Avoiding Dishwashing Problems Ensures Profitable Kitchen | Modern restaurant management


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The best restaurants are those that keep internal processes running smoothly to ensure a great customer experience. Food preparation by experts results in attractive and delicious dishes, employee training reduces errors that can increase wait times, and proper dishwashing keeps plates, glasses and utensils pristine.

In an increasingly digital world, a mistake can be costly. A OpenTable 2021 survey over 21,000 diners found that 52% of diners find the latest restaurant information online and 42% learn by word of mouth. In addition, a 2020 survey conducted by Essential data found that consumers rank “clean and hygienic” ahead of traditional decision factors like taste, value, and location when choosing a restaurant.

There is more pressure than ever for restaurants to live up to customer expectations, earn rave reviews and drive customer loyalty. Fortunately, technology is moving the industry forward and improving everything from reservations and ordering to dishwashing.

Take the Profits

Commercial dishwashers use between two and seven gallons of water per minute. They also consume energy and chemicals. Proper use and maintenance of the machine helps keep wash rates low, saving restaurants chemicals, water, energy, and time. This translates into cost savings.

Keeping equipment operating as intended also reduces the risk of damage that leads to costly repairs. And more importantly, when machines are operating at the right temperature with precise chemical dosages, it ensures food safety compliance and helps operations achieve the necessary level of cleanliness that today’s discerning diners expect. .

Dishwashing disasters can negatively impact the business, which is why managers and employees need to understand how to:

  • Dishwashers – Over time, hard water can cause lime scale build-up inside the machine and lead to deposits on the dishes. Descaling reduces the risk of clogging and malfunction of essential components. High water hardness levels, washing at higher temperatures, and washing more frequently will increase the need for descaling.
  • Change Tank Water – As the equipment completes cycle after cycle, the water in the tank becomes dirtier and less effective as a cleaning agent. To ensure dishes come out clean, it is generally recommended that you replace the water in the reservoir every 20 wash cycles or between shifts to ensure that you are not starting meal service with the water. of the tank that remains from the previous one.
  • Change Squeeze Tubes and Empty Chemical Containers – Employees should replace squeeze tubes every three to six months and fill empty chemical containers frequently. This helps to maintain a constant chemical distribution and to avoid cleanliness defects.

A window on dishwashing

Implementing the latest tools of the trade can simplify employee tasks and help restaurants wow diners. Connected dishwasher dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and profitability. These smart solutions enable restaurateurs to make improvements by giving them a window into the dishwashing process.

So how do these distributors work?

Chemical dispensers dispense a precise amount of solution, such as rinse aid or detergent, so dishes come out clean with every wash. IoT-enabled models take the dishwashing process one step further by providing insightful data on productivity (the number of racks cleaned), chemical usage, and associated costs. Connected solutions also help kitchens avoid bigger issues with alarms that remind staff when it’s time to perform maintenance. Those with temperature sensing capabilities inside the wash tank and rinse lines keep an eye out for temperature levels and any changes that may occur.

Managers can refer to the checklist below when reviewing dishwasher dispensers to ensure they will meet the needs of their operation:

  • Compatible with many products – Dishwashing chemical dispensers must be able to dose solid and liquid chemical formulations to achieve the cleanest dishes, utensils and glassware.
  • Certified for its performance – References demonstrate the safety and efficacy of a product. For added assurance, check if the distributor is certified by various global standards such as Electrical Testing Laboratories (ETL), Canadian Standards Association (CSA), and Conformitè Europëenne (CE).
  • Well suited for different types of equipment – Make sure the dispenser can be installed on door, conveyor and flight type machines, including high and low temperature equipment. To further simplify installation, verify that the dispenser has pre-wired power, signal, and conductivity wiring to save time and reduce training.
  • Offers time-based reporting – Having visibility into the inner workings of the dishwashing process can enable restaurants to quickly correct and better understand where inefficiencies may be occurring. Having easy access to an app to view this information allows managers to see what’s going on and make adjustments before it turns into a bigger issue.
  • Ensures Data Security – The Distributor must ensure secure transmission of data through a trusted platform and prevent unauthorized users from accessing and making changes to the Distributor.

Clean the dishwashing process

What goes on behind the doors of a commercial kitchen can have a big impact on the customer experience. Dishwashing is one of those processes that must work seamlessly in order to keep restaurants productive, profitable, and compliant. When restaurant managers and employees understand how to maintain dishwashing equipment and the value that connected solutions bring, they will be better equipped to safeguard customer satisfaction and their company’s reputation in an increasing market. difficult.

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About Imogene T. Bishop

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