Quick Service Restaurants

How to keep hygiene standards at a fast paced environment?

Hygiene challenges of QSRs

When it comes to maintaining hygiene, quick service restaurants are facing numerous challenges. Here are some of the factors which contribute to that:

1. High volume of customers and constant foot traffic

Time is the key driver for every QSR. Due to the fast service, there is constant flow of customers which results in enormous foot traffic. This requires frequent and effective cleaning of high-touch surfaces like door handles, tables and chairs, kitchen counters and kiosks to prevent the spread of bacteria and viruses. During peak hours, however, employees often prioritize customers rather than hygiene, letting the cleanliness standard decrease.

2. Operation in small places

QSRs often operate in compact spaces where the kitchen, storage, and dining areas are in close proximity. This tight setup can introduce significant challenges for deep and efficient cleaning. Cramped corners, equipment packed closely together, and limited maneuverability can lead to “missed spots” during cleaning routines, where dust, food particles, or bacteria can accumulate over time.

3. Fast table turnover

In a quick service restaurant environment a customer comes, orders, eats and goes. After that, the procedure repeats with the next one. Thus, there is a constant change of people who are using the same tables. Cleaning tables thoroughly after each customer is essential to maintain hygiene. However, in busy times, employees may feel rushed, leading to insufficient cleaning.

Risks associated with poor hygiene in QSRs

Maintaining poor hygiene in quick service restaurants (QSRs) introduces numerous health risks for both customers and employees, affecting not only safety but also customer satisfaction and the establishment’s reputation.

Here are some of the main risks associated with inadequate hygiene practices:

1. Germs and bacteria: If tables aren’t thoroughly cleaned between customers, they retain germs, grease, and bacteria from the previous user, which can transfer to the next customer. These unclean surfaces create contamination risks, especially in a fast-paced environment where food may come into direct contact with the table.
2. Cross-contamination: In smaller spaces where QSRs are usually operating, it’s common for raw ingredients and ready-to-eat foods to be stored close together. Without adequate separation, there’s a high chance of cross-contamination, where harmful bacteria from raw ingredients can contaminate ready-to-eat foods.
3. Bad customer experience: The close quarters mean that any spills, grease, or contaminants from the kitchen can easily transfer to the dining area and vice versa. Airborne particles or odors from the kitchen can also reach the dining area, affecting both food safety and customer experience.
4. Poor reputation: Negative reviews and word-of-mouth publicity may undermine the reputation of the restaurant and result in less customer visit and loss of profit.
5. Legal consequences: If the HACCP requirements are no met, due to poor hygiene and potential health hazards, this may lead to lawsuits and even shut down of the restaurant.

Balancing speed and thorough cleaning

The industry is facing a lot of cleaning challenges. However, quick service doesn’t mean compromising on cleaning standards. QSRs can implement convenient, standardized cleaning protocols and provide staff with efficient mechanized cleaning equipment. Here are some ideas:

1. Implement quick, effective cleaning tools

• Pre-moistened sanitizing fibers: Staff can quickly sanitize floors using pre-moistened fibers, eliminating the time needed to prepare cleaning solutions and allowing immediate use. The i-fiber from i-team Global is an ideal choice. Its pre-treatment system saves you water, chemicals and time. With its absorbent texture, large surfaces can be cleaned in a single pass, while the built-in scraper effectively tackles stubborn soils even in tight corners. The Pro version of the i-fiber has an attached detergent pad applicator, our well-known i-dose system. This eliminates the need for measuring cleansers, speeding up the process and helping you maintain high hygiene standards, even during peak hours.
• Quick wipe-downs between orders: For counters and order stations, staff can quickly wipe surfaces between each customer in order to prevent accumulation of germs and bacteria. However, regular cloths are not an effective option. They often just push dust around and require additional cleaning chemicals. i-team Global’s microfiber cloths are designed specifically to penetrate tiny crevices, lifting away dust, dirt, and even bacteria from surfaces. They are highly absorbable, making them convenient for picking up spills and excess moisture from tables and counters. They are also color-coded which helps employees quickly identify and use the right cloth, preventing cross-contamination

2. Assign cleaning roles during peak hours

• Specialized cleaning roles: During rush hours, assign specific employees to focus only on cleaning and sanitation. This specialization ensures tables, floors and high-touch surfaces are cleaned promptly without slowing down food prep and customer service.
• Short, frequent cleaning intervals: Another idea is to set specific times (e.g., every 15-20 minutes) during busy hours for a quick, intensive clean of high-touch areas, including ordering kiosks, condiment stations, and door handles. In order to ensure the necessary cleaning standard is met, you can use the i-know kit. It is a set of tools which helps you monitor level of cleanliness. Use the ATP tests from the kit to quickly check if surfaces have been cleaned thoroughly. By implementing a monitoring tool, the personnel will perform more consistently because they know cleanliness will be measured regularly.

3. Adopt a “clean-as-you-go” policy

• In the dining area: When customers are in a rush, it’s common for milkshakes and other liquids to spill near the cashier counter. Often, employees need to temporarily redirect customers away from the area to clean it, which can slow down service and impact profits.That is why, it is important to have “clean-as-you-go” cleaning approach. The i-mop is the perfect solution. It is a mechanized mop that sucks all the dirt and liquid on the floor and leaves the floor dry and polished, without waiting time. Also, the machine is easily maneuverable which helps you clean even the tightest corners.
• In the kitchen: The i-mop can be very handy in the kitchen, too. Due to its intuitive design, everyone is able to use it, which may encourage employees to clean their workspace and spills as they happen. This will help prevent bacteria buildup and minimize downtime required for cleaning.

The benefits of using mechanized cleaning equipment in QSRs

Mechanized cleaning offers significant benefits for quick service restaurants (QSRs), enhancing hygiene, efficiency, and consistency in high-traffic environments.

1. Enhanced hygiene: Mechanized cleaning tools, like floor scrubbers and automated sanitizing stations, ensure a deeper and more consistent clean than manual methods, reducing the chance of human error and enhancing hygiene across high-touch surfaces and kitchen equipment.
2. Increased efficiency: Mechanized solutions are faster than traditional cleaning, allowing employees to maintain cleanliness in high-turnover areas, such as dining tables and restrooms, without interrupting customer service during peak hours.
3. Reduced chemical waste: Automated dispensers and dosing systems provide the right amount of cleaning solution, eliminating the need for manual measurement and preventing waste or improper chemical mixing, which could otherwise compromise hygiene standards.
4. Improved staff productivity: By automating labor-intensive cleaning tasks, employees can focus more on customer service and food preparation, optimizing time and enhancing the dining experience for guests.
5. Higher safety standards: Mechanized tools are more effective in removing bacteria and other contaminants, creating a safer environment for both customers and staff, and helping QSRs maintain compliance with health and safety regulations.

Conclusion: Elevating hygiene standards in QSRs

Maintaining hygiene in a fast-paced environment is essential for both customer safety and business success. Poor hygiene can lead to serious consequences, impacting customer trust, employee health, and potentially the business’s reputation. The industry is facing unique cleaning challenges and they require specifically-tailored cleaning approaches.

Automated systems and mechanized cleaning equipment ensure that hygiene standards remain high without interrupting the flow of service. With i-team Global’s industry tailored equipment, maintaining cleanliness becomes more manageable, even during peak hours.

Combine cleaning efficiency with quick service now

Discover how i-team Global’s cleaning solutions can elevate your restaurant’s hygiene and efficiency, speed up the cleaning processes, and create a safe, welcoming environment for every customer.

Let’s keep your business running smoothly—and sparkling clean!