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ARE YOU SPENDING TOO MUCH ON CHEMICALS

On recent inspections of a clients costs I was shocked to find out that the cost of their cleaning supplies was almost €350 per week. It was a medium sized hotel which would admittedly require a high quantity of cleaning materials, but at such a high cost?.
It then became evident that this cost was only for the food and beverage department and didn’t include the forty or so bedrooms which would include toilet roll, soap and the other various cleaning agents.
 

I started to look at several areas to see where this high cost was being spent and found a number of problems: 

The problems

  • The chemical stores were unorganised and overstocked
  • Purchases were being made from the cash and carry and in 500ml and 1ltr bottles
  • The cleaning chemicals/materials used were household brand names
  • The kitchen porter was ordering the cleaning chemicals
  • There was no budget set for cleaning materials
  • An alternative supplier was never sought
  • Staff had no idea what amounts they should be dispensing 

The solution step by step

  • Write down the name of all the cleaning chemicals/materials required (not by brand)
  • Send the list of all the required cleaning products to all cleaning suppliers who service your area informing them that you would like the highest quality and the lowest price and you will want those prices set for 12 months
  • Organise your cleaning locker by taking all empty boxes out of the store and place as many items on shelves as possible. This way it is easy to see at a glance what is required for ordering.
  • Once a new price list is received choose the materials which are most suited to your needs ensuring that they are more competitivly priced than what you were using previously.
  • Once new prices are agreed set a budget for the food and beverage department cleaning suplies. The appropriate manager is then assigned to the ordering and monitoring of this budget.
  • Have your supplier train your staff as to the correct quantities needed for cleaning tasks. 

TOP TIP: Some companies offer a cleaning station where they supply you with a unit which is mounted to the wall and their product is then dispenced at the correct quantity into a plastic bottle. This can save you thousands per year on cleaning chemicals and reduces wastage of chemicals. It is also safe and reduces the risk of an accident with your staff as there is no pouring from a large container into a smaller one.

Contact Friendly Systems for high quality, cost effective cleaning chemical solutions. Find out more here




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"All you need to know about Limiting Losses in the Bar"

The Hospitality Shop in conjunction with Barkeeper brings you this exclusive handbook designed to  assist you reduce the risk of losses in your Bar. Instant Download
 
 
Basic Food Hygiene - Certified Course - CD
Legislation requires all staff who handle food on a day to day basis in their job to be trained to level 1, Basic Food Hygiene. Use this certified course to train your staff and offer unlimited use through easy learning modules.
 
HACCP & Food Management Training CD
This helpful CD gives you the information and tracking documentation to meet legislative needs in easy to follow modules.
 
Customer Service Training CD 
Ideal for your whole team or individual learning. Included in each of the ten fantastic sessions are Information and Guidance, Tips and techniques to implement and more.

 

 

 

©2007 Barkeeper ltd. All rights reserved. Reproduction without permission prohibited.
For hundreds of downloads and checklists visit www.barkeeper.ie
©2007 Barkeeper ltd. All rights reserved. Reproduction without permission prohibited.
For hundreds of downloads and checklists visit www.barkeeper.co.uk