flooring materials, paying no attention how well these flooring options perform in regards to safety.

There are many different areas that comprise a restaurant each of which requires special attention when it comes to mat placement and type. Where are water and other liquids being used? Where are spills often happening? Where is grease most commonly tracked? It may not be obvious, but special mat placement consideration is needed by sinks, washing areas, dish pits, stoves, counters, refrigerator/freezer areas, and any path by which food in pots or pans are usually moved or transferred to another preparation area. Through identification and consideration of these areas, there will be a better understanding of what high-risk areas exist and how one can make these places safer.

Usually, mats are composed of different materials and compositions targeting specifically what they are preventing. There are many flooring options available. The most usable and most affordable are mats composed of rubber components. Don’t like the look or feel of rubber, why not try green flooring options, which are also readily available.

• Food Service Mats – These mats are manufactured with rubber surfaces and punctured with holes for better drainage of water or other liquids that may be spilled on them. These mats are best placed by the counters where food is prepared and by stoves where spills are more likely to occur. They do not only make wiping or cleaning easy, but they provide slip resistance and comfort.

• Entrance Mats – Before entering the restaurant, these mats serve to help eliminate grime and dirt from the shoes of people entering an establishment. These types of mats will decrease the risk of contaminants being tracked into the restaurant.

• Lobby Mats – Often, lobby mats are used for imaging purposes; used to display restaurant logos or other images designed on them. While these mats serve an aesthetic function they also serve the vital purpose of reducing the possibility of a slips and falls on what would other wise be a bare floor.

• Bar/Host Area Mats – Placing mats in the areas where people usually wait can provide comfort during the hopefully short duration of their wait all the while helping to reduce the potential of a slip or fall injury.

Knowing the which kinds of mats to use in any particular area of your restaurant will help to prevent slips and falls or grime and grease deposit buildup, it also serves to grant comfort and less fatigue for both employees and customers alike. With proper mat choices within a restaurant, accidents are prevented and you are helping to ensure a more pleasant experience for your customers.

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Interested in a blog of your own? hcek out my other site at www.writeaboutblogging.com and learn step by step how to be up and running in just a few key strokes. I will also teach you how to advertise and monetize your site! You can subscribe now and be updated on new articles when they arrive!

Green Cleaning and Sanitation

2010-12-12T00:00:00-05:00

In line with the Green Revolution that aims to promote the implementation of energy-efficient and cost effective equipment and supplies along with green practices is yet another wonderful movement that is surely here to stay. Welcome Green Cleaning! Why settle with expensive products that not only cause harm to people but to nature as well? Green cleaning introduces methods that are aimed to make cleaning cost effective and efficient. Cleaning and sanitization are two powerful ways to help reduce bacteria and make sure that the food we consume is clean and the places we stay are disinfected. The paradox of the average business owner is the warranted concern over creating a clean work environment that is safe for food preparation all the while using toxic chemicals to achieve this goal. Little do people realize that, the more harmful ingredients can actually be in the cleaning containers themselves!

Green chemicals are usually plant-based, non-toxic, and environmentally safe products. Biodegradable products are now within easy reach and they serve the same purposes as any other normal chemical cleaner would. Green chemicals are now made safer because of their varied bases. Instead of glass cleaners that are ammonia-based, why not try vinegar-based ones? They’re as effective and less harmful. To help keep your floors shiny why not try water-based or vegetable-based cleaners instead of petroleum ones? Your reputation as a food service establishment is based on not only on the quality of your food, but the cleanliness of your restaurant. Switching to green cleaning products can help ensure a clean environment with out the concern of chemical cleaner food contamination.

Purchasing and using green cleaning products is just one aspect of green restaurant practice. When it comes to other green practices, one should make the most of renewable products. There is a wide array of bio-renewable materials that have carbon sources which can be renewed in the average life of a human being. Say goodbye to plastic and rubber because renewable products are the way to go. Less energy, less usage of fossil fuels, and less carbon dioxide keep Mother Nature happy. Through renewable products, convenience and efficiency do not have to suffer. Bio-renewable products still perform as other product would, only they are safer and in many cases are more cost efficient.

One industry wide problem that most restaurant owners and managers face is waste management. Worry no more, for there is a green solution to this problem as well. Through new and proven waste reduction practices, more and more restaurants are eliminating less and less every day. Green waste reduction programs help businesses to evaluate their operations and work to find waste reduction policies which ultimately save money. One of the most commonly utilized practices is the creation of a recycling program. The successful implementation of a restaurant recycling program will significantly reduce the amount of waste that is being produced. Other practices include a switch to re-usable products as opposed to disposable. With a little research and thought, your food service establishment can not only save money, but lead the way as a responsible contributor to the Green movement.

The concept of living and operating green is rapidly growing. In looking further at the many green solutions out there it is clear that going green in our restaurants is not only the responsible practice to adopt, it is one that will increase profits as well.

Choosing Your Blogging Model

2010-12-07T00:00:00-05:00

I wrote an article on my other site at www.writeaboutblogging.com about how to choose the right niche to write about as a blogger and thought it would be a good idea I share it with you, my Restaurant Focus audience! I decided to take it a step further and make a presentation for you to watch instead. If you want to read the article, in its entirety you can see it here now!

As I continue my growth in this interent stuff, I found it pretty cool to make a flash video using a presentation format and so I want to share it with each of you!

I hope you enjoy it! Please press the "LIKE" button if you share my thoughts! I very much appreciate it!

Restaurant Turnoffs

2010-12-03T00:00:00-05:00

We all have our own likes and dislikes in life. Our own interests will greatly shape our perceptions in life. When confronted with new situations, we inevitably make a decision about how we feel, good or bad. Changing a first impression is nearly impossible to do. When it comes to restaurant management making a wonderful first impression is paramount. If your restaurant can make a positive first impression there is an outstanding chance that you will have made a customer for life. No matter what their position is, employees must be careful when serving your guests. Provide quality service and quality food, and you are certain to make a lasting positive impression on your guest. Avoid these common customer turn offs and you will be well on your way to providing exceptional guest service.

We are only as good as our employees:
It is said that poor customer service is the fault of management. Why? As a restaurant manager, he or she is in charge of maintaining all that is going on. Once an employee is hired for your restaurant, they are now part of your group that works and cooperates with one another to provide excellent service to your guests. If an employee is complained about by a customer, hear the customer’s reason out before making any judgments. Managers are responsible for their staff; so, from the beginning, they must be trained properly and educated on the importance of quality customer service.

Meet your guest’s expectations:
Keep it simple! Nothing is more frustrating to a customer than when they do not receive all that they expect. Understand the needs and expectations of your guest and always strive to meet them.

Cleanliness is next to godliness:
Cleanliness is one of the most important factors in the restaurant business. If a customer perceives that your cleaning standards are sub par they will immediately form a negative perception of your establishment and in all likelihood never return again. Implement clear and concise cleaning standards throughout your restaurant. When it comes to first impressions, the cleanliness of your restaurant will be the first aspect your customers will take note of.

People on the phone are guests too:
Not only is it of vital importance to provide your guest with wonderful service while in your restaurant, it is important to keep in mind that people calling your restaurant need wonderful service as well. Proper telephone etiquette should always be observed when inside a restaurant. When it comes to phone etiquette, keep in mind the importance of attentive, timely responses. Ensure that your staff is properly trained on how to convey themselves on the phone. Make certain that people are not left indefinitely on hold regardless how busy your restaurant is at any given time.
When it comes to making a lasting positive impression on your guests; ensure that you do not succumb to common restaurant turn offs. Well trained staff is the key to avoiding the most common pit falls. Ensure that your staff understands their duties in regards to customer care. In the end, we are only as good as the people who are work for us.

Employee Hand Washing and the Importance of It

2010-11-30T00:00:00-05:00

Most people do not know how extremely deadly bacteria and other germs can be. Bacteria lurk on almost any kind of surface and they dwell in places most people wouldn’t even think of. There are a lot of diseases that can easily be spread through physical contact and without washing hands properly cross contamination is a real threat to your loyal customers.

All too often people take hand washing for granted. Many believe that rinsing, soaping and drying is enough to make our hands clean. The U.S. Food and Drug Administration explains that hand washing is effective only if hands are cleansed with antibacterial soap, clean water, rubbed vigorously for a few minutes, and then dried well.

Johnson County, Kansas' Environmental Department also tells us that good hand washing can help prevent food borne illnesses from spreading from one person to another. Why is effective hand washing so very important? Only through frequent and appropriate hand washing can you assure your hands are free of deadly bacteria and other contaminants. In the food service industry, appropriate hand washing procedure is on of the single most effective tools in reducing the risk of cross contamination. When it comes to hand washing procedures follow these simple steps:

1. Rinse your hands. Make sure that the water you use is clean and warm.

2. Use soap (antibacterial soap is recommended) and apply it all over your hands. Make sure you cover each finger, the surfaces of the hands including the front and the back, between the spaces of the fingers, around and under the fingertip and fingernail area, and all over again

3. Rub your hands together vigorously for approximately one minute. Unless you happen have a stop watch next to every sink a great way to keep track of how long you have been rubbing your hands together is to hum or sing the “Happy Birthday” song to yourself (or do it all together if you want everyone to engage in an interesting song number.) Then, sing it one more time as a matter of good measure.

