Restaurant cleaning: Tips for more cleanliness and hygiene
When it comes to restaurant cleaning, cleanliness is no longer a nice-to-have, but a key success factor. In the restaurant industry, hygiene, orderliness, and professional cleaning processes not only determine legal licenses—but above all, they determine the first impression with guests, reviews, repeat visits, and ultimately, economic success.
How can you perfectly clean your restaurant? We'll answer this question in this article by introducing you to the best methods for thorough and effective cleaning in your restaurant business.
Key facts at a glance
- Hygiene is the most important success factor in Gastronomy – for trust, repeat visits and reviews.
- HACCP & QS systems form the backbone of any professional cleaning strategy for restaurants.
- Structured cleaning plans protect restaurant owners and ensure smooth daily operations.
- Sanitary areas, floors and kitchen equipment are among the most important zones in restaurant cleaning, with increased hygiene requirements.
- Automation in restaurant cleaning is no longer a futuristic concept—it's a reality in modern restaurants. It can result in enormous cost savings.
- cleaning robot Sebotics' solutions relieve staff burdens, reduce costs, and enable consistently high standards – even when staffing levels are low. Please contact us to learn more.
Interested?
With the free robot configurator you can find the right service or cleaning robot for your company. Create a non-binding, free offer based on your individual requirements!
Why cleaning in restaurants matters more than ever
Anyone who runs a restaurant knows that hygiene is now more than ever a crucial success factor for guest satisfaction and the image of a restaurant.
At a time when guests have high expectations of cleanliness and safety, even a small lack of hygiene can have a negative impact on the reputation of a restaurant.
Imagine a barrage of bad reviews because guests are dissatisfied. The consequences are disastrous, as guests' trust in the restaurant plummets. Thorough cleaning is therefore essential to keep guests happy.
Hygiene standards in the catering industry: These things count
Compliance with strict hygiene standards is required by law in catering establishments.
The basis for this is the internationally recognized HACCP concept, which is based on the analysis of hazard potentials and defines so-called critical control points in the entire kitchen and cooling process.
In addition, a quality assurance system (QA system) ensures that all cleaning processes are carried out in a traceable, standardized and efficient manner.
A clean and well-maintained restaurant inspires trust in guests, signals professionalism, and directly impacts reviews, recommendations, and repeat visits. Regular cleaning not only ensures compliance with legal regulations—it also significantly shapes the appearance of the establishment.
Conversely, poor hygiene can have serious consequences: negative online reviews, a lack of regular guests, or even official complaints.
To prevent this, regular staff training is essential. It ensures that all employees understand the requirements and implement them correctly. The QA system supports this process not only organizationally but also through technical quality assurance measures and effective training management. As a restaurateur, inform yourself comprehensively about it; it will help you.
Floor cleaning in the catering industry
Floor cleaning is a regular occurrence in restaurants. Clean floors are a key quality feature in catering establishments – both from a hygienic and aesthetic perspective. Guests are conscious of the floor's condition, authorities regularly inspect it, and cleaning staff struggle with stubborn residues every day.
The requirements vary depending on the floor type: Tiles, wood, PVC, or natural stone each require customized cleaning agents and methods. Especially in kitchens and dining areas, typical soiling occurs from grease, food residue, liquids, and foot traffic, which must be consistently removed – often several times a day.
This is where the advantages of modern technology become apparent: the use of autonomous cleaning robots such as the Sebotics artists 1 or TN70 enables thorough, consistent, and automated floor care – without additional personnel burden. Our robots are ideal for high-traffic areas and can be precisely programmed to work at set times and without supervision.
The result: consistently high levels of cleanliness, less workload for employees, and a professional appearance that impresses guests and authorities alike. For many hospitality businesses, cleaning robots are now more than just a technical gimmick, but a real competitive advantage.
Interested?
With the free robot configurator you can find the right service or cleaning robot for your company. Create a non-binding, free offer based on your individual requirements!
Clean restrooms for satisfied guests
For many guests, the impression of a restaurant doesn't begin with the plate—it begins with a visit to the restrooms. Clean, well-maintained restrooms are considered a sign of quality, professionalism, and appreciation for guests. Conversely, dirty or neglected restrooms are a turn-off—they reduce the length of stay, lower ratings, and diminish the likelihood of a repeat visit.
Cleaning restroom areas should therefore be a top priority – and not just in the evening. During normal operations, cleaning is mandatory at least daily, and in busy restaurants, even several times a day. This not only includes the toilet bowl itself, but also:
- Changing tables and hygiene areas
- Mirrors, shelves and door handles
- Sinks, faucets and soap dispensers
Ventilation, odor development, and paper availability are also among the details that guests subconsciously evaluate. Using a color-coding system for cleaning wipes prevents cross-contamination—a simple standard that goes a long way.
