Keep it Clean and Safe

The cleanliness of the dumpster area may not be a spot most restaurant managers or owners see or deal with daily, but it plays an important role in keeping the establishment reputable. Dirty back areas of the restaurant, around the dumpsters, can lead to nasty odors, pests and even costly health fines if not kept up to code. Making sure you stay clean and safe doesn’t just apply to those in the restaurant. It applies to the entire space. So, keep up with your trash cleanliness and safety protocols. Here are a few ways you can help make sure your restaurant is hitting the levels of cleanliness required for your establishment.

Train Staff Disposal Procedures

Making sure employees know what to do with trash is a critical aspect for any restaurant. Whether it is a server, the bartender or the dishwasher. Trash disposal must be taken care of properly. Having a clean back area by the dumpsters starts with the staff. Correct trash handling, oil disposal, and more is critical in keeping the back lot of the restaurant clean and clear of debris. 

As a manager or owner, you must train employees to bag garbage, break down recycling products and dispose of oils properly. Consider adding signage around the different disposal areas to help staff not forget where trash needs to be deposited. Throwing stuff away might seem like a small task, yet it is very important when it comes to disposing of many different materials from a restaurant kitchen. Make sure all staff, including front of house workers are trained in the proper disposal of garbage for your establishment. 

Control Odors

Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. During this time of year regularly disinfect the inside and outside of your dumpster area and consider using enzymatic cleaning solutions to help break down organic waste. Many brands exist on the market. Choose which one is best for your space. Always keep your dumpster lid closed to help contain odors and prevent possible pest infestations. Dirty smells always attract pests. Dirty smells may keep customers away if they get a whiff of the back area while walking in the front door.

Prevent Excess and Overflow

Dumpsters with extra trash overflowing from the bin not only looks bad but also makes your restaurant a magnet for possible pests. As a restaurant manager or owner keep up with the scheduling of emptying your dumpsters. If you miss a day, it will take another week before it gets emptied. This creates more trash, possibly more smells, and as a manager it is just one more thing you don’t want to have to deal with. 

Chris Picciano, President of Area Disposal in Phoenix, Arizona says that it is critical for restaurant managers to always be in touch with their waste disposal providers. 

“Speak with your waste management provider to ensure your dumpsters are properly sized for the amount of waste your establishment is dealing with,” Picciano said. “Always, make sure you have your pickups scheduled accordingly so overflow doesn’t happen.” 

Taking these small measures will help keep your back area cleaner and safer for employees and prevent any unpleasant smells from getting to the customer areas. 

Schedule Professional Cleaning

While daily cleaning is important for the back lot of any restaurant it is almost impossible for your staff to get the area as clean as it needs to be. Sometimes the dirt, grime, oils and whatever else are just seeped into the area and it requires more than staff members using a scrub brush. When this happens, you must hire a professional. To get the area completely clean requires a lot of water, a lot of cleaning solution and someone who specializes in removing grease and grime. This often requires a pressure washing service to come around and take care of the situation.These companies have the ability and the knowledge to take care of these extreme grime and oil build up situations.

“Having worked with many restaurants, I have been in many situations where a lot of times I have seen restaurant management just have staff go out and spray away grease and grime from the dumpster area with a water hose,” Daniel Check, Owner of Double Check Pressure Washing said. “It doesn’t work. To get the area truly clean you must hire a professional who has the abilityto use high water pressure with the correct cleaning solutions to get rid of these nasty dirty areasyou want to go away. It isn’t an easy task, but if you know what you are doing you can take care of it.”

For most restaurants the dumpster area is out of sight for customers. A neglected dumpster and the area surrounding can easily become a breeding ground for germs, bacteria and even physical pests that may lead to possible health code violations. Keeping your back lot clean, including your dumpsters, will not only help with health and safety protocols but also reinforce your restaurant’s commitment to high quality service.