4. Rinse the soap off with warm, running water.

5. Dry your hands off with an automatic dryer, paper towels (single-use), or a clean towel.

Educating employees on when to wash their hands is crucial too. Develop the discipline of appropriate hand washing procedure in your employees. Encourage them to take the time to clean their hands. All Food Business shares the time and situations when it’s best to wash our hands well:

• After using cleaning materials or after cleaning zones in the restaurant
• After using the restroom
• After handling and taking the trash out
• After preparing and cleaning ingredients
• After sneezing, coughing, holding soiled aprons or cloths or other materials
• After smoking, chewing gum, eating, and drinking
• After holding parts of your body like your hair and face, etc.
• After clearing out tables and counters, or mopping up the floors

*It is also important for the employees to keep their fingernails cut short, kept clean, and not wear nail polish.
As the manager of your business, make sure that you provide your employees with usable sinks and clean bathrooms. Constantly check if the supply of antibacterial soap is enough and is effective. Provide regular, short trainings on hand washing and be open to questions and updates or new researches on effective hand washing.

If the employees practice this each time, they will be able to carry this habit with them wherever they go. Not only are they making a healthy move, they’re also keeping in mind the health of the customers.
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Green Kitchen Equipment and Supplies

2010-11-24T00:00:00-05:00

Going green has definitely become more than just a fad. It is amazing to see the food service industry answer the call to take part in the green revolution. Restaurateurs and food enthusiasts alike share the awareness that our environment may not be able to continue to sustain us as it has in the past. In line with this, going green means taking the necessary steps in utilizing green kitchen equipment and supplies that are not only efficient, environment-friendly, but also good friends to your bottom line.

In response to growing energy costs there is a great need for the implementation of energy saving policies. This can be addressed by choosing only the most energy efficient products available to reduce your energy consumption. When choosing energy-efficient equipment you are purchasing a product that will not only last longer but will help to reduce your operating cost. More efficient operation translates directly into lowered energy bills and greater profits. With this in mind over 60 percent of restaurants made the choice to upgrade their kitchens with energy-saving equipment over the past two years. They have proven that getting energy-efficient equipment really goes a long way.

Green kitchen equipment proves to be more efficient when it comes to performance and long term life expectancy. A restaurant that utilizes energy-efficient equipment can save as much as $15,000 a year! Furthermore, there is a program led by the U.S. Environmental Protection Agency and the U.S. Department of Energy known as “Energy Star.” Energy Star promotes the use of products that save energy and help the environment. Equipment and supplies marked with the Energy Star seal are reviewed and certified by the organization to save on energy bills. Invest in these, and you invest in a more cost effective business. Go to my other article on Energy Star Equipment for more on profitability.

Just how sustainable can these products be? Well, let’s say that the environment is not an issue to you (but I do hope it is!), going green becomes a worthy investment in the long run. Natural resources are being saved because you chose to buy environment-friendly materials. Partnered with appropriate use and proper maintenance your energy efficient products are going to be saving you money for a long time.

Deciding to go green with your restaurant is a huge step to helping the environment and the many generations to come. It is crucial to think ahead and to be wise when buying the things you need. With green kitchen equipment, not only will you save money on bills but you also be playing your part in helping to sustain the environment. It is important to realize that energy-efficient equipment and appropriate green choices work hand in hand to help make your restaurant a booming success and a friend to the Mother Nature.

Reducing Slip & Fall accidents in Restaurants

2010-11-24T00:00:00-05:00

www.bls.gov/Here are some facts that might make you hold on to your seat: The Bureau of Labor and Statistics states that the third major cause of injury in the workplace is a slip and fall injury. Moreover, the single chief cause of emergency room cases are yet again slips and falls. And if you think it ends there, think again. There are 540,000 reported cases of slip and fall injuries in North America every year, and that’s North America alone. How can an accident that seems so foolish and simple become such a great cause for alarm around the world? Are people just becoming too clumsy or perhaps the floor is just always a bit too slippery?

When it comes to the functionality of our apparel one the most commonly neglected is our shoes. It is important to get the right kind of shoes for the activity one will be engaging in. We get trainers or rubber shoes for exercising, fancy high heels for parties, and comfy flip flops for the beach. But what kind of footwear do should we use when at work? For those who are employed in a restaurant, shoes that are slip-resistant are the best ones to wear. Shoes with good balance, grip, and guide make it easier to move around quick without worry of slippage or lose of balance.

Now if you think only the servers and staff are prone to slip and fall injuries in restaurants, then you better think again! Customers are also prone to these accidents and it is important that everyone is aware of how and why this can occur. As restaurant owners and managers can attest, a shiny clean looking floor is a must throughout your restaurant, but more than that one must give thought to whether or not the floor is slip resistant. In order to best ensure guest safety and to guard against slips and falls staff must focus on immediate response to spills on the floor. During cleanup and for a short while after, it is paramount that caution signs be placed near freshly cleaned areas. This gives your customers a clear warning that the floor they are walking on could be slippery and they should take extra care.

Using the right slip-resistant flooring materials will ultimately make a big difference in preventing these disastrous mishaps. Flooring companies have created breakthroughs in all kinds of anti-slip flooring technology products. These products really help prevent slips from happening. The materials are slip resistant, meaning the surface has the right amount of frictional strength to keep a person from losing their balance and slipping or falling down. It is best to focus on areas where slips are prone. Restrooms, drinking fountains, and the dish pit are some very common areas. Where there is water rest assured it is a good idea to provide some anti-slip flooring product. Clearly, investing in anti-slip flooring materials will help keep everyone in your restaurant safe and assured.

Maintaining your customers and employees’ safety is a must for any business. When safety measures are addressed and regulations followed, it gives everyone a feeling of being protected. Remember to ensure your staff is equipped with the right slip-resistant footwear, use anti-slip flooring materials, and respond fast to spills and messes in order to hinder an accident from actually happening. Good food, safe environment, and great service will always equal satisfied and happy customers.

Resume Zapper -

Restaurant Focus Blog

2010-11-21T00:00:00-05:00

I have been getting a ton of questions about how the new blog is going and if it's worth the time spent. I have to be honest with you, I have been having quite a bit of fun learning all of the ins and outs of blogging and have also found a few mistakes that I have made in getting this hobby off the ground and running. I have been able to learn so much about blogging in my spare time and the site is now beginning to generate some income which is pretty cool too! It pays for itself now which to be frank, it doesn't really cost me much to operate so anything above $30.00 a month is pure profit! This month the site has generated several hundreds of dollars in advertising dollars, which has been awesome!

My investment of time into it has been primarily about 30 minutes every other day and a couple of hours on the weekend and that's only because I decided to start a "How TO" blog about.....yes, starting your own blog! I have gotten all sorts of questions thrown at me like "Is it difficult to start A blog?" or " where do I begin Blogging?" and "How much does it cost to Blog?". Well the answer to these questions and many more are pretty simple and can be found on my new site. It's pretty darn inexpensive to start and pretty quick to get up and running. About the cost of a cheeseburger every month, maybe a cheeseburger, fries and a coke!

For the novice or beginner blogger, their are certain hings you have to learn in order to get your site recognized by google, build a list of followers and even monetize your site. It isn't difficult but believe me when I tell you, I have learned alot over the past six months and have improved my chances of success quite abit. To prove it to you, I want to show you how easy it really is and while doing so, introduce you to my new outlet that teaches the beginner everything I have learned and avoid some of my mistakes in the new blog site call www.Write About Blogging.com!

Is been pretty awesome learning all of the techniques associated with creating my own website, Restaurant Focus that I want to share those details with you in a Step by Step way. if you follow my new blog from the first article I have written so far, I will take you through all of the steps involved in essentially getting your own site up and running in literally 3 day or less, avoiding most of the mistakes that I made in the first go round. This will enable you to avoid the pitfalls and mistakes of a "newbie" and be ready to create a new stream of income in no time. So visit my new blog site www.Write About Blogging.com and learn how to create your own blog, blogging about topics that are near and dear to you or if you have a specialty on a particular topic, all the while making some additional money as a hobby. Just 30 minutes a day can create the opportunity to develop hundreds and even thousands of dollars a month all from the comforts of your own home or like me, my hotel room when I travel!

I am following a couple of big time bloggers that generate $10-20K a month and learning from them so that I can employ the same strategies on my sites. I have used a "cookie cutter" blogging platform called "Dork Websites" to manage my blog and if you decide to do it yourself and are interested in using this same model, click on the link to learnmore. click Here! Dork Websites. This host has been pretty cool for me as a beginner since I am no guru on code making, website design or internet marketer. It took all of the hard work out of getting set up pretty quickly.

So there you have it, my take on this whole blogging thing! It for me has given me an outlet to write about things that mean alot to me and I am thankful to each of you for giving me that opportunity! I have highlighted some text in my articles to so that you can click right through to those areas I would like for you to see.

If you are interested in learning more, sign up for my free newsletter and updates here! SIGN UP NOW! I am giving away a free gift to the first 100 people who sign up! Its an EBOOK that can show you how to drive traffic to your website and Explode your income earning potential call "20 Sure Fire Technique To Ensure Your Webiste Explodes!". It's a $19.99 Value and you'll get it for free just for signing up!

Warmest regards,

Vince

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Food Safety Practices

2010-11-21T00:00:00-05:00

When it comes to food safety practices there are two words, Storage and temperature. By maintaining your food in its proper place and in appropriate containers you are ensuring that it stays not only fresh, but healthy. Every type of food has an ideal storage temperature. By maintaining proper food storage temperature, you will increase the longevity of your food and ensure that it is safe for consumption.

