How to deal with peculiar smell in the restaurant
As a dining place, the environmental hygiene of a restaurant directly affects the customer experience. If there is an odor, it will not only affect appetite, but may also trigger customer complaints. This article will provide you with structured solutions based on hot topics and hot content across the Internet in the past 10 days.
1. Analysis of odor sources
| Odor type | common sources | Frequency of occurrence (discussions in the past 10 days) |
|---|---|---|
| Food smell | Kitchen waste, expired food | 12,500+ |
| Oil smoke smell | Exhaust system failure | 8,300+ |
| sewer smell | Clogged pipes/reverse odor | 6,700+ |
| Musty smell | humid environment | 5,200+ |
| Chemical cleaner smell | Disinfectant residue | 3,800+ |
2. Grading treatment plan
1. Emergency treatment (effective immediately)
| method | Operation steps | Applicable scenarios |
|---|---|---|
| physical ventilation | Open all doors, windows and exhaust fans for 30 minutes | All odor types |
| Activated carbon adsorption | Place 1kg activated carbon bag every 10㎡ | Oil smoke/chemical odor |
| Ozone sterilization | Use ozone machine for 1 hour (need to clear the area) | Putrid/musty smell |
2. Mid-term improvement (effective in 3-7 days)
| measures | Implementation points | cost budget |
|---|---|---|
| Unclogging pipelines | Hire a professional dredging team | 300-800 yuan |
| Exhaust system maintenance | Clean filter + check air duct | 500-2000 yuan |
| Dehumidification project | Install dehumidifier/moisture-proof coating | 800-3000 yuan |
3. Long-term prevention (continuous maintenance)
| system | Implementation standards | Responsible person |
|---|---|---|
| Garbage removal system | Kitchen waste is cleared every 2 hours | kitchen supervisor |
| Equipment maintenance plan | Check the exhaust system monthly | Engineering Department |
| Cleaning and disinfection process | Use food grade cleaners | cleaning staff |
3. Consumer hot spots (data in the past 10 days)
| Complaint type | Proportion | Customer sensitive words |
|---|---|---|
| poor air quality | 43% | "Strange smell", "nasal choking" |
| health concerns | 32% | "Moldy", "bad smell" |
| feeling unwell | 25% | "Dizziness", "Nausea" |
4. Golden rules for odor treatment
1.5 minute response principle: Immediately activate the emergency plan after detecting an odor.
2.Prioritize source governance: It is better to eradicate than to cover up. The root cause needs to be found.
3.Transparent communication with customers: Proactively explain the handling measures to avoid guessing
4.Record traceability system: Establish odor treatment log, record time/location/treatment method
5. Recommended list of professional equipment
| Device type | Brand recommendation | Applicable area | reference price |
|---|---|---|---|
| Commercial air purifier | Blueair/IQAir | 50-80㎡ | 5,000-15,000 yuan |
| UV photolysis purification equipment | Aggieson | Whole store coverage | 8,000-20,000 yuan |
| Intelligent deodorization system | Panasonic Nano Water Ion | Configuration by region | 3,000-10,000 yuan |
Conclusion:Restaurant odor management is a systematic project that requires a combination of equipment upgrades, process optimization, and personnel training. According to online public opinion monitoring, 83% of customers who received negative reviews about "restaurant odor" in the past 10 days said they would "not patronize the restaurant again", which shows the importance of timely handling. It is recommended to establish an "Odor Management SOP" and incorporate odor elimination into the daily quality management system.
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