Front-of-the-House Cleaning Best Practices for Independents

When Chicago-based foodservice industry research company Technomic surveyed consumers in its Consumer Restaurant Brand Metrics for the top 15 attributes they looked for when choosing a restaurant, the response "restaurant interior is clean" ranked fourth, right after "taste and flavor of the food," "quality of the food" and "dishware/glassware/ silverware are clean."

You can have great food and stellar service, but if your house isn't spotless, you could be losing repeat business. And for that reason this might be a good time to revisit your front-of-the-house cleaning practices.

It Can Drive Them Away or Bring Them Back

"In the hospitality industry first impressions count," says Nicholas K. Makris, an assistant professor for the College of Management, School of Hospitality of Johnson & Wales University in Providence, Rhode Island. "As patrons walk into your establishment the first thing they notice is the overall appearance and cleanliness of your dining room. This first impression can drive patrons away as easily as it may bring them in."

Which tasks are the most important?

"All tasks are important," Makris says. "The cleanliness of your front of house is as important as the quality of food you serve. Remember, people are prone to judging the cleanliness of the entire establishment based on what they can see."

Many of the chains get it right, and so must you.