The experience of guests at hospitality facilities may begin with a reception, but it is often defined by what arrives on their plates. Whether it's a great room service burger or an exquisite signature dish, this is where your quality, attention to detail and promises of extraordinary care really comes back to life. But nothing will crush that impression faster than a dirty plate, an unpleasant smell, or an unexpected food poisoning match.
“We can't deliver five-star food from a one-star kitchen,” says Jeff Madkins, Unilever's professional marketing director. “The guests don't see the kitchen, but they feel the consequences of how it runs. It only takes one slip, contaminated surfaces, badly washed cookware, to turn a great meal into a complaint.”
And this is not just an opinion. A survey published on ResearchGate's online platform found that 90% of guests view cleanliness as a determinant of whether or not a hotel is recommended or returned.
Kitchen built for pressure, not for pause
Commercial kitchens are fast moving spaces built around speed, heat and pressure. At the pace, hygiene cannot be added after the fact. It should be a shared discipline built into every moment of service.
A hospitality veteran with over 30 years of experience, Chef Mary believes that cleanliness is the foundation of a professional kitchen. “The kitchen is as good as it is clean,” she says. “Great food is about controls, and if your station is confusing or contaminated, you've already lost control.”
In her article, The True Mark of a Great Kitchen (2), she writes that cleaning is not the job to be done at the end of the night. It's a rhythm built into every task. “We clean between all plates, not just the end of service. A clean station is not safe and sets the standard for all plates that we send.”
Dirty kitchens are higher than stars
There is a high risk of cutting corners. It is common knowledge that only one incident of cross-contamination can lead to foodborne illnesses, health testing, and long-term brand damage. However, many kitchen teams have underestimated the importance of strict hygiene practices by relying on rushed cleaning, inappropriate storage, or inconsistent temperature checks. And these little surveillance can snowball with serious consequences, as dirty kitchens not only hurt guests, but also business.
“A hygienically clean kitchen protects guests, teams and the bottom line,” Madkins says. “This is one of the easiest and most effective ways to increase efficiency, reduce waste and build trust.”
5 hygiene practices in a 5 star kitchen
Chef Mary shares five non-negotiable habits in all commercial kitchens.
1. Sanitize between all tasks: With all ingredients changes, the preparation area must be thoroughly cleaned.
2. It promotes the “clean as you go” mindset: Waiting until the end of the shift creates risks and unnecessary pressure.
3. Focus on friction points: Pay particular attention to fridge handles, knives, containers and cloths.
4. Implement visible cleaning schedules: Structures help keep your team accountable.
5. Example: Senior kitchen staff sets the tone for hygiene culture.
“A clean kitchen won't slow you down. It sets you,” adds Chef Mary. “That's the only standard you should never compromise on.”
A lasting impression
Guests don't need to look at the kitchen to know how it runs. They experience it in a way that makes the food look, taste and make them feel. A clean kitchen won't earn you a Michelin star, but without it, you won't keep it for a long time either…
“You can't fake it neatly,” says Madkins. “It either builds trust through hygiene or gives guests a reason not to return.”
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