HOW TO PASS A HEALTH INSPECTION EVERY TIME!
“What if there was a way that you could have a clean restaurant, save $, and not have to manage the cleaning yourself?”
USING YOUR OWN STAFF TO CLEAN YOUR RESTAURANT WILL SAVE YOU MONEY
Many Restaurants use their own staff, maybe a dishwasher or buss person to clean their Restaurant. The thought process is that it will save the Owner, Chef or General Manager money. This belief system is usually based upon the thought process that by using direct labor the costs will be less then using an outside contractor. Lets examine why this may not be the case:
Often the Owner or Manager only looks at the hourly wage. They do not look at the load factor that is attached to that wage (payroll taxes i.e. social security etc.)
They also do not add in the cost associated with benefits, vacations or sick time.
Often the Restaurants management has to get involved in the supervision of the cleaning employees to make
sure the Restaurant is cleaned properly. This takes management away from doing what they need to do to run the Restaurant effectively. So there is a direct cost for management, if they help oversee the in house cleaners and then there is also the opportunity cost.
It is very difficult for an employee that has already put in a regular shift at the Restaurant (i.e. the dishwasher), to then clean the facility properly. This can result in subpar cleaning which could cost the Restaurant revenues. So as you can see, there is often a much greater cost to cleaning your Restaurant then you think. Let’s look at an example: You employ (2) workers to clean your Restaurant nightly. It takes them (4) man hours to clean your Restaurant properly. That is a total of (56) hours of labor per week. If the workers make $8.00 per hour, the cost per week is as follows:
Weekly Wage- $448.00
Load Factor- 156.80 (35%)
Chemicals and supplies- $50.00
That totals $654.80 a week. This cost can go up significantly more if you then add in the Restaurant’s management time.