The temperature at which you keep your food stored is one of the most important factors in maintaining safe food. In general it is best to keep your hot food hot, keeping it at above 135° F. If you have cold food, then keep it cold at 41°F. Maintaining appropriate food temperature slows the growth of bacteria and will help to greatly increase the safe shelf life of your products. Another significant factor in appropriate food storage is the type of containers you are choosing to keep your food in. Take note, it is advisable to store all food in air-tight containers. An air tight container will not allow moisture inside; this lack of moisture will hinder the breeding of harmful bacteria. When you need to store canned goods in shelves, clean those shelves and make sure they’re far from sources of moisture and they’re not easily penetrated by insects or other animals. It’s really about using your common sense on knowing where food is supposed to be stored. Ever wonder why the refrigerator smells a little nasty after a week of just placing different food and drinks in? It’s because of unsuitable food storage. Make sure to schedule regular defrosting days so you can take out what’s not good and create more space for what should really be inside.

Refrigeration and freezing food greatly adds to the safe shelf life of most any product. Almost all kinds of food can be frozen or refrigerated. Freezing to 0°F will hinder microbial activity thus increasing the period of time the food is safe to consume. If your food product doesn’t indicate what the best storage temperature is you can almost always freeze or refrigerate it. One of the best products that can be used to ensure proper food storage is a freezer storage chart. A freezer storage chart will show you the appropriate storage temperature and period for most foods. This will ensure, when followed that refrigerated and frozen foods are safe to serve.

Keeping your employees and customer’s safe starts with the appropriate handling and storing of food. If you follow these instructions and educate yourself about correct storage and refrigeration conditions, then it will not be much of a problem for you to continue practicing it. Remember that harmful bacteria cannot be seen but they certainly can be prevented. Store your food correctly and keep everyone safe and healthy!

Green Kitchen Equipment and Supplies

2010-11-11T00:00:00-05:00

Cross Contamination in a Food Service environment

2010-11-11T00:00:00-05:00

Cutting boards, raw beef, poultry, cooking utensils, unwashed hands, oven mittens, fresh produce, dairy goods, buzzing flies, and cooked meat; what do these things have in common you may ask? Well, these are just some of the things that are recognized as factors of cross contamination. Cross contamination is easily defined as the transfer of harmful bacteria from one source to another. Some people believe that once you wash vegetables or you scrub a mixing bowl that you have guaranteed the food is safe and your cooking surface sterile to work with. Unfortunately, this is not the complete picture. It is important to remember that harmful bacteria are invisible to the naked eye and it everyone’s job to go the extra mile in making sure that what you hold is clean and where your food is prepared is even cleaner. Studies have shown that most cases of food poisoning are directly linked to issues of cross contamination. Millions of people are affected each year because of improper handling and preparation practices in a commercial kitchen. In the food service industry your reputation is everything. Ensuring proper food handling and preparation techniques will ensure that your establishment is recognized as one that provides only the best quality foods.

Cross contamination of your foods can easily happen with hazardous effects if not properly addressed. When harmful bacteria originating from a specific source are moved to a high risk food such as a meat or poultry dish, whether directly or indirectly, there is a significant chance that the dish will become contaminated. Direct contamination happens when a bacteria source comes into physical contact with another food. This most commonly occurs when proper food storage practices are not being followed. Conversely, indirect contamination takes place when a source of bacteria is transported through a carrier and then comes into direct contact with another food. Some examples of indirect contaminators would be unwashed bare hands, unclean cooking equipment, and even wiping cloths. It is absolutely crucial for food service establishment owners and managers to be aware of the significant health risks posed to their guest if proper cross contamination prevention procedures are not followed. The effects of food poisoning from cross contamination are significant and in some cases may lead to death. However, utilization of proper cross contamination practices and procedures throughout your establishment will eliminate the risk of contaminated food being served to your patrons.

The best way to prevent cross contamination in your establishment is through regular education. Well trained restaurant and diner staff are far less likely to make food preparation mistakes that can lead to illness for your guest. It is not enough to enforce proper hand washing or clean equipment practices in your establishment. While these practices are important they are only a part of the story. A common mistake that people often take for granted is the belief that cleaning alone kills bacteria. This simply is not true. Harmful bacteria are eliminated only through sanitizing. It is important to know that only sanitizing with the help of safe chemical sanitizers will be sufficient to disinfect your workplaces of harmful bacteria. Simple measures like wearing hairnets and removing jewelry already mean a pound of safety, but without other measures in place, the job is not getting done and you are risking the health and safety of your patrons. While sanitation is your number one defense against cross contamination there is one more significant factor, bacteria reduction. Fewer bacteria, simply, have less of an opportunity to contaminate food.

In order to reduce harmful bacteria in a food establishments kitchen, it is important know how to separate the various types of foods from one another and to know how to store them. Foods stored properly and maintained at proper storage temperatures is the number one way to decrease bacteria growth. Maintaining sterile cutting surfaces will not only reduce the risk of cross contamination but it also serves to halt the growth of bacteria. When possible try to maintain separate cutting boards for meat, vegetables, and cooked food this will help to minimize bacteria growth and serve to reduce the risk of indirect cross contamination, H.A.C.C.P colors are a big plus.

Follow these tips and you will be well on your way to reducing the risk of food contamination. It pays to be smart when it comes to cross contamination prevention procedures and education. The presence of harmful bacteria is reduced when employees know how to sanitize their areas each and every time they prepare to cook their dishes. Do not risk your employees or your customers’ health. Clean and sanitize all the time. This way, not only will your food be safe to eat, it will be a great relief to know that people are enjoying your food and not becoming sick of it – literally.

Check out my other articles on Green Cleaning for Restaurants and Hand Washing Procedures for more ideas!

How to keep a restaurant ice machine clean

2010-10-21T00:00:00-05:00

As a restaurant operator, you should know that keeping your ice machine clean will save you money by making the machine more energy efficient, but did you know it could also save your life? In 2002, 80 people became ill and a Phoenix boy died after being infected with the Norovirus. The virus was traced back to contaminated ice.

People don’t tend to think of ice as food, but anything which is consumed by customers should be treated with the same cleanliness and sanitation guidelines as steak or mashed potatoes.

Safe ice practices consist of proper ice machine maintenance, regularly cleaning the ice machine, and proper procedures for handling ice.

Ice machine maintenance and cleaning

You know that ice machine operations manual you threw away after the system was installed? Find another copy. Making sure your ice machine is operating efficiently and the ice is safe to consume starts with cleaning the ice machine regularly and making sure the system is maintained, inside and out …and that means following the manufacturer specifications. The specifications should include the items listed below. If they don’t, give your sales rep a call and get clarification. Also, an ice machine should be professionally serviced at least once per year.

· Water filter: Change every six months to reduce unpleasant taste, odor and appearance by filtering out unwanted sediment and minerals such as lime

· Air filter: Just like with your HVAC system, a dirty air filter will prevent the machine from being able to draw in enough air, thus choking the system and causing it to overheat

· Condenser: A dirty condenser causes the machine to work harder, shortening its usable life

· Pipe joints and connections: Inspect for corrosion and leaks. Leaks waste water and provide the opportunity for unsanitary mold and mildew to grow. Corrosion could introduce additional minerals and sediment into the system

· Interior system components: Remove all ice and cycle ice machine cleaner through the system to remove mineral deposits and sediment buildup

· Ice storage bin: Remove all ice and clean interior with cleansing agent bi-weekly. Use antimicrobial products inside the storage bin. Clean all other ice storage containers, such as buckets, daily

Ice handling procedures

Most ice contaminants are introduced by humans, not by the ice machine. You may think that germs can’t survive in ice, but in reality, the cold actually preserves some microbes. Treat your ice the same zeal for sanitation as you treat the food in your restaurant.

· Never touch the ice with bare hands. If for some reason it must be touched, wear food service gloves

· Never allow an object that has been touched by human hands to then touch the ice. For example, don’t scoop ice out of the bin with a tumbler. Use a scoop with a handle and don’t throw the scoop back into the bin. Store it on the outside.

· Ensure that employees wash hands regularly

· Once ice has been removed from the machine for any purpose, never return it to the machine. To avoid waste, save the ice and use the water for cleaning non-food preparation surfaces, such as floors and windows

Your ice machine is as important as any other food preparation appliance in your restaurant’s kitchen. Maintain it regularly according to the manufacturer guidelines, keep it clean and sanitary, and train staff in proper ice handling procedures to keep it running efficiently and protect yourself and your customers from contamination. More on Ice Handling in a later post.

Conserving Water in Green Restaurants

2010-10-21T00:00:00-05:00

By some accounts, water is Earth’s most precious resource. Without it, there is no life. Although ocean’s cover more than 70% of the Earth’s surface, fresh water is a finite resource—one being rapidly depleted by explosive human population growth and environmental contamination. Green restaurants conserve and protect our dwindling supply of fresh water by reducing wasteful usage and eliminating toxic dumping.

Reducing Water Waste

On average, restaurants use almost 6,000 gallons of water per day. In a study of one restaurant in Largo, Florida, the Southwest Florida Water Management District (SFWMD) found this restaurant could reduce its water usage by 31%, for a savings of over $7,979 per year! None of the modifications the SFWMD suggested were prohibitively expensive, nor difficult to make.

