3 Crucial Sanitation Tips for First-Time Restaurant Owners

Owning a successful restaurant can be exciting, professionally rewarding and highly profitable. However, a fair number of first-time restaurateurs become so enamored with attracting diners and spreading the word about their businesses that they put crucial sanitation measures on the backburner. Not only can ignoring sanitation cost your restaurant business, it also stands to land you in hot water with local health inspectors. In the interest of maintaining a sanitary restaurant and keeping customers happy, budding restaurateurs should put the following tips to good use.

1. Separate Raw Ingredients

Cross contamination is a problem at many poorly-managed restaurants. This occurs when raw ingredients are not properly separated and stored in very close quarters. For example, if raw meat comes into contact with the fruits and vegetables used in salads, the results can be hazardous to diners’ health. In addition to costing you business, failure to separate raw ingredients may even put you on the receiving end of a costly lawsuit. With this mind, make a point of storing all raw ingredients a safe distance from one another to diminish the likelihood of cross contamination.

2. Keep Buffet Food Warm

If your restaurant is home to a buffet or any other type of hot food display, it behooves you to keep the food warm. You’d be hard-pressed to find a diner who enjoys cold entrees and sides, and if your restaurant develops a reputation for serving them, you’re liable to see a noticeable decrease in business. In the quest for consistently hot food, display stands that retain heat can be invaluable allies.

3. Be Vigilant About Pest Control

A surprising number of restaurateurs adopt a shockingly lax attitude towards pest control. Instead of taking definitive measures to stamp out infestations at their source, these people are content with killing pests as they appear. Failure to respond to potential infestations in a timely manner can result in your kitchen being overrun with assorted pests. For this reason, it’s imperative that you get in touch with a pest control specialist at the first sign of infestation.

Making a name for yourself in the restaurant biz can be tricky. Regardless of where you’re based, there’s a good chance your restaurant will face stiff competition from other local eateries. Still, promoting your business and getting the word out should never take precedence over basic sanitation. Separating raw ingredients, keeping buffet food warm and being vigilant about pest control are sure to serve you well in your efforts to maintain sanitation.