Fine Dining Experience Should Not Include Foul Odors

By March 6, 2013February 24th, 2020Hospitality

The restaurant sector is primed for a rebound in 2013. According to new data available from the leading foodservice database and analytics company, CHD Expert, for the first time in three years restaurant openings experienced a net increase throughout the United States.

Put simply, as the economy begins to recover, more people can dine out. While this is welcome news for many in the restaurant business, it does not mean that restaurant owners and managers can relax.  It is just as important as ever to maintain quality and efficiency. Exceptional food, service and atmosphere cannot be neglected.

One area that can easily cause a restaurant’s decline is foul odor.  Most of us are all too familiar with “the restaurant kitchen smell,” and we do not mean the enticing aromas of freshly prepared specials. No matter how clean or well maintained a restaurant is, some smells invariably make their way around – whether they’re rank odors from wet kitchen mats, to stale body odor from double shifts behind hot stoves – bad smells can easily happen.

According to a Harris Interactive survey, 85 percent of U.S. adults would never return to a restaurant with an unpleasant odor.  That’s a big number and should be taken seriously. And no restaurateur wants to risk a bad review because of a foul odor. In the cutthroat world of the restaurant industry, one bad review could seriously jeopardize a restaurant’s reputation.

The right odor management strategies can ensure a fresh-smelling dining experience, which will keep consumers and reviewers alike focused on what matters most, delicious meals.

Learn more about restaurant odor elimination >