hello, I'm glad to answer your question. I have been engaged in the catering industry for 9 years, and I have also prepared many restaurants. In fact, when it comes to preparation, it depends on whether it is early, middle or late. And each link is quite detailed, so I will briefly talk about some main parts here:

Preparations for the opening of restaurants

As the saying goes, "illness comes from the mouth", and people's daily food hygiene is directly related to their health. Food hygiene is a very important part of catering services provided by restaurants. It is very important for restaurants to provide safe and hygienic food for their guests. It is not only related to the quality and reputation of restaurant service, but also directly affects the health of customers. Although some restaurants have delicious dishes, the environment of the restaurants is very poor, and even the daily disinfection can not meet the hygiene requirements, which directly affects the quality of restaurant services. Therefore, catering operators should pay special attention to the environmental sanitation of restaurant services. No matter how limited the equipment and conditions are, they should ensure good sanitation, provide customers with food safety and create a good dining environment.

the importance of restaurant hygiene

it is an important duty of the catering industry to provide meals and drinks that meet the hygiene standards.

the first requirement of people's diet is "hygiene", followed by balanced food nutrition and "color, fragrance and taste".

Hygiene is the basic condition for restaurants to survive. If we don't pay attention to restaurant hygiene, it will not only affect personal health, but also affect the whole society. The seriousness and importance of it is something that every restaurant operator can't underestimate.

overall sanitary management of the restaurant

The fresh, elegant, clean and hygienic eating environment gives customers a warm feeling and can bring more repeat customers to the restaurant. Overall hygiene management requires restaurants to make a comprehensive hygiene plan.

the plan includes: clean program control table, technology and methods, projects, areas, standards, etc.

1. Store cleaning

Storefront is a very important part of a restaurant, and it must be kept clean. All kinds of drinks and drinks on the counter must be kept tidy, so as to give people an orderly and orderly feeling. To keep the store clean, we should do the following:

The floor should be cleaned frequently and wiped clean with a mop. If carpets are laid, they should be thoroughly vacuumed twice a month and disinfected to avoid dust and dirt.

table furnishings should be kept clean, and if damaged, they should be replaced immediately.

Desktops and chairs should be scrubbed daily. If damaged, they should be replaced immediately to avoid personal injury.

The tablecloth should be changed and disinfected every day. If it is damaged, it should be replaced immediately, and it can't be used any more.

2. Clean menu

When eating in a restaurant, you will often encounter such a situation. When you pick up the menu and order accurately, you will find that the menu is covered with dirt and oil stains. It can be seen that unclean menus are a common phenomenon. This is precisely a weakness of many operators in health.

You know, although the menu is not for eating, it is only for ordering food, but the menu covered with oil stains and dirt will also greatly reduce the sanitary condition of the restaurant.

keeping the menu clean is also an important part of restaurant hygiene, which must be paid enough attention to.

3. Cleaning the kitchen

All the meals are cooked in the kitchen. Therefore, kitchen hygiene directly reflects the hygiene level of the whole restaurant. In other words, kitchen hygiene is the basis of all hygiene in restaurants.