The Impact Of A Dirty Kitchen & How It Really Impacts Your Business

I’ve walked into thousands of kitchens as a food & beverage consultant. The ones that struggle don’t always have a revenue problem—they have a residue problem. Grease film on the expo shelf, cloudy sanitizer buckets, a line cook “making it work” on a slick floor, a prep table doubling as a drop zone for everything. It feels minor in the moment. But the comped meals, staff injuries, slow ticket times, and 3-star reviews tell a different story.

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