Especially during peak times or when staff are short, it is difficult to maintain these standards permanently. offer smart Cleaning robots are a future-proof solution: They can regularly and independently clean specific floor areas in sanitary zones—such as entrances, washrooms, or heavily used paths. Models like the Sebotics Artist 1 or the C3 cleaning robot can be precisely programmed for this purpose and ensure consistent basic cleanliness without requiring staff.
The result: visibly well-maintained restrooms, reduced workload for the team—and a positive impression that will be remembered. Please contact us if you are considering autonomous cleaning robots for your restaurant, which will save you personnel costs and reliably take over tedious cleaning tasks.
It's an investment that pays for itself quickly when you do the math and compare your labor costs with the cost of a robot. Many models cost as little as €3 per day! That's a fraction of the hourly rate of a cleaning professional.
Cleaning of kitchen appliances and equipment
In professional catering kitchens, clean equipment isn't just a matter of good manners—it's a central component of legal hygiene requirements and essential for smooth kitchen operations. However, residues, grease deposits, or limescale can impair functionality and, in the worst case, pose health risks to guests and employees.
The most important devices that need to be cleaned regularly and thoroughly include:
- Deep fryers (due to fat deposits and odor formation)
- Stoves & ovens (especially grills and burners)
- Refrigerators & cold rooms (incl. seals & ventilation grilles)
- Dishwashers (filters, spray arms, sieves)
- Coffee machines (regular descaling & internal cleaning)
- Extractor hoods, which should be free of grease at least every 2–4 weeks
Stainless steel surfaces – often used in professional kitchens – should be cleaned with dry microfiber cloths to prevent fingerprints, streaks, and water spots. For stubborn dirt, steam cleaners such as the Thermostar that clean hygienically without aggressive chemicals.
Preventive cleaning intervals are also crucial: Cleaning devices only as needed can lead to malfunctions or even failures in the long run. A clear maintenance and cleaning plan is therefore essential.
While many cleaning steps still have to be done manually, the use of modern technology – for example, in the area of floor cleaning around kitchen appliances – can save valuable time and resources. Sebotics cleaning robots can provide support here by regularly cleaning even hard-to-reach areas where grease and dirt would otherwise accumulate.
Anyone who cleans their appliances regularly and professionally is investing not only in hygiene, but also in the reliability, service life and operational safety of their kitchen.
Are external cleaning companies a good solution as partners?
Many restaurants rely on external cleaning companies to relieve their own staff while maintaining professional hygiene standards. The advantages are obvious: trained staff, predictable cleaning schedules, and often a dedicated contact person who takes care of the organization. This can be particularly useful for complex tasks or unscheduled special cleanings.
However, the use of external service providers also brings with it clear challenges:
- High running costs, especially with daily use
- Dependence on third parties and their availability
- Quality differences between employees of the cleaning company
- Lack of flexibility in short-term adjustments to the process
- Communication effort in the event of complaints or improvements
Many companies also report that the same cleaning staff are not always employed, which can compromise consistency and diligence. Quality controls are often necessary to ensure the promised standards are actually implemented.
Especially in sensitive areas – such as floor cleaning in kitchens, dining rooms, or restrooms – a future-proof alternative is increasingly emerging: the use of autonomous cleaning robots. They work quietly, reliably, and according to a clearly defined schedule – without any sick leave or staff shortages.
With models like the:
- Sebotics Artist 1 – compact floor cleaner for smaller zones & transition areas
- Sebotics J40 – particularly thorough for greasy soiling in kitchen environments
- Sebotics TN70 – powerful wet cleaning on large areas, e.g., in the dining room or sanitary area
Cleaning costs can be reduced, staff workloads can be permanently reduced and consistently high hygiene standards can still be ensured – without any additional organizational effort.
Conclusion: External cleaning can work – but it's costly, inflexible, and dependent on humans. Those who rely on robotics gain control, predictability, and efficiency – while remaining maximally independent.
Interested?
With the free robot configurator you can find the right service or cleaning robot for your company. Create a non-binding, free offer based on your individual requirements!
Daily cleaning routines for restaurants
Reliable hygiene in a restaurant begins with a precisely formulated cleaning plan. This plan specifies exactly which areas need to be cleaned, how often, with which cleaning agents, and who is responsible for implementation. This creates a clear process that saves time and ensures compliance with all hygiene standards.
Before work begins, it's important to agree on which cleaning steps will be performed throughout the day. Key areas include:
- Guest room
- sanitary
- Kitchen Style
- Counter areas
- Furniture & kitchen equipment
Daily cleaning of floors and walls is particularly essential to prevent the buildup of dirt and grease. Tables and work surfaces must also be disinfected regularly to prevent germ growth. A thorough final cleaning is especially recommended after closing time—when there are no longer any guests in the restaurant.
Regular restaurant cleaning not only meets legal requirements but also plays a key role in pest prevention: food scraps and traces of grease are consistently removed, eliminating bacteria, mold, and unwanted visitors. The result: healthy conditions for guests and staff – and an ambiance that inspires trust and encourages repeat visits.
