How to Reduce Restaurant Cleaning & Pest Control Costs

Use these key focus areas to reduce restaurant cleaning costs and manage pest control – some involve better work practices and staff training, and others relate to using better equipment and chemicals that can do a more effective job.

We’ve also given suggestions for preventive action and maintenance that will reduce unexpected costs if equipment breaks down or malfunctions. One thing is for sure – if cleaning and pest control are not done rigorously, there’s a high risk of customer reactions and damaging word-of-mouth publicity.

Use these checklists with your management team to overhaul your cleaning and sanitation systems – what will you work on first?

1. Restaurant Kitchen Cleaning

• Detailed Cleaning Roster: Implement a strict cleaning schedule to prevent the build-up of grease and food debris, which can attract pests. This will include daily tasks, some done every few days, and some weekly or monthly.
• Cleaning Accountability Systems: many operators now use digital checklist systems that require staff to work through a list and take a photo of the finished result – this then goes to the supervising manager, who has a master list to see what is and is not done. Examples of these are Restoke, Operandio and SafetyCulture, plus many others.
• Proper Food Storage: store food in sealed plastic containers and keep it off the floor to deter pests. This needs plenty of containers and the discipline for staff to empty products from cardboard boxes before storing them.
• Choose Equipment That is Easy to Use: pass-through dishwashers instead of below-bench units that need constant bending, and equipment on wheels that’s easy to move out of the way. Do a time-and-motion study around the cleaning processes – you can save labour hours and make the job less like ‘the worst job in the house’.
• Choose Equipment That is Easy to Clean: with the high cost of labour, manufacturers are designing equipment that can be taken to pieces and put through the dishwasher. For example, coolroom shelves are now in short, modular parts rather than long strips. If you’re buying new equipment, ask plenty of questions about cleaning and maintenance, which can save hundreds of hours in cleaning time, and thousands of dollars over the life of the equipment.
• Self-cleaning Equipment: many modern ovens and pans now have self-cleaning cycles to use at the end of a shift. These can cut hours of labour every week and ensure the job is done thoroughly; it can be monitored on your equipment app.
• Equipment Maintenance: regularly clean and maintain kitchen equipment to prevent malfunctions and costly repairs – this needs a maintenance roster similar to a cleaning roster.
• Bulk Buying: purchase bulk cleaning supplies and pest control products to take advantage of discounts and ensure dispenser taps and scoops are the right size to avoid wasteful use. Staff training is essential, colour coding and multi-lingual signs.
• Adequate Storage for Cleaning Products: shelves for large 20-litre drums with dispenser taps, and space for buckets, brooms and other equipment.
• DIY Cleaning Solutions: check homemade cleaning solutions like vinegar and baking soda for simple cleaning tasks – chemically, that’s what many branded products use. Do some Google research, then test what you find.
• Energy-Efficient Equipment: invest in energy-efficient appliances to reduce utility costs, excess heat and the frequency of deep cleans.
• Easy to Clean Floors: these should have commercial-grade tiles, curved coving tiles against the wall, floor waste drains and hoses – so the area can be swept and cleaned easily at night’s end.

2. Restaurant Front of House Cleaning

• Floor Maintenance: use durable, easy-to-clean flooring materials to reduce cleaning costs, but that does not mean it has to be a hard surface – it’s important to consider the acoustics of the room. Commercial carpet adds to room comfort and responds well to commercial cleaning systems – it needs to be regular.
• Table Cleaning: depending on the table surface – linen cloths have their own cost, which will need to be monitored closely. Wipe-down tables need a combination of spray, wipe cloths and a separate cloth to dry the table after it’s been wet-wiped. This final step is often not done properly, and it’s unpleasant for customers.
• Separate Cloths for Wiping Seats: unless staff have been trained properly, they’re often unaware of the need not to use the same cloth wiping a tabletop as is used for wiping a seat – ask them to explain why it is not OK.
• Spot Cleaning: train staff to spot clean throughout the day, reducing the need for extensive cleaning after hours.
• Espresso Machine Cleaning: this is an essential part of the barista’s responsibilities – make sure they are thorough with this and ask your coffee or machine supplier for assistance to train them.
• Furniture Placement: Arrange furniture to minimise dirt accumulation in hard-to-reach areas and make it easy for cleaners to reach with brooms and cleaning cloths.
• Front of House Cleaning Roster: as important as the one for the kitchen, although floor staff may be resistant. Have an additional list of ‘Things to Do When It’s Quiet’, and supervisors accountable for using it – your sales report will show when there’s been time for extra cleaning.
• Cleaning Accountability System: see the kitchen recommendation above, and the one for the Front of House will be a different list but no less important.

Should Front of House Cleaning Be Done by the Floor Staff? As much as you want to economise by having FOH staff clean at the end of the shift, this does not always work. Commercial cleaners who use special equipment and systems will do the job faster and more effectively than tired waiters at the end of a long shift. This also applies to cleaning the toilets, which the wait staff will do reluctantly and superficially – often a false economy. This is one area that should be immaculate!

