Here is our Generic Starting Point List. Feel free to use it or reach out, and we can tailor a maintenance program just for you and your equipment.

Weekly:

• Check and clean floor drains.

• Inspect and clean exhaust hood filters.

• Clean beverage dispenser shelving and lines.

• Inspect and clean refrigeration units.

• Inspect and clean restrooms partitions and dividers.

• Inspect and clean emergency exit doorways & hardware.

Monthly:

• Deep clean kitchen equipment.

• Verify pest control measures.

• Check Lighting In Fridges and Ovens

Quarterly:

• Check and replace air filters.

• Inspect plumbing for leaks.

• Deep clean carpets and upholstery.

• Check and calibrate cooking equipment.

• Clean and inspect HVAC systems.

• Review and update safety procedures.

• Test and inspect fire extinguishers.

• Check exterior lighting and signage.

Semi-Annual:

• Inspect and clean building exterior.

• Service and clean ice machines.

• Conduct a thorough inventory check.

• Evaluate and update menu items.

• Review and update employee training.

Annual:

• Schedule professional kitchen equipment maintenance.

• Inspect and replace gaskets as needed

• Inspect and service electrical systems.

• Conduct a fire drill and safety training.

• Update licenses and permits.

• Evaluate and update marketing strategies.

• Perform a comprehensive deep clean.

• Review and update employee handbooks.

Adapt this checklist based on the specific needs and equipment of your restaurant and bar. Regular maintenance is crucial for a smooth operation.