When it comes to cleaning restrooms and other areas of a restaurant, managers should assess current cleaning methods, equipment options, and available workforce, then compile the information into a systematic cleaning program.

The best plan of attack is to conduct a "needs analysis" - determining the desired level of clean and the amount of cleaning necessary to reach that level. To do this, managers must take into account the building's traffic flow and outside influences such as weather and pollution. This analysis should also include any special needs that the building may have. Is the restaurant located in the basement, making it more prone to mold and bacteria? Managers must also take into account the time it takes for employees to complete cleaning tasks.

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