

Len Panaggio, Beverage Consultant
….And Among Your Cleaning Supplies
By Len Panaggio
February, and especially Valentine’s Day, always gives me the feeling of looking in the rearview mirror at winter and through the windshield at spring and summer. The days are getting noticeably longer, the brunt of winter (we hope) is behind us as hope springs eternal.
This year, in the midst of winter, we will be enjoying a 10-day reprieve from a winter’s slumber, one that should be financially strong. Valentine’s Day is on a Friday, which is bittersweet, as it’s typically a day for deuces. But this year it leads into a three-day weekend, which also coincides with many school vacations. And don’t forget Galentine’s Day on Feb. 13.
With all of these possibilities, now is the time to start planning your offerings for this stretch: food specials, specialty cocktails and mocktails, and more to appeal to this broad range of guests—from couples to groups of girlfriends to families.
Beyond the guest experience and programming, however, is your staff and your space. Are both ready for the uptick in business? It seems many operators don’t realize the magnitude of this period and don’t schedule staff—both front and back of the house—accordingly. Aggravating the scheduling problem at this time of year is illness; if an employee is sick, you don’t want them in the building.
As for the space, I wrote at the end of last year about cleaning up POS systems, having regular staff meetings, checking inventory, updating your employee handbooks, etc., and these are all important. However, there are three additional areas that need to be addressed.
First, what is the condition of your storerooms? Are they neat, clean and organized or a mess? Is it difficult for staff when it is very busy to find product because it was not shelved properly or, worse yet, are they wasting time looking for something you would normally have but is out of stock? Granted, the distributor may be out of that item, but is that status communicated to your bar staff? After all, we do live in the information age and there is no excuse for being complacent.
Second is your walk-ins. There is a lot of slow time in February aside from the winter break. This is a time to clean your walk-in (i.e., shut it down, clear it out and deep clean it). Is the evaporator fan clean and rust-free? How about your shelving, what condition is it in and, by the way, do you have enough? I know most of you will have the compressor cleaned and inspected before the impending rise in business, but make sure you’re addressing these items now.
Lastly, over to the bar. Your draught system needs to be cleaned in the walk-in and/or under counter systems at the bar. Next and very important is your ice machine(s). Ice is a food product, plain and simple! Have you emptied the bin lately? It gets dirty and should be emptied and the lid cleaned (it’s a haven for mold) on a regular basis. In addition to the bin, the drain pans need to be cleaned, as debris may accumulate, and the water filters must be changed, as these are a crucial part of keeping the ice free of debris. I am aware that the filters are somewhat expensive, but they are essential, no excuses. So, as we look forward to a busy stretch, plan accordingly to avoid needless disruptions.
Happy Valentine’s Day!
Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.