Planning a restaurant deep clean without closing for long

Choosing the Quietest Window

Choose a time when customer flow is lowest to minimise disruption. For example, if you run a restaurant kitchen, select the early morning hours before breakfast service starts.

Inform your staff in advance of the closure so they can plan their schedules accordingly. This reduces last-minute stress and ensures continuity during the deep clean.

Ensure every worker's right to work is checked before the shift begins, maintaining compliance with employment laws.

• Select a time when customer flow is lowest
• Inform staff in advance of the closure
• Check every worker's right to work

Kitchen Extraction and Equipment Cleaning

Before booking specialists, you should assess whether general cleaning staff can handle the kitchen extraction and equipment cleaning effectively. If your current team is experienced with such tasks, they might suffice. However, if the task requires specific expertise or tools, it’s wise to hire specialists for quality assurance.

To protect your kitchen equipment during the clean, ensure all machinery is unplugged and covered with protective cloths or plastic sheeting. This prevents damage from water splashes and ensures that sensitive components are not exposed to cleaning agents.

Always check each worker's right to work before every shift. For instance, if you’re planning a deep clean on a Tuesday morning, verify the documentation of your chosen cleaning team well in advance to avoid any last-minute issues.

Front of House and Toilets

Assign dedicated staff to maintain customer areas during the deep clean. Ensure they follow your site's colour coding system to avoid contamination.

Use temporary signage to manage customer flow effectively. Place signs at key points directing customers around closed sections and informing them of expected reopening times.

Check every worker’s right to work before each shift. This ensures compliance with UK immigration laws and avoids any potential issues during your deep clean.

• Dedicate staff for front-of-house maintenance
• Implement temporary signage for customer guidance
• Verify workers' rights to work at the start of each shift

Food Storage While Cleaning

Before starting the deep clean, you must store all food in sealed containers or refrigeration units to ensure it remains safe and protected. For example, if you're cleaning a restaurant kitchen, place any uncooked ingredients in air-tight bins and move ready-to-eat meals into the fridge.

Label all stored items with dates so that nothing is left out for too long. This helps prevent spoilage and ensures food safety. For instance, label each container of leftover sauces or vegetables with today’s date to track freshness.

Ensure every worker's right to work is checked before they start their shift, as this is a legal requirement and maintains your business’s compliance with the law.

• Store all food in sealed containers or refrigeration units
• Label stored items clearly with dates for easy tracking
• Check each worker's right to work before every shift

Staff Needed for Each Part of the Clean

Assign cleaners to specific areas based on their expertise; this ensures the kitchen or commercial space is cleaned thoroughly without overlap. For example, a cleaner with experience in sanitising surfaces can focus on the restaurant's high-touch points like tables and door handles.

Ensure front-of-house staff are available to assist guests during the clean; they can help direct customers away from work areas and answer any questions. For instance, if you're deep cleaning your shop, have a member of staff at the entrance guiding shoppers to unaffected sections.

Check every worker's right to work before each shift; this is crucial for compliance and workplace safety. For example, verify documents for new cleaners joining the team.

• Assign tasks based on workers' expertise
• Ensure front-of-house staff assist guests during cleaning
• Verify all workers' right to work

Checking Before Reopening

Before reopening after a deep clean, you must inspect every area thoroughly to ensure everything is in order.

Check that all kitchen equipment and food preparation areas are functioning correctly to avoid any issues during service.

Verify the right to work of each agency worker before their shift starts; this is crucial for compliance.

• Inspect all areas for cleanliness and safety
• Test kitchen appliances and surfaces used in food prep
• Check workers' right to work

Questions

When should I plan a deep clean?

Choose the quietest window to minimise disruption. Consider off-peak hours or weekends when footfall is lower.

Do I need specialist cleaning for kitchen equipment?

Specialists can handle kitchen extraction systems and equipment more effectively than general cleaners, ensuring thoroughness and safety.

How do I manage food storage during the clean?

Store food in sealed containers or refrigerators. Use temporary signage to inform customers of any storage areas that are temporarily out of bounds.

What staff should be present for each part of the clean?

Ensure you have enough staff to cover front-of-house duties and toilets while the kitchen is cleaned separately by specialists.

Related guides

• How to write a cleaning specification for your premises
• How to brief a temporary cleaner on their first shift
• Planning kitchen porter cover for busy weekends