Here are some areas I evaluate when working with restaurants on water conservation efforts:

Kitchen

· Ensure staff is trained to turn faucets off when not in use

· Only run dishwashers when full

· Reduce the flow to dipper wells (troughs)

· Replace automatic shut-off spray nozzles with low volume nozzles

· Fix leaks and drips in a timely manner

· When replacing old appliances which use water, install new Energy Star qualified models which use less

Bathrooms

· Install motion-sensored, automatic shut-off faucets in restroom sinks

· Replace flow rate in sink by installing low-volume faucet aerators

· Replace toilets with low-volume models

· Replace urinals with low-volume models

· Fix leaks and drips in a timely manner

Service

· Serve ice water only on request. To reduce impact to customer satisfaction, the Save Our Water website offers printable place cards that explain this policy to the patrons.

Cleaning

· Replace mop-and-bucket cleaning with steam cleaners

· Use a broom frequently throughout the day so that steam cleaning is not needed as often

· Don’t clean the windows, especially high ones, every day if they’re not dirty

Exterior

· Use a broom to clear debris from the sidewalk instead of a water hose

· Follow good landscape watering practices for your area, but adhering to policies such as watering in the early morning or late evening.

· Turn off automatic sprinklers when watering is not needed (like when it’s raining)

Never, ever throw environmentally unfriendly materials such as cooking grease, oil or cleaning chemicals down the drain or into the storm sewer.

For more information on how to conserve water in your green restaurant, visit the National Restaurant Association’s conserve initiative page, the Green Restaurant Association website, and the Energy Star website.

Choosing Flooring for a Green Restaurant

2010-10-21T00:00:00-05:00

Opening a new restaurant? Renovating an old one? Flooring will be one of your first and biggest choices. Floor must be laid long before walls are painted, furniture is placed, and customers grace the doorway. For the operator looking to open a green restaurant, green flooring choices abound. Unlike carpets, which contain many non-renewable, non-biodegradable synthetic fibers, stone, the quarrying of which leaves giant holes in the earth, or hardwood, which may result in deforestation, green flooring provides a clean, durable surface to build your restaurant upon.

Alternatives

The two most popular green flooring materials are bamboo and cork.

Bamboo

Bamboo flooring looks, feels and performs much like standard hardwood flooring, but it is created from the bamboo plant, which is a grass. The significance of being a grass, is that bamboo grows relatively quickly compared to hardwood trees, and the harvesting of the stalk does not kill the plant, so bamboo can be taken again and again from the same source plant. Bamboo is said to be harder than oak. It is also moisture resistant. Color and patterns vary according to how it is cut and installed. One caution, urea-formaldehyde, a source of volatile organic compounds (VOCs) is used in the manufacturing process of some bamboo flooring. If you’re going green, make sure you do your homework and get a truly natural product.

Cork

Cork comes from the cork oak tree, found primarily in the Mediterranean. As a flooring source it is both renewable and sustainable, as cork can be harvested from a tree every 9 years or so and the tree is not killed in the process. In addition to its fashionable look and durability, cork provides other benefits such as cushioning and sound insulation. Another great advantage of cork flooring is that suberin, the material which makes up cork, is also a natural insect repellant, and is resistant to rot, mold and mildew. Cork comes in a wide variety of colors and patterns, and each cork floor is unique. Maintenance of the cork floor is not an issue for the green restaurant operator, as it requires no harsh chemicals. A quick sweep, vacuum or damp mop of the floor will keep it sanitary.

Conclusion

Flooring is an area of restaurant design which might be easily overlooked when engineering or re-engineering the green restaurant, but there are natural flooring alternatives available for the restaurant operator that can provide a unique look to your establishment as well as protection to the environment.

Hand washing procedures for restaurant workers

2010-10-17T00:00:00-05:00

Experts agree: The single most effective method for preventing the spread of illness in a restaurant is to be sure every employee washes their hands regularly. The three most important factors in a hand washing campaign are when, how and communication.

When a restaurant worker should wash his hands

Hands must be washed and dried under the following conditions, at a minimum.

· Before starting to work with food

· After restroom use

· Between tasks

· When work has been interrupted, such as by a lengthy discussion or phone call

· After sneezing, coughing, using a handkerchief or tissue, using tobacco, eating or drinking

· After submerging hands in standing or cooking water

· When moving from raw food to ready-to-eat food prep

Switching from raw food preparation (such as handling uncooked meat) to ready-to-eat food preparation (such as mixing salad greens or pulling out dishware) is the single most common source of cross-contamination and a major source of food poisoning.

Workers who are not feeling well should never handle food nor work near food prep stations or equipment. Workers experiencing fever, vomiting, diarrhea, coughing, sneezing, or runny eyes or nose should be sent home.

How

Momma taught me how to wash my hands, but it is the job of a restaurant operator to ensure that every employee learns the same lesson. A quick swipe under running water does not constitute hand washing.

· Scrub vigorously with enough soap to lather for at least 20 seconds

· Be sure to cover backs of hands, palms, exposed portion of wrists and arms, length of fingers (top and bottom), between fingers, and under fingernails

· Use of a nail brush to remove debris from beneath fingernails is recommended

· Rinse with running water after scrubbing

· Dry on a single use paper or cloth towel, or use hot air hand-drying machine. Never wipe hands on clothing or cooking towel

In addition to following sanitary hand washing procedures, restaurant workers should adhere to the following guidelines:

· Cuts, wounds and sores must be covered with bandages. Bandages on the hands must be covered with food service gloves

· Clothing must be clean

· Outer clothing (apron) must be changed when moving from raw food prep to ready-to-eat food prep

· Food service workers wearing nail polish or artificial nails must cover their hands with gloves

· Hair restraints must be worn by all restaurant employees handling or preparing food

Communication

Restaurant business operators are responsible for training their employees in hand washing techniques and other food sanitation policies. Training is not always enough, however. The good restaurant operator communicates the importance of sanitation regularly. Posters may be posted above sinks and in restrooms. The topic must be discussed at team meetings, and the policies must be enforced for the sake of both customers and employees. I also believe in managing situations on the spot. If a manager sees an employee in a situation that has cross contaminated his hands, act immediately, your customers will appreciated it!

Into Every Restaurant, a Little Broken Glass Must Fall

2010-10-17T00:00:00-05:00

Or must it? Is ruined dinnerware simply a cost of doing business in the food service field, or an effect of improper handling? Reduce your restaurant’s operating costs and keep broken dishes from shattering your profits by training staff in techniques for safe handling of glassware, china and flatware.

The Problem

Whether you are opening a new restaurant or struggling to eek every cent from an ongoing concern, constantly replacing lost tableware can be a budget buster. What’s more, employees can be injured when tumblers burst in their hands and customers can be off-put by chipped plates or corroded spoons.

The Solution

Training your staff in a few simple tableware handling techniques can save your restaurant’s assets. Instruct employees to handle dinnerware gently and to be quiet. Not only will this softer approach result in less breakage, but will foster a more pleasant atmosphere for the patrons. No one likes a noisy restaurant.

Glassware

Glassware may fracture as a result of either thermal shock (rapid change in temperature) or mechanical shock (contact with another material such as a beer tap, flatware, or other glasses). To minimize damage:

· Handle glasses one at a time; never pick up in “bouquets”

· Never expose cold glasses to hot water or surfaces, or hot glasses to cold water or surfaces

· Avoid glass-to-glass contact in racks or on trays

· Never stack glasses

· Don’t put flatware into glasses while bussing

· Never scoop ice with glasses

China

Not only is breakage a concern with china, but discoloration and scratching of the glaze can ruin a dish as well. The following guidelines can reduce your losses:

· Never allow dirty dishes to build up in the kitchen

· Sort dishes on bus trays. Never stack different size dishes together or allow flatware to be placed on the china.

· Never put a cold plate into hot water or a hot plate into cold water

· Remove scraps with rubber scraper or water spray only, not harsh scouring pads

· Don’t overload bus trays

· Never stack dishes more than 16 inches high

· Ensure cleaning solutions are properly diluted

Flatware

Tarnished flatware can cause a customer to form a negative impression of your establishment before she even tastes the food. Follow the suggestions below to keep your utensils sparkling:

· Never allow flatware to remain soiled overnight

· Immediately presoak flatware

· Use only plastic or stainless steel containers for presoaking

· Do not presoak more than 15 minutes before washing. Dry immediately once washed

· Wash flatware only in high temperatures

The Results

Sticking to a few simple guidelines for the safe handling of glassware, china and flatware in your restaurant can help ensure that your customers are happy, your employees are healthy, and your bottom line is in the black.

Live Plants Make Green Restaurants Even Greener

2010-10-17T00:00:00-05:00

Many restaurants are constructed from materials containing the toxic gas formaldehyde and other harmful volatile organic compounds (VOCs). New restaurants have an even greater chance of being poisonous than old ones, as recently manufactured goods such as carpet, plywood, upholstery and varnishes show higher levels of toxicity than many older products.

Replacing all of your furnishings with green restaurant products may be pricey and time-consuming. But there is one thing every restaurant business operator can do to improve interior air quality quickly and without a tremendous upfront cash outlay: introduce living plants to the décor.

In 2009, the Medical News Today website published an article titled “Air Quality Improves When Live Plants Introduced.” The article cited a Korean study in which living plants were sealed in airtight containers, and then formaldehyde gas was pumped in with the plants. The study showed that in the containers with complete living plants, approximately 80% of the formaldehyde dissipated within 4 hours, while in control chambers with no plants, only about 7% of the gas was gone.

Ambience and Mental Health

The presence of living plants has also been shown to improve mood and mental health. A 2007 study by the Center for Health Design determined that the presence of plants reduced stress, maintained health (fewer reports of headaches and breathing disorders), and improved job satisfaction in employees. Employees surrounded by live plants took fewer sick days and reported more positive overall feelings.

