Cleanliness is next to godliness. A good cook is a clean cook.
Those are things my mom used to always tell me when I was cooking at home
before I became a professional chef.
And they are equally, if not more important than ever today in your kitchen.
The cleanliness in your kitchen says a lot about the success in your restaurant.
Hey everybody, my name's Ryan Gromfin and I'm an author, speaker, chef, restaurateur, and I'm the founder
of therestaurantboss.com as well as clickbacon.com.
And in a second I'm going to share with you some of my most important tips or actually,
they're not even tips they're like,
rules written in stone that you must maintain in your kitchen to keep a very clean kitchen.
Which I believe has a huge impact on the success of your restaurant.
But, before, I share those with you.
Go ahead, if you haven't already subscribe to my YouTube channel,
below this video there'll be a button to subscribe.
If you're watching this on my blog, there will also be a button below here to subscribe.
If you haven't already liked this video.
Please, do so click on the little like button.
There's also a little bell, if you're watching this on YouTube that you can click to get notified
every time I post exciting new content for you and then last leave a comment below ask me some questions.
Let's engage in a conversation.
All right so, Cleanliness is next to godliness, we all know that but some of
your kitchens are gross,
yes some of your kitchens are absolutely gross.
I walk in the kitchens all the time.
Clients, hire me to come out and consult with them on their restaurants,
and I will not eat in their restaurants because they think their kitchens are clean,
and they are absolutely disgusting.
Maybe, this is you maybe, it's not you or maybe, you think your kitchens clean and it's not.
I would highly suggest you hire someone,
some kind of a consultant or a local health consultant or kitchen cleanliness consultant.
Usually, they're all over the place you can just Google it in your area or people who teach like,
health safety courses have them come out and do an audit in your kitchen,
because what you don't know could kill someone.
This is pretty serious stuff.
But, anyways here kind of the four things that I first and foremost look for in any kitchen I walk into.
The first thing I want to talk about is Cleanliness and Sanitation.
A clean kitchen is free of visible debris.
A sanitary kitchen is free of 99.9% of bacteria.
They are two completely different things you can have an absolutely clean kitchen that is
completely riddled with bacteria.
So, the first thing is just general cleanliness.
Are things organized? Are they in the right place? Are things clean? Are they labeled properly?
Right? So, that's the first thing just general cleanliness,
then the next thing that I want to look at is storage.
How are we storing food properly.
If I go into a walk in and I see rotting vegetables and I see meat stored above vegetables
or I see raw proteins above cooked proteins.
I'm not eating there ever because that's disgusting.
Raw chicken juice dripping on vegetables or lettuce or anything like that that's absolutely terrible.
So, that's the... thing. Sorry that's the second thing I look for is how is food stored.
The third thing I'm looking for is time and temperature.
How well are you maintaining your time and temperatures?
It's different in every state, it's different in every country.
So, I'm not going to get into the details too much of it over here.
But, if you are not intimately familiar with something called the temperature danger zone.
Please, look that up and learn it it's probably,
the most important thing ever in a kitchen as far as bacterial growth.
So, time and temperature is food staying out on a steam line
at the right temperatures and for the right amount of time.
Is food being cooked and cooled properly?
So, again time and temperature is the third thing I'm looking for.
The last thing on my kind of punch list,
that I'm looking for for cleanliness out of your kitchen or sanitation buckets.
Those red buckets with clean sanitizer.
Micro Quat is what it's usually called or what most places use.
I don't like bleach, I'm not gonna get into it today.
If you're using bleach put a comment below and I'll tell you why I don't like bleach.
But, Micro Quat in a red bucket with a clean rag,
that you could dip into that bucket and then wipeoff your station between jobs.
You could wipe off a knife between jobs.
Again, we're talking about the sanitary conditions and clean.
You could wipe off your cutting board with a towel and it's clean free of visible debris,
but it's not sanitary,
it's not free from bacteria that transfers from product to product which is why you need to be
using those red sanitizer buckets.
Look there's a million other things that I'm gonna look for in a kitchen but, those are the four on my punch list.
So, the first is, is the kitchen clean and generally organized?
Number two, is food stored properly?
Number three, how well is your kitchen adhering to proper time and temperature?
And then four are you using a sanitizer bucket?
some kind of sanitizer on every single station or your cooks using those between projects.
Now, you'll notice I didn't even mention hand-washing.
That's the absolute first thing it shouldn't even be on a list.
I don't even put it on a list,
but I walk into kitchens a lot and see cooks, that are not washing their hands.
I see hand stations that don't have scrub brushes.
I see hand stations that don't have towels.
I see hand stations that don't have soap.
My favorite thing to do is to ask a cook.
Hey, my name is Ryan. It's nice to meet you did you wash your hands today?
Yeah, of course. Where did you wash your hands?
They point to the sink over there,
I say that's funny. I just went to wash my hands at that sink and there was no soap.
Oh, we must have just ran out.
Yeah, just ran out.
Anyways I hope you liked today's video.
I hope you learned something from it.
I look forward to sharing another one just like this with you next week.
Again, if you're watching this on YouTube click the subscribe button, like this video
leave a comment below, click on the little bell so you get notified.
If you're watching this on YouTube after you do all that, click back to my website
where i've got all kinds of free stuff if you don't know how to get to my website.
It's therestaurantboss.com
or below this video is a link directly to this video on website.
Have an absolutely wonderful day.
I want to thank you for watching that video.
If you can do me three really quick favors right now,
very quick the first is if you haven't already, will you subscribe to this channel?
In a moment some things are gonna pop up on your
screen some buttons and one of those buttons is gonna be subscribe.
So, whether you're watching this on my channel or on youtube or on your phone just stick
around for one second and you're gonna see a big subscribe button.
If you haven't already could you please subscribe.
Two, if you haven't liked this video will you go ahead and click the like button.
Actually, don't just click it will you smash that like button and tell the world that you really enjoy this
because the way that I can continue to bring you all this great free training
is for my message to expand for more restaurant owners and future restaurant
owners around the world to be watching this and so the way to do that is to
like my video.
So, again if you're watching on YouTube there'll be a place
for you to like it or if you're back on my website there'll be a place for you
to like that so smash that like button for me and then also could you leave a
comment ask me a question.
I reply to all my comments as fast as I can usually
within about 24 hours.
Sometimes it takes a little bit longer but go ahead and ask
me a question leave me a comment tell me you love the video, tell me you'd like
to see something else in a video.
If you need more detail on a certain area,
I can film other videos about that but if you can go ahead in a couple seconds now
it's gonna come out if you can subscribe like and comment that would be great
also there'll be a spot in the little button coming out in a few
seconds where you can download something for free, I'm always rotating that so
take a look at that some free tools.
But, if you're new to my channel.
If you've never seen my videos before they'll also be a spot for you to watch a video
that'll kind of introduce you to what I do here at The Restaurant Boss and at
clickbacon.com and tell you about what we do and how you can get more involved
and how you can get more free stuff and all that so the buttons should be coming
in by now go ahead and click on those.
And have an absolutely wonderful day.
Thank you so much.