It’s essential that any restaurant’s front of house is regularly and thoroughly cleaned to comply with proper hygienic procedure. Deep-cleaning on a daily basis will serve to reduce the spread of germs, as well as to present a well-maintained interior for patrons to enjoy.
This comprehensive checklist includes all of the major front of house areas that should be cleaned and disinfected throughout or at the end of the day, making sanitization more straight-forward and streamlined for you. Following this guide will help you easily maintain a beautiful, highly hygienic establishment for your customers.
Indoor and outdoor tidiness indicates a well-maintained establishment, so it’s important to clean and properly manage your entryway at least twice per day (upon opening and upon closing, if needed). Sweep outdoor sediment/foliage to present a clear path to the door, and vacuum any rug(s) in the front entrance area — because impressions are everything!
Disinfect high-traffic surfaces
Frequently-touched surfaces, such as glass doors, door handles, push bars, etc. carry a significant amount of germs from being regularly handled throughout the day. Wipe/disinfect frequently-touched surfaces regularly using an effective disinfectant (suggested: once per shift, or more frequently). Disinfecting high-traffic surfaces significantly reduces the spread of harmful bacteria, keeping patrons and staff healthy and your business thriving.
Keep front windows/doors clean
If glass is dirty, or reveals fingerprints or smudges, it’s significantly less appealing than clean, just-polished glass. Keep all windows, but especially front-facing windows, clean throughout the day. Wipe down both windows and front doors with a glass cleaner at least once at the end of each day to maintain a beautiful front entrance.
Maintain landscaping and plants
Part of maintaining an appealing facade is keeping all flower beds and potted plants in good condition. Water plants, weed flower beds when necessary, and perform other landscaping maintenance several times per week.
Wipe down all seating
Communal seating in the lobby or waiting area is a high-traffic area, and quickly and easily accumulates bacteria, dirt, etc. Wipe and disinfect lobby area seating upon closing with a powerful disinfectant to kill germs and remove stains. Your patrons deserve clean seating, and since the lobby is the first area your customers will see, this is particularly important for first impressions.
Clean visible stain on the walls
Dirt and other smudges may accumulate on lobby walls throughout the day. If your establishment is family-friendly, children may smear crayon marks, sticky fingerprints, and other unsightly blemishes on the walls, which you’ll need to remove to maintain a hygienic atmosphere. Scrub stains from waiting room walls using soap and water, or an EPA-registered disinfectant. Remember that a clean lobby area reflects a clean restaurant!
Vacuum/sweep rugs and floors
Stay ahead of muddy rugs, or a dirty lobby floor throughout the day. Crumbs and outdoor muck may especially accumulate during rushes, so vacuum litter and dirt as needed, but at least once per day upon closing.
Dust lobby furniture/decorations
If there are vases, end tables, or picture frames in your lobby area, you’ll need to wipe these down on a bi-weekly basis to prevent unsightly dust from accumulating. Use a dust rag with a bit of cleaning oil to efficiently and effectively collect dust without scratching furniture.
Main Dining Room
Wipe all tables with disinfectant
Thoroughly clean all dining room tables and chairs with an EPA-registered disinfectant at least once per day, preferably upon close. Cleanliness is extremely important to patrons, particularly when it comes to eating areas. For both health and customer satisfaction reasons, you should thoroughly clean tabletops and chair cushions each day.
Clean menus and tabletop condiments
Equally important as cleaning dining tables, all items placed on the table must be kept clean and in good condition, including but not limited to salt and pepper shakers, sugar caddies, ketchup/mustard bottles, etc. Use an EPA-registered disinfectant to wipe down communal condiments and laminated menus to reduce the spread of bacteria, and to ensure a clean and satisfactory dining experience for patrons.
Refill condiment containers/sugar holders
As part of the cleaning process, check all communal condiments, and refill where necessary. Perform condiment checks at least once per day upon closing. Customers will appreciate having everything they need right at their fingertips!
Clean all windows
Wipe down all dining room windows with a glass cleaner. Perform window-cleaning at least once per day, or as smudges accumulate after rushes. Smudges and grime are particularly noticeable on glass, and customers will get the wrong impression about the cleanliness of your restaurant if the windows seem dirty.
Sweep under and around dining room tables/aisles throughout the day, and mop all flooring after closing. For mopping, use standard soap and water, or a bit of bleach, for sparkling floors. Wash at least once per day to maintain floor cleanliness.
Wipe/disinfect bar countertop
Keep the bar counter free of sticky residue from spills, and disinfect the entire bar surface at the end of each shift to reduce the spread of bacteria. Thoroughly wipe countertop and high-traffic surfaces (registers, phones, etc.) using an effective disinfectant. If possible, wipe recently-used countertop areas immediately after patrons leave.
Clean ice machine, dispensers, and nozzles
Remove all contents of the machine or dispenser, and clean according to machine directions (automatically or manually) before refilling with fresh supplies. Clean your ice machine at least once every six months, or more frequently if necessary. If using an ice bin, empty completely upon closing each day and sanitize. Clean draft lines with caustic beer line cleaning solution every two weeks, or at least every time you change kegs, and wipe down all nozzles to prevent residue build-up. All liquids and machines used to make drinks must be regularly cleaned to protect the health of patrons and the reputation of your establishment.
Clean reach-in coolers
Empty and clean any/all coolers or mini-fridges with an effective disinfectant, and perform thorough cleaning on a weekly basis. Doing so will also enable you to more easily take inventory of stored goods.
Sweep/vacuum behind bar
Sweep behind the bar regularly to keep the area free from sticky spillage, crumbs, and dirt. Perform a quick tidy-up between rushes, and clean more thoroughly upon closing (vacuum, mop, etc.)
Empty trash as needed, but at least once at the end of the day, even if garbage isn’t yet full. This will prevent any unpleasant odors from permeating the restaurant’s air.
Wipe down barstools
Spray all barstools with a disinfectant and wipe thoroughly upon closing, at least once per day. Cleaning barstools will reduce the spread of germs, and make a clean and attractive presentation to patrons the following day.
Disinfect knobs and dispensers
Bathroom knobs and dispensers are frequently-touched surfaces. Remember to disinfect these at least once per day, or at the end of each shift using an EPA-registered disinfectant. High-traffic surfaces are breeding grounds for germs, so disinfecting them will help keep staff and customers healthy.
Clean sink and toilet
Clean the main attractions in your establishment’s restrooms — the toilet, and the sink — frequently. Disinfect all toilet surfaces/sink surfaces at least once at the end of the day, but preferably during lulls, as well. Bathroom cleanliness is extremely important for the health and safety of your customers and staff, as well as for customer satisfaction.
Refill essential bathroom items
Ensure all essential bathroom items, such as toilet paper, paper towels, soap, and/or sanitary napkins are restocked. Check that these items are replenished at the end of each shift to avoid customer complaints.
To keep a tidy bathroom, sweep/mop floors regularly for a clean restroom appearance. Sweep/mop bathroom floors at least once per day, and mop with an EPA-registered cleaning solution (or another sanitizing solution recommended by the CDC).
Empty bathroom wastebaskets/trash at least once per day, or as often as necessary. Avoid overflowing or stuffed wastebaskets.