Plants also create a welcoming feeling for customers. I know when I walk into an establishment flowing with bright green foliage, I feel a palpable vibrancy and a sense of being nurtured.

Choosing Plants to Fit the Restaurant Décor

Plants can be used to highlight a green restaurant’s theme—cacti (with spines carefully out of reach of tiny fingers and toes) for a western or southwestern motif, broad green leaves like those of a banana plant for South American cuisine, a delicate flower for a place espousing a country cottage feel. For the eclectic establishment, or just a restaurant owner with a black thumb like me, consider these six plants that About.com declares the easiest to grow:

1. Cast Iron Plant (Aspidistra elatior)

2. Christmas Cactus (Zygocactus)

3. Dragon tree (Dracaena marginata)

4. Mother-in-law’s tongue (Sansevieria)

5. Pothos (Epipremnum)

6. Spider Plant (Chlorophytum comosum)

If in doubt, a quick trip to your local nursery should arm you with plenty of ideas.

Just a Start

Adding live plants won’t rid your establishment of enough formaldehyde and other VOCs to call it a green restaurant without taking other measures, but it will provide at least some fresh oxygen and reduced toxic emissions. Not bad for a quick fix that will also improve the mood and overall outlook of all who choose to work and eat with you.

Energy Star Appliances Essential to Maintain Green Restaurant Profit

2010-10-10T00:00:00-05:00

According to the National Restaurant Association, restaurant industry sales are projected to rise 2.5% in current dollars, which equates to a flat trend once adjusted for inflation…this after negative trends (adjusted for inflation) in 2008 and 2009. During those same years, according to the Energy Star website, energy costs rose an average of 6-8 percent per year. It is easy to see that as restaurant operators, we must continually look for opportunities to reduce our costs in order to maintain our profitability. Since energy expenses account for 30% of most building’s total annual budget, energy efficiency is a logical place to start.

What is Energy Star?

Energy Star is a voluntary labeling program introduced in 1992 by the Environmental Protection Agency and the U.S. Department of Energy to help consumers identify and purchase energy-efficient products in the marketplace, thereby reducing greenhouse gas emissions. Energy Star products typically use up to 50% less energy than comparable non-Energy Star qualified models.

How Can Energy Star Products Help My Restaurant Go Green?

Restaurants use more power per square foot than any other type of commercial building, and most of that usage is from the kitchen. By investing in Energy Star appliances, you may reduce your utility costs by 10-30% annually. Here is a sample of the yearly savings you may expect on electric products:

· steam cooker - $510

· dishwasher - $900

· fryer - $120

· griddle - $230

· hot food holding cabinet - $960

· ice machine - $110

· oven - $190

Energy Star appliances are also available in gas models, and many Energy Star products also use less water than their common counterparts. Check here for a complete list of Energy Star commercial food service products.

Can I Get a Tax Rebate for Buying Energy Star Products?

Incentives are available in many cities and states in the U.S. for restaurants that go green by upgrading to Energy Star appliances. The Energy Star website provides a tool that allows you to enter your zip code or a product type and search for applicable rebates.

A key ingredient to profitability and to making your restaurant green is to invest in Energy Star qualified commercial food service products. Only by reducing our dependence on non-renewable energy can we keep both our beautiful planet and our restaurant’s bottom line healthy. Get started today by evaluating your current energy usage levels, setting goals based on investment and savings, monitoring the improvement and adjusting goals based on your findings.

Choosing the Right Dinnerware

2010-10-10T00:00:00-05:00

A customer’s first impression of a meal doesn’t come with the first bite, but when the plate is set on the table. Choosing the right dinnerware for your restaurant is essential to create that “Oh, wow” moment when dinner is served.

Dinnerware choices

Whether you’re opening a new restaurant or revamping an existing business, you have an almost overwhelming number of dinnerware choices. To begin narrowing down your selection, consider your material, color, shape and size needs.

Round and white is the standard pick. White goes with any restaurant color scheme and round dishes fit easily into bussing baskets, commercial dishwashers and lowerators. But in an age of increasing competition for restaurant business, you may need to be more creative in your dinnerware offering in order to bring repeat business to your tables.

Material

China, especially bone china, gives your establishment an air of elegance, while melamine, a plastic, suits the family crowd more concerned with practicality. Recycled glass is available in a wide array of colors and textures that offer unique personality to each table and may suit a “green” restaurant. Evaluate the durability of each material before making a final decision.

Color

Solid colors are less likely to disrupt the chef’s carefully designed presentation than complex patterns. Bright colors lend an energetic feel and are best suited to brightly lit tables. Bright colors also work particularly well in an ethnic-themed restaurant; while black and white suit the more conservative Asian cultures.

Shape

Choosing dinnerware for trendy restaurants such as those promoting fusion cuisine and personalized chef’s menus requires even more creativity on the part of the restaurant operator. Chefs often have strong opinions on how their food should be displayed. Cultural traditions can also be considered. The current trend is to go with non-traditional, sometimes even asymmetrical shapes.

Size

A Texas steakhouse is likely going to need a different size dinner plate than a sushi restaurant. Take the menu into account when choosing dinnerware. If you plan to offer smaller portions, serving them on a large plate may make the customer feel cheated. On the other hand, loading a small plate to the point that half the meal hangs over the edge may not create the impression you desire, either.

Choosing dinnerware that won’t bust the budget

While few people have the luxury of writing a blank check to their supplier, dinnerware is not an area to cut corners. Cheap dinnerware makes a meal feel cheap to the customer. It also tends to be less durable, meaning your replacement costs will offset any upfront savings over time. More on choosing quality later…..

Instead of skimping, use quality dinnerware as a way to make more money.

Purchase a variety of matching dinnerware sizes and shapes. Serve specific dishes on their own style of dinnerware. This practice makes customers feel as if the offering has been customized for them, and custom dishes bring in higher prices.

Mike Coggins, Former Vice President of Sales and Marketing for Villeroy & Boch USA, dinnerware manufacturers, is quoted on bNet (CBS Interactive Business Network) as saying, “I can, by picking the right plate, sell more [food] and at a higher price than I can by saving money and buying more boring, durable dishes.”

Your choice of dinnerware “speaks” to the customer at that critical moment when the meal is served. Make sure it says what you want her to hear.

Fruit flies: A tipoff that your restaurant may not be as sanitary as you think

2010-10-10T00:00:00-05:00

Top 10 Restaurant Turnoffs

2010-10-03T00:00:00-05:00

One of the problems with working in the restaurant business for a couple of decades is that you become blind. Not literally without sight, just without the ability to recognize what is right in front of your face. And so, curious about what really affects a person’s decision not to return to a particular restaurant (regardless of what they say on their feedback cards) I polled fifteen non-restaurant-business friends from a variety of backgrounds (McDonald’s vs. Michelin star devotees). The results are in, the data has been compiled and here are the restaurant experiences that rose to the top (or maybe sunk to the bottom would be a better phrase) of customer turnoffs.

10. Waiters who insist on reciting a hundred and one daily specials when you’ve made it clear you don’t care and already know what you want. *Eye roll*

9. No vegan or vegetarian options on the menu. Ha—just kidding. This is really my issue, not that of my friends. What they really said is, “Ordering something on the menu, and then being told it is not available” Number 9 was actually a tie between this and, “Boring menu.”

8. Noisy restaurants. Shush, invest in some soundproofing, already

7. Having to wait to be seated when you can clearly see empty tables on the floor. Is it a staffing issue, or do you just enjoy watching me froth at the mouth?

6. Getting the order wrong. If your short term memory is that bad, write it down, please

5. Slow service. What? Did you have to send someone outside to slaughter the cow?

4. Food overcooked or undercooked. “Medium-well” should not be bleeding.

3. Dirty seats, tables or dinnerware. Eww!

2. Rude staff. ‘Nuf said

1. Finding something dead on your plate—and I don’t mean the steak

Flies, roaches, mice, fried whole chicken heads and human fingertips—all of these have been documented as being served to customers as part of a restaurant meal. Somehow I doubt the patrons lucky enough to get that extra gift with their order returned to those establishments…unless they owned them after the resulting lawsuit.

Can you blame them?

I'd like to hear what your "peeves" are when visiting a restaurant!

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Natural Candles for Green Restaurants

2010-10-02T00:00:00-05:00

Candles on a dining table set a special mood—the warmth, the scent, the flicker of light in a lover’s eyes. Candles say intimacy. Candles say romance.

Unfortunately, traditional candles also say cancer, birth defects and asthma, especially when burned inside an enclosed building like a restaurant. Most candles today are made of paraffin, a petroleum byproduct of the refining process. Just like gasoline and oil, when paraffin is burned, harmful toxins are released into the air. Studies done at South Carolina State University and by the EPA confirm candles as a source of indoor air pollution. Also, paraffin candles are not biodegradable, nor renewable, and thus have a negative ecological impact. Although the use of lead in wicks and metal candle cores is outlawed in the U.S., some imported paraffin candles with lead content are still found on the market.

Alternatives

Thankfully, as an operator of a green restaurant today, you have several alternatives to paraffin candles.

Natural Candles

Candles made from vegetable sources, such as soy and palm, may be more expensive, but they are biodegradable, renewable, and free of the harmful health effects of paraffin. Beeswax candles also provide a nice alternative to paraffin and create a homey, sweet scent naturally.

Natural candles burn cleaner, reducing the labor required to clean the walls, sconces and flutes blackened by the burning of paraffin. If that wasn’t enough to convince you to go green with your table décor, consider that natural candles also burn longer. If the cost of the candle is looked at as price per hour of usability, the expense isn’t quite so painful. To insure that you’re getting the “greenest” of natural candles, regardless of wax color, be sure that the vegetable products used to create them were grown organically, that the only scents added were 100% pure essential oils, and that the vessel they burn in and any packaging were made from recycled materials.

