1. Training of the staff.

Make sure you or your supplier are constantly doing training of your employees in term of how to clean and how to use chemicals. Staff is always changed in the restaurant and quite often cleaners are not using chemicals properly or even using the wrong one.

2. Use the mixer station.

You can see in our previous post, that we are often promoting mixer station. All chemicals have a dilution rate, some 10ml per 1L of water another 200 ml per 1L of water. Despite this, the restaurant’s staff are usually overusing the chemicals. They usually pour directly from the bottle and quite often the quarter of the bottle is gone. Mixer station will help you control the dosage and eliminate human errors.

3. Use the sensor for the dishwashing machine.

Using chemical sensor for the dishwashing machine will help dramatically reduce the consumption of the chemicals. 90% of the time chemical supplier does not install the sensor, because in this case dishwashing machine will consume a lot of chemicals. So, ask your supplier to install it for you.