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The footprint may not be very large, but cleaning small-space restaurants still takes a lot of time, energy, and thought for staff members. And it makes a big difference to the guest experience, so it’s important to have a clear and easy-to-follow cleaning program in which everyone understands their roles and responsibilities.
There are a lot of options to consider when examining your program.
- What model are you following?
- How will you measure your program?
- What areas should you prioritize?
Tennant has summarized ten key areas to consider when making decisions about cleaning small-space restaurants. Covering everything from spill management to cleaning without chemical odors, it offers information to help make key decisions about your cleaning program.
Download 10 Tips & Tricks for Cleaning Small-Space Restaurants