Long hours, pressure-cooker deadlines, and the constant hustle of service, life in the kitchen never slows down. Restaurant cleaning might feel like the last thing on your plate, but it should be the first ingredient in any successful restaurant or kitchen.
Why? Because a clean kitchen keeps your team healthy, your customers safe and eager to return, and your operations running smoothly - especially when flu season turns up the heat and makes germs spread faster.
Here's why the colder months make it harder to keep your kitchen spotless – and what you can do to stay ahead.
#1. More Sick Staff on Shift
During winter, staff are more likely to come to work with flu symptoms, increasing the risk of germs spreading.
Quick Tip:
Post handwashing reminders and set up easy-access sanitising stations.
#2. Higher Foot Traffic, Higher Risk
Colder weather means fewer outdoor activities, and packed dining areas mean more mess and more chances for contamination, especially if customers are sick too.
Quick Tip:
Schedule mid-shift restaurant cleaning of high-touch surfaces like menus, chairs, and door handles.
#3. Closed Windows and Poor Ventilation
In cooler weather, windows and doors stay shut, limiting airflow. In busy kitchens or packed dining areas, airborne germs circulate more easily.
Quick Tip:
Ensure kitchen fans and ventilation systems are clean and fully operational.
#4. Forgotten Deep Cleaning Routines
Busy schedules often push deep restaurant cleaning to the back burner, right when it's needed most.
Quick Tip:
Stick to a cleaning schedule and use a checklist to ensure no area gets missed.
We get it - flu season heats things up in the kitchen. But there's no need to reach boiling point! With the right cleaning strategy and Unilever Professional's practical cleaning tips, you can keep your restaurant, kitchen, and canteen safe during flu season, without overcooking your finances. Here's how:
#1 Create a daily cleaning checklist
Start by categorising restaurant cleaning tasks according to their hourly, daily, and weekly frequency.
#2 Stock up on the right products
Look for concentrated formulas that stretch further and work harder, cutting costs in the long run.
#3 Train your staff
Make sure every team member understands their restaurant cleaning responsibilities. A quick refresher on restaurant hygiene and cleanliness can go a long way in keeping everything running smoothly.
#4 Keep it visible
Visible restaurant cleaning, especially during flu season, shows that safety is a top priority in your kitchen and builds customer trust.
#5 Prioritise high-touch areas
Handles, taps, and fridge doors are hotspots for germs. Use foodsafe surface cleaners from Unilever Professional to disinfect regularly and prevent spreading.
Food-safe cleaning products are specially formulated to remove dirt, grease, and contaminants from surfaces without leaving behind harmful residues or compromising food preparation areas. Unilever Professional's Food Safe range goes a step further - these products are also free from fragrances that contain allergens, helping reduce risk in sensitive food environments. Used across industries including hospitality and foodservice, these formulations are designed to deliver exceptional cleanliness and maintain the highest levels of safety.
Unilever Professional offers a comprehensive range of Handy Andy Food Safe* cleaning products designed to meet the demands of busy kitchens.
Using the right food-safe cleaning products ensures you're not just cleaning – you're protecting. They help you meet health regulations, reduce the risk of illness, and create a safer environment for both staff and customers.
Pro Tip:
Using a certified food-safe surface cleaner is key to maintaining restaurant hygiene and cleanliness.
Explore our full Food Safe range here.
When there's a full house, you don't want to get burned during flu season. Here are some personal, budget-friendly tips to improve your restaurant's hygiene and cleanliness:
#1 When in doubt, wash again
In the heat of the kitchen, it's easy to overlook the basics – but handwashing is your first line of defence during flu season.
#2 When should you wash your hands?
Pro Tip:
Want more personal hygiene tips to boost your restaurant's hygiene and cleanliness? Visit the Unilever Professional website for top cost-effective do's and don'ts for staff.
So, we've got the basics. Ready to go deeper? Here are 10 simple but powerful restaurant cleaning tips that help boost cleanliness and efficiency without breaking the bank.
1. Disinfect High-Touch Surfaces
Clean food-prep areas, tables, and door handles often. Use multi-surface disinfectants like Handy Andy Professional for reliable germ removal.
2. Clean Floors Daily
Sweep and mop floors at the end of each shift to prevent the build-up of grease and bacteria.
3.Wash Utensils After Every Use
Sanitise all dishes and utensils, especially those that touched raw meat.
4. Deep Clean Walk-In Fridges
Wipe down shelves and floors to prevent contamination. Keep raw and cooked items separate.
5. Clean Exhaust Hoods Quarterly
Remove grease build-up to reduce fire risk and improve air quality.
6.Wash Kitchen Walls & Ceilings Weekly
Don't forget overhead areas, grime and mould love warm, steamy kitchens.
7. Disinfect Restrooms Daily
Restrooms reflect your restaurant's hygiene and cleanliness. Use Domestos Thick Bleach to kill germs and control odours.
8. Sanitise Mats and Rugs
Vacuum daily, dirty mats carry bacteria and give a bad first impression.
9. Change Uniforms Daily
Clean uniforms mean a clean kitchen! And it'll help keep the staff looking and smelling fresh.
10. Dispose of Waste Correctly
Keep bins clean and covered. Change liners regularly to avoid pests and odours.
By following these restaurant cleaning tips, you'll improve your restaurant's hygiene and cleanliness and make sure you cook at full steam the whole season!
Pro Tip:
Want more restaurant cleaning tips? Visit the Unilever Professional website for our 10-Step Cleaning Process.
Keeping your kitchen and restaurant spotless during flu season doesn't have to cost a fortune or burn you out. With our smart cleaning solutions, a little prep, and consistent cleaning routines, you can keep germs off the menu and customers coming back f or seconds.
Ready to keep the kitchen sharp and clean?
How often should I sanitise high-touch surfaces during flu season?
Aim to disinfect all high-touch spots at least every couple of hours during busy service.
Can I use general cleaners for food prep areas?
Always stick to food-safe cleaners like Unilever Professional's Food Safe range to keep your kitchen clean without risking contamination.
What's the best way to train kitchen staff on cleaning during flu season?
Keep it simple and hands-on. Run quick daily briefings and remind everyone of their cleaning duties and hygiene best practices.
*Food Safe indicates that the product is safe to use on food preparation areas if usage instructions on back of pack are followed. This is supported by the certification provided by Intertek, an external company that performed the analysis on: Toxicological Safety for Use in Direct Food Contact Applications (SANS 1828).
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