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The Complete Idiot's Guide to Starting And Running A Coffeebar by Susan Gilbert, W. Eric Martin, Linda Formichelli

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Chapter 20
Cleaning and Maintenance
In This Chapter
  • ◆Neat shops lead to neat profits
  • ◆What to clean hourly, daily, and weekly
  • ◆Employee hygiene
  • ◆Public vs. private cleaning
 
Every restaurant owner wishes that his or her shop worked like a self-cleaning oven. You’d lock the door, press a button, and whammo! All the dirt, dust, and grime that comes with food preparation would be incinerated and every surface sanitized, ready for the next day.
Alas, some wishes can never be fulfilled. The only way to clean your coffee bar is to use old-fashioned tools like clean water, linen cloths, and elbow grease.
Cleaning is essential both to creating a welcoming environment that customers want to come back to again and again and to maintaining good standing with the ...

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