Weekly and monthly cleaning plans
Cleaning schedules should be posted prominently so that tasks can be checked off as they are completed. Organizing cleaning tasks into different work areas can help keep track of tasks and ensure that no important areas are overlooked.
Special cleaning agents and instructions should be documented in the cleaning schedule to ensure employee safety. Cleaning frequency can vary, and not every surface needs to be cleaned daily. Regular cleaning is necessary to extend the lifespan of floors, especially in high-traffic areas.
The best cleaning solutions for the catering industry
Modern cleaning robots such as:
- Sebotics Artist 1
- Sebotics J40
- Sebotics Zaco X1000
- Sebotics iKitBot
- Sebotics Fantasy
offer innovative solutions to make cleaning work more efficient and thorough.
These robots are specifically designed for the needs of the hospitality industry and can perform a wide range of cleaning tasks. They help reduce staff workloads and ensure that even hard-to-reach areas are cleaned regularly and thoroughly.
Interested?
With the free robot configurator you can find the right service or cleaning robot for your company. Create a non-binding, free offer based on your individual requirements!
Personal hygiene and training
A high level of hygiene begins with people. To ensure that all employees internalize and correctly implement the applicable requirements, Regular training on personal hygiene is essential – at least once a year, ideally more often. The goal is not only to comply with legal requirements, but also to establish a common understanding of hygiene in everyday work.
Employers are obliged, offer appropriate training and ensure the provision of all necessary hygiene products – such as soap, disinfectants and protective gloves. Hygiene begins before the start of the shift. Employees should clean and well-maintained condition to work – this includes showering regularly and wearing freshly cleaned clothes.
In addition, the following points must be strictly observed:
- No wearing of jewelry or artificial fingernails in the kitchen area
- Open wounds must be covered with a clearly visible (colored) plaster and, if necessary, additionally protected with a glove
Only if everyone in the team knows, understands and actively applies the hygiene rules can cleanliness and food safety be guaranteed in the long term.
Food storage in focus: Keeping critical control points under control
Correct food storage is a central component of the HACCP concept and contributes significantly to food safety. As part of the hazard analysis, catering establishments must identify so-called “critical control points” (CCP), monitor and document – especially in the area of the cold chain.
This is particularly important Compliance with specified cooling and freezing temperatures, which should be checked daily and fully documented. This is the only way to prevent pathogens or spoilage processes from developing unnoticed.
In addition, the following basic rules apply for safe storage:
Avoiding cross-contamination by consistently separating raw and ready-to-eat foods
Compliance with the “first in, first out” ruleto prioritize the use of older goods
Storage in closed, food-safe containersto avoid external influences and contamination
Daily temperature control in refrigerated and freezer units is not a bureaucratic effort, but an essential protective mechanism – for the health of guests and for the legal security of the business.
Those who manage storage processes systematically and carefully not only protect food but also their own reputation as a restaurateur.
Conclusion - Thorough restaurant cleaning is more important than ever
To ensure you and your employees always feel comfortable, it's important to maintain the highest hygiene standards. From daily cleaning to proper food storage to employee training – we want you to feel comfortable and thus protect the health of your valued guests and employees. Modern technologies such as cleaning robots can help increase efficiency and reduce workloads.
Regular hygiene checks and audits ensure compliance with all legal standards. Thorough documentation and collaboration with external cleaning companies help ensure a high level of cleanliness and hygiene. We are confident that a clean environment promotes guest satisfaction and contributes significantly to the success of your restaurant.
We would be delighted if you would contact us to efficiently automate your cleaning tasks in your restaurant – thanks to intelligent robots that could be a real relief for you.
Interested?
With the free robot configurator you can find the right service or cleaning robot for your company. Create a non-binding, free offer based on your individual requirements!
Frequently asked questions about restaurant cleaning
Here are some frequently asked questions about restaurant cleaning:
Why is regular cleaning in restaurants so important?
Regular cleaning in restaurants is crucial to protect the health of guests and staff, prevent the spread of germs and diseases, and ensure compliance with regulatory requirements.
What advantages do cleaning robots offer in the catering industry?
Cleaning robots offer increased efficiency in the hospitality industry and relieve staff by regularly cleaning even hard-to-reach areas. This reduces workload and improves cleanliness.
What are the most important hygiene standards in the catering industry?
The most important hygiene standards in the catering industry include the HACCP concept, regular staff training, strict adherence to cleaning regulations, and thorough documentation of cleaning measures. These measures are crucial to ensuring food safety and quality.
What measures help with pest prevention in restaurants?
Regular inspections, sustainable control methods, and the use of fly screens and traps are crucial for pest prevention in restaurants. These measures contribute significantly to protecting food and the health of guests.
How important is training restaurant staff on hygiene?
Staff training is crucial to maintaining hygiene standards. Regular training ensures that all employees understand and successfully implement the necessary measures.