Flameless Candles

Although natural candles are cleaner, there is still a minute environmental impact inherent in the burning process. To avoid even that impact, manufacturers today offer flameless candles. These table pieces offer the same subtle glow and flicker of light as natural candles without the live flame. Flameless candles based on LED technology offer energy efficiency, although they still depend on batteries or electricity, so are not completely environmentally neutral. Flameless candles are available in rechargeable models, and some come complete with timers and motion sensors to reduce energy usage by ensuring they aren’t burning when they don’t need to be.

Conclusion

If you are serious about going green in your restaurant, you’ll need to consider table décor and replace petroleum-based products with either natural products or non-burning alternatives. When it comes to candles in restaurants, green isn’t just a color choice.

Reducing Restaurant Waste

2010-09-25T00:00:00-05:00

Restaurants produce, on average, 50,000 pounds of garbage per year. The shame in that figure is that nearly all of it could be recycled instead of dumped into landfills. Operating a green restaurant means producing less waste, and recycling the rest.

Buy Quality Durable Products

As the name suggests, durable products should be durable. They should last, and therefore not need to be replaced frequently, causing excessive waste. When purchasing supplies such as tableware, linens and fixtures, green restaurants buy quality products, and train all restaurant staff in proper cleaning and handling of the goods so the products don’t end up in the trash bin.

When it is time to replace usable durable goods such as uniforms, linens, curtains or tableware, consider donating them to a charity such as Goodwill. Keep donation receipts for tax time!

Buy Recyclable, Bio-degradable Disposable Products

In today’s fast-paced world, take-out food is as much a staple as a convenience. But how many of the millions of take out boxes, bags, cups and plastic utensils end up sitting for centuries in landfills or worse yet, blowing down the side of the road? Even the green restaurant owner can scarcely afford to deny patrons the convenience of take-out food or to-go boxes, but he does have choices in the containers he puts it in. Here are a few guidelines:

1. Buy recycled, bio-degradable paper products. Post-consumer paper products such as napkins, paper towels, and toilet paper reduce the “fill” in “landfill.” They are whitened and softened with non-harmful chemicals, never chlorine, and decompose quickly under composting conditions

2. Replace plastics and foams with green restaurant alternatives. Cups, straws, food boxes, even toothpicks today are offered in varieties made from plant-based materials such as cornstarch and bamboo. Many of these products decompose in 95 days or less with no harm to the environment. Products are available for both liquids and solids, hot or cold.

Recycle

Many communities have recycling programs already in place for basics such as glass, aluminum, paper and plastics. Learn what products can be recycled in your green restaurant and create labeled bins to make sorting easier for employees. Consider building community support for recycling by offering recycling services to your patrons as well. For example, place a bin for aluminum cans near the door and encourage them to bring in their empties. Sell the cans to a recycler and donate the profits to a local school, youth sports team, or shelter.

Compost

Local farmers, especially organic farmers, can often use compostable waste. Each time they bring in a load of fresh produce, give them a load of scraps to take home with them. Community gardens are also sprouting in many areas and in need of compost material.

Donate Leftover Food

Homeless shelters and food banks may be able to make excellent use leftovers, but don’t forget to check with other charitable organizations, especially those close to your green restaurant. For example, make volunteers at a local animal shelter feel appreciated by providing them with a gallon of leftover lemonade on a hot day, or a tray of pastries to snack on. The homeless cats might even take care of your extra tuna. Again, keep receipts for tax time.

Reducing waste is one of the easiest and most beneficial ways to change your business from “just a restaurant” to “a green restaurant.”

If you have some other tips that may be useful, please weigh in below in our comments section.

Vince

Editor In Chief!

Catering to the Green Crowd

2010-09-25T00:00:00-05:00

Has Earth been invaded by little green men? Not exactly. However, in the United States, more people than ever are “going green” both in environmental protection terms and in terms of their own healthy eating habits. Savvy restaurant operators can capitalize on this shift in thinking…and do something good for Mother Earth at the same time.

Opportunity Knocks for Green Restaurants

According to the National Restaurant Association Top Ten Facts for 2010, 73% of adults say they try to eat healthier now at restaurants than they did two years ago. 56% of adults say they are more likely to visit a restaurant that offers food grown or raised in an organic or environmentally friendly way. Green restaurants attract the health and environmentally conscious crowd by:

· Serving locally grown and organic products

· Adding heart-healthy, vegetarian, and vegan options to the menu

· Following other green business practices such as reducing energy usage, recycling, reducing water waste and eliminating use of harmful chemicals in the restaurant

Getting the Message Out

Operating a green restaurant is great—anyone taking the time to read this probably already understands that. The question becomes, how does a green restaurant operator capitalize on the investment made to go green as a way to attract and retain business?

Enter the age of Psychographics.

Demographics have long been used to identify groups of people falling into certain categories of age, race, education, socio-economic status, etc. Business owners then use this information to target their marketing campaigns to those people most likely to take advantage of the product or service being offered. Psychographics is a sub-category of demographics aimed at less quantifiable human attributes.

Answers.com defines psychographics as: “The use of demographics to study and measure attitudes, values, lifestyles, and opinions, as for marketing purposes.” Health and environmentally conscious people cross all traditional statistical demographics, therefore to implement a targeted marketing campaign, a green restaurant operator must find ways to reach those interested in the green message. A few likely places to find this target market may be:

· Groceries such as Whole Foods and Sprouts that target the same market

· Vegetarian and vegan publications, both online and in print

· Local Farmer’s Markets

· Health clubs and gyms

· Parenting groups (not every parent wants their child to grow up addicted to fast food)

Get creative and reach these markets! Create promotional material that highlights a restaurant’s green initiatives. Make a deal with the green grocery for them to hand out restaurant coupons with each sale. Take samples to the farmer’s market. Post fliers in the gyms. Write a guest blog for an online vegetarian site and include a printable coupon.

Certification

For restaurants farther along the path to uber-greenness, there are agencies which will evaluate the business and provide certifications. The National Restaurant Association (NRA) sponsors a new program called Greener Restaurants. The NRA will provide signage and marketing material to participating restaurants help spread the word about the establishment’s green efforts. The corresponding site, www.GreenerRestaurants.com will also eventually serve as an online dining guide.

The Green Restaurant Association (GRA) has been certifying green restaurants for more than two decades according to its website. Establishments are scored on seven categories of environmental responsibility. The GRA offers three types of certification, and within the restaurant type, maintains standards for three levels of accomplishment. More information may be found at the GRA website, www.dinegreen.com.

Whether a restaurant operator decides to pursue formal certification or just implement a few simple “feel goods” to help the environment, it is important to capitalize on that effort to build business and put more green in the operator’s pocket in return for his putting the green in the restaurant.

Let me know what you think! I appreciate feedback and if there is a related topic you would like me to research, please be sure to add your comments and I will do my best to find answer to your questions.

Thank you,

Vince

Editor In Chief!

Green Cleaning Products for Restaurants

2010-09-25T00:00:00-05:00

Nothing turns off a diner more quickly—or more completely—than a dirty restaurant. Greasy tables, sticky floors, even smudged windows are likely to send patrons flying to the clean establishment down the street. Cleanliness often comes at a cost, though, not only to the restaurant operator, but to the environment. These days, the eco-savvy restaurateur uses fewer harmful chemicals and more green cleaning products for restaurants.

The Problem

Traditional restaurant cleaning products contain harmful chemicals. At a minim, these chemicals may cause eye, skin and respiratory irritation in employees tasked with cleaning, and some are known to be carcinogens. They also seep into our ground water, streams, lakes and oceans slowly poisoning wildlife inhabitants and humans alike.

Just a few of the harmful substances in use on any given day in a typical restaurant include:

· Laundry detergents containing trisodium nitrilotriacetate, which may cause cancer and negatively affects water treatment facilities by disrupting the elimination of metals from the water

· Dishwasher detergents containing phosphates which kill fish and cause the bloom of harmful algae

· Furniture polishes which contain neurotoxins, hormone disrupting phthalates, and potential carcinogens such as formaldehyde

· Disinfecting sprays containing chlorine bleach which is toxic to both land and water wildlife

The Solution

The good news for the green restaurant operator is that today’s market is loaded with green cleaning products for restaurants. Both simple home remedies and commercial solutions are available to replace the traditional toxic fare.

Grandma was Right!

Who’d have thought that Grandma had the right idea back when she cleaned the windows with vinegar and cut grease on the stove with lemon juice? It turns out it’s time to go back to a few of her tried and true ways.

· Borax, a mineral, sprinkled in the bottom or trash bins prevents mold and mildew

· A well-hidden open box of baking soda serves as a natural deodorizer

· Vinegar cleans countertops

· Borax mixed with hot water disinfects naturally

· Equal parts baking soda and vinegar makes an effective drain cleaner

Of course, always check with the manufacturer of any surface or tool before using homemade cleaners to ensure the cleaning compound will not damage the product being cleaned.

