They moved from a big nightly clean to four smaller ones spread through the day. The head chef said it cut their closing time by almost an hour because the mess never built up. I saw them wipe down the flat top during a slow lunch period, which took maybe five minutes. It made me think about how my own place always has that huge pile of work at the end of the night. Has anyone else tried breaking their cleaning into smaller blocks during service?
Hey LA folks, anyone know a good company for pumping grease traps? Ours is overdue and the quotes I'm getting from the big national chains are absolutely ridiculous for a small cafe.