As cafe owners we’re so often so busy doing what we do that we take little time to assess the efficiency of what we’re actually doing. I spend a good part of my day motivating and educating my managers and other cafe owners on how to do things more efficiently. More specifically how to communicate with their staff more efficiently. Because in communicating more efficiently tasks are performed more efficiently.

Only yesterday I asked of one of my managers to delegate a job so that it was done today. Following that communication I walked into the cafe office and overheard the manager say to an employee ‘When you have time, can you please mop up that floor in the corner and try to remove that stain.’ I immediately knew why I was having problems with the management of this cafe, it was the communication that was coming from my manager. Although her request was straightforward and polite, it was very open ended. She opened with ‘when you have time’. This is a presupposition that perhaps the staff member will not have time. The statement also leaves itself open to dismissal by the staff member as they know they don’t really have time in the busy cafe environment. The opening to this statement also provides the staff member with an excuse for not completing the task ‘sorry I just didn’t have time’. As there was also no timeframe for the completion of the task the staff member could easily interpret the request as not too pressing. The manager went on and asked that the employee ‘try’ to complete the task, again subconsciously planting the idea that the task will be trying and perhaps difficult to complete.

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When it comes to commercial cleaning, every building and workspace has its own set of needs and requirements to appropriately maintain a sanitary and pleasant environment. Just like medical office cleaning must comply with requirements such as those from HIPPA, restaurants have their own set of standards that must be followed in order to meet government health department requirements and keep customers safe and pleased enough to return.

Keeping a consistently clean dining environment for patrons of the restaurant and a clean and sanitary kitchen and preparation area for employees is a must in the restaurant industry. Having organized routines and systems in place for daily, weekly, and monthly cleaning tasks will help make keeping the restaurant constantly clean an easier task. Many restaurant owners choose to stick to what they are good at such as recipe creation, food preparation and customer service and leave the cleaning tasks to a professional commercial cleaning service.

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The difference between success and failure for businesses that serve various beverages, from spirits to beer and wine, depends a lot on how much stock they lose. Bar stocktaking can be a complicated procedure that can cost you tons of time and money whenever you make a wrong move.

Many businesses are making the same mistake of over complicating their bar stocktaking procedures, thus causing them to waste time and effort. And particularly if you’re the bar owner yourself and time is very precious, usually you would be rushing through the stocktaking process- resulting in poor work and inaccurate results, which does not help you at all.

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