Commercial Products

With the green restaurant movement gaining momentum, more manufacturers of cleaning products are offering natural, non-harmful alternatives to their stable of merchandise. Just a few green cleaning products for restaurants to look for are:

· Enzyme cleaners – enzymes bond to the unwanted material on a molecular level and change it to a harmless element. Enzymes are not caustic, are non-toxic, non-corrosive and hypoallergenic

· Citrus cleaners – citric acid naturally occurs in fruit such as lemons and is a powerful grease-cutter

· Plant-based cleaners—extracted without the use of synthetic chemicals from organic material such as soybeans and used to replace petroleum based products

· Mineral-based cleaners—some minerals such as borax can fulfill a variety of cleaning needs

Today’s demand for environmentally sound alternatives to traditional chemicals is so strong that both government and private agencies have begun certifying green products for restaurants and other uses. Look for the EPA Design for the Environment (DfE) label and the Green Seal certification to back up a product’s claim to be green. Lists of certified products can be found at www.epa.gov/dfe and www.greenseal.org.

Let us hear what you have to say. I appreciate your feedback!

Vince

Editor In Chief!

Green Pest Control for Restaurants

2010-09-24T00:00:00-05:00

“I’ll start with a roach carcass salad, please, and then have the poison roast beef, medium rare, for the main course. Oh, and I’d love a bit of toxic tiramisu for dessert.”

As unlikely as it is that a server will ever hear a customer place an order like this, these dishes may be exactly what is served up in a restaurant where chemical pest control products have been used. Restaurateurs concerned about the integrity of their food—not to mention the health of their patrons and staff—are looking for alternative pest control methods for their green restaurants.

The Problem with Traditional Pest Control

Most current pest control methods focus on chemical extermination of the offending species, generally insect or rodent. However, this type of extermination causes several concerns for green restaurant operators.

1) Dead and dying carcasses are left in walls, under equipment, and in air ducts where airborne outputs of the decomposition process may taint food

2) Chemicals used in the extermination process contaminate surfaces, including food preparation surfaces, dishes and dining tables where they may be transferred to food

3) Chemicals used in the extermination process may cause collateral damage when other species ingest them directly or when the dying pests, with the toxins in their systems, are consumed by other animals

4) Chemicals used in the extermination process get in our ground water, streams, lakes and oceans impacting entire ecosystems

Green Pest Control for Restaurants

Prevention

Modern, green pest control for restaurants starts with prevention. Cleanliness, tidiness and building security are the keys to preventing pests. Here are a few tips:

· Ensure food containers are well sealed and chew-proof

· Sweep, mop, and wipe counter and table surfaces frequently

· Install door sweeps

· Plug any holes to the exterior in walls, doors and windows, no matter how small

· Keep restaurant exterior clean and free of potential rodent nesting areas

· Use well-sealed garbage containers and remove garbage frequently

· Keep large outdoor garbage containers as far away from the restaurant as is feasible

· Investigate pest repellants such as sonic devices and natural cedar oil

Cure

If pests are present, use traps baited with non-toxic substances to capture and remove the offenders, leaving no decaying carcasses in the restaurant. Those concerned with animal welfare may want to use live traps for rodents so that mice and rats can be released in a safe location. Others may use simple mechanical devices which deliver an immediate death. While glue boards can be effective, death is slow, generally due to starvation or dehydration, so check the glue boards frequently and provide the animals a quick and humane death after they’re stuck. A better lethal option may be an electronic zapper, either battery or AC-powered, that delivers a quick but deadly shock to rodents. Again, check all devices frequently and remove dead animals.

With diligence, it is possible to operate a green restaurant without being worried about pests. Many pest control companies now offer a service called Integrated Pest Management to assist in identifying and implementing practices for green pest control for restaurants, homes and other businesses.

I would love to hear from you and encourage you to weigh in if you have something to contribute!

Vince

Saving the Earth One Meal at a Time - A Primer for Running a Green Restaurant

2010-09-21T00:00:00-05:00

“Going green” is a hot topic in every business today, and the restaurant business is no exception. In 2008, the National Restaurant Association (NRA) launched the Conserve initiative, funded in part by a grant from the Turner Foundation. According to the NRA website, the goal of the Conserve initiative is to, “inspire actions that improve a company's bottom line, but also are good for people and the planet.”
But a statement that broad may leave some restaurant operators scratching their heads and wondering how they actually go about transforming their burger joint or bistro into a green restaurant. Going green is just a catchy phrase for operating a business in an environmentally sustainable manner. In the restaurant business, this means that the product (food) is produced and delivered in a way that won’t deplete the population of raw material (plant or animal) or its environment faster than it can be replenished.

There are many areas of restaurant management an operator may explore to begin the transformation to a green restaurant. Some of the most important are:

Water
Water is perhaps the Earths’ most precious resource. Water is conserved both mechanically, such as by fixing leaks and installing devices which reduce excessive water flow in kitchens and bathrooms, and through good practices, such as only running the dishwasher when full and confirming that a patron wants ice water instead of automatically providing a glass.
Energy
Lighting is often the first place to look in reducing energy costs. For each incandescent light bulb replaced with a compact florescent, a green restaurant saves $30 over the lifetime of the bulb. Other areas to investigate include “right-sizing” kitchen appliances and regularly maintaining the HVAC system.
Food Sources
Buying locally grown and organic produce, eggs and perhaps even fish or meat is good for the local economy, builds goodwill amongst the community and protects the environment. Local produce is often fresher, improving customer satisfaction. Because the produce has not been transported as many miles, the carbon footprint associated with each item is smaller. Also, organic farming practices reduce impact to the environment.

Menu
Consider adding vegetarian and vegan selections, and make sure they are clearly marked as such on the menu. Factory farming of meat in the United States is highly detrimental to the environment. Plus, your vegan and vegetarian customers will thank you!

Waste Reduction
Eliminate disposable products, especially non-recyclable plastics and polystyrene foam (Styrofoam). Replace these items with those made from recycled and biodegradable materials such as cornstarch or bamboo. Recycle, reuse and compost. The same local farmers who provide your produce and eggs may be able to make use of your organic scraps. Offer a trade. Donate leftover food to charity. Check www.foodtodonate.com to make a connection with a charitable organization.

Chemicals
Explore green alternatives to the hazardous cleaning chemicals and solvents which make their way into our soil, lakes, streams and oceans today. Implement a green pest control program instead of using poisons to exterminate insects and rodents.

Building and Construction
A truly green restaurant is designed from the ground up. An operator constructing a new establishment should consider factors such as construction materials which provide greater insulation to reduce HVAC costs, making use of available natural light, and alternative energy sources such as solar power.
To learn more about making the transition to a green restaurant, visit the National Restaurant Association at www.restaurant.org/sustainability.

I'd like to hear you weigh in.

Vince

Dusting � Clean the Hard to Reach Areas Properly!

2010-09-19T00:00:00-05:00

By: Vince Ramos

Dust is something that can accumulate quickly in any place and requires lots of frequent attention. If dusting is not done properly then it will create a bad impression with your customers. Dusting is the most essential task that you need to accomplish regularly at your restaurant. Keeping the premise free of dust is a daily task and keeps your restaurant hygienic and attractive. Often window sills, light fixtures, artwork, pictures and furniture can accumulate dust if dusting is not a daily cleaning activity.

· If the dust is visible in the restaurant premise, then it will generate an unsightly look. This will further transmit an uncaring picture for the restaurant among the customers. This can spoil the reputation having a negative impact on the sales which can bring down the business.
· If the premise is dusted properly, then it will always add more positive reviews for the restaurant. Proper dusting will create a pleasing appearance for both the restaurant owner and for the customers. This will increase the business a great deal.
· This will be further activating a clean working culture at your kitchen and can generate the importance of neatness.
· Dusting is also an essential task that will improve environmental safety. The dust accumulation can create more problems for people who have allergies to dust. I am a walking proof of this and a dusty environment is a huge turn off typically not getting a second chance at my business.
· Dust can also have an effect on POS equipment and other electronics. Keeping Flat Screens, registers, and other equipment free of dust will prolong the life of your valuable assets.
· Research manufacturers and find products that can help capture dust and not spread it. There are a few out there that offer products like microfiber and other extension tools that will enable you to clean those hard to reach areas.
· Keep in mind that dust can contaminate the environment and perpetuate the spreading of infection. If you are not doing proper dusting on a regular basis, then the dust particles will build up gradually and may create a hard or thicker sticky surface making it much more difficult to clean and breakdown.
A good restaurant has:

· Telescoping pole
· Fan duster
· Microfiber towels
· Bulb cleaner
· Vent Cleaner (Microfiber preferred)
· Microfiber Gloves (for fixtures)

The good thing about microfiber is that it can be laundered over and over again and has properties that grab dust and not move them around or make them airborne. We’ll talk more about microfiber later.

Ask your local sales person to get you a sample. You'll be happy you did!

Table Cleaning and Sanitizing � Trigger the Sanitization Process Now!