3. Cleaning Restaurant Toilet Areas

• Regular Cleaning: Schedule frequent cleaning of toilets, sinks, and floors to maintain hygiene and prevent odours. This should include an hourly check by a supervisor – have a bucket with gloves and cleaning equipment kept ready if there have been any accidents.
• Automatic Dispensers: Install automatic soap dispensers and hand dryers to reduce waste and improve hygiene.
• Air Fresheners: Use air fresheners or deodorisers to keep the area smelling fresh and deter pests.
• Sanitary Bins: Provide sanitary bins in cubicles for proper disposal of waste, reducing the risk of blockages and pests.
• Check for Leaks: Regularly check for leaks or plumbing issues to prevent water damage and mould growth.
• Stock Control: Keep a close eye on toilet paper, soap, and other consumables stock levels to avoid over-ordering and waste. These items are also stolen, so keep supplies in a secure location.
• Water-Saving Devices: Install water-saving devices in toilets and taps to reduce water bills. See > How to Reduce Restaurant Water Bills. In some venues, the water used for flushing the toilet cistern is equal to that used for pot and plate washing!
• Eco-Friendly Cleaning Products: Use eco-friendly cleaning products that are often more cost-effective and reduce the risk of chemical exposure.
• Scheduled Maintenance: Organise regular maintenance checks to prevent costly emergency repairs.

4. Outside the Restaurant Premises:

• Waste Disposal Area: Keep external bins away from the building and ensure they are regularly emptied and sanitised – have a tap and hose available nearby. The whole area needs to be washed down every day, to avoid attracting vermin and health inspectors – this is an important part of pest control.
• Entrance Cleaning: Regularly sweep and clean the entrance area to prevent dirt and pests from entering. Hose paths and paved areas if they build up dirt.
• Landscaping: Trim and maintain landscaping to avoid providing habitats for pests.
• Durable Outdoor Furniture: Choose weather-resistant and easy-to-clean outdoor furniture to reduce maintenance costs.
• Effective Drainage: Ensure proper drainage to prevent water pooling, which can attract pests and cause damage.
• Motion-Sensor Lights: Install motion-sensor lights to deter pests and reduce energy costs.
• Secure the Outside Furniture When Closed: it’s surprising how much will be stolen if people find it easy to help themselves.

5. Staff Training in Cleaning Procedures:

• Make Sure Staff Arrive With Hygiene and Food Safety Training – this is now compulsory for all staff in Australia, and includes cleaning basics.
• Hygiene Practices: Train staff in your own hygiene practices to prevent cross-contamination – make this a part of their induction.
• Cleaning Techniques: Teach efficient cleaning techniques to reduce time and resources spent on cleaning and have the proper equipment to do it properly. This is often not what’s found in a supermarket.
• Cross-Training: Train staff in multiple roles to ensure cleaning and hygiene tasks can be covered efficiently.
• Regular Audits: Conduct regular audits to identify areas for improvement and ensure standards are being met.
• Reward & Feedback System: Implement a reward system for staff who adhere to cleaning and hygiene standards, encouraging ongoing compliance. Build this into the Cleaning Accountability System covered above.

6. Restaurant Pest Control:

• Through Cleaning of Waste & Bin Areas: It’s easy for these to become messy and dirty, and they are a natural attraction for rats, cockroaches, and other pests. Proper daily cleaning of these areas can save significant fines from local health authorities!
• Seal Entry Points: Seal cracks and gaps in walls, floors, and ceilings to prevent pests from entering.
• Regular Inspections: Conduct regular inspections to identify and address pest issues early. Make this a separate section of your Cleaning Accountability System.
• Preventive Maintenance: Regularly check and repair any potential entry points for pests to prevent infestations.
• Professional Help: Consider hiring a professional pest control service for routine checks and treatment – they have the techniques, products and equipment to do this work quickly. This is one area where DIY may be a false economy.
• Collaborate with Your Neighbours: Work with neighbouring businesses to address pest issues collectively, reducing costs for individual establishments. Your local council may have programs that can help with this, and a joint approach may get a better response.

Is there value in a kitchen cleaning company installing chemical dispensers and supplying product refills?

Pluses: you will have consistent quality and products designed for commercial kitchens. Their dispensers are calibrated to ensure a high standard of cleaning, and the convenience makes it more likely that staff will do the job correctly. This also means that employee exposure to chemicals is minimised. These companies usually supply regular in-person training and suitable training materials.

Minuses: there may be an upfront cost for installing dispensers and large quantities of product… and if not, the cost could be part of your ongoing purchases (like ‘free mobile phone’ plans). You may also be tied to a contract for a period of time and have less flexibility for using other products. Dispensers may require regular maintenance or repairs, which could incur extra costs. The cost per litre of products from these large companies often looks much more expensive than the cheaper ones you find at Costco or warehouses – but they will argue the quality is much higher and you will use less, balancing out the cost.

By focusing on these critical areas and implementing effective strategies, café and restaurant owners can maintain high standards of cleanliness and hygiene while reducing cleaning and pest control expenses. The value to your reputation is priceless!

Check the other useful blog posts on the Foodie Coaches website…

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