2010-09-19T00:00:00-05:00

By: Vince Ramos

For restaurants, tables in the dining area are considered the most important. Tables are the primary dining area in most restaurants that provide a large portion of the income. But what if tables at the restaurant are not properly cleaned? This will draw the customer’s attention almost instantly and not in a way that you want. This is not a good message from your restaurant! Table cleaning and sanitizing at the restaurant plays an important part in customer retention and maintain a healthy environment and we’ve all experience that sour mop smell! It can be quite a turn off!
Sometimes this task may appear a bit tough for the restaurant owners as this requires lots of time and effort and needs to be done regularly. Here are some tips which will help you clean and sanitize tables and avoid common mistakes:
Consider a few aspects for table cleaning keeping in mind that tables will be used several times in a day. When customers are being served food, they can often be careless about their eating activity so it is essential to be very thorough and have managers follow through with inspections.
· As the restaurant owner/manager you need to offer enough importance for sanitizing the tables to the staff. If it is not a priority for you it won’t be a priority for employees either
· Assign table cleaning and sanitizing activities and ensure they are repeated multiple times throughout the shift and at every table turn in the course of the day. This will prevent the spreading of illness, and customers will feel really great while having their food on the tables.
· You’ll need to set up proper procedures for table cleaning and sanitization. A dirty table can set the wrong impression to a customers’ first impression and often using an soiled bar towel is not a practice you should employ.
· Create separate buckets for table cleaning and sanitization. Make sure these buckets are in use for this purpose only. There a several manufacturers that specialize in this area and consider using microfiber instead those nasty bar towels of the past. They harbor bacteria and can easily spread harmful germs and perpetuate the spread of contamination. These should be carried to the table to clean with fresh solution when cleaning multiple tables, using a soiled towel on more than one table will promote the spread of bacteria.
Remember, cleaning is not an easy task and should be a number one priority. It can make the difference in the return of a customer and maintaining a healthy environment, hence you should take lots of care to keep the facility as clean as possible.
We’d like to hear your thoughts on the matter.

Restaurant Cleaning Ideas � Make Cleaning Your Restaurant A Top Priority!

2010-09-19T00:00:00-05:00

By: Vince Ramos

For most restaurant owners, keeping a clean kitchen can be a tough job. It’s always difficult for restaurant owners to maintain the cleanliness after long and hard working days, especially with tired kitchen staff. Restaurants often need to have their place of business clean and ready for the next day. Cleaning often requires time, effort and dedication. There are lots of ways of accomplishing this and here are a few restaurant cleaning ideas that you can follow to make this work a bit easier on your staff.
· Planning: First of all, you need to determine what sort of cleaning you need. In this, you need to make a list for all the areas that you wish to clean and create a consistent procedure to follow on a daily basis. Zone cleaning may a good method to employ as kitchen, dining and restrooms are the most common places in a restaurant, and these places will require proper cleaning but differently from one another. As an example, greasy floors from the kitchen need to be contained and not spread into your dining area but unfortunately some misconceptions are that you can use the same tools in both environments. Big mistake! Once you know and understand many of these principles, what is to be done things will be much easier.

· Commercial Cleaning Services There are lots of commercial services which will help you maintain your restaurant for a monthly fee. The entire work can be given to them and they take care of all the cleaning activities for the entire month for a fee. If you make the right choice then the results will be really good but often these service use age old practices and need to be updated. Ensure separate tools are used for kitchen and definitely for restrooms. You don’t want the cleaning service mopping restrooms with the same equipment used to mop your kitchen floors.

· Special Bathroom Cleaning: In the bathroom segment, you will need to keep the toilets spotless. The sink must be clean properly. You can assign a person for this task and supply the required cleaning agents for the bathroom accessories.

· Customer Feedback: At the same time, you need to offer proper attention for your customer’s requirements. Keep in mind that customers are often serious about the cleaning of the restaurant and a dirty restroom can turn off a customer forever. If a customer is complaining about the restroom needing attention then you should get it cleaned immediately. One customer offended is enough! This will not only enhance the overall value of your customer service, but also it sends the message that it’s important to you. The feedback can really help you understand where thing are going wrong.
Let us know what you think.

Kitchen Floor Cleaning � Keeping A Hygienic Kitchen!

2010-09-19T00:00:00-05:00

By: Vince Ramos

Often, restaurant kitchens play an important part for promoting a healthy lifestyle for the customers and the rest of the restaurant environment. A healthy kitchen promotes a healthy dining room. Kitchen cleaning is the activity that will keep your place up with the hygienic values for the staff. You need to know some of the most effective kitchen cleaning ideas that are always essential for a restaurant owner. Keeping the kitchen fresh and hygienic highly depends on the use of some proper cleaning agents and tools. In order to clean the countertops, ranges and other kitchen equipment you will surely require specific tools that are commonly available in the market. You can buy these tools online or at your local Equipment & Supplies distributor based on your requirements and budget. There are few steps involved for the kitchen cleaning tasks, and following these steps will ensure a clean and hygienic kitchen.
· First of all, you need to sweep large debris from the kitchen floors in order to make the premise ready for deeper cleaning.
· Scrub and wash floors using hot water and a degreaser to cut the heavy grease and soil.
· Rinse floors and clear out degreaser into floor drains.
· Using a quality sanitizer, mop the floors liberally to disinfect all aspects of the kitchen floor. You should consult your chemical provider to find the best solution for your soil level.
· Finally, rinse the floors free of sanitizers and use floor squeegees to move the rinse water to the drains.
· Use blowers to dry floors quickly
Cleaning accessories all kitchens should have are:

· Degreaser
· Sanitizer
· Hose
· Gloves
· Microfiber towels
· Scrubbers
· Floor Squeegee
· Broom
· Mop (Microfiber, preferred)
· Dual Chamber Mop bucket (for Kitchen only)
· Trash receptacles
· Station Clips (to hang up individual floor squeegees or dustpan and brooms)

Kitchen cleaning is tough but if done in the right way can really improve the overall hygiene and good will of your restaurant.

Desk and Table Top Cleaning Kits: Are they worth it?

2010-07-26T00:00:00-05:00

By: Vince Ramos

An international supplier of cleaning tools, has introduced a Desk & Table Cleaning Kit that purportedly cleans surfaces faster and more effectively than rag and spray bottle cleaners. The kit includes a flat mop and eight gallon duel compartment bucket to prevent cross contamination between rinse water and cleaner. The microfiber cleaning service is said to pick up dangerous substances, rather than pushing and sliding them around like other wipers do.
The kit was developed to help schools efficiently combat the spread of the H1N1 flu virus. In addition, the Center for Disease Control (CDC) has given guidance to K-12 school administrators advising staff to routinely clean areas that students and staff touch often. Students frequently touch desks and tables that become natural hazard areas for the spread of infectious and harmful organisms.

Because the cleaning kit is said to be four times faster than other cleaning methods, it increases the number of tables that can be cleaned in a given period of time. Therefore, it can also be justified as a way to improve efficiency and cut costs. The Desk and Table Cleaning Kit is easy to use as a mop and instructions for use is listed in five steps: 1) Fill Unger dual-compartment bucket with rinse water in one compartment and cleaning solution in the other, 2) prepare mop for cleaning by collapsing the head and dipping it in cleaner, 3) clean desk or table top, 4) rinse mop in second compartment, and 5) continue cleaning.

Some might question the wisdom of what is essentially a flat mop that is used to clean desks and tables. The primary selling points are the microfiber cleaning surface and dual compartment bucket to prevent cross contamination of harmful substances, as well as it being faster than traditional cleaning methods. However, does it do what it says it will do? The answer depends. First, the kit must be used properly, which requires some level of training and follow-up for cleaning staffs. The resemblance to a traditional flat mop might also be problematic. Unknown to other cleaning staff, an inexperienced person might use it as a floor mop potentially contaminating desks and tables when used at a later point. There are a number of such examples that would introduce cross contamination and increase health risks instead of improving them. The Unger Desk and Table Cleaning Kit can be way to increase efficiency and effectiveness of cleaning surfaces, but managers should take great care in deploying this new tool. Check out the video I found and you decide.

Basic Cost Analysis for Equipment Purchases

2010-07-10T00:00:00-05:00

By: Vince Ramos

When considering the purchase of a major piece of equipment for your operations, how does a manager evaluate whether the cost is appropriate? Small operators tend to look at the price when considering the cost of a particular piece of equipment, but purchase price is only one variable for determining cost. Most often, operators have an immediate need for reliable equipment to meet demand and little time or expertise to undertake a thorough analysis. However, determining Total Cost of Ownership (TCO or sometimes called Life Cycle analysis) can benefit any manager considering a purchase..
TCO is financial estimate used to evaluate the direct and indirect costs of a product or system. In addition to purchase price, an operator should include the costs associated with installation, maintenance, and energy. Education and training of staff might also be an issue, if equipment is complex or requires instruction on safety. Offsetting these costs, operator should also consider the revenue generated as a result of more efficient or expanded operations.
Let’s consider an example: An operator manages a small restaurant and wants to replace a fryer at an estimated cost of $5,000 installed. Maintenance schedules and equipment life span estimates are obtained from the manufacturer along with expected energy consumption. This material is supplemented by discussing assumptions with members of the local restaurant association. Let’s say that adding the fryer over a five-year period adds $75,000 to the associated cost, which produces a TCO of $80,000. The operator justifies the purchase to the owner by showing evidence that the fryer’s increased efficiency and lower maintenance costs will net the restaurant $20,000 additional revenue over the expected life span of fryer.
One director for a national chain of fast food restaurants states that his three primary concerns when looking at TCO are the complexity of the equipment, its labor efficiency, and how safe it is to operate for workers. Complex equipment is more difficult to operate and maintain, especially if you employ inexperienced staff. It might also need more servicing, which adds more to the cost. He says look for simple and elegantly designed equipment, as opposed to equipment with the most features.
With so many variables to consider, it is easy to see why an operator might feel overwhelmed, especially when assigning exact costs to sometimes hard to predict circumstances. Still, TCO is a helpful cost analysis instrument for deciding whether to invest in a piece of equipment or system. Analysis is more accurate if information comes from multiples sources, which might include peers, contractors, and manufacturers. The North American Food Equipment Manufacturers (NAFEM) has created a helpful tool to help with calculating the Cost of Ownership (TCO) and can be found on their website at: http://www.nafem.org/resources/index.aspx .